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Good evening,


I'm applying for a Fulbright Scholarship to represent the United States
next academic year in Russia, specifically Novosibirsk in Siberia.

I'm betting that not many people here have experience with gluten-free
living in Siberia, but I thought I'd ask anyway. How are Russians about
including ingredient lists on foods you buy in stores? I have heard
before that Russia is friendlier to Celiacs than the United States. Is
this true?

I'm gluten- and dairy-intolerant, and I'm accustomed to cooking for
myself here at college.

I suspect if I can find a kitchen I can handle cooking for myself in
Novosibirsk, but I have to convince the Fulbright people of this. Any
words of wisdom?

Thanks in advance.


Ramen,
John Woods

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