Ever wonder why so many people who are “gluten intolerant” in the U.S. can eat bread just fine in Europe? It’s not the gluten… it’s the chemicals. In America, our flour is loaded with toxic additives like potassium bromate, benzoyl peroxide, and chlorine dioxide — all banned in Europe, Canada, and dozens of other countries because of their links to thyroid damage, hormonal disruption, and cancer risk. Yet they’re still approved here. And people wonder why autoimmune conditions, gut issues, and c
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Did you know that people who are gluten intolerant in Australia… can eat gluten in Europe for a very strange reason? 🤯🌾 (This does not include Coeliac just intolerance) ** This first part is anecdotal, but my fiancé Bec is the perfect example ❤️ �Here in Australia, if she even looks at gluten she’s in trouble 😅�But when we went to Europe last year? �She ate her bodyweight in pasta, pastries, bread… and not a single “explode-in-the-toilet” episode 🚽💨 So I looked into it and it turns out thou
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