Ever wondered why pasta and bread can feel lighter when you eat them in Italy compared to the United States? ๐ค
One explanation often discussed is food fortification. In the U.S., many grain products like bread, pasta, and cereal are required to be enriched with Folic Acid, a policy introduced in the 1990s to help prevent birth defects.
Some critics argue that highly processed grains and synthetic additives may affect how certain people feel after eating, while traditional pasta in Italy is often made with simpler ingredients like durum wheat and fewer additives.
However, many factors can influence digestion and energy levels, including portion sizes, processing methods, ingredients, and overall diet.
๐๏ธ Credit: The Iced Coffee Hour
โ ๏ธ This topic is debated among nutrition experts and individual experiences can vary.
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6 Comments
But what about the pesticides!?
Go Back to Carnivore
Thanks fda
Folic acid is vitamin B9.
US people, buy imported pasta and flour to make your own bread. Very soon, nothing in the US will be edible, sigh. Not only that, it's poisoning the world too, triple sigh…
folic acid plays a major role in preventing spina bifida in newborns, Its given to mothers constantly.
I googled natural sources of folic acid and its in several foods