Why you should only bake with flour from Poland?

Reason 1. Hard vs Soft wheat

For instance, more than half of U.S. flour is made from the hard red variety. In Poland on the other hand, majority of wheat is the soft type. The main difference between the two types is gluten. The hard red type of wheat popular in the U.S. contains more gluten than the soft European type.

Reason 2. Roundup use

In many cases, wheat farmers soak their wheat fields in roundup in order to kill off mold, speed up the harvest, and produce a higher yield. Roundup contains a very harmful active ingredient called glyphosate, which the WHO has declared to be carcinogenic. It has also been linked to autoimmune diseases, obesity, diabetes, and even Infertility. In several European countries (like Poland) the use of roundup is banned, however, this doesn’t mean all European flour is safe. In addition to ingesting traces of roundup, the enriched and often bleached flour, causes even more harm to your health over time.

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Why you should only bake with flour from Poland?

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