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0 pointsmirko228y ago0 comments

I have similar problems, but when i make my own bread it does not happen... I think it has to do more with additives and other stuff they put in wheat-based baked goods these days that actually trigger reactions.

Bread used to go dry after a day, now it lasts for a week... That is not normal.

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novaRom8y ago· 2 in thread

Here in Germany I know nobody who has this gluten sensitivity, but I meet more people abroad with this issue, esp. many digestive problems seems to appear in US - so maybe something is different during food processing? Do you have this problem if you eat say pasta imported directly from Italy?

evglabs8y ago

I'm in the US and have experienced gluten problems.

It's nowhere near as bad as it was, I can eat wheat with no problem, but can't eat a lot for a long time.

But, imported Italian pasta doesn't give me a problem.

I've noticed even now with US wheat I can get constipated, but not with the Italian pasta.

I've heard so many things, like US wheat has 4x the gluten, or is sprayed with RoundUp after harvesting to dry it out, so who knows, but there does seem to be something different.

WillReplyfFood8y ago

There is aspirin and alot of other additional stuff in flour. If you grind your own wheat - you miss out on all those. But you gain great taste- most flour does not contain the oil-containing seed part of the wheat, as this tends to go rank very fast in storage.

Ascorbinsäure (E 300) Natrium-L-Ascorbat (E 301) Calcium-L-Ascorbat (E 302) Lecithin (E 322) Guarkernmehl (E 412) Mono- und Diglyceride von Speisefettsäuren (E 471) Milchsäureester von Mono- und Diglyceriden von Speisefettsäuren (E 472 b) Wein- und Essigsäureester von Mono- und Diglyceriden von Speisefettsäuren (E 472 f) Saccharoseester von Speisefettsäuren (E 473) Zuckerglyceride (E 474) Polyglycerinester von Speisefettsäuren (E 475) Natriumstearoyl-2-lactylat (E 481) Calciumstearoyl-2-lactylat (E 482) L-Cystein (E 920)

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