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Healthy Hacks for Frozen Pizza

Healthy Hacks for Frozen Pizza

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 When you need to get a pizza on the table and you want to do it better, here's some hacks. Some tips that I forgot in the episode: bag your beef and toppings that are safe and freeze them in portions so you can top your pie however you want, delivery or frozen.We've all been there.It's late, you are mentally fried, the ambition to chop vegetables has just completely evaporated.Yep, and dinner is going to be whatever takes the absolute least amount of effort.That moment usually involves reaching for the phone to dial for delivery, or maybe pulling that neglected frozen pizza out of the back of the freezer.0:25Exactly.It's the ultimate convenience meal, but for anyone who's really committed to smart nutritional choices, especially if you're managing complex stuff like gut issues or histamine sensitivity.Those convenience meals are often just packed with hidden triggers and frankly really low quality fats.0:42Right.So we've talked before about how to build a better plate from scratch using smart swats and good ingredients.We did.Today.We're taking that knowledge and applying it to these hurry up moments.This deep dive is about transforming that afterthought, that quick, easy pizza, into a real opportunity.0:58I love that framing.Our mission is to show you exactly how to hack that meal into something that's health optimized just using a few strategic swaps and you know what's already in your pantry.And that's the core challenge, right?We looked at a stack of sources that give concrete, evidence based ways to mitigate the risks that are lurking in these processed foods.1:20We're talking about very specific tactical food hacks that don't require you to suddenly become a master chef overnight.OK, let's unpack this.We're going to start with what is arguably the most fundamental decision, upgrading the quality of the fat and a protein profile of your meal.1:36It's foundational.If you're adding meat to a convenience pizza, or even just relying on the oils in it, the quality of that fat just sits the whole nutritional trajectory for the meal.It really does, especially when we talk about chronic low grade inflammation that's the root of so many modern health issues.1:52So if you have a chance to add a protein like beef, yeah, prioritizing grass fed over a conventionally raised grain fed option is probably the single most effective swap you can make against that inflammation.And the Y is all about the fatty acid composition.And this is where the numbers are just they're pretty staggering.2:08Grain fed beef is from cows on a high Omega 6 diet, right?And so it pushes that Omega 6 to omega-3 ratio to 4.1 or even higher, which you know a lot of experts consider highly pro inflammatory.Precisely that high ratio actively promotes chronic inflammation.2:24When you switch to grass fed, that ratio just plummets, can fall as low as like 1.77.It's a huge drop.And that improved ratio is so much more supportive for your cardiovascular and immune function because it aligns with the fat profiles we evolved to process.But it's not just the Omega ratio is it?2:42Grass fed also has way more conjugated linoleic acid or CLA.Yep, CLA.It's a potent naturally occurring trans fat that the sources linked to anti carcinogenic properties and even potential fat loss promoting effects.It's a compound win.It's a compound win.2:57Plus grass fed beef has lower levels of myristic and palmitic acids.Those are the saturated fats really linked to increased cholesterol.So it's more heart healthy choice all around.OK, let's put it from the meat to the oil.Replacing cheap refined vegetable oils with extra virgin olive oil or EVOO is the other key strategy.3:15Now I hear this all the time that you shouldn't cook with EVO because of its smoke point.Is that a myth we can just officially put to rest?We absolutely can.That myth is thoroughly busted.EVOO is actually highly stable under heat.And it's not just about the temperature, no.3:30It's about it's rich content of polyphenolic antioxidants like oleocanthal and hydroxytyrosol.These compounds are like Shields.They protect the oil itself from oxidizing when it's heated.So the antioxidants make the difference.They really do.Research confirms that a good quality EVOO produces far fewer harmful compounds like aldehydes during cooking compared to those refined polyunsaturated oils.3:54Even at higher temps.Even with sustained heat, a high quality EVOO smoke point can range from about 350 up to 460°F, which is more than enough for baking.OK.This sounds fantastic, but we have to talk about practicality.Grass fed beef is expensive.4:10It's often 20 to 30% more.It is.How do we square that with reality?If I'm buying a $6 frozen pizza, spending 15 bucks on grass fed beef to top it, it feels wrong.That's a critical question and strategy is everything here.You have to maximize your return on investment for those higher quality ingredients, so.4:29What does that look like?For EVOO, you reserve it for dressings or for ...
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