Hello,

So I meet a case of a person that in Europe has gluten sensitivity but never got positive in the celiac tests. When travelling outside Europe (Asia, Africa, Cuba) can eat breat and other gluten containing foods with no bowel irritation nor celiac sintomes.

I was wondering if any in the community may know the reason. Maybe the reason instead of gluten is more related with the postprocessing done in Europe, or the wheat strains employed in Europe?

Hope you have any ideas. Thank you,

Nico Ortiz