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What's in your pasta?

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SGAnon

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288,200 views • 1 year ago •via X (Twitter)

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Gary Brecka just exposed why you can crush pasta in Italy and feel amazing… but eat the same in America and crash hard: In 1993, the US started enriching (aka spraying) all flour, bread, pasta, cereal with synthetic folic acid — a lab-made chemical that doesn’t exist in nature. Europe didn’t. So your bowl of pasta abroad = energy. Here = blood sugar rollercoaster, mood crash, fatigue. Solution? Switch to non-enriched / organic versions of grains, rice, pasta, bread. 43-sec clip — the hidden difference in your food Who’s already hunting for non-enriched pasta/bread?
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