What is the difference between American vs. European Wheat and its impact on digestion?

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.

In contrast, European white wheat exhibits a lighter color and a milder flavor profile. With less gluten and a more delicate texture, it provides a gentler option for individuals looking to enjoy wheat-based foods without digestive discomfort.

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.

In contrast, European countries choose not to fortify their wheat products. This approach reflects a deeper understanding of the potential risks associated with nutrient enrichment, as they aim to preserve the delicate balance of the gut and promote overall digestive health.

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.

Prioritizing your digestive health and understanding the impact of agricultural practices and fortification methods can lead to a more comfortable and enjoyable eating experience. Next time you indulge in wheat-based products, consider the source of your wheat.


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  • Hayden F on

    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.

  • Sheryl on

    At 60 I started having chronic, explosive tummy troubles. Gastro doc prescribed an rx used in one with parasites, which I didn’t realize until I developed a rash that I thought was shingles, prior to the scheduled colonoscopy. Stopped taking the drug and colonoscopy ruled out anything serious. I was the one who finally requested an allergy test from my GP. I was never allergic to anything before and had enjoyed an amazing tolerance for all foods. The test showed allergies to wheat and barley, and after eliminating them from my diet I’m fine, and I can eat pasta from Italy without any issue.

  • Dee Marlin on

    I was never gluten intolerant until about age 48. Then all of a sudden my joints became achy. I was in such pain, I was about to commit suicide because no one could tell me what was wrong. I did not test positive for celiac. I was actually told by a rheumatologist that it was all in my head. It is not. A friend who sells gluten-free foods suggested I go gluten-free for two weeks to see if my pain subsided. My pain stopped, so in America, I have to be gluten-free. I’ve visited Europe several times, and have no problem in Europe. In fact, I spent a whole summer in Europe and had no problem. Something is wrong with American wheat and engineers who say it can’t be true are not understanding the whole picture. This has been going on for quite some time in America, probably 15 years or more. What I don’t understand is why no one in America has gotten to the bottom of the issue to totally define it. If you are an engineer or scientist knowledgeable in this area, most likely you won’t be paid to find out the truth or will be silenced. Monsanto? Round up ready seed maybe? Come test me. I volunteer. You have to publish the results though. There is a cause and we need to find it. Gluten intolerance has skyrocketed in the US by 365%. Why is that? When did that start?

  • Francesco S.R. on

    David Thurston where did you get those numbers??? Actually the glyphosate is detectable and often above the limits. So please do not act like a know it all when you actually do not know anything! Here some studies and what they say:

    Data collected by the CFIA also revealed that pre-harvest application of glyphosate on wheat crops is leading to higher glyphosate residues within the Canadian food supply. Of the 3,188 samples tested, 869 were grain products. In total, 36.6% of the grain-based products tested contained glyphosate residues, and 3.9% contained residues over the maximum limit currently set for cereal crops (Canadian Food Inspection Agency, 2017).

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7545723/
    you are welcome!

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