I spent a good solid month trying to get my stomach adjusted to peruvian cuisine and i tell you what...it wasn't easy and i am not sure it ever was adjusted. I tried to have a glass of wine to kill any bacteria and steered clear of any local water that had not been scolded by heat (two words: amebic disentery). After several weeks I was conditioned and eatiing in Peru became a pleasure. Upon my return to the states I am having to recondition my stomach again to overprocessed disgusting american food. Why is it that food manufacturers insist on using very strange additives to give food a very unnatural color? Does mac and cheese seem more appetizing now that it is the color of a crayon? Anyway, the stomach no likie!! I fuigure after all this I will be able to eat scortching hot salsa and drink as much orange juice as I want. Stomach of steel!