Quantity Over Quality: Why Italian Pasta is Healthier, Even for Gluten-Sensitive People
In today’s world, food intolerances and chronic inflammation are on the rise. One of the main factors contributing to this problem is the quality of the food we consume daily, including one of the most common ingredients: flour. But not all flours are created equal, and today we will focus on a key distinction: the difference between flour produced in America and Italian flour. Let’s explore the 5 reasons why American flour may cause more inflammation and what you can do to avoid it.
1. Refined Flours and Modified Gluten
Many flours produced in the United States undergo an intensive refining process that removes almost all the nutritious parts of the wheat, such as the bran and germ. The result is highly refined flour, which has a high glycemic index and fewer fibers and essential nutrients. On top of that, many varieties of wheat used for flour production in the U.S. are genetically modified to increase resistance and productivity. This leads to modified gluten, which is harder to digest and can cause food sensitivities and chronic inflammation.
2. Use of Pesticides like Glyphosate
Another worrying aspect of flour production in the U.S. is the widespread use of pesticides like glyphosate. This chemical herbicide is used to accelerate the ripening of wheat before harvest. Studies have shown that traces of glyphosate can remain in the final product, interfering with gut health, contributing to inflammation, and potentially damaging the intestinal microbiota.
3. High-Yield Wheat, Fewer Nutrients
The American wheat market focuses heavily on high yield, often sacrificing nutritional quality. These grains, while more productive, contain a higher amount of gluten and fewer nutrients compared to ancient grains like Italian durum wheat or farro. This not only makes the flour less nutritious but also increases the likelihood of digestive irritations and gluten sensitivity.
4. Industrial Production Techniques
Flours produced for the American market are often treated with chemical additives to extend shelf life or improve consistency. These additives include chemicals that can irritate the intestines and disrupt the body’s natural balance, contributing to digestive issues and chronic inflammation. Industrial processing techniques eliminate many of the nutritional benefits found in whole grain flours and traditional grains.
5. Wheat Selected for the Industrial Baking Industry
In the United States, many wheat varieties are selected based on the needs of the industrial baking industry, where stronger gluten is required to produce soft, voluminous bread. However, this type of gluten is less digestible and can lead to gluten sensitivity or intolerance symptoms. In contrast, traditional grains in Italy are selected for their nutritional quality and digestibility.
The Solution? Traditional Italian Flours
To avoid chronic inflammation and improve gut health, one of the best solutions is to choose traditional Italian flours, made from ancient grains such as durum wheat or farro. These grains are not only more nutritious but are also processed using artisanal methods that preserve fibers and essential nutrients. At FaBene, we exclusively use Italian-imported flours, free from chemical additives and produced through processes that maintain the grain’s natural properties intact.
Our Commitment to Well-Being
Our goal is to offer healthy, tasty dishes that respect the well-being of both body and mind. Reducing chronic inflammation through a balanced and natural diet is one of our primary focuses. We understand how important it is to take care of your health, especially when it comes to food. That’s why we choose only natural, high-quality ingredients.
Scientific Reference
"Recent studies link the rise of gluten intolerances to changes in the cultivation and processing methods of modern wheat."
Source: National Institutes of Health (NIH)