Healthy Pizza
Embargoed: Monday, March 26, 3:45 p.m., Central Time
Length – 1:01
Listen to the Podcast
Leave it to college students to figure out a way to call pizza a health food.
At the national meeting of the American Chemical Society in Chicago, a team of chemistry students from the University of Maryland presented results of a study that showed that baking pizza at higher temperatures for longer periods of time can boost its antioxidant levels.
During testing, the antioxidant levels increased as much as 60 percent with longer baking times, and as much as 82 percent with higher baking temperatures.
This is good news for fans of deep-dish pizza, according to the student researchers. They say deep-dish pizza needs longer baking times than other types of pizza, which means more antioxidants per slice.
Now, if they can just figure out how to make beer healthier ….
I’m Marvin Coyner in Washington for the American Chemical Society – improving people’s lives through the transforming power of chemistry.