Indiana

Yeah, I saw E-V-O-O, E-V-O-O on menus for years, and then it dawned on me, oh, extra virgin olive oil.

It took a really long time for me to figure that one out.

You know what?

I have heard that before.

Oh, I didn't think of it.

Yeah.

But like really rarely.

Yeah.

It's like a sports abbreviation, like in the sports world, which is so strange that that would be wives and girlfriends.

Why do you need an abbreviation for that?

Weird.

Yes.

So particularly in the United States, I think this is a common food allergy.

If you see GF, that means gluten-free, gluten-free.

And gluten comes from wheat, like it's a part of wheat.

So this would mean that the dish has no wheat or barley or rye or those kinds of grains in it, particularly if it has gluten.

And I think there's a strangely high percentage

incidence of celiac disease in North America, which is a very extreme allergy to gluten.

It's quite serious.

Like sometimes you can't even really be in the same room as food that's being, you know, wheat, wheat, gluten, food that's being prepared.