Mon, Feb-17-20, 02:49
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Senior Member
Posts: 876
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Plan: Protein Power/Atkins
Stats: 250/167/175
BF:
Progress: 111%
Location: Prescott, Arizona, USA
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I have heard that the wheat used in Italian cooking is different from the wheat used in the USA. Either a different processing or is not genetically modified.
Have no idea if this is true or not, but a friend with severe reactions to wheat in the US, had no symptomotology at all in Italy and ate wheat products without any reaction.
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