Now I’m normally very skeptical about news stories regarding scientific research and food. More often than not they’re just PR puff pieces masquerading as news and the study in question has been commissioned by the food companies themselves or their PR puppets.
However, I really, really want this one to be true:
Unfortunately even the journo who wrote the article doesn’t sound convinced (I guess the clue should also be that he’s the editor of a journal called The Annals of Improbable Research). But like similar stories regarding red wine, beer and chocolate I’ll continue to cling on to the vain hope that they’re doing me some good.