Alan, thanks for introducing her to me. It was a fun read and I believe there is a great deal of truth to what she says. I know my husband's mother used to lament not being able to buy what she called "true" flour here.

If Italians in Italy eat so much pasta and bread, why aren't that fat like Americans who eat the same foods here? Why don't they suffer from gluten-sensitivities and wheat-related illnesses as we do?

I honestly believe that our over-processed foods are the root of so many allergies and illnesses. I may, sometime in the future, explore cooking with other types of flour and see if I can tolerate the food. Right now, I am too frightened of anything made from wheat - any frigging kind of wheat! I need to distance myself from the health horrors of the past year before I can feel even slightly adventurous with food.