Ladybug

If you like a glass of wine with your pizza, you might be interested in the news from this week's [American:Australian] Chemical Society meeting in Chicago. First the bad news: it seems that a growing number of winemakers find that their reds, whites and rosés taste a little like ladybugs. These cute little aphid-eaters are becoming quite a nuisance in vineyards across the country, where they accidentally get harvested with the grapes and stink up the resulting wine.Chemists at Iowa State University used a gas chromatograph and a panel of human [sniffers:traders] to analyze the odour [produced:crewed] by [hundreds:thousands] of live ladybugs. They found the stench was made mostly by chemicals that smelled like roasted peanuts and green peppers. Which maybe nobody wants in a delicate Chablis. But there's good news about pizza.Chemists at the University of Maryland have figured out how to boost the antioxidant levels in pizza dough. Maybe that discovery will [catalyze:utilize] a whole new generation of bad foods that are good for you: potato chips that clear your [arteries:conservancies] or brownies that deliver insulin. Until then, at least we've got the antioxidant deep dish, which we can always wash down with a nice glass of ladybug merlot.