Quote:
Originally Posted by curves2000
I don't mean to derail the thread, but a lot of the gluten, stomach and other digestive issues we face here in North America are very much a North American problem overwhelming.
A lot of people who have issues with eating pasta, pizza and other such foods containing gluten here just don't have the problem overseas when eating the same foods. We've destroyed our food system with the crap we are doing to our food.
I am not saying these conditions don't exist in other countries, but here it seems a LOT more people have gluten and other food sensitivities here. The trend of millions of people not being able to eat breads, pastas, pizza and other such foods is just so foreign to certain European cultures like French, Italian's, Greek's, Spaniards etc
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You are kind of onto something with this train of thought, but I wouldn't say it is because of the crap we put into our food as much as the differences in flour. The countries with the highest rates of celiac disease are likely to be A/ the ones that test for it the most, and b/ countries that typically use very gluteny flour and hard wheat. Take a look at this-
https://medium.com/the-cookbook-for-...u-673e1e3b14dd