They found dangerous contaminants in this pasta: PHOTO

Pasta is the most appreciated food by Italians, it is one of the excellences of our country and therefore, therefore, is one of the most consumed products in Italy. Some also define it as a real cultural symbol even before being culinary and place it at the top of the Mediterranean diet. What’s more, it can be cooked “in any sauce” in the truest sense of the term, with all possible condiments: all you need is a pinch of imagination. After all these praises, you will understand like me the great commotion caused by the parenthesis of the news concerning the contaminated pasta.

Let’s see together, in more detail, the results that have been highlighted by the analyzes carried out on different well-known brands of Italian pasta. Research has revealed the presence of countless pesticides. Due to the latter, several forms of pasta belonging to a well-known Italian brand have been withdrawn from the market, which has only increased the common concern. But let’s see precisely what would be the reasons for the recalls. The pesticide in the highest percentage was identified as glyphosate, despite this, industry experts also wanted to isolate and identify pesticides in smaller quantities, managing to find over 400 substances.

Fortunately the presence of glyphosate has been observed at very low levels, these percentages are generally not taken into consideration. Let’s take an example to understand better. Assuming that the pasta containing the highest amount of pesticides is taken, to be able to reach the maximum recommended threshold for an adult, which is around 75 kg, he would have to eat more than 300 kg of pasta every day. For a 16 kg child, this would represent 80 kg of pasta per day. we realize that these are really large quantities.

Among the substances accused of being present in pasta, in addition to glycophosphate, are mycotoxins. The latter are contaminants of totally natural origin, but very dangerous for human health. Their development can take place in countless ways, both during the cultivation phases and during the post-harvest and production phases. Experts tell us that this usually happens when the preservation of the product was not carried out adequately or, in general, the preservation environment was not very suitable.

Mitocoxins are all toxic to our body, some of them are even classified as carcinogenic by the IARC, such as aflatoxins and ochratoxins for example. The others, on the other hand, can be defined as “relatively” less dangerous, among these we note Don (deoxynivalenol), which is also recognized as having a negative effect on the gastrointestinal tract, causing nausea, refusal to eat, vomiting and in rare cases even dysentery. Experts, as always, advise us to keep our alert high without causing unnecessary alarmism.