My daughter in law has fairly severe reactions to US wheat products, gastric
distress and others.
She had heard something similar to what you found about Italian wheat about French baked products. She got her 30th
birthday wish, eating a whole baguette while picnicking below the Eiffel Tower - without problem.
Does it apply to Italian made pasta?
Awned Moose
On 5/20/2015 11:01 AM, Tina Manley wrote:
PESO:
After months of experimentation and elimination diets, I have finally
determined that it is not gluten that is causing my arthritis. It is USA
wheat. When I make bread from Italian flour (ordered from Amazon), it does
not cause arthritis pain or weight gain. As soon as I eat any wheat from
the USA, the pain returns. I am so happy to be able to bake real bread
again. The 00 flour from Italy is wonderful for pasta and pizza, too.
Here is part of my lunch today:
http://www.pbase.com/tinamanley/image/160127330
Hit the back arrow to find out how it got to that point!
C&C greatly appreciated.
Tina
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