Bungo's Pizza intro's healthful whole-wheat crust for diabetics

March 2, 2003

CLEVELAND, Tenn. -- Valley Food Services (VFS) has teamed with local pizzeria, Bungo's Pizza, to create a whole-wheat pizza crust as a healthy alternative for diabetics.

According to the Cleveland Daily Banner, VFS dietitian Lorine Lorino said wheat crust causes the body to create less sugar than traditional white crusts.

"The body breaks down white flour faster, which can raise sugar levels," Lorino said. "Wheat causes a slower process, which doesn't make sugar levels spike."

Bungo's owner Steve Sandberg, who has a family history of diabetes, decided to create the pizza to make more healthful food.

"There are not a lot of choices for diabetics," said Sandberg, whose pizzeria is the area's only take-and-bake shop. "I knew there had to be something we could do at Bungo's to help that part of our community. Creating healthy pizza is sort of our niche."

The whole-wheat pizza has 15 grams of carbohydrates, Lorino said, adding that a diabetic on an 1,800-calorie diet needs approximately 75 grams of carbohydrates per day.

"More diabetics are finding other choices with their breads," Lorino said. "A slice of wheat pizza could be an alternative choice."

Adding to the pizza's healthy quality is a nonfat cooking spray. Lorino suggested fresh vegetables and chicken as plausible pizza toppings for diabetics. Canadian bacon can also be used, she said.

Topics: Dough , Independent Operation , Marketing

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