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December 12, 2024- by Steven Greer, MD
I made my first homemade bread the other day after many failed attempts. I learned about flour and gluten. I have also read anecdotes of people finding Italian flour to be less disturbing to their “gluten allergy” guts. It seems like a plausible theory. So, I asked the AI called Grok. It replied:
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There is some evidence suggesting that Italian flour might be less processed and contain fewer pesticides compared to some American flours, but the situation is complex: –
**Processing:** Italian flours are often classified based on their level of refinement, with terms like “00” indicating very fine, highly refined flour. However, this classification primarily refers to the fineness of the grind rather than the extent of processing. Italian law defines these flour types strictly, but this doesn’t necessarily equate to less processing. Some Italian flours, particularly those labeled as “whole wheat” or “integrale,” might retain more of the grain’s natural components than highly processed American counterparts. However, specific practices can vary by producer.
**Pesticides and Herbicides:** Italian regulations are generally stricter regarding pesticide use, particularly glyphosate, which is more regulated in the EU than in the US. Some Italian pasta brands have been certified as “Glyphosate Free” or “Pesticide Free,” indicating a commitment to lower pesticide residues. However, it’s worth noting that Italy imports wheat from countries where pesticide use might be more prevalent, including the US and Canada. This can affect the purity of even “100% Italian” labeled products.
**Evidence from Web Sources:** – Discussions on platforms like Reddit and Quora, as well as articles from food industry websites, suggest that European flours, including Italian, might have fewer additives and pesticides. However, these sources often rely on anecdotal evidence or personal experiences rather than systematic studies. – Some studies have detected glyphosate in Italian pasta brands, but the presence is generally lower compared to North American products, according to testing reported by “il Salvagente” and discussed on food blogs.
**Brands or Sources for Italian Flour:**
**Granoro:** Known for their “Dedicato 100% Puglia” line, which has received “Pesticide Free and Glyphosate Free” certification.
**Jovial:** Specifically markets einkorn flour which is grown in Italy, noted for being glyphosate-free. This brand is available in many health food stores in the US and online.
**Caputo:** A popular brand for Italian 00 flour, often used in pizza and pasta making. While not specifically marketed as pesticide-free, it’s well-regarded for quality and is made from Italian wheat.
**Rummo:** This brand has been mentioned in discussions as being available in the US, particularly at stores like Costco, and is known for using bronze dies in pasta production, which is less industrialized.
**Online Retailers:** Amazon, specialty food stores, or Italian import stores often carry these brands. Look for certifications or labels that indicate organic or reduced pesticide use. When purchasing, it’s crucial to check labels for certifications like “Organic” or specific claims about being free from certain pesticides. Remember, the term “100% Italian” might not always mean the wheat was grown without any foreign influence due to importation practices.
In conclusion, while there are indications that Italian flour might be healthier due to less processing and fewer pesticides, these benefits depend heavily on the brand, the specific product, and the farming practices of the wheat used. Always verify with product details or certifications for the most accurate information.
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Update:
This wheat flour story is very interesting. It all makes sense now, after a decade. In 2014, I interviewed the Harvard doctor who literally started this entire gluten intolerance topic. He’s first an Italian who moved to the USA. Well, wheat flour is fundamental to Italy. It goes back to the Roman days. That is probably how he stumbled upon this as a career. He’s a nutrition expert focusing on wheat.
It also makes sense why Italy would take more care to regulate flour production than we do in the United States. It’s important to them.
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Update: December 31, 2024
I wanted to know what chemicals are in American wheat flour that are not in regulated Italian wheat. It is astonishing.
@grok says:
“**Production of American Wheat Flour:**
1. **Cleaning and Conditioning**: The process begins with cleaning the wheat to remove impurities like stones, chaff, and weeds. The wheat is then conditioned by adding moisture to soften the endosperm and toughen the bran, facilitating separation during milling.[](bakerpedia.com/ingredients/un)
2. **Milling**: The conditioned wheat kernels are milled through a series of rollers. Initially, the wheat goes through “break rolls” which crack the kernels, separating the bran, germ, and endosperm. The endosperm is then further ground by “reduction rolls” to produce finer flour.[](en.wikipedia.org/wiki/Wheat_flo)
3. **Sifting**: After milling, the flour is sifted through various sieves to separate the flour into different particle sizes, removing the bran and germ which are then used for other products or recombined for whole wheat flour.[](en.wikipedia.org/wiki/Wheat_flo)
**How Flour Becomes White:** –
**Natural Aging**: Freshly milled flour has a yellowish tint due to pigments like xanthophyll. If left to age naturally, air exposure over time would oxidize these pigments, turning the flour white. However, this process is slow and not practical for mass production.[](eatingrealfood.com/articles/how-a) –
**Bleaching**: To achieve a quicker, more uniform white color, American wheat flour is often chemically bleached. Common bleaching agents include: – **Chlorine Gas**: This not only bleaches the flour but also affects its baking properties by altering the protein structure and reducing vitamin content.[](en.wikipedia.org/wiki/Flour_ble) –
**Benzoyl Peroxide**: Used to whiten flour, though it’s slower acting than chlorine. It can leave residues like benzoic acid, which might affect taste for those with sensitive palates.[](kingarthurbaking.com/blog/2023/11/1) –
**Potassium Bromate**: Acts both as a bleaching and dough conditioning agent, though it’s controversial due to health concerns, including potential carcinogenicity; it’s not used in Europe.[](bakerpedia.com/processes/flou)
**Toxic Chemicals in American Wheat:** –
**Glyphosate**: Often used as a desiccant before harvest in the U.S., glyphosate residues can remain on wheat and have been associated with health concerns, including effects on gut microbiome. This practice is not common in Italy or many European countries where glyphosate use is more restricted or banned.[](thehealthyhomeeconomist.com/real-reason-fo)[](snopes.com/fact-check/whe) –
**Potassium Bromate**: While it’s used in the U.S. to strengthen dough, it’s banned in the EU and other countries due to its potential to cause cancer in animal studies.[](theguardian.com/us-news/2019/m) –
**Azodicarbonamide (ACA)**: Used in some U.S. bread products for dough conditioning and bleaching, but it’s banned in Europe due to health concerns including potential respiratory issues and cancer risks.[](theguardian.com/us-news/2019/m) –
**Alloxan**: A byproduct from the use of chlorine dioxide in bleaching can be present in minute amounts. Alloxan is known for its diabetogenic effects in animals, though in flour, it’s at levels not typically considered harmful for human consumption.[](mcgill.ca/oss/article/un)
These chemicals and practices contribute to the differences in wheat processing between the U.S. and Italy, possibly affecting health outcomes like digestion issues or sensitivities that some consumers might experience with American wheat products. However, the direct link between these chemicals and widespread health issues in the general population is still a subject of ongoing research and debate”