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Why Some Americans with Gluten Sensitivity Can Eat Bread in Europe

a woman enjoying bread in Europe

For anyone entrenched in the gluten-free universe like myself, you've likely come across a recurring anecdote: Americans traveling to Europe, who at home can't eat a breadcrumb without discomfort, find themselves devouring croissants in Paris and pasta in Rome without any adverse reactions. Is Europe's wheat sprinkled with fairy dust? Let's explore what the magic is all about.

1. Different Wheat Varieties

Did you know that Europe and the U.S. cultivate different wheat varieties? For example, while the U.S. predominantly grows hard wheat varieties like hard red winter and spring wheat, parts of Europe prefer soft wheat. Some believe that ancient or heritage grains, which might be more prevalent in European artisanal bread, could be less triggering for sensitivities. However, research on this theory is inconclusive.

2. The Magic of Fermentation

sliced sourdough bread

At the heart of many European breads lies the art of fermentation. This ancient method breaks down tricky proteins, including gluten. Especially in artisanal European bakeries, this process transforms bread into a treat that's both delightful to taste and easier on sensitive stomachs.

3. Chemicals and Pesticides

European countries are often recognized for their strict rules on agricultural chemicals, especially when compared to the U.S. However, there's a common misconception that the EU has banned glyphosate. In truth, glyphosate tops the list as the most commonly used herbicidal ingredient in both European and worldwide farming. It's used for everything from controlling weeds to ending a crop's growth. Interestingly, Europe steers clear of growing genetically modified crops that are resistant to glyphosate. This approach is different from many other large farming regions.

More On Glyphosate:

Glyphosate isn't exclusive to wheat. Thanks to farming innovations, crops like soy and corn have been developed to withstand this herbicide, leading to its presence in various foods.

Key Points:

  • Beyond Wheat: Avoiding wheat doesn't mean avoiding glyphosate. Everyday staples like soy and corn, common in many diets, can still introduce this herbicide to our plates.

  • Residue Concerns: Wheat tends to retain more glyphosate residues after processing. This implies those consuming wheat products might be ingesting higher amounts of this herbicide.

4. Other Ingredients in the Mix

It's not just about the wheat. Different countries have varied regulations regarding food additives, preservatives, and processing aids. An ingredient tolerated in Europe might not be in the U.S., and vice versa.

street in Italy

5. A Matter of the Mind and Gluten Sensitivity

Never underestimate the power of the mind. When on vacation, people are generally more relaxed, which can impact digestion and sensitivity. Moreover, the placebo effect could play a role. Believing that European wheat is 'safer' might psychologically reduce the perception of symptoms.

6. Eating Habits in Europe

Portion sizes and meal compositions differ between the U.S. and Europe. In Italy, for example, pasta is often a "primo" dish, meaning it's just one smaller component of a multi-course meal. Smaller portion sizes are helpful for digestion. Moreover, the Mediterranean diet emphasizes fresh vegetables, olive oil, and lean proteins, which can balance out carbohydrate intake and influence digestion.

7. Diagnostic Differences

Celiac disease, gluten sensitivity, and wheat allergy aren't the same. Each reacts differently to gluten and wheat. Without proper testing, it's easy for some to misinterpret what's really causing their discomfort.

In Summary:

It's great to hearing that some gluten-sensitive folks are able to enjoy European breads without issues! However, everyone's body reacts differently. It's always best to consult with a healthcare professional about any dietary changes. If you do indulge in European delicacies without problems, count it as a win and enjoy the moment! 💫



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