Archives
March 2007
3/31/07
3/30/07
3/30/07
3/30/07
3/29/07
3/29/07
3/29/07
3/29/07
3/28/07
3/28/07
3/28/07
3/28/07
3/27/07
Verily, I Say Unto You That This is The Greatest Day in the History of Man
3/27/07
3/27/07
3/26/07
3/26/07
3/26/07
3/25/07
3/24/07
3/23/07
3/23/07
3/23/07
3/22/07
3/22/07
3/22/07
3/21/07
3/21/07
3/21/07
3/20/07
3/20/07
3/20/07
3/19/07
3/19/07
3/19/07
3/18/07
3/18/07
3/17/07
3/17/07
3/16/07
3/16/07
3/16/07
3/15/07
3/15/07
3/15/07
3/15/07
3/15/07
3/14/07
3/14/07
3/14/07
3/13/07
3/13/07
3/13/07
3/12/07
3/12/07
3/12/07
3/11/07
3/11/07
3/10/07
3/10/07
3/9/07
3/9/07
3/9/07
3/9/07
3/8/07
3/8/07
3/8/07
3/8/07
3/7/07
3/7/07
3/7/07
3/7/07
3/7/07
3/6/07
3/6/07
3/6/07
3/6/07
3/6/07
3/5/07
3/5/07
3/5/07
3/5/07
3/5/07
3/5/07
3/4/07
3/3/07
3/3/07
3/2/07
3/2/07
3/2/07
3/2/07
3/2/07
3/1/07
3/1/07
3/1/07
3/1/07
3/1/07
Tuesday, March 27, 2007
1:24:00 PM EDT
Hearing Nothing at the moment
And this is why:
Chemists Create Healthier Pizza By Boosting Antioxidants In Dough
Pizza bakers have known for some time that longer-baking times and higher temperatures can enhance the flavor of pizza. The new study shows that these intense baking conditions also may boost antioxidant levels in dough, especially whole wheat varieties, the researchers say. Their findings were presented today at the 233rd national meeting of the American Chemical Society.
That's good news for fans of deep-dish, Chicago-style pizza, whose longer baking time and thicker crust "may have the potential to deliver higher levels of antioxidants in comparison to other pizza styles," says study co-author Jeffrey Moore, a doctoral student in food chemistry at the University of Maryland, College Park. Diets rich in antioxidants are thought 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."
I've long maintained personally that pizza is the perfect food; if you get a pepperoni slice, it has all four food groups right there for you. I realize this comment would make a nutritionist's head explode. Be that as it may.
In all seriousness, of course, something like this would no make a pizza good for you, merely less bad, particularly if you keep with the congealed cheese platters we all love so well. But I suppose it's better than nothing. Mmmmm... antioxidants and cheese.
When was the last time you had pizza? I had it this weekend.
Written by johnmscalzi Blog about this entry |
Add to del.icio.us | 
digg this
1:24:00 PM EDT
Hearing Nothing at the moment
Verily, I Say Unto You That This is The Greatest Day in the History of Man
And this is why:
Chemists Create Healthier Pizza By Boosting Antioxidants In Dough
Pizza bakers have known for some time that longer-baking times and higher temperatures can enhance the flavor of pizza. The new study shows that these intense baking conditions also may boost antioxidant levels in dough, especially whole wheat varieties, the researchers say. Their findings were presented today at the 233rd national meeting of the American Chemical Society.
That's good news for fans of deep-dish, Chicago-style pizza, whose longer baking time and thicker crust "may have the potential to deliver higher levels of antioxidants in comparison to other pizza styles," says study co-author Jeffrey Moore, a doctoral student in food chemistry at the University of Maryland, College Park. Diets rich in antioxidants are thought 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."
I've long maintained personally that pizza is the perfect food; if you get a pepperoni slice, it has all four food groups right there for you. I realize this comment would make a nutritionist's head explode. Be that as it may.
In all seriousness, of course, something like this would no make a pizza good for you, merely less bad, particularly if you keep with the congealed cheese platters we all love so well. But I suppose it's better than nothing. Mmmmm... antioxidants and cheese.
When was the last time you had pizza? I had it this weekend.
Written by johnmscalzi Blog about this entry |
Add to del.icio.us | digg this
This entry has 2 comments: (Add your own)
-
Bullshi*!
This will be like when they altered Nestle Quik... the tree-huggers took something that was perfectly good, and they go and f*** it all up.
Thank you.. nice to be back.
3/28/07 6:58 AM
d