Ask Bonnie
May 2009
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Question #1:
I am a client of yours for which you diagnosed gluten intolerance. I have been doing pretty well avoiding it and having greatly reduced GI symptoms the majority of the time. I do have a burning question! I just got back from a 9-day trip in Barcelona Spain, and Provence region of France. I admit that I cheated rather frequently (ie: desserts, pizza, a croissant, croquets and other tapas-type creations with probable flour, sauces and dressings, lots of wine) AND oddly enough I felt way less GI symptoms while there (none in fact). I am confused! Any thoughts?
Answer #1:
There are three reasons for
sure:
1) You were much more relaxed and in wonderful places (I'm jealous!).
2) The gluten content in European wheat is much lower than in the U.S.
3) The European dough does not contain all the harmful conditioners and does not
go through the processing we usually see in American baked goods.
Believe it or not, I hear
this very often from clients when they travel abroad.
Have a happy, healthy day.
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