Tag: American wheat

Studies indicate that many people with gluten sensitivity report fewer symptoms eating bread in Europe than in North America. The perceived difference in European gluten and its effects stems from a combination of wheat variety, fermentation techniques, agricultural regulations, and additives.

According to anecdotal reports, a significant number of people who experience digestive issues from gluten in the United States feel fine consuming it in Europe. This surprising phenomenon, often sparking social media discussions, has led many to question what exactly differentiates the gluten across the Atlantic.

Despite widespread rumors and misconceptions, no genetically modified (GM) wheat is commercially grown or sold in the United States. This fact often comes as a surprise to many consumers who mistakenly believe that all modern crops, including American wheat, have been genetically engineered.

According to the National Celiac Association, the prevalence of celiac disease is about the same in the US and Europe, debunking myths that one region's gluten is fundamentally different. However, for many with non-celiac gluten sensitivity, the experience of eating wheat-based products in Europe is noticeably different, leading to the question: is American gluten the same as European gluten?.

According to a 2018 global meta-analysis, the prevalence of celiac disease was reported to be slightly higher in Europe (0.8%) compared to North America (0.5%). This surprising statistic challenges the popular belief that gluten intolerance is lower in Europe and suggests that factors beyond sheer prevalence may be influencing how people feel when traveling abroad.

Approximately 60% of wheat grown in the United States is hard red wheat, which has a higher protein and gluten content compared to the soft wheat varieties more common in Europe. This fundamental difference in wheat type is a primary reason why American wheat is higher in gluten, though other factors also play a significant role.

Anecdotal evidence from travelers suggests that many people experience less bloating and digestive discomfort when eating bread and pasta in Europe compared to the U.S.. This phenomenon prompts the question: **Why is European wheat healthier?** The answer lies in a complex interplay of different wheat varieties, stricter regulations on additives, and traditional preparation methods.