Why it’s been taking so long for the US to test at this age is a mystery to me. Italy, in comparison, a country known as the largest consumer of wheat pasta in the world, has been testing at infancy for years. Most restaurants have gluten-free pasta. It’s probably one of the safest countries for people with celiac disease to eat in public without concern. In the US here, rotsa ruck. Maybe 1 or 2 out of a hundred eateries even offer 5% of their menu as gluten-free options, and at 15% higher cost, and cross contamination is a problem at those. First World country?
