Healthier Pizza???

"maxine in ri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Came across this while perusing my current week's ScienceNews
magazine. Sounds like an interesting experiment, if you know that
you'll be wanting pizza that far in advance<g.

http://blog.sciencenews.org/food/

maxine in ri

That's a very cool site, thank you.

cybercat said:

"maxine in ri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Came across this while perusing my current week's ScienceNews
magazine. Sounds like an interesting experiment, if you know that
you'll be wanting pizza that far in advance<g.

http://blog.sciencenews.org/food/

maxine in ri

That's a very cool site, thank you.

Science News -- http://www.sciencenews.org -- is one of my favorite
magazines!!! There's always something interesting to learn. I just
wish their subscription wasn't so expensive (it isn't really, but feels
that way). Alas, I've had to let my subscription slide (sigh). Thanks
for the link.

Sky

In article <[email hidden]>,

maxine in ri said:

Came across this while perusing my current week's ScienceNews
magazine. Sounds like an interesting experiment, if you know that
you'll be wanting pizza that far in advance<g.

http://blog.sciencenews.org/food/

There's a brand of low carb low fat pizza that uses a whole wheat dough.
Its called Ains or something like that and its easy to find in larger
supermarkets, at least in the South Jersey, Philadelphia area where I
shop.

The flavor is not bad; it uses fat free cheese, but the crust is
terrible. Its also made of whole wheat, but the texture is very dry and
its so thick and tough that its difficult to cut, even with a sharp
knife. The crust also tastes bland and it is very heavy and just lays
there in my stomach for way too long. I also prefer thin crust pizza.

The other down side is that the price is high. A small one-person size
cheese pizza costs around $5 vs. less than half that for a regular
personal size frozen pizza.

On Sun, 08 Apr 2007 08:13:17 -0400, Stan Horwitz <[email hidden]>

Quoted message said:

In article <[email hidden]>,

maxine in ri said:

Came across this while perusing my current week's ScienceNews
magazine. Sounds like an interesting experiment, if you know that
you'll be wanting pizza that far in advance<g.

http://blog.sciencenews.org/food/

There's a brand of low carb low fat pizza that uses a whole wheat dough.
Its called Ains or something like that and its easy to find in larger
supermarkets, at least in the South Jersey, Philadelphia area where I
shop.

The flavor is not bad; it uses fat free cheese, but the crust is
terrible. Its also made of whole wheat, but the texture is very dry and
its so thick and tough that its difficult to cut, even with a sharp
knife. The crust also tastes bland and it is very heavy and just lays
there in my stomach for way too long. I also prefer thin crust pizza.

The other down side is that the price is high. A small one-person size
cheese pizza costs around $5 vs. less than half that for a regular
personal size frozen pizza.

Boboli makes a low carb already baked crust. It is not too bad. But
a portabella cap makes the best - that is if you do not mind a
non-dough crust.