Tag: American flour

People with gluten sensitivities often report feeling better after eating bread and pasta in Italy. This phenomenon points to fundamental differences between Italian and American flour, from cultivation to processing, which collectively influence its health profile.

According to anecdotal evidence and reports cited in a 2025 New York Times article, many individuals with wheat sensitivities notice a significant reduction in digestive discomfort when consuming wheat products in Europe. This surprising observation has sparked curiosity about why is European flour better for you, pointing to key differences from American flour production.

Over 79 countries have mandatory flour fortification or enrichment programs. The short answer to whether American flour has additives is yes, but the types and reasons vary, ranging from public health initiatives to processing aids for commercial baking.

According to anecdotal reports, many people who experience bloating and digestive issues from American baked goods feel fine consuming wheat products in Europe. So, why is European flour healthier than American flour? The differences stem from varying wheat varieties, agricultural practices, banned additives, and traditional baking methods.