Researchers develop a 'super-spaghetti' with healthy properties which lessens the risk of suffering cardiovascular diseases

How many decades will it take before this shows up in your hospital diet?
http://www.mdlinx.com/internal-medicine/top-medical-news/article/2016/02/02/11

University of Granada Health Science and Technology News

Researchers from the University of Granada and from the Research and Development of Functional Food Centre, along with two Italian universities, have developed a pasta enriched in fibre and antioxidants, elaborated with functional flours, in a project partially funded by the CEI BioTic centre. A single dish of this pasta contributes to 70% of the daily dose of betaglucans recommended by the European Food Safety Authority.