How to Choose Pasta

If I’m buying pasta, I’m not just thinking about carbs. I’m thinking about what comes with the wheat. Because wheat is one of those crops where the growing and harvesting practices matter a lot. Not all pasta is created equal, even if it looks identical on the shelf. And here’s the part most people miss… Pasta isn’t just a “food choice”. It’s also a *daily exposure choice*. So if you eat it often, it makes sense to buy the version that reduces unnecessary chemical load and uses higher quality wheat standards. That doesn’t mean you need to fear pasta. It means you need to be selective. Simple rule I use: If it doesn’t clearly state 100% Italian wheat, I treat it as a gamble. Especially with cheaper brands that mix sources. Because once you start optimising for long-term health, you realise it’s not the occasional treat that matters… It’s what you’re repeatedly exposed to. Have you ever checked the label on your pasta to see where the wheat actually comes from?