Quote:
Originally Posted by WarpathEQ
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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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No disrespect, but that's not how allergies work.
If you could process (or not process) some allergens in a way that made them safe to eat (in Europe or anywhere else), you could make billions of dollars selling food to people that otherwise couldn't eat it. People who have been allergic to peanuts, eggs, fish, etc. would be throwing money at you ... but again, that's now how allergies work.
Now, I'm not saying there isn't truth to what you're saying, as we
do process some foods very differently here vs. other countries. For instance, Europe handles salmonella in eggs the proper way (by preventing it at the source), while America handles it by allowing the salmonella to grow, and then washing it off the egg's exterior ... which is why we need to keep our eggs refrigerated, while the Europeans don't.
All I'm saying is that, whatever we do in America to piss off your wife's digestive/immune/whatever system ... it isn't about allergies to the food she's eating.
P.S. There are plenty of food-based illnesses that
aren't allergies. For instance, I can't eat peanuts, but I don't die if I eat them (as I would if I was allergic) ... I just vomit and feel miserable for hours afterward.