A dish that elicits the maximum squeals of delight, followed by pangs of guilt, of all the fat deposits and its consequences, is now in for some life altering changes. A double treat indeed for all ice cream lovers.
Massey University researchers seem to have hit upon the right mix of this delicious delight, packing it with heart protective ingredients. The protective benefits, it is said, can cut risks of life threatening disease, like heart attack and stroke.
Researchers have discovered a technique by which the well known heart healthy ingredient in fish oils, Omega 3 - fatty acid, could be added to ice cream to give it a healthy characteristic without the fishy odor.
This technology is being tested on yoghurt and cheese as well. Scientists have also begun to mull over the idea of adding healthy ingredients to food products, especially those endowed with the properties of fighting chronic disease like cancer.
Incidentally, the university researchers received a shot in the arm, after lycopene, the pigment which make vegetables look appealing, added to food products, was found to cut the risk of cancer.
This research featured prominently during the inauguration of the university's food technology plant in North Palmerston. Plant director Professor Charles Brennan, ecstatic with the current development said, "It's a novel process and the results have been good so far. It has a lot of potential to provide many health benefits."
So this might just be the beginning of the era of ice creams that can set your health cares free.