How can pizza cause diseases for you?

If you eat pizza all the time, chances are you're not overly concerned with your health. And if you are a healthy eater who turns to pizza as an occasional junk-food splurge, you may experience some guilt after you've downed a few (or five or six) slices of cheesy, empty-carb heaven. But soon, that could all change
So how can pizza cause diseases? the researchers take various types of whole-grain wheat dough and mess around with three factors: namely: fermenting time,baking temperature and baking time. They found that increasing each factor increased the levels of antioxidants in the dough. Baking the dough for 14 minutes instead of seven minutes increased antioxidants up to 80 percent. Higher baking temperatures, going from 400 F (204 C) to 550 F (285 C), raised antioxidant levels up to 60 percent. And extending the fermenting time from the usual 18 hours to 48 hours. No one is sure exactly why the higher temperatures and longer bake times increase antioxidant levels in the dough. But they believe the longer fermenting time boosts antioxidants because the yeast has more time to carry out chemical reactions that cause changes in the dough, which leads to the release of more latent antioxidants as molecular bonds are reorganized in the fermenting process.