Tag: European wheat

An estimated 6% of people experience non-celiac gluten sensitivity, leading to digestive issues and other symptoms when consuming modern wheat products. This makes it a puzzling phenomenon for many when they travel abroad and find they can eat bread in France without discomfort. The reasons are rooted in fundamental differences in ingredients and baking methods, offering a surprising and educational culinary revelation.

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.