Dr. Joseph Mercola - Take Control of Your Health Is European Bread Healthier Than American Bread?
Oct 7, 2025
Discover how American and European breads differ dramatically in taste and digestibility. Learn about the types of wheat used and the role of fermentation time in breaking down gluten for easier digestion. Explore the impact of glyphosate residues common in U.S. wheat and how additives affect gut health. The discussion highlights the benefits of authentic sourdough and gives practical tips for identifying quality loaves. Plus, hear how to gently reintroduce bread if you have gut sensitivities. Dive into the art of traditional baking!
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Different Wheat Makes Different Bread
- U.S. wheat often uses hard red varieties that raise gluten and create denser loaves.
- Many European regions use softer wheat which yields lighter textures people tolerate better.
Long Fermentation Changes Dough Chemistry
- Traditional European loaves often ferment 12–48 hours letting microbes break down gluten and sugars.
- Longer fermentation lowers pH and reduces phytic acid, improving digestibility and mineral absorption.
Pre-Harvest Glyphosate Practices Differ
- U.S. farms sometimes spray glyphosate before harvest to dry fields, leaving residue on grain.
- Europe restricts pre-harvest glyphosate more, reducing that source of exposure.