Quote:
Originally Posted by loramin
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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.
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I think we're aligned on the underlying concern. My point was more that the wheat/gluten allergy that most people have in the US now isn't actually a wheat/gluten allergy, its a misdiagnosis or misunderstanding of the root of the issues and that those individuals can consume wheat/gluten without issue under different standards of processing or versions that haven't been genetically altered in a lab to promote profit over health.
You also make a great point that allergy is probably the wrong word for all of this stuff as generally the types of "allergies" we're referring to (we being society as a whole) are really just circumstances leading to illness or discomfort and not truly a life threatening outcome as a true allergy could have.