South eastern South Dakota | I was in Europe recently and I learned from a chef that the bread and pasta is different there. It's not processed like in the US, they have to add gluten to make the doe stick together so when they make bread they add a tablespoon of flour from Canada to the Italian flour so it sticks together. I'm not saying someone should eat lots of bread and pasta there, but it sure makes a guy think about what is in food here in US, and what to avoid here. |
does this qualify for the keto diet?
