Ever wonder why so many people who are “gluten intolerant” in the U.S. can eat bread just fine in Europe? It’s not the gluten… it’s the chemicals. In America, our flour is loaded with toxic additives like potassium bromate, benzoyl peroxide, and chlorine dioxide — all banned in Europe, Canada, and dozens of other countries because of their links to thyroid damage, hormonal disruption, and cancer risk. Yet they’re still approved here. And people wonder why autoimmune conditions, gut issues, and c
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172K views · 6.3K reactions | You always hear when I go to Europe I can eat bread , the pastries , pasta etc and NEVER feel sick or gain weight !! This is KAMUT Flour  We discovered this amazing flour in Italy and its grown right here in the US ⭐️ Stop telling yourself bread is bad …. With Kamut you can’t get better on your gut , taste and more ✨ best flour in the world  | The Food Nanny | Facebook
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