The majority of the food samples analyzed in this study have been obtained from the local market and food stores in Novi Sad (Serbia). Wheat grain (Triticum aestivum), all durum wheat (T. durum), triticale (Triticosecale), barley (Hordeum vulgare), and rye (Secale cereale) samples were obtained from the collection of samples of the Laboratory of the Institute of Food Technology.
so, that study was collecting durum wheat samples from a lab, which had been sitting there for who knows how long, and fucked with who knows how many times and how many ways. we all may like seconds of pasta, but these second are sloppy, indeed.
i'll stick with the usda numbers, meaning i'm ok with betaine in the pasta bowl, after all.