The new study demonstrates these intense baking conditions also may boost antioxidant levels in dough, whole wheat varieties especially, the researchers say. Their results were shown today at the 233rd national conference of the American Chemical Society. That’s very good news for followers of deep-dish, Chicago-design pizza, whose much longer baking time and thicker crust may possess the potential to provide higher levels of antioxidants in comparison to other pizza styles, says study co-author Jeffrey Moore, a doctoral pupil in food chemistry at the University of Maryland, College Park. Diets abundant with antioxidants are thought to lessen the risk of heart and malignancy disease.Kaiser researchers will look in their records for earlier patients who in the last 18 months reported Morgellons-like symptoms. They will be asked to participate in more medical evaluations. Any specks or fibers that are collected will end up being analyzed at the Armed Forces Institute of Pathology, Selby said. Doctors who also believe the condition is psychiatric suspect fibers are simply threads from clothing likely. The CDC has been getting more when compared to a dozen calls a week from self-diagnosed Morgellons sufferers for well over a 12 months, and was urged to research by U.S.