Pizza is the democratic food par excellence that is consumed by the poor to the most economically wealthy and everywhere in the world.
The combination of flavours varies, but can satisfy anyone and is quite accessible to all classes, can be consumed by everyone, even those with dietary restrictions, with chronic diseases and food intolerances: simply replace the ingredients from the dough and stuffing.
The preparation varies depending on the preferences of the place where it is consumed, with different ingredients you can eat pizza in Naples and on Mars. It can also be consumed in restaurants, at home, at work, as street food or wherever we want
But sometime, more often than what we mean, the night after the pizza swells abdominal and so much thirst, why? Spend a night with intestinal disorders, thirst, sleepless, after a pleasant evening in a pizzeria, is a chronicle of an increasing number of people of all ages.
Pizza is a regional and national dish, to be enhanced with ingredients of nutritional and gastronomic value. A good pizza, to be such, does not procure thirst and must not be indigestible.
Unfortunately, more and more often we eat pizzas prepared with flour too rich in protein, gluten, resistant starch, with additives and stabilizers; flour for pizzas with 20-30% of Manitoba flour, with high protein and gluten content. The used flours are very strong (w 280 to 420).
With those flours, pizza is concentrated on gluten, which forms a strong dough able to “hold” tomatoes and mozzarella or other ingredients.
If the time of leavening is not correct, during cooking at high temperatures, the Maillard reaction occurs with the formation of glycated proteins: the union of glucose with an amino-acids of the flour proteins.
Glycated proteins are aggressive molecules against the intestinal walls and if absorbed in the blood, they can damage the vascular system and the extracellular matrix. Moreover in the pizza is present the resistant starch, “resistant” because it is not digested by the digestive enzymes of the small intestine.
The flours mostly used by pizzaiolo (not all, however, honour and worthiness to true pizzaiolo) may not be compatible with our intestines.
The parts of the pizza not digested in the tenuous transit in the colon, where these are “eaten” by billions of bacteria with gas production (meteorism) and the appearance of intestinal disorders: diarrhoea, irritable colon syndrome; in addition, there is a recall of water from the blood inside the intestine with the appearance of prolonged thirst in the night.
A pizza weighs 150 g (base) with a dose of carbohydrates around 90 g is able to raise the glycemia after eating it, with insulin secretion; it contains about 20 grams of protein.
The quality and the salubriousness of the pizza depend on the used flours, the leavening time and the cooking temperatures, as well as the ingredients used to stuff the pizza.
The pizza made at home, with flourless rich in proteins and without Manitoba flour, right long leavening times and cooking temperature not too high, does not provide the same symptomatology of pizza eaten in the pizzeria.
The pizza can also be made with flour obtained from grains of ancient varieties healthier and more nutritious than the modern grains.