Pizza for Health?

Now this next bit of pizza news has to be just too good to be true. Yet more new scientific research has found that the nutritional value of pizza, everyone's favourite junk food, can be significantly boosted just by baking it longer....hallelujah! Since Americans eat more than 90 acres of pizza a day, (according to Dominos), University of Maryland food chemists decided to experiment with the baking temperatures, baking time and fermentation time of whole-grain wheat pizza dough. (Aaah theres the catch, it has to be a wholegrain base). They found that increasing the baking temperature from 200C to 290C caused antioxidant levels to rise by as much as 82 per cent, and giving the dough a two-day fermentation period raised them up to 100 per cent. Of course Antioxidants protect cells from damage and they are linked to reduced risks of cancer, heart disease and other illnesses. Contain your excitement though as the researchers advise that despite the boosted levels of antioxidants, high-fat toppings on pizza could negate any health benefits, so we’re back to square (or should I say ‘slice’) one.