DON VINCENZO writes:

There is a recent bit of news, overlooked by the majority in our national media, that may have serious repercussions for many throughout the civilized world: divinely-inspired pasta is declining in use as a result of people now counting the number of calories in every meal, and this drop also includes the denizens of Italy, surely a sign of stagnation and decay in their society.

On September 3, The Washington Post ran a story with the title, “Around the world, even in stronghold Italy, pasta is starting to lose its gusto.” Based on projections of an organization called the Mintel Group, “…U.S. pasta decline will continue through at least 2019,” and in that we are not alone. In nations as diverse as Australia, where the market for pasta has declined 8% since 2010, and Germany, where pasta sales have dipped 12% since hitting its peak in 2008, the trend is unmistakable. But by far the greatest surprise and decline, according to the Mintel report, occurred in Italy, “Where sales of dried pasta have plummeted …more than 25% since 2009…”

Why the sudden change in eating habits, including those among the Italians? Although it is still considered a “cheap and easy meal” to prepare, there appears to be the overriding consideration that pasta consumption will be, “…adding inches to our guts or discomfort to our stomachs.” This Doomsday scenario was further explained by a analyst for a market research group, who intoned, “What all these fad diets have done is identify what’s a good carb and what’s a bad carb for people.” Add to that, the recent “gluten-free” mania that seems to be the latest fad, and one begins to see the outline of why such a decline is happening.

When I first went to Italy in 1963, pasta was a staple at both lunch and dinner.  Small portions, to be sure, but unless you used rice, pasta was the staple of the Italian diet. And pasta could be used in various ways – I possess a book that provides a different recipe for pasta for each day of the year. While I lived in Italy from 1988-92, I rarely saw a fat young Italian, but recent trips have shown an increasing number of heavier people? Is it the consumption of pasta the culprit?

I believe that there are other forces at work here, including the Italian adoption of “fast food,” and the growth of the fast food industry. One Italian sought to combat this trend by the creation of a “Slow Food” group, which seeks to alert and inform people the dangers of Mac Donald type food, one of which the traveler can find at the top of the Spanish Steps in Rome. Add to this trend an increasingly more sedentary way of life, and one may have a clearer picture what is responsible for “…adding inches to our guts or discomfort to our stomachs.”

I take no stock in the report, but that for many, pasta is a “comfort food,” so much so that tonight I shall enjoy pasta with cauliflower. You should try it yourself.

Laura writes:

Italians don’t have many children anymore so their eating traditions are probably in decline.

That said, gluten allergies are a serious problem, apparently caused by engineered strains of wheat. And people have overdosed on pasta. They’re understandably sick of it.

— Comments —

Bert Perry writes:

It strikes me that one big reason for the decline in pasta consumption is the sheer amount of bad pasta that is out there.  As I go through the grocery store, what used to be “Creamette” and “Ragu” is now filled with more upscale brands.  Ragu is now bottom shelf (where it ought to be) and Classico and Bertolli (among other brands) are filling that space.

Plus, you can actually get fresh pasta these days, which is a double bonus.  So pasta lovers are well taken care of, but I wouldn’t be surprised if part of the issue (beyond smaller families and other factors) is simply that people got tired of bad pasta.

One other note is that it is incorrect, as far as I can tell, that the gluten from modern strands of wheat is any different from what it’s always been.  Glutenin plus gliadin equals gluten, just like when Noah planted it after the Flood.

It’s not different because all Borlaug and others did was to hybridize existing strains of wheat–no new DNA was added, and hence it is impossible for new proteins to have been introduced.  All that happened was that we’re getting more of what we eat (that starchy proteiny endosperm) and less of what we (usually) don’t–the bran and germ and stalk.

Some are sensitive to it, but it’s not because anything’s new.  It’s just because we’re sensitive.

 Laura writes:

I think you’re right about the bad pasta thing. I mean, how much can people take? Also, there are lot more interesting grains available and recipes to use them.

Thanks for the information about wheat. I don’t really know much about it.

Carolyn writes:

Those who call the elimination of pasta and gluten [a mistake] are behind the times on the research (i.e. Grain Brain) and are ignoring a country full of diabetics, overweight people, and those with heart disease. This is not a fad….and calling it so denies people good information to live a healthy life. I also must mention Dr. Terry Wahls who cured herself from multiple sclerosis. Eliminating wheat kept my husband’s Parkinsons at bay. The romantic memories of wonderful pasta meals, baking bread, etc., must be tempered with science and open minds.

Laura writes:

I know of an obese man who recently lost more than 50 pounds through a wheat-free diet.

Hurricane  Betsy writes:

Whoa, horse. People have been eating wheat products and other gluten foods for centuries without the obesity, endless allergies and intestinal problems.

It is a mistake in my judgment to blame everything on diet. We have to look at other things, too. A major change over the past 2 generations and especially over the past, maybe 25, years is the great increase in general toxicity. Our livers were not designed to be detoxifying metabolic and outside wastes at full bore 24/7/365. They (our organs) are seriously strained, and a sensitivity to formerly healthful foods develops in some people. For 2 generations now babies and small children are getting injected with literally dozens of vaccines in multiple doses rather than one at a time like we got when we were small. And all these vaccines contain substances that would curl your toes.

I’m not telling anyone who benefits from gluten-free to pretend that the new restrictive diet they’ve undertaken is not helping them. I am simply saying it is a symptomatic treatment. My interest, and I’ve looked into these things for 35 years now, is in restorative medicine. I had a friend who was studying all sorts of non-orthodox medicine with a licensed acupuncture Dr. who was familiar with other ancient methods as well. She told me that he was curing – not holding at bay, but curing – his patients’ common allergies (wheat/cats/pollen, etc.) in no time flat through various methods.

Blaming traditional foods makes me leery. We have to look at the whole person and open our minds to other, non-orthodox forms of diagnosis and cure. Real cures. And the ability to enjoy normal foods.

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