This. This is why people who can’t digest pasta here can go to Italy and digest theirs. They thought it was the gluten. It was the “enrichment” and pesticides we use.
Buy organic pasta and look for 0% iron. Then it’s not enriched. You want the least iron % on that package. Bake with only organic flour without enrichment. You can find both in most stores. Maybe you need a slight specialty store for the pasta. Try bristol farms or Whole Foods. Pasta is not that pricy. Eat food that won’t harm you.
Better still are sprouted bread’s
I really like Ezekiel 4:9 because it’s also a great Bible verse
I am equally tired of virtue signalling libs and "skepticker than thou" conservatives.
Bread used to go funky in a week. Moldy in two. Now it lasts forever like a twinky. It's been a recent thing. Past ten years maybe.
I might have to.
Most bread and pasta tear my insides apart. I touch very little and go for gluten free whenever possible.
Don’t they also bake with more ‘heirloom’ wheat types in Italy?
I can’t load the article and don’t know if it’s mentioned, but some people have believed that the way we’ve modified the plant itself has something to do with sensitivity to it.
I avoid any produce from any other state or Mexico, if possible-the local produce farms really don’t spray Roundup and other chemicals-not sure about out-of-area produce...
My mom told us that when a package of flour, rice, etc said “enriched” on the label, it meant that all of the natural nutrients had been scraped/bleached out of it to preserve it and make it prettier-so a few were added back by “enrichment”-she never bought any of it.
I never developed a taste for pasta-but like any other Hispanic, I do like an occasional corn tortilla, and in Winter I make bread once in awhile-for barter with neighbors as well as my own use-I like Robin Hood products, and Bob’s Red Mill cornmeal-the grocery store/butcher shop in this rural area has a good selection of local produce and caters to those of us who eat organic...