Reply to s/o Where did all the food allergies come from?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Most of the gluten allergies here are actual sensitivities to the niacin thats used in wheat flour production. European flour has none or a lot less. So many people sensitive/allergic to gluten here can eat european made flour and pasta (not the kind for export but the kind sold there). [b] I have half a dizen friends who can eat bred etc in france and italy but not here. [/b]
My mom was lactose intolerant and suffered low level bloating and gut issues all her life as a kid. Finally at 20 something she just stopped drinking milk and dropped most milk products except cheese and she was much much better. Got tested in her 40s and it was obvious  [/quote]

I also know someone who can eat wheat in Europe, but not the US. Crazy![/quote]

I once ordered a bag of French flour on Amazon when I was going through a baguette-baking craze. 3/4 of the reviews mentioned some variation of this: “I could never eat bread at home without terrible discomfort, but I decided a had to try a baguette in Paris no matter what the consequences, and I was totally amazed when it didn’t affect me at all!  Now I only eat bread I bake myself with this flour.” [/quote]

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