Introduction
When travelers from the US venture to Europe and consume wheat-based products, they often notice a surprising change: no bloating, fewer digestive problems, and even no weight gain. What makes European wheat so different from its American counterpart? In this blog post, we'll explore the fascinating contrast between "American wheat vs. European wheat" consumption and the profound implications it has on digestive health and overall well-being.
The Gluten Disparity: Understanding the Impact on Digestive Health
The primary distinction between American wheat and European wheat lies in their gluten content. American wheat, with its prominent red wheat variety, contains higher levels of gluten, which has been linked to gut-related issues like bloating, and inflammation. On the other hand, European countries predominantly use white wheat, which has significantly lower gluten levels, resulting in reduced digestive discomfort among consumers.
The lower gluten content in European wheat allows individuals with sensitivities to enjoy wheat-based foods without the usual unpleasant side effects experienced when consuming American wheat products.
Agricultural Practices: Glyphosate Exposure and Its Effects
Another crucial factor that sets American wheat apart from its European counterpart is the agricultural practices employed during wheat production. While American wheat is not genetically modified, it is often exposed to glyphosate, a chemical commonly used on genetically modified crops. Despite claims that glyphosate is safe for humans, it poses a threat to the delicate balance of our gut microbiome, potentially disrupting digestion and overall health.
European countries have adopted a more proactive approach by banning genetically modified organisms (GMOs) and glyphosate. Prioritizing consumer well-being and environmental preservation, European wheat practices aim to offer wheat products with minimal disturbances to our digestive systems.
Red Wheat Characteristics: A Closer Look at this Prominent Wheat Variety
Delving deeper into the varieties themselves, red wheat is renowned for its bold color and nutrient-rich profile. Soft and fluffy, red wheat offers a longer shelf life, making it a staple in American wheat production. However, its higher gluten content can be problematic for those with gluten sensitivities or digestive issues.
Fortification Matters: Iron Enrichment in American Wheat
Iron fortification is a common practice employed to enhance the nutritional value of refined grain products in the US. Unfortunately, the type of iron used in this process is not easily absorbed by our bodies, leading to its accumulation in the gut and the growth of undesirable pathogenic bacteria.
Conclusion
The difference between American wheat and European wheat holds crucial insights into our digestive health and overall well-being. By being aware of these distinctions, you can make informed choices about your wheat consumption, regardless of whether you're traveling or enjoying familiar dishes at home.
Excellent! Nicely done. I was told I had a gluten allergy due to a massive rash that would not go away unless I cut out all gluten products in America. It did go away, however, I knew I wasn’t allergic to gluten, but the glysophate per so many individuals with insight and a couple doctors. I traveled to Ireland and ate their bread products morning, noon and night with zero reaction. Upon returning to the states, it is now further concluded that I do not in fact, have gluten or wheat allergy, but glyphosate allergy only. Thank you for taking the time to explain the differences in wheat, you are absolutely correct in every way. I have now decided to buy glyphosate free wheat and am thrilled that I can return back to a normal baking lifestyle versus extensive research on cooking with wheat flours.
Your argument is not supported by any data. You do not cite any sources, making your entire article meaningless and untrustworthy.
1. You do not use any quantifiable data, you only produce anecdotal data, ignoring anything that contradicts your argument
2. the issues you portray as being caused by high levels of gluten can easily be explained by other things. Many American tourists in America are walking more than they do at home, improving digestion (1,2).
3. Traditionally, pasta is made out of durum flour, which is very hard. Much of Italy’s wheat is also imported from Canada, and the difference between wheat grown in Canada and the wheat grown in the US is negligible. Red wheat is grown because the added gluten provides protection from the harsh midwest winters, whereas mild European winters are more conducive to growing soft wheat.
4. People with celiac disease, or gluten intolerance cannot eat any form of gluten, soft wheat is not magically better for them. You ignore any other potential causes for digestive issues or even a mild gluten sensitivity. In fact, rates of celiac and gluten intolerance have risen at similar rates in the EU and the US.
5. Glyphosate is not banned in Europe for agriculture. You are spreading misinformation. Glyphosate is also relatively safe when used properly. Glyphosate is also safer than many “organic” pesticides.
6. You literally state that there is no GMO wheat in the US and then go on to claim that GMO wheat is causing issues. Additionally, there is no evidence supporting the claim that GMOs are adversely affect our health.
7. While enriched wheat can occasionally cause some digestive issues, the vitamins and minerals added have done much to improve public health. Wheat grown in mainland Europe normally isn’t fortified, but as mentioned earlier, Canadian and American wheat fortified with nutrients are imported into the EU in vast quantities.
The reason scientists haven’t looked into these issues is because the’re nonexistent. Scientists LOVE going against the grain (pun intended) and would leap at the opportunity to make breakthrough discoveries. Gluten free and low gluten diets are not inherently healthier for those who can safely digest gluten.
1. https://www.linkedin.com/pulse/americans-walking-less-than-europeans-yves-benchimol-9rvhe#:~:text=Unsurprisingly%2C%20we%20found%20that%20most,very%20close%20with%206%2C107%20steps.
2. https://pmc.ncbi.nlm.nih.gov/articles/PMC3119587/
3. https://www.statista.com/statistics/1381120/durum-wheat-import-value-italy-by-country/
4. https://www.epa.gov/ingredients-used-pesticide-products/glyphosate
5. https://www.fda.gov/media/135280/download#:~:text=GMO%20foods%20are%20as%20healthful,as%20non%2DGMO%20animal%20food.
Who is to say that your source is to be trusted? So you think the government or any group associated with the government can be trusted to speak the truth about anything? I do not and especially anything health related.
Glyphosate is heavily used in Europe as well especially on grains like wheat, corn or oats. So that part is simply not true.
Maybe less is used and in general it’s just to not have to do tiling (kill of everything before a new crop which offers and advantage for soil quality.
Ahh, this sounds like a folic acid issues. When Americans enrich wheat we add in folic acid which a good chunk of people have a gene mutation that causes havoc. Look up MTHFR gene mutations if you want more info. Basically id try taking a methylated version of folate, “folic acid”. Usually your body converts folic acid into methyl folate but if you have this mutation it can cause issues as your body cant use it and it leads to a vitamin deficiency. ASMe also helps in addition to methyl folate. I did years of research it seemed and I finally found my issue. I always assumed it was gluten because thats in virtually ever thing with enriched wheat. Europe does not add folic acid to wheat. Try avoiding all foods with enriched wheat and take the 2 vitamins. Give it a week or 2 and tell me how much better you feel. It cured my upset stomach, depression, anxiety, high blood pressure and my general fatigue. No doctors will tell you this I found. They just try throwing on a temporary bandaid with prescriptions when the entire root cause isn’t addressed… folic acid.