For the most part its not the products/ingredients that are the issue. At least for folks in the US, which is the majority of the community. The real issue is the processing and genetic altering.
Its why people that identify as having gluten allergy/sensitivity can often consume wheat products over seas without issue but virtually all of those products in the US make them feel like shit when consumed.
My wife suffers from many food allergies in the US often resulting in pain and discomfort from eating, making restaurant food virtually inedible. Yet when we travel outside of the US all the things that make her feel like death or immediately run to the bathroom are just fine elsewhere, with rare exception.
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