A few years back, while visiting at a friends' house, another guest told of her recent trip to Paris. She had accompanied her DH on a business trip to France. While she knew her DH would be busy with business and she would be left on her own, she couldn't resist the opportunity. She had spent some time in Paris when studying abroad. She loved the food and the baked goods. Although, since school days, she has become gluten intolerant. But, since hubby was busy, she figured why not indulge a bit. She fully expected to become ill, but she felt it worth it. Only, she didn't get ill. She enjoyed breads and pastries and all sorts of items full of gluten. No ill effects!
She was beside herself with happiness. Her GF days were behind her! On the flight back to the U.S. she had crackers with her soup. And that's where the gluten tolerance ended. Turns outs, the FLOUR in Europe is very different from the flour in the U.S. While the U.S. has "developed" grains that are more resistant to disease, Europe did not follow that same path. So, back in the U.S. she's back to a GF diet.
Sad. I did tell her that I would try some of the imported flours, etc. I've never followed up with her to see if she did...our mutual friends have since moved from Washington, so no more parties there. I'll have to remember to ask them about her.