WHAT IS THE DIFFERENCE BETWEEN EUROPEAN AND AMERICAN WHEAT?
You may have heard people talking about how they loved eating bread so much more when they were in Europe, only to have digestive issues reappear once they returned to America. The same goes for pasta, especially when visiting Italy. But the folks who talk about this experience don’t have Celiac disease, meaning people who can’t tolerate eating wheat or gluten at all. So why do otherwise healthy people feel even healthier eating wheat related food in Europe, only to have digestive issues when they come back home? What’s the difference between European and American wheat that this only gets truer every day?
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AMERICA GROWS HARD WHEAT, EUROPE SOFT, AND EUROPE DOES LONG FERMENTATION FOR BREADS
One big difference is that Europe grows soft wheat, which is lower in gluten and gliadin protein, that latter being what triggers immune or allergy reactions for people. Another big difference is that European bread goes thru longer fermentation, which breaks down fermentable carbs, and makes for easier digestion and no digestive issues. American bread has shorter fermentation, and is filled with fermentable carbs, causing harder digestion and a host of bad digestive issues. But as significant as those difference are, they’re not the biggest.
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BUT AMERICAN WHEAT IS ALL SPRAYED WITH POISON, AKA ROUNDUP
The biggest difference? Poison on the wheat. American wheat is liberally sprayed with Roundup, the main ingredient of which is glyphosate. Some parts of Europe allow some, but nothing like America. America allows 30 ppm glyphosate residue on what. As in: left on the wheat and going into your breads and pastas. Europe, where it allows any glyphosate at all, only allows 1/3 of that at 10ppm. Glyphosate is one major cause of dysbiosis, or the reduction of good gut bacteria, which leads to chronic inflammation and other bad health issues.
So if you’re in America and you don’t know why you don’t feel as well as you should and can’t keep extra weight off, you might want to give up bread. Or, you can only buy traditional sourdough breads (loooong fermentation) to eat, preferably from an old school bakery that sources its flour to reduce exposure to Roundup, and poison.
