Bread differs significantly between the U.S. and Europe due to wheat type, fermentation time, and chemical use, which shape not only taste and texture but also how your body digests it
American bread often uses hard wheat with high gluten, shorter fermentation, and chemical additives. This leads to denser loaves that strain digestion and trigger discomfort in sensitive individuals
Traditional European-style breads typically ferment for 12 to 48 hours, allowing microbes to break down gluten and sugars while enhancing mineral absorption, flavor, and digestibility without chemical shortcuts
Glyphosate residues are more common in U.S. wheat, where the herbicide is sprayed before harvest, disrupting gut microbes and increasing health risks
Choosing or making bread with simple ingredients, like with real sourdough, lets you enjoy loaves that support digestion, provide nourishment, and carry forward traditions of food craftsmanship

Ep. 22 - Leveling Up Your Family Travel Game: Maximum Fun, Minimal Hassle, Optimized Costs: Part 2 of 2