Tag: Wheat processing

According to the Food and Drug Administration (FDA), raw flour is a food safety risk because it is made from raw grains that have not been treated to kill harmful bacteria. This critical fact explains why you should never eat wheat straight from the field, despite it seeming natural and unprocessed.

Contrary to popular belief, modern wheat varieties actually contain slightly less overall protein than older varieties, according to research on samples spanning over 120 years. This article explores the science behind the headlines to answer the burning question: is there gluten in modern wheat, and what factors might influence modern sensitivities?

Archaeological evidence shows humans used stones to mill grains as far back as 6,700 BC, a practice that has evolved dramatically over millennia. Today, the modern **milling process of a grain** is a highly controlled, multi-stage procedure that transforms raw cereals into the consistent, high-quality flour used in countless food products globally.

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.

Despite containing wheat, many individuals with gluten sensitivity report experiencing fewer digestive issues when consuming baked goods in France. This phenomenon prompts the question: Is French gluten different from its North American counterpart, or are other factors at play? The answer lies in a combination of factors, from the wheat itself to the processing and baking methods.

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?.

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.

While celiac disease affects roughly 1% of the global population, many individuals with non-celiac gluten sensitivity (NCGS) report fewer symptoms after consuming gluten-rich foods in Europe. This perception has fueled the widespread belief that **why is gluten not a problem in Europe**, which is a complex topic influenced by a variety of factors beyond the gluten itself.

According to anecdotal reports and some research, many people who experience digestive issues from eating bread in the United States find they can consume bread in Europe without a problem. This phenomenon has led many to wonder: 'Why can't I eat bread in America?' The answer lies in key differences across wheat varieties, chemical additives, and processing methods that distinguish typical mass-produced American bread from its European counterparts.

While Celiac disease affects approximately 1% of the Italian population, similar to many Western countries, many travelers report feeling less gluten-sensitive when visiting Italy. This phenomenon, which makes many wonder **why do Italians not have gluten issues?**, is linked to a combination of traditional farming, careful food processing, and time-honored preparation methods, rather than Italians having a genetic immunity.