Item — HN Reader

Looking at dry pasta from Europe and the US, they seem pretty much the same, except the US pasta is more likely to use enriched flour; not sure what makes that less healthy.

Bread varies a lot and yeah we have some terrible breads, I don't buy them but someone must because they keep selling them

1 comments

it was a bit doubtful that the recipe for pasta could vary so much , although i do see on the net that america is fond of jar pasta sauce over tomato cans (not pasta exactly but intrinsically linked) ... perhaps this down promotion of carbs is a knock on effect from years of the keto diet being mainstream