Glycophosphate-ready, gene altered wheat.
Fewer varieties of plants.
Bromates in flour here, but illegal elsewhere.
....
Wife had issues with dairy here in the States.
Ate dairy in Portugal every day with no problems.
She may not actually dairy intolerant just intolerant of the A1 protein. The majority of American milk comes from Holstein Friesians which produce a lot of milk but it is lower in butterfat and also carries the A1 protein. If you are from Germany, Holland or other northern European countries you rarely have any trouble with the A1 protein. If you are from anywhere else you might have a problem.
I have found that the milk from the Kerry cow is digestible by nearly everybody. Certainly everybody I have found willing to try it has never had a problem. They used to send mothers with babies who failed to thrive on regular cow's milk to Kerry because for some reason they would have less problems there. Now we know that it is the exceptionally small A2 proteins in their milk that was the reason.
In any case tell your wife to try small amounts of A2 milk (sold in most megamarts) to see if that is her problem.
Doesn’t exist. There are no GM wheat varieties on the market. And there are over 200 of wheat varieties grown in the US. Only half of which are consumed in the US. The rest are exported to Asia and Europe where they eat in without issue.
I have dairy issues too. Never did before. My wife almost died fom Celiac, and has been gluten intolerant since 2005.
Not sure if Round-Up Ready wheat is a thing or not. Just asked Hubs, the farmer, and he was not sure if such varieties made it out of development.
However, wheat and yeast varieties here have been developed to give a faster-rising, stronger loaf for commercial bakeries.
Not all grains in bread have the same amount of gluten as modern commercial wheats.
You can find non-brominated unbleached organic flours here, you just have to look.
I’ve been baking a lot of sour-dough bread lately and needed to know this stuff. I made my own starter with whole wheat switched up with organic bread flour and it’s starting to turn out OK. Steep learning curve and lots of loaves that we could use for door stops.
Fun fact — after six months of clean eating, no problems with dairy any more. Maybe it had something to do with sour-dough.