Tag: Wheat differences

According to studies cited in the *World Journal of Gastroenterology*, approximately 6% of the global population is sensitive to gluten, a condition distinct from celiac disease. For many, the mystery of 'Why can I eat bread in France but not America?' is not about celiac disease but rooted in nuanced differences in how bread is made, processed, and consumed across the two countries.

A common culinary misconception is that semolina is the same as maida, but this is inaccurate; in fact, semolina is a distinct wheat product with a different texture and nutritional profile. The key to understanding is recognizing that while both derive from wheat, their processing methods are fundamentally different.

A significant number of people with non-celiac gluten sensitivity report feeling better after eating wheat products in Italy compared to other countries, leading many to question if Italian flour is inherently healthier. The truth is not a simple yes or no, but a complex answer rooted in wheat genetics, traditional processing, and agricultural standards.

Research indicates the prevalence of celiac disease is roughly similar in both Europe and North America, affecting about 1% of the population. This statistic, however, contrasts with the anecdotal experiences of many Americans who report fewer digestive issues when consuming wheat products abroad, fueling a long-standing debate about the true differences.

According to a 2023 study published on FODMAP Everyday, many American tourists can enjoy European bread without digestive distress. This sparked a question. Why does bread in Europe not have gluten? The answer isn't that European bread is gluten-free. Several factors, from wheat variety to baking methods, contribute to its improved digestibility.

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?.

An estimated 1 in 133 people in the US suffer from Celiac disease, yet many individuals with gluten sensitivity report feeling fine after eating bread in Europe, which sparks the common question: is European gluten different than American gluten? The answer is more complex than a simple yes or no, involving differences in wheat varieties, processing, and baking methods.

According to reports from numerous travelers, individuals with sensitivities often find they can enjoy pasta and bread in Europe without the digestive distress they experience in the United States. This phenomenon isn't a mere placebo effect, but rather a complex issue with roots in different wheat varieties, agricultural practices, and food regulations, which can all explain why I can eat pasta in Europe but not America.

Anecdotal reports from travelers suggest that many people with gluten sensitivity can tolerate Italian bread and pasta better than American versions. This phenomenon has led to widespread curiosity about why can I eat gluten in Italy but not in the US?, prompting a closer look at the key nutritional and agricultural differences between the two regions.