Dear Jim,

This is unclear in the book (a case of first edition "itis"). But the point being made is that whole kernel wheat is high in lectin agglutinins, while normally processed wheat is not. Pasta flours (ie semolina) are generally refined an extra step further than standard flour which heads them in the direction of "highly refined starches" which, although not a lectin type problem, leaves them fairly high on the glycemic index, much like sugar. As the book is skewed towards weight loss, I chose to draw gthis distinction.

I've already spoken to Catherine Whitney about this and several other inconsistencies which will be fixed in the next printing.

Peter D'Adamo