There is now no consensus among scientists in the United States or the EU regarding a link between arsenic exposure and celiac disease or gluten sensitivity. But, in June 2025, glyphosate’s toxicology was confirmed by a thorough carcinogenicity study led by the Ramazzini Institute’s Cesare Maltoni Cancer Research Center in collaboration with researchers from Europe and the United States.
Given these differences, many consumers and chefs like Osso favor using natural ingredients instead of chemical ones.
FERMENTATION: THE MISSING LINK PROCESSING AND AMP?
The preparation process is important, yet when the exact grains are used. Traditional Italian bread and pizza doughs frequently go through a lengthy fermentation process, which allows healthy enzymes and yeasts to digest gluten and reduce fermentable carbohydrates that are known to cause digestive issues.
According to Osso,” the fermentation process has a lot to do with making pizza, focaccia, pastries, and some breads digestible.” ” That’s the aim,” says Napoletana, especially with pizza made in that style.
In contrast, many American business breads rely on quick-rise techniques, dough conditioners, or shorter fermentation times to leave more sophisticated gluten structures undamaged.
SO WHAT IS REALLY CORRECTLY GOING ON?
Some factors, including wheat variety, farming practices, fermentation, and even stress levels, may contribute to why some people find gluten to be more beneficial when eating it worldwide. However, it doesn’t seem to be a second reason for everyone.
Osso takes these factors into account when making his personal menus when choosing the flour. He said,” I specifically use an imported brand from Italy called Caputo.” They are” the industry standard for Napoletana pizza,” according to the spokesperson. They are uniform, up-to-date, and ideal for any application I need.
THE TOP LINE
The rise in gluten sensitivity is real, and the positive experience that many people have with gluten-based foods in Europe is extremely true. Related advantages might be found at home when choosing higher-quality grains, less processed flours, and doughs with longer fermentation times.
