Pizza is getting healthier

Filed under: Health & Safety: Babies, Nutrition: Health

If your kids -- or you, even -- are overly fond of pizza, there is good news coming out of Maryland. food chemists at the University of Maryland have found that by optimizing baking and fermentation methods, they can increase the levels of antioxidants in pizza dough. Bonus points if you like the deep-dish, Chicago-style pizzas -- their thicker crust and longer baking times "may have the potential to deliver higher levels of antioxidants in comparison to other pizza styles," says study co-author Jeffrey Moore.

Eating a diet containing lots of antioxidants is believed to reduce the risk of cancer and heart disease. "We chose to investigate pizza dough because it's one of the most popular wheat-based food products in the U.S.," says Moore. "Making popular food more healthy using the tools of chemistry may have a larger impact on public health." It is also important to note that this research was not funded by the pizza industry.

Now, whether you choose to load your pie up with double-pepperoni-extra-cheese or mushrooms-bell-peppers-and-onions is entirely up to you.

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AdviceMama Says:
Start by teaching him that it is safe to do so.