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Lactose intolerance: because of mistaking an a1 milk protein intolerance (which is not racially specific like lactase persistence) with lactose intolerance. The symptoms are almost identical. Even though nowadays there's more scholarly research on a1 protein intolerance than there used to be, the average person doesn't know what that is and assumes they are lactose intolerant. Unlike lactose, it also doesn't go away in dairy *products* either, so cheese still causes symptoms, which makes people think that those things are causing lactose intolerance symptoms even though they have little to no lactose.

Gluten allergy: people think that they are allergic to gluten because American bread (this is an American myth, nobody anywhere else does this) has a cocktail of weird ingredients in it that probably cause their inflammation. Real gluten allergies can cause anaphylaxis and kill you (it is an *actual* food allergy).

Furthermore, I consider that Israel must be destroyed

The food is poisoned, toxic slop.

Our bodies can handle toxins (i.e. look at alcohol), but can't handle them in the amount we consume.

Make some bread from something like organic einkorn wheat and most people with "gluten" sensitivity will probably be fine.

I don't know what they put in the cows that make the milk, exactly, but it's safe to say that it's not just grass.

Anyway, actual nourishing food is harder than it should be to procure and way more expensive. I

There's a good article on the David icke forum showing the correlation between flour 'fortification' and gluten sensitivity. The tldr is that several of the additives, but mainly the iron, wreak havoc with absorption of nutrients and this causes leaky gut/gut issues. As such, any person removing gluten from their diet is limiting their exposure to the additives.

The West is a dairy culture and I would suspect many non-Whites have this problem, but we only pick on the few Whites that do as well.

For the milk at least, I read something that said lactose intolerance is caused by lack of the protein or gut bacteria.

But you can overcome it by basically spamming skimmed milk for a month to get it back. Lactose intolerance is a skill issue.

It's probably pretty complex and varied but a good portion of that is people who'd think it's an easier and less embarrassing answer than admitting they're picky or have a restrictive-intake disorder. It's a lot less awkward and believable to say you have a seafood allergy than admitting you can't eat lobsters because you can't eat something that cute.

White people have evolved to digest lactose and wheat.

Now that our population is shifting to more brownskins who can't digest these traditional foods.