Multiple Studies Show the Health Benefits of Eating Pizza

Neapolitan

Small (about 10-inch diameter), thin-crust pizzas made in a wood-burning oven. Usually have a puffy "cornicione" (lip or end crust) and marked by use of the freshest ingredients applied sparingly for a careful balance. Perhaps the most popular is the pizza Margherita--topped with fresh sauce made from San Marzano tomatoes, fresh buffalo mozzarella or fior di latte, and a little bit of basil. Other traditional variations include the marinara (just sauce and maybe a sprinkling of an aged cheese) or the Napoletana (a marinara pie with anchovies). This style, of course, is known the world over.

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The Guardian has the story, noticing that a string of three reports, from 2001, 2003, and 2004, all led by Silvano Gallus of the Istituto di Ricerche Farmacologiche in Milan, shows that habitually eating pizza may be healthier than you think.

The 2001 study shows that, unlike other Italian meals, pizza does not necessarily cause clogged arteries. The 2003 study shows that pizza may help prevent cancer. The 2004 study says that it either helps prevent — or at least does not cause — heart attacks.

I can't wait till my wife reads this.

Oh, wait! Crap:

All of this pertains to Italian-made pizza, metabolised in Italy. No matter how accurate the scientists' interpretations turn out to be, there's no guarantee that they hold true for foreign pizza, or for any pizza eaten anywhere by foreigners.

Let's hope the ol' lady didn't read past the jump! ;)

[via braciole]