Patients who cannot tolerate wheat in the US often find they can eat it without issues when they travel to Europe.

“And I think that if you look at this like the type of wheat, the the lineage of the wheat is different in Europe. And I think this is a big reason that people find it easier to tolerate. In a lot of places in Europe, in a lot of municipalities, they don't use glyphosate and other pesticides. This is an organic wheat and I think so they hopefully they're not using any pesticides on it. But I think that a lot of people find they can come to Italy or Spain like Mayorca and eat pasta like this because it's of a different variety of wheat, different lineage than the states. So it's less immunogenic or something.”