canadian vs italian semolina pasta test
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@sushi_is_cringe Thank you for the experiment results! I live in Canada and love pasta, and I wonder what italian brand you are using? Additionally, I was wondering what sources you use to get your info about semolina what regulations in Canada. Thanks
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@caudillofranco for context I actually deleted my post because the first post you made on this forum is despicable, and the idea of giving you informations that might help you seemed as an insult to humanity, but upon a more high energetic midpoint I am re-posting it because maybe you'll be less inclined to post such ridiculous stuff with more knowledge on better foods:
Some apparent facts:
Canadian semolina wheat is apparently a higher protein variety.
Italian pasta is made mostly with Italian semolina flour. They are known to use some amounts of Canadian flour for the higher protein content, as Italy does import some Canadian semolina flour.
Canadian growers have a reputation of abusing glyphosate, using it to dry the crop before it is harvested. Italy apparently has stricter regulations on glyphosate use, and secondly, Italians use the normal natural hot weather to dry their crops.
I have eaten a popular Italian imported brand of dry pasta, approx 8lb over a month or so. Great effects with warmth and euphoria after meals. Good digestion. The other day I ran out and used some Canadian branded pasta. Worse digestion, inflammation next day, bad energy, anger, cold feet etc. Recipe for rest of the components of meal is the same for either.
Both products are just listed as durum semolina flour, no other additives.
This is especially timely because many Canadians are making special efforts to buy Canadian products lately due to reactionary nationalism in response to tariff stuff with USA. I even saw someone shilling the local fried chicken place over the international franchise. No discussion of the actual fryer oil.
This leads me into my next thought, that I think quality food products and bioenergetic space is largely going to be relegated to special connoiseur brands. I don’t think the majority of people will appreciate or care to pay the premium for better products. I’m not sure why people don’t recognize some food products are inferior to others. Maybe some of this is psychosomatic and I have manifested negative reactions to foods others seem to be able to ingest regularly with no obvious complaint. Or maybe (and this is a thought I’ve had for ages) is many people operate on such a compromised level that their base-line is actually sub-optimal and it is normalized for them so when they say they feel ‘fine’ it just means feeling kind of bad is normal for them.
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@sushi_is_cringe said in canadian vs italian semolina pasta test:
Both products are just listed as durum semolina flour, no other additives.
idk but I've also found some pasta that is just "semolina and water" and I believe it tastes, cooks, and digests better than typical fortified. The texture is just smoother and more natural too; barilla / etc brands are usually bone dry and hard. These are hard but similar to when I've made homemade pasta. It feels more natural.
Takeaway: make your own pasta and bread if you want the best flour-carbs. Pizza dough can be cold fermented for 2-3 days, which ties back to the sourdough and/or overnight doughs with longer ferment time and less raw gluten.
