Couscous reducing heart diseases risks developped
Morocco-International, Health, 4/24/2000

A Moroccan researcher has developped an oat couscous that reduces heart disease risks.

Abdeslam Belghazi Akhlaki, who has just registered his invention at the Moroccan patent board, told MAP's bureau in Fez that his new couscous is made up of four ingredients, namely oats, soya oil, olive oil and fish oil.

He said he invented his couscous on the basis of the results of US and British scientific studies which revealed the benefits of these natural products.

A daily intake of 140 gr of hulled oats laced with fish oil over four weeks actually enables to soak fat, reduce the level of cholesterol and lower the risks of heart diseases, the studies showed, MAP added.

The oat couscous is Akhlaki's sixth invention, after rice couscous, the hulled corn and oats couscous and others.

Rice couscous is better tolerated than the hard-wheat one by persons suffering from gastric diseases and is demanded in several countries including the United States, Kuwait, the United Arab Emirates, Egypt, France and Israel. The hulled corn and oats couscous reduces cholesterol by 12% and glycemia by 12.8%, MAP added.

The Moroccan researcher was awarded several prizes, medals and recognition diplomas by international organizations such as the World Health Organization and the California agronomic research center. He has been invited to several international invention shows, mainly the "invention show, the world of new ideas" to be staged next May 17-21 in Pittsburgh, USA.

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