It’s the junk food junkie’s wildest dream come true — pizza as health food.<br />
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University of Maryland food chemists said Monday that 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.<br />
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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.<br />
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Of course, adding on all the things we love… like mounds of toppings such as extra cheese, pepperoni, sausage and ground beef make the advantages moot.<br />
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Read the Full Story at <a href="http://www.cnn.com/2007/HEALTH/03/26/pizza.antioxidants.reut/index.html"><strong>CNN</strong></a>
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