Is Italian Flour Healthier than Flour in the US?

During the COVID pandemic, I baked my first homemade bread. After numerous unsuccessful tries, I educated myself on flour and gluten. I've also come across stories of people who find Italian flour to be gentler on their "gluten allergy" stomachs. This theory seems reasonable. Some evidence indicates that Italian flour might be less processed and have fewer pesticides than certain American flours, though the issue is complicated: –

Processing: Italian flours are typically categorized by their refinement level, with terms such as “00” denoting a very fine, highly refined flour. This classification mainly pertains to the grind's fineness rather than the degree of processing. While Italian law rigorously defines these flour types, it doesn't automatically imply reduced processing.

Certain Italian flours, especially those marked as "whole wheat" or "integrale," may preserve more of the grain's natural elements compared to their highly processed American equivalents. Nonetheless, practices can differ among producers.

Pesticides and Herbicides: Italian regulations tend to be more stringent concerning pesticide usage, especially glyphosate, which faces more restrictions in the EU compared to the US. Certain Italian pasta brands have earned certifications such as “Glyphosate Free” or “Pesticide Free,” reflecting their dedication to minimizing pesticide residues.

Glyphosate, a synthetic herbicide first patented in 1974 by the Monsanto Company and currently produced and marketed by numerous companies in a variety of products, has been linked to cancer and several other health issues. Glyphosate is most recognized as the key component in Roundup-branded herbicides and is used with "Roundup Ready" genetically modified organisms (GMOs). Many flour brands in the US are derived from wheat cultivated using this hazardous and carcinogenic herbicide.

Brands or Sources for Italian Flour:

Caputo: Renowned for its Italian 00 flour, this brand is my preferred choice for pizza because of its consistency. The first time I made pizza with a well-known American flour, the result was tough and chewy. After several failed attempts, I realized the issue was the brand of flour. I experimented with cake flour, sifted flour, bread flour, and self-rising flour, until I discovered the Italian brand, Caputo Double 00 flour, and successfully made homemade pizza for the first time. It was light, airy, and easy to digest. I even ate an entire pie without feeling heavy or bloated.

Through this experience, I learned about flour and gluten. I've also come across stories of individuals finding that Italian flour is gentler on their sensitive stomachs, which they link to their "gluten allergy." This explanation seems reasonable. I frequently hear about travelers with gluten intolerance who don't encounter problems while in Italy. Consequently, I continued using the same brand to make various types of pasta, all achieving the same fluffy texture. This includes potato gnocchi, a classic favorite both in Italy and the United States.

I believe that Caputo 00 or Anna Napolatsno 00 flour are both perfect choices if you plan to ferment your dough for more than a day. They are available on Amazon. The lower water absorption rate will also ensure your dough remains nice and soft without needing to add a lot of water to your recipe.

Italian regulations are generally stricter regarding pesticide use, particularly glyphosate, which is more tightly controlled in the EU than in the US. Some Italian pasta brands have received certifications like “Glyphosate Free” or “Pesticide Free,” showing their commitment to reducing pesticide use.

Rummo: This brand is noted in discussions for being available in the US, especially at stores like Costco, and is recognized for using bronze dies in pasta production, which is less industrialized.

Online Retailers: Amazon, specialty food stores, or Italian import stores frequently stock these brands. Look for certifications or labels indicating organic or reduced pesticide use. When buying, it's important to verify labels for certifications like “Organic” or specific claims about being free from certain pesticides.

In summary, while there are indications that Italian flour might be healthier due to reduced processing and fewer pesticides, these benefits largely depend on the brand, the specific product, and the farming methods used for the wheat. Always review product details or certifications for the most accurate information.