We have recently embarked upon teaching people to cook here at Divine Wholism. Sourdough has become a big component, but you may have heard me say no grain, so, what’s up with that? We use only flour from Italy.

Some of you may have even experienced a trip to Europe where bread is unavoidable (who cares on vacation anyway…when in Rome!). You didn’t feel bad there, eating their bread, but when you got home and had that first sandwich from your local store or bakery, you were gut sick. Here’s why that happens, and why the flour matters.

Italian flour is often favored for its perceived health benefits compared to American flour, stemming from distinct agricultural practices, milling techniques, and regulatory standards.

Agricultural Practices and Milling Techniques

Italian flour production prioritizes quality over quantity with minimal use of synthetic pesticides and fertilizers, resulting in grains less tainted by chemical residues. Conversely, American wheat farming relies heavily on industrial-scale methods using chemicals to boost yields. Italian mills employ traditional stone milling, preserving more nutrients compared to the faster, less nutrient-preserving steel roller mills common in the US.

Flour Types and Nutritional Profile

Italian flour is categorized by extraction rate and ash content, reflecting whole grain and mineral levels. “00” flour, ideal for pastries and pizza, has lower protein content (10-12%) and is finely ground. Higher extraction flours like “Type 1” and “Type 2” retain more of the grain’s nutrients and fiber. American flour, classified by use and protein content, often includes all-purpose flour made from refined wheat, lacking nutrients found in less processed varieties.

Legal Regulations and Bread Culture

Italian adherence to stricter EU regulations limits additives like potassium bromate and azodicarbonamide, banned for health concerns but common in American flour. Italy’s bread culture emphasizes quality, locally sourced ingredients, and traditional methods, unlike the US market dominated by mass-produced, preservative-laden products.

Organically Grown American Grain and Flour

Organic American grain and flour face challenges despite certification. Organic standards prohibit synthetic herbicides like glyphosate, yet contamination remains possible. Intensive organic farming may deplete soil nutrients and cause yield variations, with certification and compliance issues affecting product integrity. Organic products are often pricier and less accessible than conventional options.

Highlighting the Differences

Italian Caputo 00 flour and organic American flour vary significantly:

•      Italian Caputo 00 Flour: Soft wheat, lower protein, traditional stone milling.

•      Organic American Flour: Various wheat types, higher protein, USDA organic certified.

Conclusion

Italian flour’s adherence to traditional practices, stringent regulations, and emphasis on quality often make it a healthier choice than American flour. By preserving more nutrients and avoiding harmful chemicals, Italian flour supports healthier dietary options aligned with sustainability. Understanding these distinctions empowers consumers to choose flour that best meets their health and culinary preferences.

So we invite you to make the change. Buy Italian flour that’s been tested for herbicide and pesticide residue. Give a Sourdough starter made at home a try! This is why we offer tutorials, give us a call and see how well we fit your healthy lifestyle!

 Coquille (Coco) Wilson, BS, BC NRTP, RWP3, ACN Practitioner
Individualized Wholistic Wellness ~ 208-805-6459 ~ www.divinewholism.com