Pasta in the U.S. vs Europe: Are they REALLY the same?
Gluten! Gluten! Gluten!🌾
So what is the deal with this protein found in wheat, barley, rye, & triticale?
Is it REALLY different in Europe?
How come some gluten intolerant individuals can consume pasta without a problem there, but suffer after eating it when they’re in the U.S.?🤔
Find out ALL you need to know in this Huffpost article that features Co-owner & Founder of A4 Health, Christina Jax, providing her nutrition expertise 🔎
Until Next Time,
Your RD Fuel Good Experts 🍍