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 🍍