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Reply to "What is in US dairy? It feels like a poison. "
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[quote=Anonymous][quote=Anonymous]I want to chime in that this is fake news, but I’m lactose intolerant and was able to eat gelato and cream based soups without ill effects while traveling in Europe this summer. Those are foods I’m pretty reactive to at home. TBH I mostly avoid them because even with Lactaid I have issues. I have wondered if it may be also the food additives for thickening texture (various gums and whatnot). Regarding bread, there is a difference in flour but more importantly most European bread is fermented more slowly than US bread, converting more sugars and breaking down starches. US commercial bread is quickly risen and has gums and additives thrown in to mask the blandness and fix texture. [/quote] Yes, because all "european bread" is fermented the same way. Holy generalizations [/quote]
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