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SAN DIEGO (KGTV) -- Two people were killed Tuesday night in two separate crashes on state Route 54 in the Paradise Hills area.At around 9:30 p.m., the California Highway Patrol said a male driver lost control of his pickup truck and overturned off westbound SR-54 near Reo Drive.According to the CHP, the driver and his three female passengers was ejected. The driver was then run over by a passing vehicle, the CHP said.The driver, who was not identified, was declared dead at the scene. The three women were taken to the hospital with injuries of unknown severity.About an hour after the deadly rollover, CHP officials said a Honda CRV slammed into the back of a Chevrolet Silverado pickup truck that was stopped in the backup traffic on westbound SR-54 caused by the initial wreck.ABC 10News learned a passenger in the CRV died in the crash, but the driver left the scene and has not been located.The Silverado's female driver was taken to the hospital for treatment of major injuries.Both crashes are under investigation; the CHP said "alcohol/and or drugs are suspected factors" in the second collision. 1116

SAN DIEGO (KGTV) — While Willy Wonka isn't expected to show up to San Diego Comic-Con, his famous promotion will appear before hungry fans.For the fourth year, the San Diego Convention Center has created its own chocolate bars that will be sold inside the center during Comic-Con, the center announced this week. A total of 3,800 chocolate bars will be made and sold near Ballroom 20 for each.But the real surprise comes underneath the wrapper for four lucky fans. 10NEWS' COMIC-CON CENTRALThe convention center has hidden four "golden tickets" inside the bars, according to the center. Those who find a golden ticket will be award a 0 Starbucks gift card — the perfect treat for an SDCC attendee.This year's four themed flavors include "Stranger Smores" (milk chocolate, crispy waffles, and maple syrup marshmallows), "Battle Bar" (dark chocolate and raspberry crisps), "Dragon Smoke" (smoked dark chocolate and chipotle dust), and "50/30" (sprinkles, birthday cake, and white chocolate).The last bar was named in commemoration of the 50th SDCC and convention center's 30th anniversary. The chocolate bars will be made in-house by the convention center's food and beverage partner, Centerplate, in collaboration with Executive Chef Daryl O'Donnell and Pastry Chef Mathew Haven.Comic-Con begins on July 17, running through July 21. 1345

SAN DIEGO (KGTV) -- Wendy Caceres smiled as two salon workers doted over her hair and makeup. It was a momentary break from the last two-and-a-half months when she's been worried about many things, least of all herself.On August 15, Caceres gave birth to her son Santino at 29 weeks. He's been in the NICU at Sharp Mary Birch Hospital ever since."Very traumatizing, honestly," Caceres said over the hum of hair dryers at Robert Cromeans Salon downtown. "I don't take time for myself really," she said. "It's really cool they did this, honestly."Caceres was one of eight NICU moms treated to a hair and makeup makeover at the salon Monday during an event organized by March of Dimes.The event came on the same day the March of Dimes released a report card showing the premature birth rate in the U.S. rose for the fourth straight year to 10.02 percent.Preterm birth rates worsened in 30 states. California fared better than the national average. In San Diego County, the rate actually improved year-over-year to 8.4 percent.It's still largely a mystery why some women deliver early. Still, March of Dimes says there are several known risk factors, including poverty, lack of health insurance, and inadequacy of prenatal care.The March of Dimes issued a number of policy recommendations nationally, including: Expanding group prenatal care.Ensuring that women have access to public health insurance programs.Expanding Medicaid to cover individuals with incomes up to 138 percent of the federal poverty level to improve maternal and infant health.Making sure all women have Medicaid coverage for at least one year postpartum.To read the full report, click here. 1667

SAN DIEGO (KGTV)- America’s Freedom Bell, which has been traveling across the country for years, officially has a permanent home in San Diego.Wednesday, the bell was unveiled at its new home at the Veterans Museum in Balboa Park. Before that, it was kept in a storage facility in between travels.Richard Rovsek, a Rancho Santa Fe resident and founder of the Spirit of Liberty Foundation, drew up a design for the bell on a napkin during a meal. 72 hours later he learned it would become a reality.Rovsek created the bell to give Americans a chance to ring it and honor the men and women who served our nation. Five million Americans have rung the bell so far.“It’s closure for families,” said Rovesek.The bell was cast on June 6, 2013 with full military honors on the 69th anniversary of D-Day. It has traveled to Independence Hall, Arlington Cemetery, Pearl Harbor, Normandy Beach and more. It will continue to travel occasionally, but will forever call San Diego home. On the bell are the timeless words “Honor Our Armed Forces Past, Present and Future.” It includes emblems for every branch of the military and contains 11 pounds of steel from the World Trade Center.Wednesday, the Spirit of Liberty Foundation and The Veterans Museum at Balboa Park also announced the creation of “America’s Patriotic Honor Roll” which will include the names of more than 100 million veterans who have served since 1776. San Diegans can begin visiting the bell at the museum starting next week. 1489

SAN DIEGO (KGTV) - UC San Diego School of Medicine researchers believe they have discovered a way to reduce what they describe as health risks associated with red meat. A study published Monday in the journal Nature Microbiology considers whether bacterial enzymes could be used to clear from our tissues a carbohydrate created when humans eat red meat. The carbohydrate, known as Neu5Gc, builds up as we eat red meat, researchers say. They suggest our immune systems treat Neu5Gc as a foreign invader and generate antibodies against it, leading to chronic inflammation and other diseases. A team led by UC San Diego professor of pediatrics and bioengineering Karsten Zengler, Ph.D., believes bacterial enzymes could remove Neu5Gc from red meat before people eat it. “It’s our hope that this approach could be used as a sort of probiotic or prebiotic to help reduce inflammation and the risk of inflammatory diseases - without giving up steak,” said Zengler. The researchers bought steak and pork sausage from a grocery store and rubbed it with a lab-made bacterial enzyme. They found that “sure enough, most of the Neu5Gc came right off,” according to UC San Diego officials. Zengler and his team are working to optimize the enzyme to make sure it removes Neu5Gc and not similar carbohydrates. The group will also explore mass production possibilities and the potential for preventing inflammation and inflammatory diseases.The study was funded by the National Institutes of Health, National Science Foundation, UC San Diego Chancellor’s Research Excellence Scholarship, and Science Without Borders, officials said. 1624

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