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west-byGod-Pa. | " most American pizza dough has added sugar for fermentation process: True Napolitan chefs let dough rise 12 hours to 3 days. (2) ALL US commercial flours are corrupted with bleaching agents & whiteners. As I understand it only King Arthur flour is safe to eat-along with some artisonal regional products such as Carolina Ground( hope I posted that correctly).
USDA allows 10,000 additives in our food supply.
Yummy ! Find the right sources for info-will scare you how corrupted the food system is. | |
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Eating healthy
