Mar 06 2013
By Dr. Paul Blake, N.D.
You would expect some things to remain the same in this world, especially a food like the pizza! But no, pizza has been drastically changed, so much so that now you could call them Frankenpizzas? Now who would dare change the pizza, and not just change it but change pizza for the worse? Did you guess our government? If you did you guessed right. Yes, they just can’t keep their Nanny interfering fingers out of our lives, gad! Our Nanny government, in league with the food industry, has been changing foods like pizza all the time. By adding chemicals and subtracting ingredients and replacing the real with the fake. They do this without giving a thought as to what happens to us when we eat their chemically polluted scientific mutations. Why would they do that, greed folks, because money ranks much higher then the citizens who pay them.
Our government and food industry have changed the pizza so much that it is approaching something that is not food at all? And I know this is tough on your psyche but they just recently conspired, contrived and cooked up a new fake cheese casein for the pizza!
Did you know that the original pizza and most pizza’s you get today are not even closely related? Let me begin this very sad gastronomical tale with a little pizza ingredient history. In the 6th century B.C. the soldiers of the Persian Empire baked a type of flat bread upon their shields and covered it with cheese and dates. The Greeks and Romans also ate a similar style of flat unleavened bread covered in different toppings. In the 3rd Century B.C. the Roman Statesman Cato wrote about it describing a flat of dough covered with olive oil, herbs, and honey baked on stones.
In 79 A.D., before Mount Vesuvius erupted and eliminated the City of Pompeii, a flat flour cake was baked and widely eaten in the downtown area and in nearby Neopolis (the Greek colony that later became Naples). In later excavated Pompeii, shops were found with marble slabs and an assortment of restaurant pizza tools just like today’s pizzeria.
In the 1500’s tomatoes were introduced into Europe from the new world and added to the toppings in Naples, Italy. These tomatoes and toppings were the first pizza ingredients similar to today but called “Neapolitan pies.” By the 17th Century the bakers of these delicious pies were called “pizzaioli.”
In the late 1800’s Raffaele Esposito, a pizzaioli from Naples, brought together these ingredients: whole wheat flat bread, pork/pork fat, cheese, basil, garlic, olive oil, mozzarella cheese, and tomatoes. From these ingredients he baked pies especially for the King and Queen of Italy calling one of them “Pizza Margherita” in honor of the Queen (this is how the pizza got its name). Today Raffaele Esposito is known as the father of the pizza.
The Pizza arrived in America in the 19th century with the Italian immigrants. Back then pizza was sold in the Italian neighborhoods of Chicago, New York and Philadelphia by street peddlers at two cents a chew (slice). The peddlers sold the pizzas out of cylindrical drums with a false bottom that were packed with charcoal from the oven to keep the pizzas hot. In those days and into the 21st century pizzas were called, “tomato pies.” In America the toppings were reversed, cheese first toppings and then the tomato sauce.
When you look at Raffaele Esposito’s pizza ingredients above (the whole wheat flat bread, pork/pork fat, garlic, olive oil, tomatoes, mozzarella cheese from raw milk and basil), his pizza basically answers the four food groups, vegetables, whole grains, un-pasteurized dairy and meat. These are the ingredients of a very healthy meal that any pizza lover would worship and health food lover would heartily approve of.
Arrivederci to Real Pizzas
But thanks to our Nanny Government we get the four food monstrosities of nutrition in our pizza, and end up with the, “Frankenpizza.” Here is what you might get in a pizza today when you eat at many Italian restaurants and pizzerias. This especially goes for those who eat their pizza at home, delivered or cooked frozen. Ingredients could include refined flour, fake cheese, ill-legitimate meats, and zero olive oil, “bovine fecies, mater tua caligas gerit!!!” Why do we get this? Because no one cooks pizza from scratch anymore, and so they have no idea what is in the pizza. Sorry, but this separating the pizza lover from his knowledge of the ingredients sadly lost the real Esposito type pizza of yesterday.
About now you may be asking yourself, “what do we have left of the original pizza today??? Well, they kept the pizza price tag and a poor version of the smell and taste, and that is about it. Below is typical of what you will find in a pizza restaurant, or delivered or frozen pizza compared to the original Esposito’s pizza.
–ESPOSITO’S PIZZA INGREDIENTS VS. THE MODERN PIZZA–
“PIZZA CRUST DOUGH INGREDIENTS:”
The Original Pizza Dough
Esposito’s was 100% whole grain wheat flour
Modern Pizza Dough
Flour, Refined, Bleached White With Chlorine Gas and Enriched. Enriched, because the FDA forced the flour and bread industries to add the minimum amount of vitamins in a synthetic form to avoid food diseases like beriberi and palegra.
“PIZZA CHEESE INGREDIENTS:”
The Original Pizza Cheese
Esposito’s was the classic Mozzarella cheese made from old fashioned whole raw milk cheese.
The Modern Pizza’s Industrial Version of Mozzarella Cheese
One type is made from silicone-based industrial chemical called Polymethylsiloxane called Pizza Cheese. Another phony Mozzarella cheese is called Analog Cheese which is actually a little more friendly in its strange list of ingredients. For their Mozzarella: water, vegetable oil, Soya concentrate, salt, spirit vinegar, artificial flavor, lactic acid (dairy-free), xanthan gum, carrageenan (alge or seaweed) and yeast extract. And the colors depending on the type of cheese could come from paprika, turmeric and annatto? “Retch, nothing in the cheese ingredients I just mentioned ever even saw cow!”
Note: Most pizza ingredient suppliers and retailers have not used real cheese in years. Petra Zachari of the Consumers Defense Association says the manufacturers of imitation cheese deliberately package it to mislead customers. It cannot be called cheese so it has funny names like, “Pizza a la Mozzarella, or Ambra or Pizza Mia or Cheese Alternative.”
The Original Pizza Meat
Esposito and the Pizza cooks of his time used pure organic pork, beef and their oils and fats.
The Modern Pizza’s Version of Meat:
Pepperoni made with Pork, Chicken and Beef also Mechanically Separated Pork, Chicken & Beef
Note: Did you catch the pepperoni gastronomic sin in the above statement, I am sure you noticed, “yes, chicken in pepperoni, good grief?!!” Other then a total sin to add chicken to pepperoni, why is chicken a problem (look at the special note below)? The pepperoni used to top many pizzas today are being produced with a substandard mixture of chicken, pork and beef.
Note: Only pork and beef mixtures or pure all pork or all beef pepperoni are of acceptable quality in pepperoni.
Special Note: November 1, 2007 General Mills, Inc announced that about five million Totino’s and Jeno’s frozen pizzas with pepperoni toppings were being recalled due to contamination with E. coli. November 01, 2007, Isolates of E. coli O157:H7 with an indistinguishable genetic fingerprint have been collected from ill persons in 10 states: Illinois, Kentucky, Missouri, New York, Ohio, Pennsylvania, South Dakota, Tennessee, Virginia and Wisconsin
-Frozen Pizza Quality Issues, by AboutPizza Web Site Staff, 11/01/07
Investigation of Outbreak of Human Infections Caused by E. coli, Center for Disease Control, O157:H7, Updated November 1, 2007
The Origional Pizza Oil
Esposito’s was classic Olive Oil
Modern Pizza’s Version of Olive Oil
Corn or Soybean Oil, Artificial and Natural Butter Flavor, Canola Oil, Cottonseed Oil, Lecithin Oil, Palm Oil.
Note: Scientifically proven dangers of polyunsaturated vegetable oils. Excess consumption of soy and vegetable oils is damaging to reproductive organs and lungs. In test animals, diets high in polyunsaturates inhibit the ability to learn, are toxic to the liver, compromise immune system, depress mental and physical growth of infants, increase uric acid in blood, cause fatty acid in adipose tissues: linked to mental decline and chromosomal damage and accelerate aging. Excess consumption of polyunsaturates is associated with increasing rates of cancer, heart disease, weight gain and obesity. Ha, and you thought that the FDA’s job was to protect your health.
Note: I could not find one frozen pizza with Olive Oil in the ingredients.
-The Dangers of Polyunsaturated Vegetable Oils, April/May 2003, by Sally Fallon, President of the Weston A. Price Foundation, Washington, DC.
“Warning Notice,” The New Government Approved Pizza Non-Cheese Ingredient
Now they are planning to make pizza cheese even worse then it is now! That’s food science for you. A Spanish company has developed a new “food” product from hydrocolloids and what are called melting salts. A hydrocolloid is a substance that forms a gel with water and melting salts that could be used to replace casein in pizza toppings. Melting salt also called molten or fused salt. Melting salts have a strong calcium-binding ability which leads to the production of a firm product and have the ability to help proteins achieve an emulsifying ability. “Well abbondanza, and good luck eating that gluck pizza lovers!”
How Do We Stop Getting the Big Food Corporation and FDA Shaft?
We get shafted because pizza restaurants are supplied with and have adopted some or all of the same ingredients to save money and shelf life. And since you the customer do not ask or complain it will eventually get worse. So what can you do? I suggest you send this article to your friends and post it on the sites you use like facebook. Also, ask to see the labels on the pizza supplies your restaurant gets in the above categories. And when you buy store bought frozen have a look at their labels and let them know through an email what you think about what you saw there. The customer only has power when the seller knows that the customer is having a problem with the product, “tell them flat out “you won’t buy their pizza because it is an abomination and an insult to real pizza!”
-History and Legends of Pizza, Pizza History, Tomato Pie History by Linda Stradley, website What’s Cooking America, 2004
-The Dangers of Polyunsaturated Vegetable Oils, by Sally Fallon, President of the Weston A. Price Foundation, Washington, DC. http://www.browserdefender.com/en/getdomain/healingnaturallybybee.com
-This, according to an article by Milkweed, a dairy industry paper. This article, Silicone–Based Chemical in Pizza Hut’s Cheese, is from Jan 06, so pretty old… but I found it very interesting
-Reducing salt in imitation analog cheeses, by Mort Satin, pub. Salt Institute, 12/15/2010, www.saltinstitute.org
-German Food Industry: 150.000 tons industrial fake cheese substitute, Posted on 30. May 2009 by Prabhupadanuga News
-Cheese: Development of structure, – FOODS UNDER THE MICROSCOPE, by M. Kaláb, Website magma scimat/Cheese, 25 Aug 2011
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