The Loh Down On Science

Vitamin Pizza

It’s the latest craze in health food! Pizza?

This is Sandra Tsing Loh with the Loh Down on Science.

Meet Mike Lean of the University of Glasgow and Donnie Maclean of the company Eat Balanced got together and created what is said to be the first nutritionally balanced pizza.

They began with an exhaustive chemical analysis of pizzas already on the market. From there, the team created recipes that not only meet nutritional targets, but contain thirty percent of our daily requirements of vitamins and minerals.

Seaweed added to the crust lowers sodium content and contains iodine and vitamin B12. Red pepper in the tomato sauce increases vitamin C. Fruits and unusual vegetable combinations add magnesium, potassium, folate and vitamin A to its nutrient lineup.

But how does a “healthy” pizza taste? Eighty percent of tasters at the Glasgow Science Fair said it was as good or better than their usual pie.!

One problem: Since the pizza was created in Scotland, I wouldn’t count on that thirty minutes or less delivery thing. Just sayin’.

The Loh Down on Science is produced by LDOS Media Lab, with 89.3 KPCC Pasadena. And made possible by the generous support of the Gordon and Betty Moore Foundation.


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