Nutrition Diva Is American wheat really making us sick?
Mar 26, 2025
Why do some people tolerate European wheat but struggle with American varieties? This discussion dives into the differences in cultivation and processing, uncovering how environmental factors may influence wheat sensitivity. It also explores the digestive benefits of traditional sourdough and investigates why stress and meal context can impact reactions to wheat. Plus, listeners get valuable tips on mindful eating and wheat alternatives to make informed dietary choices.
AI Snips
Chapters
Transcript
Episode notes
Wheat Sensitivity Prevalence
- Many people claiming gluten issues might react to other wheat components.
- True celiac disease affects about 1% of both the U.S. and European populations.
Wheat Variety Differences
- American wheat, mostly hard red wheat, has higher gluten content than European soft wheat.
- Commercial bakeries in both regions often blend wheat types, potentially equalizing gluten levels.
Leavening and Fermentation Differences
- U.S. bread often uses rapid-rise yeast, while European bread uses slower fermentation like sourdough.
- Slower fermentation methods reduce fermentable carbohydrates, which can cause digestive issues.