Why Some People Can Eat Pizza in Italy… But Not in the U.S. 🍕
Many people say they feel bloated or uncomfortable after eating pizza in the United States, but when they travel to Italy they can eat pizza without problems. Why could that be?
One reason may be the type of flour and how it’s processed.
🇺🇸 Ingredients sometimes found in some commercial American flours (depending on brand and processing):
• Wheat flour
• Benzoyl peroxide – bleaching agent used to whiten flour
• Chlorine gas / chlorine dioxide – bleaching and aging agent used in some flours
• Potassium bromate – dough strengthener (restricted or banned in many countries including the EU)
• Azodicarbonamide (ADA) – dough conditioner used to improve texture
• Enriched additives – iron, niacin, thiamine, riboflavin, folic acid added back after milling
🇮🇹 Typical ingredients in Italian “Tipo 00” flour:
• Soft wheat flour
That’s usually it — just milled wheat, with stricter limits on bleaching agents and additives in many cases.
Of course, gluten intolerance and celiac disease are real medical conditions, and people with those conditions should always follow medical advice and eat certified gluten-free foods.
But for many people, the difference may come from ingredient quality, processing methods, and traditional preparation.
At Atlanta Pizza Truck, we use imported Italian flour and Italian tomatoes, paired with high-quality cheese, to keep our pizza as simple and authentic as possible.
Sometimes the secret is simple:
clean ingredients, traditional recipes, and real food.
#pizza #italianpizza #neapolitanpizza #realfood #eatbetter pizzaatlanta atlfood atlantapizzatruck 🍕