I’ve had a strong intolerance to gluten for the past 5 years and have reactions to even the smallest amount of gluten or cross contamination.
I’m on a vacation to Switzerland and Greece with my mother who is also gluten free. My dentist who also has a gluten intolerance says that he had no issues eating gluten in Greece. I tried having some bread and for the past 2 weeks, I’ve been able to eat bagels, croissants, pasta, etc with no problem.
I wanted to know if anyone else had this experience and why we don’t have trouble eating gluten in Europe but we are so sensitive in America.
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