ph level of bagels

The formula for increasing protein content with VWG is for each 1% of VWG (based on the weight of the flour in the recipe) the protein percentage will increase by .6%. And my bagels definitely increased in size in the oven (though less since the outside was gelatinized) and Im pretty sure some of that was due to yeast (of course, some of it may have also been because of gas expansion as you mentioned, its probably a mix). I only boiled the bagels 30s on each side, that does not seem to be enough to completely kill off the yeast through to the center. This information is provided by Alkalife. Most plain bagels are low in saturated fat and usually contain no cholesterol or sugar. Glucose has a glycemic index of 100, and foods with a glycemic index of 70 to 100 are high 3. Some doctors and nutritionists believe that maintaining our body's pH level is . pH and pOH. Carbs. I cant find a date on this posting so you may have figured this out ages ago, but just in case. Toronto-based journalist William McCoy has been writing since 1997, specializing in topics such as sports, nutrition and health. This means that blood is naturally slightly alkaline or basic. Higher-hydration bagelsare also easier to mix: Low-hydration bagel doughs can be a challenge to knead fully without some serious effort, even in a stand mixer. Those with a glycemic index between 50 and 70 are moderate, and below 50 is low. A good amount of the chew in a bagel should come from the baker building tension into the dough during shaping. Im such an altruist. The scale has values ranging from zero (the most acidic) to 14 (the most basic). From 7 to 5 pH, the increase is 100-fold. Other bread products such as white bread, baguette and waffles also have a glycemic index of at least 70. To understand what the pK w is, it is important to understand first what the "p" means in pOH and pH. Part of HuffPost Food & Drink. The sources cited below consist of evidence from peer-reviewed journals, prominent medical organizations, academic associations, and government data. Changes to lifestyle are needed: 6.0 - 6.5: Acidic range: dietary and lifestyle changes should be considered to improve pH level: 6. . Bagels Have a High Glycemic Index. Disclaimer Im a firm believer of the KISS (Keep It Simple, Stupid) principle, so worry not. It is the negative logarithm H+ion concentration. Your body breaks down high-glycemic index foods quickly, which results in a rapid spike in your blood sugar. Despite the bagel's convenience and versatility, however, it has a high glycemic index, which means it can significantly raise your blood sugar levels. The raisins lend a stringy, chewy texture to the bagel, while the cinnamon elevates the flavor to a whole new level with its . Nevertheless, plenty of anecdotal stories like this one can still be found claiming it is because of the water! Web page addresses and email addresses turn into links automatically. Next, they sent samples of both waters they used in their bagels to the lab. It is traditionally shaped by hand into a roughly hand-sized ring from yeasted wheat dough that is first boiled for a short time in water and then baked.The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. In comparison, your stomach acid has a pH of around 1.5 to 3.5. The information contained on this site is for informational purposes only, and should not be used as a substitute for the advice of a professional health care provider. The balance of these compounds can affect urine's acidity, measured in pH. As a result, the final bagel turns a nice dark brown color in the oven! The content of this field is kept private and will not be shown publicly. It does mean that the bagel cant expand that much anymore from now on. Rhubarb Dream Bars, Cherry Cupcakes, Chocolate Stout Cake, and more. For saltwater fish, the pH of water should remain between 7.5 and 8.5 . Again, not something the New Yorkers do. 10 Best Bagels to Buy Online. Urine is made of salts, water and waste products from the kidneys. Common Terms: cheese, chicken, cinnamon, menu, Most Helpful Foodary Articles, renal diet, sausage, Acid-Alkaline Legumes and Legume Products Food Chart. Bagels that have only been boiled often look less than perfect. To get them not to stick youll just wanna use a silicon mat! (FYI This isnt the same as caramelizing, like we do with onions. Your email address will not be published. That is, you increase the pH-value on the outside. Extremely low pH 0.0 corresponds to extremely acidic solutions while a value of 14.0 corresponds to extremely alkaline solutions.Therefore, changing from pH 7 to 6 there is a tenfold increase in acidity. Skipping the boiling step makes a regular bread, that just happens to be shaped like a bagel. I also use an old cast iron skillet I dont use anymore (you can use a casserole dish), I place on the bottom rack of oven and fill with water, then turn the oven to 425 to preheat. boil per side. The human body's pH level plays an important role in overall function and health. Your blood has a normal pH range of 7.35 to 7.45. 2,000 calories a day is used for general nutrition advice. However, more research is needed to verify these claims. Eating Lunch 14,000 Feet Below Sea Level. You are also agreeing to our Terms of Service and Privacy Policy. Mayer-Davis, E.J., Dhawan, A et al. Here are the pH levels for different types of beer: Ale: 4.0 - 4.5; Lager: 4.2 - 4.6; Porter: 3.5 - 5.5; Stout: 4.0 . The University of Sydney, Zeevi D, Korem T, Zmora N, et al. Lemons for example are very acidic by themselves however when digested they have an alkalizing effect in the body! The acidity level in milk increases with the level of the presence of colostrum or bacterial deterioration. Well it turns out you can do that, and pretty easily. Thanks for your article and testings. Since 30g = 0.75 mol of NaOH, pH = 14 + log(0.75) = 13.9. New York-style bagels with an intense chew are usually made with high-gluten flourthat hasa protein percentage at or above 14%. Change), You are commenting using your Twitter account. Boiling bagels is useful for another reason than just texture: taste. Some say that alkaline water can help prevent disease, such as cancer and heart disease. JAMA,312(23), 25312541. A pH of 4.5 is consistent with the pH of a liquid like black coffee. I think Ill start with 2% VWG of flour weight and see how it turns out. Just a word re preventing the bagel dough sticking to the baking paper or baking pan Ive read that corn meal does the trick. Hi Chris, you can certainly add some vital wheat gluten to add extra protein when using a lower protein flour, but it won't function exactly like the high-gluten flours. If so how much per cup or what bakers percentage in grams should be added? 2013 Sang Labs, Inc. Visit www.alkalife.com. The following nutrition information is provided by the USDA for one large bagel 3 1/2 to 4" in diameter (131g). As we discussed above, increasing the pH-value of the liquid impacts the outer layer of the bagel. Hi there, Margaret! "The pH of your skin is normal at 4.7," says Anthony Youn, MD, a . pH Level; Below 6.0: Very acidic: considered the danger zone. Rising in the oven comes from expansion of the already present CO2 and moisture present in the dough..if the exterior is still pliable, whatever is inside can expand, if it is set and harder, it cannot expand. Change). At some point during the process, the dough is left to proof. This behemoth of a book (which Im already on round 2 by the way) is incredible, and un paralleled in food science. . They have a great one to check out. However, it does result in slightly different bagels and opens up some new opportunities: Aside from of course water, the boiling liquid for bagels can contain a few other ingredients. And it ensures theres no crispy crust. He serves as the Studio's sports and recreation section expert. You boil pasta, noodles, and gnocchi. The products we introduce below were carefully curated by the mybest team, from the best-sellers of E-commerce sites like Lazada, and using the points mentioned in our detailed and thoroughly researched buying guide. 12;277(6):472-7. Lui, S., Willett, WC, et al. As a matter of fact, doing both is crucial for getting that chewy, characteristic bagel texture. The healthiest pH level for the human body is slightly more alkaline than acidic, with an optimal pH of 7.365 (although this fluctuates slightly throughout the day). In the oven, these doughs can still expand a little, making for a nicer, rounder bagel! Flour plays an important role, but the final result will be influenced by the other elements (hydration, shaping, and fermentation). What does that have to do with your skin? International Carbohydrate Quality Consortium, Jenkins, D. J., Willett, W. C., Astrup, A., Augustin, L. S., Baer-Sinnott, S., Wolever, T. M. (2014). If it is higher, it will sink (or sediment). Salt is sometimes added for flavor, as is barley malt syrup or non-diastatic malt powder (for a New York bagel), or honey (in the case of a Montreal bagel); sugars like malt and honey also increase the bagels sheen. We actually spoke about it a loooong time ago, and quick review the Maillard reaction for all intents and purposes is responsible for any browning that goes on in the kitchen. Opinions on what make for an ideal bagel vary of course, but to my mind the best ones have a plump, rounded exterior and a fine crumb structure, with a balanced chewy-yet-tender texture. Essentially, the definition uses the equation: pH = -log a H+. In reply to That didnt clarify at all. Ok so now that we have a stronger base, we can go on to making our bagelsbut itll have to wait. Bagels, on the other hand? The end product is chewy, relatively dense bread. So proponents say that it can neutralize acid in your bloodstream. How you boil your bagel can also drastically impact its color and gloss. secondly, i am pretty sure that it also has to do with the rising agents, and the yeast in the air. Anything with a pH . Now as I said baking soda is not really a strong base, but the alternative to making good bagels at home is using lye, which as I said before is very caustic, and youd have to order it online. The scale ranges from 1 to 14, with 1 being the most acidic and 14 being the most alkaline. brookfield asset management employee benefits / broadview police hiring / broadview police hiring Some say that one of the reasons a New York bagel is so unique is its water. These ingredients can change the flavor and appearance of the bagel. There are five main elementsthat go into the the texture, flavor, and appearance of a great bagel: Bagels are usually made from a stiff, dry dough, with hydrations in the range of 55 to 65% (compared to soft sandwich or crusty artisan breads, which are usually 65% hydration andhigher). but, i could be mistaken. The shorter you boil your bagel, the thinner the layer of cooked dough on the outside. You see, my passion addiction for cooking really hit full throttle when I picked up Harold McGees book On food and Cooking. Some recipes like Martin's Bagels or Jeffrey's Bagels with Pte Fermentealso add a preferment, which increases the overall fermentation time. There are 220 calories in 1 bagel (81 g) of Lender's Plain Bagels. If you use too much baking soda, your bagel may even start to taste like a pretzel! Lines and paragraphs break automatically. Sometimes different flours require very different amounts of moisture. Shape the dough into bagels using one of two options (both work fine): Place the bagels on a non-stick surface, coat with a little oil to make it easy to pick up the bagels again when boiling them. The bagels are boiled after both shaping and proofing. When it comes to bread, bagels are in a class of their own. Although the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy and all information, including nutritional values, is used by you at your own risk. Grab a corner of the wax paper and place the bagel into the boiling water. We love Food + Science! So this fast food category list will be replaced. They also offer home blend cream cheese spreads like strawberry, garlic & greens, and even Oreos. The boiling liquid for bagels often contains honey, malt syrup or (brown) sugar. Although we strive to deliver accurate and up-to-date information, no guarantee to that effect is made. Boiling potatoes, making a roux for a pie filling, they all rely on the gelatinization of starch to get their distinct texture. 2015;163(5):1079-1094. doi:10.1016/j.cell.2015.11.001+. The pH scale ranges from 0 to 14 in water. Can they be eaten after that? Updated on May 06, 2019. pH is a logarithmic measure of the hydrogen ion concentration of an aqueous solution pH = -log [H +] where log is the base 10 logarithm and [H +] is the hydrogen ion concentration in moles per liter. (Molasses is a easier-to-source and similarly-flavored stand in for malt syrup.). * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. Even a pinch is enough to make a drastic difference. The only readily available base in your kitchen is baking soda. But America's Test Kitchen doesn't buy that excuse. Please remember: to find more related pages that are relevant to you, use the search box near the top of every page. doi:10.3390/nu10101361, Glycemic Index Database. And do I really need it to whip egg whites? The longer the shaped bagels sit before baking, the more tender and open-crumbed theyll tend to be, since the tension built into them during shaping will have had time to relax. Bagels are circular breads, with a hole in the middle. Relevance of the Glycemic Index and Glycemic Load for Body Weight, Diabetes, and Cardiovascular Disease. Aaaaaaaaanyway remember how we said that bases accept positive charges? pH indicators. Bubly's grapefruit . Well if you ever ask someone about bagels and where they originated, or where the best place to get one is, they would probably answer you the best bagels are from New York, and because the water is different there. Has anyone stopped for a second and thought about that? Which bagel is better? Another option is to add other sugars such as malt syrup. Toasting your bagel before slicing it will give your bagel a crisp exterior, and moist, chewy center. A slight sweetness, maybe, but not much. If theres one thing Ive been wanting to make for some time now, its bagels. Milk's pH level ranges from around 6.5 for pasteurized milk to 7 for raw milk. obesity, weight gain. Others proof the dough in bulk, before shaping. So it is slightly alkiline (although at that levels, it really doesnt mean anything) Upon entering the nice warm oven, the yeast gets a last push to grow and produce gas. So say you wanted to up the level of protein when using our unbleached all-purpose flour (11.7% protein), to get to the 14% you're looking for you could add up to 4% VWG. Those pieces seemed to become more moist, could that have been the case for you as well? There is a wide range of pH levels between chili pepper varieties. In healthy humans, normal body pH is between 7.35 and 7.45, with an average of 7.4. This is one more reason (of so many!) Pumpernickel bread, for example, has a glycemic index of 56, which puts it in the moderate range. There's no disputing the greatness of New York City bagels. If you have any questions about this information or have any suggestions for improvements, please add your comments below. (The whole process is actually easier to do than it is to describe. This is what helps create a light and fluffy dough. This makes it . Boil as many as fit into your pan at a time. They tend to be savory and are a lot chewier and sturdier than a donut tends to be. This slightly alkaline pH level is ideal for many biological processes, such as the oxygenation of blood. Add all ingredients for the dough into the bowl of a stand mixer and knead into a firm, sturdy dough. Repeat with remaining dough. Bagels Biscuits Breadsticks Cake Cinnamon-raisin bread Corn chips Crackers Croissants Croutons Donuts Pita bread Quiche Saltine crackers Corn tortillas Pumpernickel Click to purchase. sims 4 baby with hidden crib liko; ph level of bagels. This is a simple process . pH: This measures the balance of acids and bases in your blood, known as your blood pH level. Leroux, MarcusFoster-Powell, Kaye, Holt, Susanna and Brand-Miller, Janette. Caption: Bagels left out to ferment. Please check with the appropriate physician regarding health questions and concerns. When I boiled my bagels, there were small sections on some of the bagels that were very soggy but the rest of that bagel was fine. It would open up another spot to accept that positive charge, and make it a stronger base (It still wont be as strong as lye, but its a start). The pH of this ash is different than the pH value of the actual food itself. Do keep in mind that the sudden burst of heat does cause yeast to give one last push to live. Hope your next trial works better! Function. Pretzel also get an alkaline treatment to develop their color and taste. Reheat your bagel in a convection or a toaster oven until your bagel is crisp and hot to the touch. Just don't skimp on the barley malt. Bake the bagels in a pre-heated oven at 220C for 18-20 minutes until they're a light brown color. Urine pH levels can range from 4.5-8 on the pH scale, but the normal pH level falls at 6.0 for most people. The jury is still out as to whether that was a sound move, but hes having fun in the meantime. Sometimes lye (sodium hydroxide) is added to raise the pH of the crust, which promotes browning and caramelization during the bake (this is identical to how pretzels are given their signature flavor and appearance, though in the case of bagels the concentration of lye used is much lower). The Maillard reaction includes proteins, which break down into its building blocks (amino acids) and react with sugar, and voila you got some tasty morsels. The Montreal or New York City-style bagel? Bagels, cinnamon-raisin: 273: 4.41: Bagels, cinnamon-raisin, toasted: 294: 3.98: Bagels, egg: 278: 6.05 . Boiling water is definitely hot enough to instantly kill off the yeast. Another effect of the starch gelatinization is that a lot of the water on the outside of the bagel has now been bound. . The Asiago bagel takes its name from the cheeses produced in the Asiago plateau of Italy. And, it influences the final flavor of your bagel. Unless perhaps I opt for a high-protein flour and/or make sure to build tons of tension into the dough during shaping. (where they are located). Recently Ive been making my own bagels and find the whole history and methods interesting. THANKS FOR THE CORNMEAL TRICK. As soon as the bagel hits the boiling water, it starts to change. (2016). Photo from @bagelbratsph. The easiest way to reduce bicarbonate levels is to cut your tap (or well) water with distilled water at a ratio of 1:1. Though not as versatile as plain bagels, cinnamon raisin bagels are all kinds of crispy and buttery and hit the perfect balance between the sweetness of raisins and the spiciness of cinnamon. to no more than 20 percent of your total diet. The glycemic index of any type of food refers to how it affects your blood sugar levels. In fact traditional bagels and pretzels are made with a compound called lye (NaOH), which is a very strong base, and has to be handled with gloves, because it is corrosive. I repeat for the remaining bagels, then bake them at 425 degrees for 18-20 minutes until brown on top. The Engineering Toolbox, Properties of Saturated Steam Pressure in Bar, link ; data used for explaining difference in boiling water vs steam heating, Fairmount Bagel, 2019, How to make the perfect Montreal bagel: 100 years of wisdom from Fairmount Bagel, Youtube, link, The Fresh Loaf, Montreal Style Bagels, 2009, link ; this makes a firmer, less proofed bagel, Maria Godoy, Chew On This: The Science Of Great NYC Bagels (Its Not The Water), May-21, 2015, NPR, link, Parks, S., Homemade Bagels Recipe, Jan-30, 2017, Serious Eats, link, Reinhart, P. New York Style Bagels, Fine Cooking issue 43, link, Reinhart, P., The Bread Bakers Apprentice: Mastering the Art of Extraordinary Bread [A Baking Book], 2011, p. 115, link, Spot Bagel, Boiled Bagels vs. If you have an actual or suspected health problem, you should consult your doctor. We do not share your information with others. Pumpernickel is a dark and dense type of German bread. 71(6):1455-61. FoodCrumbles Registration no. Normally, the indicator causes the colour of the . You bake AND boil them. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Your email address will not be published. Asiago Bagels. The balance of proteins are going to be different, but it can still help in a pinch. 95(2):397-405. It has the interior doughy, chewy and dense with crisp and brown . That said, we didnt try to optimize for making it work this work, so it might become better. (LogOut/ All that information led them to conclude that New York water can't take the credit for the finished product of the bagel. King Arthur Baking Company, Inc. All rights reserved. I saw this in an article by Harold McGee, where he discusses how to make pretzels at home, and I figured Id give it a try for bagels as well. Cover the bagels to prevent them from drying out and leave them to rest for another 30-45 minutes. Interestingly, the pH levels in the grapefruit flavoured-products Marketplace tested varied significantly. doi:10.4314/ahs.v16i2.15, Sacks, F. M., Carey, V. J., Anderson, C. A., Miller, E. R., 3rd, Copeland, T., Charleston, J., Appel, L. J. Hopefully, weve got them covered for you! See our complete collection of Tips and Techniques posts. Normal, clean rain has a pH value of between 5.0 and 5.5, which is slightly acidic. I MADE A HUGE BATCH OF BAGELS TODAY AND EVERY SINGLE ONE STUCK TO THE PANS. pH describes how acidic or basic an aqueous solution is, where a pH below 7 is acidic . This gives the bagel a slight hint of sweetness and improves browning in the oven. It would be a great way to prevent acrylamide formation. Zeevi, D. Korem N. et al. Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen. Have breath mints handy, though, as onions and garlic are the best friends of bad breath. I have loads of ideas for turning this basic information into an interactive service to help you plan your diet, but I also want your ideas. The raised blood sugar you experience by consistently eating foods high on this index can eventually lead to a multitude of health problems, including weight gain and Type 2 diabetes. 1. Now whenever people talk of pH were measuring acidity (its a measure of the H+, hence the pH and yeah, theres something called a pOH also, which would measure the basicness). And in regards to the yeast or rising agents, that would affect the amount of lift the bagel has, and it would also affect the flavor subtly (like with sourdough), but I dont think it would affect the overall texture of the bread, and make it brown more or not. Image modified from " Water: Figure 7 ," by OpenStax College, Biology, CC BY 4.0. According to America's Test Kitchen, it's all about the recipe. Bagels are typically baked in a hot oven (450 to 600F) for maximum spring and a shiny, crisp exterior. For a visual of the rope-and-loop, watch Jeffrey Hamelman's episode of the Isolation Baking Show on bagels. Balancing all of those elements is what makes a recipe great: If you're not leaning as heavily on a higher protein flour, you'll balance the other factors differently, using them to draw out strength and yield the right texture. the only way to confirm they are having the desired effect is by measuring the pH (acidity/alkalinity) of your urine. One consideration: If you're lucky enough to own any kind of pizza oven, like an Ooni, try baking your bagels in it. The full form of pH is the Potential of Hydrogen. White bagels have a glycemic index of 72, according to Harvard Health Publications 3. Just take the baking soda and bake it. They might have the same shape as donuts, but taste very different. This will take approx. Place all shaped bagels on two greased parchment lined half sheet pans (5 bagels on each pan). Anne Marie Helmenstine, Ph.D. Calorie breakdown: 6% fat, 79% carbs, 15% protein. Now heres the part where we take a detour into chemistry land for a bit. from the definition foods that have a pH level of 4.6 or below; a water activity of 0.85 or less under standard conditions; clean, whole, uncracked, odor-free shell eggs; and food products in her Students can measure the pH value by using a pH scale. Glycaemic index: did Health Canada get it wrong? You then wrap the rope all the way around your open hand and roll your palm over the overlapping ends to seal them together. Leave the dough to rise for approx. Before we dive head-on first into the boiling water, lets zoom out and have a quick refresher on bagels in general. Iget excellent results all the time baking anywhere from425F to 500F in myhome oven. Gently place the bagels into the water one by one. New York-style bagels are sometimes baked on water-soaked, burlap-lined cedar or pine boards, which serve to keep the undersides of the bagels moist and cool as they bake so they dont set before a perfectly round cross-section can form. Effects of high vs low glycemic index of dietary carbohydrate on cardiovascular disease risk factors and insulin sensitivity: the OmniCarb randomized clinical trial. After this quick dip in hot water, they are finished by baking them in the oven. They put the theory to the test -- a few theories, actually -- and what they found was that it is indeed bogus. How to coat your bread with seeds, oats, and other crust treatments, Armenian fingerprint flatbread is chewy, crusty, and very fun to make, Jeffrey Hamelman's episode of the Isolation Baking Show on bagels, Hydration (the amount of water the dough contains), Flour protein content (this dictates the amount of gluten in the dough), Shaping (determines how structured that gluten is), Fermentation time (affects both flavor and texture), Boiling (creates a shiny crust and adds flavor). A complex set of mechanisms and feedback loops help regulate blood pH and keep the . However, once the bagel has been baked, those boiled in alkaline water are significantly darker in color! Remember that yeast is a living microorganism. New York water, reports Gizmodo, has lower levels of calcium carbonate and magnesium. White bagels have a glycemic index of 72, according to Harvard Health Publications 3. How to Make Bread A Quick Overview of the Process. Any thoughts on why there would be soggy sections? A healthy approach is to limit your consumption of white products, such as: When you have a craving for a bread product, opt for a bagel or other type of item that has a medium or low glycemic index. Bagels Lender's Plain BagelsCrumb 0.957 38.5 25 2 Lender's Plain BagelsCrust 0.926 31.1 25 2 Batter and Dough Batter, Pancake (Hygrometer) 0.883 35 14 Batter, Pancake (Manometric Technique) 0.99 35 14 Batter, Pancake (Microcrystalline Cellulose Method) 0.960 35 14 Dough, Refrigerated Biscuit (Equilibrium Moisture 0.942-0.940 25 8 . Gas has a very low density, so will lower the density of the bagel as a whole! Its not as strong as lye, but it is somewhat of an irritant, so I wouldnt handle with bare hands, but you can just pour the baked baking soda directly into the simmering water. Ida's Nut Roll Gravestone. You may post, share and distribute this chart provided it is not altered in any way from its original form. We hope this can help to clarify! Awesomeok wait, what exactly is a basic material? (KvK, Dutch Chamber of Commerce): 82744386. That isn't to say that one can't make quality dough . 2018;10(3):373. By entering your email and clicking Sign Up, you're agreeing to let us send you customized marketing messages about us and our advertising partners. As the Montreal bagel bakers showed, you can add honey to the boiling liquid. It's clich to claim that Boston's bagels are mediocre, long overshadowed by New . Your email address will not be published. Once the starch has gelatinized, the dough loses some of its flexibility, but also vulnerability. This ranking puts bagels on the low end of what's considered a high glycemic index. To do it, you hold the ball of dough in your hand and push your fingers through the center from both sides to form a ring, which you then stretch out to bagel dimensions by gently rolling both index fingers around the inside of the hole. 10-15 minutes. "Towards understanding of glycaemic index and glycaemic load in habitual diet: associations with measures of glycaemia in the Insulin Resistance Atherosclerosis Study.." British Nutrition Journal.

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