High blood pressure is directly linked to our lifestyle habits, and more particularly to our sodium consumption. If certain foods hide their role well, others combine all the risk factors.
An explosive cocktail of salt and additives
For Raphaël Gruman, nutritionist, the diagnosis is clear: fully dressed industrial pizza is the product to be banned as a priority.
The first problem with industrial pizza lies in its very design, from the base to the finishing touches. It all starts with the dough, often much saltier than it appears to guarantee long shelf life and a standardized texture. “It is an industrial dough with a high salt content in general, which will give a little taste to the pizza“, explains Raphaël Gruman.
But it is the accumulation of ingredients that creates a real sodium “bomb”. Between processed cheese and processed meats, the counters are going crazy.
“When you put a lot of cheese like mozzarella and you add cold meats like pepperoni, ham or bacon, you have a really large dose of salt. You greatly exceed the recommended amounts per day” warns the expert.
The specialist also points out the massive presence of additives such as sodium glutamate, a flavor enhancer which further increases the overall sodium load of the dish.
A direct attack on your arteries
Beyond salt, industrial pizza combines poor quality fats which act as poison for the cardiovascular system. The complete lack of protective nutrients makes this dish particularly unbalanced for someone suffering from high blood pressure. “Added to this is the especially pro-inflammatory side of trans and saturated fats which will harm the artery wall.s”, warns the nutritionist again.
The observation is all the more severe as no ingredient can redeem the other. “You don’t have any protective effects like fiber or antioxidants. There are no vegetables containing potassium which would somewhat counterbalance the sodium intake.”
Homemade to save your heart
But should you cut pizza out of your life? Fortunately, no. The solution lies in controlling the ingredients. For Raphaël Gruman, it is entirely possible to have fun without putting your health at risk by going behind the stove. “For a healthier alternative, the best would be to make your own pizza. You can buy the dough from your baker, which is ideal, or in supermarkets, favoring those that contain less salt.”
The trick then consists of reversing the usual proportions: more vegetables, fewer fatty toppings.
“We are going to increase the proportion of vegetables and reduce that of cheese. This allows us to limit the salt content and increase the fiber intake by reducing salty cold meats.”
Our advice for a “tension-friendly” pizza
To replace ultra-processed cold meats, our expert suggests more noble sources of protein that are less rich in sodium:
- Natural tuna: for a light protein base;
- Salmon: for a supply of good fatty acids;
- Vegetables galore: peppers, zucchini or spinach to stock up on potassium.
In summary, always prioritize quality over practicality. A homemade pizza rich in vegetables will not only “much better for health“, but also much tastier than any frozen version.