
09/10/2025
Why does bread in Europe feel so different? š¾
If youāve ever traveled abroad and noticed your gut feels better eating gluten, youāre not imagining it.
Hereās why wheat in the U.S. can be harder to tolerate:
šItās ultra-processed, bleached, and stripped of fiber + protein
š Fortified with synthetic folic acid (an issue if you have MTHFR/methylation problems)
š Treated with potassium bromate ā a potential carcinogen banned in many countries
š Stored in ways that encourage aflatoxins (mold toxins)
š Hybridized for high yield ā higher gluten content
The result? Bread and pasta in the U.S. are a totally different food than what youāll find in Europe.
š¬ Have you noticed a difference when eating gluten in Europe vs. the U.S.? Drop a comment or share this with someone who needs to see it!