Yes! Pasta and pizza made with the flour I get from Italy - Antico Molino
Napoli, Antimo Caputo, The Chef's Flour - are fine and cause no reactions.
I don't know about purchased Italian pasta but I assume if it's made from
Italian flour it should be fine.
Tina
On Wed, May 20, 2015 at 3:34 PM, Moose <olymoose@xxxxxxxxx> wrote:
> 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
>>
>
>
> --
> What if the Hokey Pokey *IS* what it's all about?
>
> --
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