Pizza and Diet: How to Transgress

Transgression is possible, but the more you manage to observe the diet, the better you will be healthy. As we have already said in one of the previous posts, those who do not have serious health problems can sometimes contravene the indications of the blood type diet (or any other healthy diet low in carbohydrates), without damaging their physical conditions. The more severe the pathologies, the more the temporary diet break becomes risky; for example, those who suffer from autoimmune diseases, by transgressing, can compromise months of proper nutrition. In such cases, occasional contact with prohibited foods is sufficient to have repercussions on the body that can last for days.

So you have to learn to manage the desire to transgress according to your personal health condition. If you suffer from dermatitis, the consequences of infringement are resolved in a rash, in the case of a serious autoimmune disease the effects can be more severe.

Common sense becomes imperative. For example, for people of type 0, a pasta dish with tomato and fish (prawns, tuna, mackerel) is better than a lasagna dish, which also mixes dairy products (cheese and bechamel) with wheat. In summary, it is better to introduce a single food in the meal which is not recommended more than two or three.

Since a large part of the world’s population has a true passion for pizza, we offer you some indications to be able to taste it without compromising your health too much. Breaking the diet following the rules may sound strange, but it works. This obviously does not mean that pizza is an acceptable food, but it is understandable that “very sporadically”, one may extinguish a delicacy needs by experiencing it.

But pizza must definitely be avoided, by those who have serious problems with gluten (people suffering from celiac disease, autoimmune diseases, lung tumors, melanoma, etc.); it is better for all these people to find a different food transgression, which does not excessively damage their health.

Pizza has a very old origin. Already in ancient Egypt and then in Greece, squashed cereals were cooked, mixed with aromatic herbs and salt, with salted fish on top, and then cooked on hot stones. This culinary custom was maintained in Roman times and with some variations on the theme, even during the Middle Ages and the Renaissance. It was only around 1800 that Neapolitan pizza was born, to be precise Pizza Marinara (tomato, garlic, oil, oregano) and then Pizza Margherita (tomato, oil, mozzarella, basil). Around the mid-1900s, pizza was appreciated worldwide, leaving the borders of Naples.

Pizza for type 0

The pizza should have a thin base, better a little dry (not soft and high as the Neapolitan tradition dictates), with tomato, onion, artichokes, courgettes, and green olives on top; anchovies or tuna should replace mozzarella. It can be accompanied by beer, excluding those of corn, wheat, and double malt.

Pizza for type A

This pizza will have a thin but soft base and on the top, there may be onions, courgettes, green olives, artichokes, and tuna, but not tomato and mozzarella. You can drink wine, preferably red, while beer is definitely not recommended.

Pizza for type B

The base should be not too high; a little mozzarella is allowed above (better to add it at the end of cooking or in the last minutes), onions, courgettes, and aubergines, but not tomatoes, olives, and artichokes. Those who cannot use dairy products can use tuna and bresaola. If desired, you can add a little chili pepper. It is possible to accompany this pizza with white or red wine, rice beer, or cider beer.

Pizza for type AB

The base will be the same as for group B with a little mozzarella on top (which is better to add in the last minutes or at the end of cooking), onions, courgettes, aubergines, tomatoes, and green olives. Instead of mozzarella, it is better to use tuna. For drinks, you can choose between wine (white or red), light beer with a low gradation of barley and rice.