Gluten: Europe vs North America
I have a question to pose. A friend of mine recently went to Spain. This friend is gluten intolerant. While they were in Spain they ate everything: pasta, bread, anything that might have flour in it, they ate.
When they got to Dublin airport, yes not quite North America, they had a slice of bread with their dinner and they had an immediate reaction: cramping, gas and other G.I. symptoms. This is my question:
Does anyone have an explanation for this?