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  1. I just returned from a glorious 2 week trip to Europe, extra glorious for the reason that I was able to completely tolerate any bread I ate there. For someone who has had digestive issues since high school it was AMAZING. While I am not celiac-diagnosed, I have worked closely with a naturopath in the states to determine that it is wheat which I can't tolerate - even consuming the smallest amount will normally put me in pain for the day to the extent of having to call out sick. So I was shocked to discover that I could eat anything in Europe. Has anyone else had this experience? Any ideas on why? Am starting to wonder if wheat is treated with something here that's different, not the gluten...