This post has been read 46 times!
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:
_______________________
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.
______________________________
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.