Reuters reports that University of Maryland food chemists said on Monday they had found ways to enhance the antioxidant content of whole-grain wheat pizza dough by baking it longer at higher temperatures and giving the dough lots of time to rise.
Antioxidants are substances that protect cells from damage caused by unstable molecules known as free radicals. Some experts believe antioxidants can lower the risk of cancer, heart disease and other ailments."The reason that we chose pizza is just because it is a very popular food product, not only in the U.S. but worldwide," researcher Jeffrey Moore added.
But Moore had a slice of advice for pizza aficionados who might want to cover their crust with mounds of fatty toppings like extra cheese, pepperoni, sausage and ground beef.
"If you're adding back all these other things that have potential negative health consequences, then you're negating anything that you're adding in terms of (health) value," Moore said.
[In other words, you need to eat the RightSize of pizza, still.]
The research was served up at a meeting of the American Chemical Society in Chicago, a mecca for deep-dish, thick-crust pizza.The study was funded by the U.S. Department of Agriculture and grain organizations, but not by the pizza industry.