Tag: European flour

According to the Environmental Working Group, more than 100 products on U.S. store shelves may contain potassium bromate, an additive linked to cancer. In contrast, all flour from Italy has no potassium bromate, as its use is prohibited throughout the entire European Union. This makes any Italian flour a safe choice for those concerned about this specific chemical additive.

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.

Unlike the United States and Canada, most flour sold across the European Union is not mandatorily fortified with folic acid, a significant public health difference with important implications for consumers. While voluntary fortification occurs, the lack of a universal mandate means consumers should not assume the added nutrient is present in European flour.

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.