Scientists Create Healthy Pizza
Scientists now say that longer baking times, higher temperatures, and longer fermentation times can increase the antioxidant levels in certain types of dough. This could be particularly good for people who enjoy deep dish pizzas, thus, obtaining more antioxidants, but at the same time, Jacqui Lowdon says he would rather see people eating their portions of fruits and vegetables, than eat more pizza.
I agree with Jacqui about fruits and vegetables, but also, depending on the type of pizza or what it’s made of, it can be significantly more healthy than the neighborhood pizza hut… and if you add antioxidants to that, even better.
Through BBC
Loading …April 01 2007 02:47 pm | Science
