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Reply to "Premium pastas (e.g. De Cecco, Garofalo)"
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[quote=Anonymous][quote=Anonymous]One thing to consider is “enriched” wheat flour. Basically the u.s. allows folic acid to be sprayed in wheat. That’s what makes it “enriched.” About 50-60% of humans don’t tolerate folic acid. Were suppose to ingest folate, which our body converts to folic acid. It’s why many people feel sick or have digestive issues after eating wheat. The Italian and organic pastas just have normal flour typically. I find i feel much better after eating organic or Italian pasta. It’s worth it imo. [/quote] Seriously? Wild. I never knew this. [/quote]
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