Celiac is an interesting disease.
You first need to have the gene that causes celiac.
Then you need to have some sort of trigger to activate the problem. This is poorly understood right now.
Then you body produces anti-bodies to gluten and these anti bodies attack the Celia of your small intestine casing damage and reducing the ability of the body to absorb nutrients.
So perhaps there good be dietary / lifestyle triggers that cause celiac to be more prevelant in one area or another. However point at Italian flour as “better” doesn’t seem valid.
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