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Have you felt the difference? 🍝 If you’ve ever noticed that pasta in Italy doesn’t leave you bloated—but American pasta sometimes does—you’re not imagining it. The difference often comes down to the wheat, the flour, the drying process, and glyphosate residue. Most mass-produced pasta in the U.S. is made with ultra-refined flour, low-quality wheat, dried fast at high temperatures, and often comes from fields treated with glyphosate, a pesticide linked to gut inflammation. In Italy, traditional