The Problem With American Bread

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The prevalence of gluten intolerance in the United States compared to Europe can be attributed to several factors

1. Bread Type: In the US, only 23 percent of bread is the softer type, while most European bread is. The softer European bread may be easier on the digestive system.

2. Pesticides: The US uses pesticides like Roundup, which contains glyphosate. Some studies have linked glyphosate to gut issues, potentially exacerbating gluten intolerance.

3. Dietary Habits: Europeans often pair their bread with healthier ingredients like vinegar and olive oil, while Americans tend to consume bread with high-calorie sauces and various additives.

So, it's not just about the type of bread but also the overall dietary context and environmental factors that may contribute to differences in gluten intolerance between the two regions.

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