Mon, Feb-17-20, 06:45
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Senior Member
Posts: 14,684
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Plan: EpiPaleo/Primal/LowOx
Stats: 220/130/150
BF:
Progress: 129%
Location: USA
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For one thing, from my many family meals in NYC in people's homes, the pasta is a SIDE dish, not the whole meal. Or if they have spaghetti and meatballs, it's meatballs the size of a golfball, and lots of them.
"Unlimited breadsticks" is an American invention for profit.
From friends who spend time in France, their sandwiches are snack sized and they all live on the tenth floor with no elevators 
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Originally Posted by Benay
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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It could be the Roundup they use routinely on the crop in North America. Canadian laboratories have found shocking levels in the breakfast cereal there. |