If you consider a boatload of fat and carbs the key to a good diet, pizza might just be the meal for you. Food chemists from the University of Maryland of in the US say they have found ways to increase the anti-oxidant content of whole-grain wheat pizza dough by baking it longer at higher temperatures and giving the dough lots of time to rise. ( The Age)
Search this blog
Profile
Enrique Gili is a freelance writer covering Lifestyles of Health and Sustainability (LOHAS), issues for regional magazines in the Southland and beyond. I live in Ocean Beach, San Diego the coolest beach town around.
Recent Posts
- N'Orleans A Center for Creativity
- Useful Mutants Alter Crops
- Cracking Red Wine's Double Helix
- A Piggy Went to Market
- In Brazil Biopiracy Laws Stifle Scientists
- Counterfeit Nation
- China Chokes As Economy Roars
- Food or Fuel, the Farmers Dilemma
- Cheap Thrills in the Garden
- Stuy High Cherishes Nerds
Recent Comments
- Lab Cat on Cracking Red Wine's Double Helix
- left_Wing_Fox on Cracking Red Wine's Double Helix
- Dunc on Counterfeit Nation
- Jonathan Vos Post on Stuy High Cherishes Nerds
- Enrique on Burning Man's Greener, Sensitive Side
- vika on Burning Man's Greener, Sensitive Side
- 6EQUJ5 on Cheap Thrills in the Garden
- vika on Burning Man's Greener, Sensitive Side
- Ahcuah on Food or Fuel, the Farmers Dilemma
- vika on Burning Man's Greener, Sensitive Side
Categories
Archives
Blogroll
Fellow Travelers
Are you worthy? Suggest a link.
« Japan's Green Movement | Main | Don't Upset Us with Lettuce Just Nix the Free Radicals »
Pizza Gets Healthier, Inform Your Arteries
Category: Food&Drink
Posted on: March 27, 2007 12:30 PM, by EJGili
Send this entry to:
Email this entry to a friend
View the Technorati Link Cosmos for this entry
Having problems commenting?