Store bought pasta or pasta you make at home?

That was the first thing I tried. I figure it will take a while to get his attention. Ive got 2 months and with some help we can get it done!

This isn't the first time I've heard about this. I know people that can't eat bread made from US-grown wheat. If it comes from France, they're fine. No clue why.

So either something is wrong with your X account or you haven't posted since 2022.

What benefit is there to following?

G. hirsutum Ag said:

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Store bought pasta or pasta you make at home?

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I have heard this from numerous people. You can go eat restaurant bread or pasta in Italy or other parts of europe and feel A-OK afterwards...can eat a comparable dish from a restaurant here in America and feel like sh** that night and the next day.

I never almost never eat that sh** unless I almost have no choice.

You don't have anything post on # since 2022.

I don't post often. I am starting to post more. I'm also on TikTok

G. hirsutum Ag said:

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That was the first thing I tried. I figure it will take a while to get his attention. Ive got 2 months and with some help we can get it done!

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Try this.

https://www.mahanow.org/contact


Edit to say or Facebook. The link above is to his Presidential run site.

It causes her to have mildish stomach cramps. It doesn't happen with things made from wheat grown in Italy or France, but we haven't tried others. I guess the next step in the troubleshooting is to try US non-GMO and see if that has the same results, but understandably she isn't super in on the "lets see what gives me stomach cramps" trials.

G. hirsutum Ag said:

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Store bought pasta or pasta you make at home?

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Store bought. We're saving the $100 in pasta making equipment for when we celebrate moving the clothes off of the exercise equipment.

I think the sulfur content of the soil has something to do with it too.

If you got the cash, could see if testing reveals anything. BUt at $160 a test, it's not cheap.
Gluten/Gliadin Allergens Test

Grapes said:

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You don't have anything post on # since 2022.

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I posted 3x today but it isn't showing up on my profile for some reason. I started the verification process today

FarmerJohn said:

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I think the sulfur content of the soil has something to do with it too.

If you got the cash, could see if testing reveals anything. BUt at $160 a test, it's not cheap.
Gluten/Gliadin Allergens Test

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Sulfur content of soil affects the sulfur content of the gluten. Gluten is just protein, and proteins are made up of various amino acids. Lower sulfur means lower cysteine and methionine, since those are AAs that contain sulfur.

My wife has also had a pretty bad gluten allergy but can eat Italian pastas without issue. I have heard wheat grown in different regions has different gluten content (we use mostly red wheat). Have also heard chemicals and non gmos. I'm guessing it's a combination of all of the above.

You could try to post to him on X or Instagram. He has accounts. Probably run by interns, but you never know.

Reach out to someone who is RFK adjacent. Joel Salatin might be easier to reach.

Phatbob said:

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My wife can't eat pasta made from wheat grown in the USA, but can from anywhere else. If that isn't a sign that something needs to change, I don't know what is.

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Rule #1 on the wife Sir. This is a civilized place, and one must abide by the rules.

My plan is to post on X 3-4 times a day until someone sees it. No one pays much attention to agriculture stuff though so I'm trying to not get lost in the shuffle. The posts I've made today showed up on my replies but not on my main posts page. Maybe if I can get some hearts and some view and some reposts by anyone here thats on X could help boost some attention towards me. Ive also got some friends with Washington and Austin connections that I am working as well. This is the start of a journey that I believe will be very rewarding for all of us if we come together.

Lets get rid of preservates and dyes and all the extra crap. Lets rework the food pyramid. Lets work on using fewer and better chemicals and synthetics in our production but give us some leway to fight pests that have wrecked and destoryed nations for generations. We still fight the fungus that caused the Irish Potato Fammine today. I promise, we don't want that to happen again

And for anyone following along, I am not saying I am the best person to talk to him. There are 1,000s infinitely more qualified than myself. It just needs to get on their radar.

This thread is a great example of the issue though. Someone immediately blamed GMOs in wheat which is completely incorrect information. There could be some truth the using glyphosate as a harvest aid but I'm not sure how wide spread that is as a practice and I don't know what the label on harvest delay is. The amount of misinformation out there is truely quite staggaring and this has been a battle that we have fought for ages and I have been fairly vocal about it until it was no longer tolerable to speak the truth on line during covid.

The wheat gets touched multiple times down the line after it leaves the farmers field before it ends up in a pasta bag. There are a lot of variables to consider and if someone bans the wrong chemical based on a poor understanding our grass issues could skyrocket and our yields could really drop.

The bottom line is that it is a tricky subject that involves a lot of moving parts and faces a lot of challenges. The few of us that are left are all pretty dang good farmers, or maybe we are the ones bull headed enough to keep doing what we are doing. The financial numbers sure stink at the moment.

Tried this with our son who has a wheat (not gluten) allergy.

American made pasta = slight reaction and bloating

Italian or French Semolina (durum wheat) = no reaction

Have not tried American semonlina

Jack Boyett said:

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I farm and grow wheat as well. I used to be on board with the OP.

I recently read a book called Dirt to Soil by Gabe Brown. He is a farmer in ND that no longer uses synthetic fertilizer and uses very little herbicide. He does this by building soil health. His yields are 20% above his county average. As a farmer, it was super interesting. I'm no longer sure that the generally accepted industrial farming are the right way.

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Where did I say I want to continue with the use of synthetics? We need some synthetic. But we have products now that can replace the majority of the nitrogen on your farm with bacteria and you no longer need to apply but 25% of your synthetic N any more. Most of my clients no longer use glyphosate and we are in the process of putting together a sustainable growing group to be able to have a premium market for corn products that use less synthetics, are non GMO, use no glyphosate, but are not organic because the yields just aren't there.

CDUB98 said:

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Phatbob said:

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My wife can't eat pasta made from wheat grown in the USA, but can from anywhere else. If that isn't a sign that something needs to change, I don't know what is.

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Care to elaborate on that?

What is it, specifically, about US wheat that makes it inedible?

What reaction is she having versus foreign wheat?

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US wheat is bred for faster growing times.

The downside is that it contains way more gluten and other byproducts because it doesn't mature as slowly.

These products are difficult for the human body to breakdown and can accumulate and cause all sorts of stomach issues.

It makes for faster and greater crop yields but we are discovering that it leads to a whole lot of metabolic issues.

There is waaay too much evidence to ignore that it is happening both anecdotal and the fact that many people can eat stuff from Europe where these breeds are not used and lose weight and have no issues.

Pesticides are turning the frogs gay!

Phatbob said:

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My wife can't eat pasta made from wheat grown in the USA, but can from anywhere else. If that isn't a sign that something needs to change, I don't know what is.

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Get a new wife?

Jack Boyett said:

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I farm and grow wheat as well. I used to be on board with the OP.

I recently read a book called Dirt to Soil by Gabe Brown. He is a farmer in ND that no longer uses synthetic fertilizer and uses very little herbicide. He does this by building soil health. His yields are 20% above his county average. As a farmer, it was super interesting. I'm no longer sure that the generally accepted industrial farming methods are the right way.

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You may know about these guys, if not I believe they are on to something.

https://www.prairiefood.com/

These guys are local to me and are creating an alternative to synthetic fertilizer by building soil health and promoting microbial growth that has been killed by blasting the soil with anhydrous and phosphorus for decades. They use manure from the local feed lot and by products from the local ethanol plant. They have developed a process to rapidly break it down to the nutrient level in what would take years to do if you were to just spread manure. The producers who use it are seeing gains in OM, microbes, and naturally drought resistance that goes along with healthier soil.

BadMoonRisin said:

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I would try renting a bear suit and laying down next to a roadway he frequents, appearing as if you were struck by a car.

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Post your number and I'll have him call.