I have seen the same comment made about European bread, where apparently the wheat is grown with fewer chemicals.
Not surprising, this sensitivity to, more than likely, glycosphate or maybe gluten developed since our last trip to Europe, but I would be surprised if it was a problem there meaning the issue is glycosphate.
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I have seen the same comment made about European bread, where apparently the wheat is grown with fewer chemicals.
Not surprising, this sensitivity to, more than likely, glycosphate or maybe gluten developed since our last trip to Europe, but I would be surprised if it was a problem there meaning the issue is glycosphate.