Many Americans, including myself, have experienced relief from food sensitivities and digestive issues while in Italy, and it's not just because of the absence of excessive cheese. Italian cuisine tends to rely less on highly processed foods and artificial additives commonly found in American diets. Instead, Italian meals focus on whole, unprocessed foods, which can be easier on sensitive stomachs and contribute to a more balanced diet.
At home in Virginia, we are mindful and take pride in eating clean. Blessed with access to a variety of quality grocery stores and farmers markets, we prioritize whole foods and organic options whenever possible. We cook from scratch, with very little reliance on processed or packaged foods. Generally speaking, we don't bring junk food into our home. However, despite our best efforts, sometimes health issues persist, prompting us to look deeper.
Coincidence? I don't think so.
Consider my own recent experience: I found myself in a relentless battle with a post-COVID rash that seemed determined to make my face, neck, and chest its canvas. It was a maddening cycle of flare-ups and remissions, rendering me practically housebound on its worst days. I even have an album on my phone, entitled appropriately, "Rashley," (you've got to have a sense of humor about this stuff!) to track the rash in its various forms.
After suffering and trying several over-the counter options, I embarked on a medical maze, consulting: a functional medicine doctor, acupuncturist, dermatologist, allergist/immunologist, health coach and even an ER visit on a particularly bad flare up. I underwent a battery of tests, swiftly meeting my insurance deductible in the process (silver lining?). Despite the switch to allergen-free products and numerous prescribed medications and ointments, it persisted. Each appointment sent me down a new path. Plenty of theories emerged, including environmental or food allergens, an autoimmune condition triggered by COVID and more, but still no definitive answers.
Then, in March, I headed to Italy for an extended six-week stay. Rash-be-damned, I was determined to enjoy myself and ate and drank whatever I wanted. Whole milk cappuccino and a pastry to start my day, no shortage of pasta, and plenty of wine. A lot of things I mostly avoid in the US. To my complete astonishment and relief, not a single rash surfaced during my time there. Maybe it had just run its course? Or, was there something more to this?
Returning home to the US, however, proved to be a cruel twist of fate, as the rash returned with a vengeance within only a few days. So, back to the dermatologist, who asked me what I had been doing differently while in Italy. Convinced that this rash is an "inside job," she asked me what foods I eat every day in the US, but not in Italy. Hmmmm. Well, the only thing I consume every single day here is almond milk in my cappuccino.
My doctor explained that a lot of processing goes into turning an almond into milk and while I don't have an almond allergy, I could be reacting to something else in the milk. She suspected that COVID had possibly triggered this new reaction. Not convinced, but willing to try anything, I agreed to give it up for a few weeks to see if it made a difference. So, I'm now on week three of abstaining from almond milk. And, NO RASH! So far, so good, but could it be that simple after nearly 6 months of misery?!
This got me thinking about what sets food in the US apart from Italy
The American diet is characterized by a high consumption of processed foods, many of which contain GMO ingredients such as corn and soy. Even seemingly healthy options are highly processed, like my almond milk. In contrast, Italy's food emphasizes fresh and in-season, locally sourced ingredients, with a focus on whole foods and traditional cooking methods. Most dishes in Italy are surprisingly simple and uncomplicated.
Oh no, GMO
While Italy has enacted legislation prohibiting GMO cultivation on its soil and imposes restrictions on their importation and sale, the United States has integrated GMOs extensively into its agricultural practices. Italy emphasizes transparency, empowering consumers through GMO-free labeling initiatives, whereas the United States has shown less commitment to labeling GMO products.
Banned in Italy
Certain American food products fail to meet Italian standards, like Flamin' Hot Cheetos and Mountain Dew. Flamin' Hot Cheetos, banned in Italy due to their artificial colors and flavors, represent just one example. Similarly, Mountain Dew, with its high caffeine content and artificial sweeteners, doesn't pass Italy's strict regulations on additives and flavorings. In contrast, Italy favors beverages with natural ingredients. Another popular soda, Fanta, incorporates actual orange juice in Italy, unlike its US counterpart relying on flavorings, coloring, and excessive sugar.
When enjoying Italian products sold in the US, it’s easy to assume they are identical to their counterparts from Italy. Unfortunately, this isn’t always the case. Many imported Italian goods are altered to meet American regulations or cater to different taste preferences. Take Nutella, for instance. The beloved hazelnut spread sold in Italy boasts a richer flavor and smoother texture, primarily due to a higher hazelnut content and fewer additives. In contrast, the US version often contains more sugar and palm oil, resulting in a noticeably different taste and consistency. This highlights the importance of checking ingredient lists and, if possible, sourcing products directly from Italy to enjoy their genuine quality and flavor. Our souvenir of choice is always wine and food! Did you know that Federal and state regulations allow you to bring back one liter of an alcholic beverage for personal use duty-free? Some states may allow you to bring back more than one liter, but you will have to pay any applicable Customs duty.
Dairy Dilemma
While I've been lactose intolerant since childhood, my digestive system seems to throw its hands up in surrender when I'm in Italy. In the land of cappuccinos and gelato, I can indulge in these things without a hint of discomfort. It's almost as if my lactose intolerance takes a vacation along with me. I did some reading and apparently, milk in Italy differs from the US in several ways, including production methods and regulatory standards. While both countries pasteurize milk to ensure safety, Italy often favors a gentler form known as low-temperature pasteurization, preserving the natural flavor and nutrients to a greater extent than the high-temperature pasteurization commonly used in the US. Additionally, Italian milk tends to come from cows that graze on pasture for a significant portion of the year, resulting in milk with a richer taste and higher nutritional content due to the varied diet of the cows. Out of habit, I usually pack Costco-quantities of Lactaid when I travel, but don't really need it in Italy. Could it be that I'm not actually lactose intolerant? Whatever it is, I'm not complaining—just pass me another scoop of pistachio gelato, please!
Melted Moderation
Speaking of dairy, one of the first noticeable differences between Italian and American cuisine lies in the use of cheese. While cheese certainly holds a cherished place in Italian cooking, it is not omnipresent in every dish as it often seems in the US. Italian food celebrates the natural flavors of fresh ingredients, allowing them to shine without drowning them in a sea of cheese. You won't find towering mountains of melted cheese atop every pizza or pasta dish in Italy. Instead, you'll savor the delicate balance of flavors achieved through careful selection and preparation of in-season fresh ingredients.
In-Season Disconnect
In contrast to the seasonal abundance celebrated in Italy, the United States often sees a disconnect between food production and consumption, leading to a prevalence of out-of-season produce on supermarket shelves. For instance, it's not uncommon to find strawberries in the dead of winter or asparagus imported from halfway across the globe. This reliance on non-local and out-of-season ingredients not only diminishes the flavor and nutritional value of the produce but also contributes to environmental concerns, such as increased carbon emissions from long-distance transportation and excessive water usage in cultivation. By contrast, embracing in-season eating in Italy allows for a more sustainable and flavorful approach.
Pesto not Pesticides!
In the United States, widespread pesticide use in agriculture starkly contrasts with Italy's stringent regulations. Italy has taken a proactive stance in banning certain pesticides (Monsanto, for example) due to their potential health and environmental risks. However, some of those banned pesticides are still permitted for use in the US. The unfortunate truth is that even on organic farms in the US, pesticides persist due to runoff. This means that when you reach for that crisp organic apple or uncork a bottle of organic wine, traces of pesticides may still be present. It's a sobering reminder of how difficult it is to deliver truly pesticide-free products, especially in a landscape where boundaries blur.
Decoding Italian Menus
We had friends stay at our place in Lucca recently. Their oldest grown son has pretty severe food allergies and was concerned about navigating restaurant dining and explaining his allergens when he doesn't speak Italian. Thankfully, in the European Union, including Italy, there are also stringent regulations regarding the labeling of allergens in food restaurants, ensuring transparency and safety for consumers.
These regulations require that they clearly list any allergens present in their dishes on menus or through other means of communication. To ensure that everyone can navigate this gastronomic maze safely, Italian menus often come equipped with allergen codes in the form of numbers following each item. These codes serve as invaluable guides for diners with dietary restrictions or food allergies, allowing them to decipher the ingredients and potential allergens in each dish.
Early Detection of Celiac Disease
Italy also adopts a proactive approach when it comes to detecting Celiac disease. Screening for Celiac begins early and babies undergo a simple blood test to check for specific antibodies associated with the condition. Delayed diagnosis of Celiac disease can lead to a variety of health impacts and complications and can obviously impact your quality of life so early detection and a gluten-free diet are crucial. It's shocking to me that these tests are not routine in the US.
The Bottom Line
Even when we strive to eat "clean," the presence of GMOs and pesticides underscores the challenges of accessing truly wholesome foods in the US. We can do better, but it will require the US to reevaluate its agricultural practices, prioritize transparency in food labeling, and invest in sustainable farming methods. By promoting organic agriculture, supporting local farmers, and advocating for stricter regulations on GMOs and pesticides, we can move towards a food system that prioritizes health, sustainability, and consumer choice.
Until then, fingers crossed that "Rashley" doesn't make another appearance!
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