They have interesting videos, but not really food focused. They pop up on my Facebook from time to time. If we’re talking Italian and American internet couples, i like the pasta grammar people better.
I bought their cookbook and and I really like it so far. There’s some solid authentic recipes focused on southern Italy since ghe wife is from Calabria.
thehobbit_
he’s so annoying
No_Maintenance9976
Italian nationalism is so weird. Though, at least they target food and not minorities
Old-Satisfaction-564
The yellow color in pasta dryed at high temperature is associated with [furosine](https://en.wiktionary.org/wiki/furosine) a compound formed in the first phase of the Maillard reaction, the darker the yellow color the higher the furosine content. While the toxicity of furosine is still unclear, it won’t give you gluten problems like this idiot is saying. Italy is the only country that considers furosine toxic and limits by law the amount of furosine in foods, the EU is still assessing it’s toxicity. Searching online it looks like the scientific community is also split, but most links points to a toxicity of furosine. Of course, if furosine is toxic, less (pale) yellow means less toxic pasta.
Some people in Italy are now asking that the amount of furosine is indicated in the label of dry pasta, it is than up to the consumer to buy it or not.
6 Comments
[deleted]
They have interesting videos, but not really food focused. They pop up on my Facebook from time to time. If we’re talking Italian and American internet couples, i like the pasta grammar people better.
I bought their cookbook and and I really like it so far. There’s some solid authentic recipes focused on southern Italy since ghe wife is from Calabria.
he’s so annoying
Italian nationalism is so weird. Though, at least they target food and not minorities
The yellow color in pasta dryed at high temperature is associated with [furosine](https://en.wiktionary.org/wiki/furosine) a compound formed in the first phase of the Maillard reaction, the darker the yellow color the higher the furosine content. While the toxicity of furosine is still unclear, it won’t give you gluten problems like this idiot is saying. Italy is the only country that considers furosine toxic and limits by law the amount of furosine in foods, the EU is still assessing it’s toxicity. Searching online it looks like the scientific community is also split, but most links points to a toxicity of furosine. Of course, if furosine is toxic, less (pale) yellow means less toxic pasta.
Some people in Italy are now asking that the amount of furosine is indicated in the label of dry pasta, it is than up to the consumer to buy it or not.
[https://link.springer.com/content/pdf/10.1007/s10068-017-0131-1.pdf](https://link.springer.com/content/pdf/10.1007/s10068-017-0131-1.pdf)
[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6049533/](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6049533/)
[https://pubmed.ncbi.nlm.nih.gov/29458171/](https://pubmed.ncbi.nlm.nih.gov/29458171/)
[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6566718/](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6566718/)
Sounds like a bunch of bullshit.