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Where is "over here" for you? The only place I've found which has wheat which doesn't make me feel icky is Italy. And the only thing I can figure out about it

Where is "over here" for you? The only place I've found which has wheat which doesn't make me feel icky is Italy. And the only thing I can figure out about it is fructans (they have a finicky milling process), which seems insane. I've been all over, and as I don't actually have celiac disease (but a very direct and obvious reaction to something in wheat; sleepy internal itchy feeling) I always try the local breads. Ukraine, Russia, Spain, etc etc all gives me the heebies. Italy's bread and pizzas mostly don't.

ganzuul 8y ago
Finland. I sometimes try import foods, thinking I might discover the missing piece of the puzzle. I'll keep a look out for Italian!
- scottlocklin 8y ago
  Keep your eyes peeled for "doppio zero" flour. Seems to be the highest quality.
  - staticautomatic 8y ago
    Not the highest quality, just the most finely ground.
beagle3 8y ago
Interesting. For me it's a probablistic scale: Coppenhagen: 100% of the what makes me feel icky immediately. New York, London, Tel-Aviv: About 50% to feel icky. Rome, Paris: About 25% to feel icky, usually not very icky. Iceland: Can eat as many and as much wheat products as I want, feel great. (Only listing places I spent enough time in to have reasonable statistics) Following the Icelandic epihphany, I've started supplementing with sulphur (currently at 10g MSM/day and rising), and it makes otherwise-unbearable wheat much more bearable, but that's not the entire story. Iceland has sulpher everywhere (drinking water, air, every food ..) but also has PH 8.8 drinking water - that's going to be my next experiment.
- scottlocklin 8y ago
  I generally drink a bunch of wine when I'm in Italy, so maybe it is the sulfur! I was in Iceland recently, but there were so many rotten basking shark type things to eat, I don't remember having any wheat there. Also figured they probably got it from the US.

ganzuul 8y ago

Finland. I sometimes try import foods, thinking I might discover the missing piece of the puzzle. I'll keep a look out for Italian!

scottlocklin 8y ago
Keep your eyes peeled for "doppio zero" flour. Seems to be the highest quality.
- staticautomatic 8y ago
  Not the highest quality, just the most finely ground.

beagle3 8y ago

Interesting. For me it's a probablistic scale: Coppenhagen: 100% of the what makes me feel icky immediately. New York, London, Tel-Aviv: About 50% to feel icky. Rome, Paris: About 25% to feel icky, usually not very icky. Iceland: Can eat as many and as much wheat products as I want, feel great. (Only listing places I spent enough time in to have reasonable statistics) Following the Icelandic epihphany, I've started supplementing with sulphur (currently at 10g MSM/day and rising), and it makes otherwise-unbearable wheat much more bearable, but that's not the entire story. Iceland has sulpher everywhere (drinking water, air, every food ..) but also has PH 8.8 drinking water - that's going to be my next experiment.

scottlocklin 8y ago
I generally drink a bunch of wine when I'm in Italy, so maybe it is the sulfur! I was in Iceland recently, but there were so many rotten basking shark type things to eat, I don't remember having any wheat there. Also figured they probably got it from the US.