For many people with gluten intolerance, consuming wheat products leads to uncomfortable symptoms such as bloating, stomach pain, and digestive issues. However, some have found that they can consume wheat products made from European wheat without experiencing the same discomfort. This begs the question: What makes European wheat different from U.S. wheat, and why might it be better for those with gluten sensitivities?

1. Differences in Wheat Varieties

The type of wheat grown in Europe versus the United States plays a significant role in how our bodies react to it. In the U.S., the majority of wheat grown is hard red wheat, which is rich in protein and gluten content. This makes it ideal for producing high-gluten bread, but it can also be problematic for those with gluten sensitivities.

In contrast, soft white wheat, which is more commonly grown in parts of Europe, has a lower gluten content. Soft wheat varieties are often easier to digest because of their lower protein (gluten) content. Lower-gluten varieties don’t elicit as strong a reaction from those with gluten intolerance .

2. Processing Methods: Traditional vs. Modern

European wheat is often processed using traditional milling methods, which differ significantly from the high-speed, mass-production techniques commonly used in the U.S. European mills are more likely to use stone milling, a slower and more natural process that preserves more of the grain’s natural enzymes and nutrients. This makes the final product easier to digest .

On the other hand, U.S. wheat is typically milled using high-speed, high-heat methods that can destroy many of these beneficial enzymes. This, combined with the use of chemical additives and preservatives in the processing, can lead to the final product being harder on the digestive system .

3. Pesticides and Agricultural Practices

The U.S. agricultural system uses a wide array of pesticides, herbicides, and chemical fertilizers. One of the most commonly used chemicals is glyphosate, a herbicide applied to wheat crops just before harvest to speed up the drying process. Glyphosate has been linked to potential health concerns, and some researchers suggest it could exacerbate gluten sensitivities by disrupting gut bacteria .

In contrast, many European countries have stricter regulations on pesticide use. They limit or outright ban certain chemicals like glyphosate, which means the wheat produced in Europe may be less likely to cause adverse reactions in people with gluten intolerance .

4. Differences in Bread Making: Sourdough Fermentation

Another important difference lies in the way bread is made in Europe compared to the U.S. In Europe, it’s common to use longer fermentation processes, such as in the case of sourdough bread. During sourdough fermentation, naturally occurring bacteria break down gluten and make it more digestible. This extended fermentation process isn’t as widely used in the U.S., where bread is often made quickly using commercial yeast .

The extended fermentation used in European bread-making helps break down some of the gluten, and many people with gluten sensitivity find that they can tolerate traditionally made European bread better than its American counterparts .

5. Regulations on Wheat Varieties

Another factor to consider is that European countries have stricter regulations when it comes to genetically modified organisms (GMOs). While the U.S. allows the cultivation of GMO crops, many European countries have banned them, including in wheat production. Though there is ongoing debate about the health impacts of GMOs, some people with food sensitivities prefer non-GMO crops, such as those commonly grown in Europe .

Conclusion

While gluten intolerance affects many people around the world, there is growing evidence that European wheat may be easier to digest for some individuals. This is largely due to differences in wheat varieties, processing methods, agricultural practices, and bread-making techniques. For those who experience symptoms from consuming U.S. wheat products, trying European wheat-based foods could be a beneficial alternative.

Citations:

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Decker, E. A., & Park, Y. (2010). Healthier wheat products through improved processing methods. Nutrition Reviews.
Heid, M. (2016). Is sourdough bread the answer to gluten sensitivity? Time Magazine.
Shewry, P. R., & Hey, S. J. (2015). The roles of gluten in celiac disease and wheat allergy. Proceedings of the Nutrition Society.
Hager, A.-S., et al. (2013). The role of soft white wheat in food production. Cereal Chemistry Journal.
Gobbetti, M., & Rizzello, C. G. (2014). Sourdough and gluten sensitivity. Critical Reviews in Food Science and Nutrition.
European Commission (2021). Overview of GMO regulations in Europe.