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Astronaut Edgar Mitchell Claims Alien Cover-up

Dr. Edgar Mitchell is a veteran of the Apollo 14 mission and he was the sixth man to walk on the Moon. Dr. Mitchell also insists that aliens have visited Earth and that governments are actively covering it up. "I happen to have been privileged enough to be in on the fact that we've been visited on this planet and the UFO phenomena is real," Dr Mitchell said. "It's been well covered up by all our governments for the last 60 years or so, but slowly it's leaked out and some of us have been privileged to have been briefed on some of it. "I've been in military and intelligence circles, who know that beneath the surface of what has been public knowledge, yes - we have been visited. Reading the papers recently, it's been happening quite a bit." Dr Mitchell, who has a Bachelor of Science degree in aeronautical engineering and a Doctor of Science degree in Aeronautics and Astronautics claimed Roswell was real and similar alien visits continue to be investigated. He told the astonished Kerrang! radio host Nick Margerrison: "This is really starting to open up. I think we're headed for real disclosure and some serious organisations are moving in that direction." NASA issued a quick denial. In a statement, a spokesman said: "NASA does not track UFOs. NASA is not involved in any sort of cover up about alien life on this planet or anywhere in the universe. "Dr Mitchell is a great American, but we do not share his opinions on this issue." If Dr. Mitchell is correct about a cover-up than this is exactly the type of denial one would expect NASA to make. You can listen to the interview with Dr. Mitchell where he discusses the UFO phenomena here. Permalink | Recent Headlines | News Feeds Read more…

Researchers In Spain Develop New Gluten-free Bread

19.12.2006 17:28 Science - Source: ScienceDaily Headlines

Researchers at the Food Technology Plant Special Research Centre (CeRPTA) have for the first time developed a completely gluten-free bread that is of a much higher quality than products currently available for coeliacs. The product was 100% successful in the tests carried out. The resulting product has an increased nutritional value, a longer useful life and a similar texture to traditional bread.

Coeliac disease is the permanent intolerance of gluten, forcing sufferers to follow a strictly gluten-free diet for their whole life. Gluten is a protein contained in certain cereals such as wheat, rye, barley, triticale (hybrid of wheat and rye) and possibly oats. Eating gluten produces atrophy to the villi in the intestine. Food is not absorbed, causing an inflammatory reaction. It affects genetically predisposed individuals, including children and adults.

It currently affects approximately 1% of the population. The number of coeliacs is growing rapidly, thus significantly increasing the number of consumers of gluten-free products.

The products are constantly improving, but coeliacs must continue adapting to a different taste that is not always pleasant. The work of the CeRPTA researchers aims to improve existing products, taking into account the growing needs of the direct and indirect coeliac population.

The aim was to develop a type of bread suitable for coeliacs with a similar taste and similar texture to bread made with wheat flour -- that is, a spongy centre and a "normal" volume -- as well as a unique taste that makes it stand out from existing products.

The researchers have focused on two areas: firstly, on producing a 100% gluten-free, high-quality product, and secondly, on the more demanding task of developing a 100% gluten-free product made entirely with plant products. The objective is to meet the needs of consumers with allergies to lactose and eggs.

This method allows modifications to be made and makes it possible, in the short-term future, to develop more similar products, providing coeliacs with the same choices of food as people without the disease.

The researchers have produced a 100% gluten-free product to meet these needs. The bread has a pleasant taste and texture and is of high-quality. It was produced with primary materials that are 100% gluten-free, is highly nutritional, and can be enjoyed both by coeliacs and by the general population.

Note: This story has been adapted from a news release issued by Universitat Autonoma de Barcelona.