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Dr. Cassone Holistic Medicine posted an update
Just when we thought Italian wheat was better, we find it’s often coming from our own poisoned supply.
Kelly Cassone, John and Kalena6 Comments-
I wonder if italians eat US wheat or if they only buy it to produce product and sell it back to us?
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@jfinnell I was wondering the same thing. It might explain why actually eating over there feels better.
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@DrCassone My other thought was… is it due to the seed oils integrated here? and/or the additives? they may not use those over there. Another aspect is milling it before baking/cooking rather than sitting on shelf for a long period. They may have milling, fermenting, and no additives, and no seed oils. All factors to consider.
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@DrCassone for instance… I found a local baker who makes a sourdough bread that is just wheat, water, salt, made from US organic wheat. I feel great eating it, no bloat whatsoever. I buy a pasta from Italy that’s organic and fermented. Also no bloat at all. I eat any other wheat and my gut isn’t happy and I feel weird.
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@jfinnell Sadly, I would say the latter…
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@jfinnell I know restaurants that import flour and avoid seed oils and use only clean ingredients, but I still get the bloat from it (and others do too). Of course, I’m especially sensitive to wheat (always have been).
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