now that’s Italian?

Gotcha Focaccia

“Select Italian style herbs and cheeses are mixed right into our light, airy focaccia crust,” says the box of DiGiorno Ultimate Focaccia Four Cheese with Basil Thick Crust Pizza. “We then layer classic Italian offerings on top for a premium pizza experience you can only have with DiGiorno Ultimate.”

What’s so premium about white flour, cheese, tomato paste, tomatoes, and partially hydrogenated soy and cottonseed oil?

Just when other food companies are trying to get rid of artery-damaging oils, Kraft launches a brand new line of pizzas with 1 1/2 grams of trans fat per serving? Not that it’s any of our business, but maybe someone over at corporate headquarters is overdue for a vacation.

Of course, that 1 1/2 grams assumes you eat the petite serving (1/6 pizza) shown on the box’s Nutrition Facts panel. If Kraft’s personal pizzas are any guide, most people will down at least twice that much. Now you’re talking a day’s bad fat (16 grams of saturated plus 3 grams of trans), 760 calories, and 1,760 milligrams of sodium.

DiGiorno’s other Ultimates–Meat Trio with Roasted Garlic, Pepperoni Asiago, Sundried Tomato & Basil, and Supreme with Roasted Vegetables–are essentially the same … that is, the same old unhealthy frozen pizza that Kraft has always sold.

Kraft: (800) 708-5580

COPYRIGHT 2008 Center for Science in the Public Interest
COPYRIGHT 2008 Gale, Cengage Learning

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One response to “now that’s Italian?

  1. Like my husband said recently, the best pizza is the one we make ourselves! That way we control every ingredient! See my recipe on foodgeeks.com for South Beach Pizza.

    Kimberly

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