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"only sensitive to gluten in American products" I have a hard time believing that the nationality of the gluten has anything to do with her reactions. Perhaps you are confusing correlation with causation? I think the more likely cause of her reactions is something else in the products in the US that are causing her reactions. An interesting study for you to take a look at as well: http://www.businessinsider.com/gluten-sensitivity-and-study-...

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True, it could be something other than the gluten, however it must be closely related because she does not have problems with gluten-free products. Unlike the participants of the study, I don't believe that her problem is mental. It happens at least once a month that she feels terrible, as if she has eaten gluten, but claims that she hasn't. It's only after careful consideration of what she has eaten that she realizes there actually was gluten in some ingredient like a sauce that probably had flour added to it to thicken it.

In regard to the study, I didn't read all the info, but I'm not sure that 37 people is a convincing sample size. I've also heard other Europeans complain about exactly the same thing.

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