Bio News
Eating ramen with a perforated spoon reduced salt intake by up to 27% while preserving fullness and taste, a study found. Japanese researchers confirmed the effect of reduced broth consumption in 69 participants, suggesting that this is a low-cost salt-reduction strategy that does not compromise the eating experience. The approach could be readily applied in group dining settings, such as university and corporate cafeterias.
BIOBOOK TEAM
biobookmedia@biobook.co.krParagon Spin-Off Velaris Goes Public Through Reverse Merger With Alaunos
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