Many of my gluten intolerant patients notice that they can eat wheat in Europe without experiencing symptoms. Is wheat actually better for you in Europe than it is in the US? In this video-post I’ll get into whether and why eating gluten-rich foods won’t hit you as hard across the pond. (As if you needed another reason to summer on The Continent.)
There appear to be three main factors at play:
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Wheat strains and gluten content
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Herbicides, pesticides and preservatives
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Differences in baking and processing (including strains of yeast and bacteria used in leavening)
