On this episode of Gluten-Free Unwrapped, Jenny sits down with Love Me Gluten Free’s resident registered dietitian, Molly Winsten, to unpack one of the most common questions in the gluten-free community:
“Why can some people eat wheat in Europe, but not in the U.S.?”
Is European wheat actually different? Is it lower in gluten? Is glyphosate to blame? Or is something else going on entirely?
Together, Jenny and Molly explore:
- The difference between European and American wheat varieties
- How fermentation practices (like long sourdough fermentation) may affect digestion
- The role of glyphosate and modern farming practices
- Why vacation mode can change how your body feels
- What this means for people with celiac disease, non-celiac gluten sensitivity, and wheat allergies
- The risks of “testing” wheat abroad if you have celiac disease
Instead of oversimplifying the issue, Jenny and Molly bring science, nuance, and practical guidance to an important topic that’s often misunderstood by people with celiac disease and gluten sensitivities.
Listen to the full episode on Gluten Free Unwrapped wherever you get your podcasts.
Connect with Molly Winsten
- Instagram: @onmollysplate
- Tiktok: @onmollysplate
About the Host
Jenny Finke is the host of Gluten Free Unwrapped. She’s a longtime blogger at Good For You Gluten Free and founder of the popular gluten-free subscription boxes, Love Me Gluten Free.
You can follow Jenny on Instagram at @goodforyouglutenfree or subscribe to her newsletter at welcome.goodforyouglutenfree.com.
You can snag a Love Me Gluten Free subscription box at lovemeglutenfree.com and follow on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).
Leave a Comment