Say Goodbye to Junk Food and Try a Healthy Alternative

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How many times have you seen commercials blasting away on the radio and television telling you what you’re missing for some sensational burgers, pizzas, French fries and your favorite sodas. Ever wonder why kids in America are obsessed and getting sick, all for the pleasure of satisfying their intellect able taste buds.

It’s all a sense of habit forming negative drugs, that hooks your children on fast foods. I recently decided to do my own investigative report on fast foods and decided to embark on a pizza journey. First I went to Pizza Hut and tried their thin crust cheese pizza. It was hard and brittle and the sauce was terrible. Then I tried Little Caesers, which was better but the sauce was not and the dough was just too much to handle. I also tried local pizza places, along with Papa Johns.

Ah, you might ask yourselves, it’s only $5.00 for a pizza at Little Caesars, we’ll save money, and that’s a good deal. What about the content used to make that pizza. Is it the finest flour, the finest San Morano tomatoes and mozzarella cheese. The answer is no. There are other pizzas such as Wolfgang Puck and Villa Pizza, which use better ingredients, but they don’t compare to the pizza I tried at Mark Siggi’s Pizzeria at 5705 Centennial Center Blvd. It’s not just the flour and sauce that makes the pizza, It’s the way it’s cooked. Chef Marc uses a Napoletana Wood Fired oven, which makes all the difference. But don’t take my word for it, try a few pizza places, then try Chef Marc. Before you do that though, the best quality pizzas should be made with Italian flour. Caputo for instance or San Felice is finely milled and is low in protein, but actually better for baking in a wood fired oven.

The other very important factor is the ingredients. San Marzano tomatoes make the best paste and are preferred by the majority of chefs for pizzas and pastas. With the sauce comes Italian mozzarella Tipo OO, which is also imported from Naples, Italy. Whole milk mozzarella cheese is the best tasting cheese that I’ve tasted. For those who have health complications there’s Gluten free pizzas, which are also delicious. There are some other ingredients which Chef Marc uses that I’m not aware of. It does however add to his version of a true Italian pizza.

Now that I have given you the reader a bit of information, let me suggest to you that you read the ingredients on what you buy in the market and learn about where the meats you buy are processed. Many items, especially canned items such as soups, cheeses, packaged sandwich meats, have way too much sodium content, which can only add to high blood pressure. Before I became a vegetarian, I would buy organic free range beef veal and chicken which was grain and grass fed on the open range. I assure you that you won’t find that at any fast food restaurants.

If you agree with some of this information, perhaps you can consider making a change for the future, regarding your children. On that note, tell Chef Marc that Pete sent ya for some true Italian pizza.

Pete Allman, “The Man on the Scene,” is based in Marina del Rey, California, concentrating on producing feature films, television projects, and commercials. Pete also has an office in Las Vegas, which he visits occasionally.

Pete is also a restaurant critic, broadcast personality and celebrity interviewer. He produces inspirational messages for television and other media.

Of all the investigations he makes, we suspect he likes critiquing restaurants the most, because he can taste the food, savor the atmosphere, interact with people, and photograph all the goodies.

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