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Posted by: eh, Thursday, March 29, 2007, 4:56am
PIZZA AS HEALTH FOOD? IT'S ALL IN THE DOUGH (Health & Medical News: 27/03/2007)
http://www.abc.net.au/science/news/stories/2007/1882563.htm?health
Posted by: ISA-MANUELA (Guest), Thursday, March 29, 2007, 7:44am; Reply: 1
::) that was also to read yesterday in http://www.foodnavigator.com  ::) :D but even with whole wheat...I think it is  still a no-no ;) ;D ;D
Posted by: Henriette Bsec, Thursday, March 29, 2007, 1:37pm; Reply: 2
Here they just say it was ONLY healthy  since they were  giving the dough lots of time to rise.
when you bake with wholegrain that is one of the crucial things to remember- Loooong risingtime- and best wth somekind of acid( sour dough, lemon jiuce, whey or yoghurt)

I make some pretty good sourdough speltpizza without tomato..... but healthy  :-/ ;-D
Posted by: ISA-MANUELA (Guest), Thursday, March 29, 2007, 1:53pm; Reply: 3
he-he-hee I do em with tomatoes ;) soo yummi...but makes fat :-/ for nonnies ::)  :P
Posted by: mikeo, Thursday, March 29, 2007, 2:57pm; Reply: 4
wheat lobbyists and the wheat board must be getting in poor sales due to spelt's emergence as a better healthier alternative hence the spin on pizza dough
Posted by: Brighid45, Thursday, March 29, 2007, 3:17pm; Reply: 5
Trying to make a silk purse out of a sow's ear, if you ask me . . . no, it's not sour grapes. I make my own pizza now and it's ten times better than even the local pizzaria's stuff even if I do say so myself. :) Spelt makes a tender, crispy crust that supports the meat, veggies and sometimes some cheese too. Nothing like a pizza topped with sauteed baby bella mushrooms, red onions, turkey bacon or thinly sliced roast beef, maybe a few black or green olives, bell pepper strips, fresh mozzarella slices drizzled with some evoo, and homemade tomato sauce with lots of garlic and fresh basil, oregano and rosemary. Yummmm! (Great for breakfast too!)
Posted by: Jill N, Thursday, March 29, 2007, 3:32pm; Reply: 6
Quoted from mikeo
wheat lobbyists and the wheat board must be getting in poor sales due to spelt's emergence as a better healthier alternative hence the spin on pizza dough


So true, so true!!  

Quoted from Brighid45
Trying to make a silk purse out of a sow's ear, if you ask me . . . no, it's not sour grapes. I make my own pizza now and it's ten times better than even the local pizzaria's stuff even if I do say so myself.  Spelt makes a tender, crispy crust that supports the meat, veggies and sometimes some cheese too.


My mom, also an O, recently made spelt pizza crust and it was fabulous!!!! (clap) I must try it myself soon!!!

Posted by: Alia Vo, Thursday, March 29, 2007, 11:27pm; Reply: 7
Thank you for sharing the artcicle link.

Alia
Posted by: 1328 (Guest), Friday, March 30, 2007, 1:30pm; Reply: 8
I have been making my pizza's using spelt flour and the no tomato sauce....the crust was really good.  I'm pleased how the spelt flour dough "performs".  It is nice to be able to eat a pizza that will agree with me and be nutritious!
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