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  1. Just watching this. You were talking about gluten. You are right. Gluten is not the problem, the processing is the problem. Sourdough bread especially and probably the pasta in Italy is worked slower and given more time for the gluten to break down. If the gluten is processed too quickly; it doesn’t break down enough and will give some people a lot of gas as the intestine is trying to process it. 😊

  2. Sorry I missed the live chat, but hoping you can help me. Flying from Venice to CDG on easyjet arriving 8:25 AM. We will have to pick up luggage. How much time should we allow to catch TGV to Disneyland Paris?

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