Is European Wheat More Tolerable than U.S. Wheat?

You’ve probably heard stories from people who say they can’t eat wheat in the U.S. but can eat it in Europe.

This rumored phenomenon has led many to believe there’s something wrong with U.S. wheat. Maybe it contains more gluten or chemicals or is processed differently?

Whatever the case, many people blame U.S. wheat for the rise of celiac disease, wheat allergies, and gluten intolerance.

I, too, have wondered if there’s something weird about U.S. wheat that has led to spikes in gluten disorders, so I did a little digging.

In this article, I will explain the similarities and differences between U.S. and European wheat, how wheat has changed over time, and why I think Americans say they can tolerate European wheat during their travels but then feel sick once they resume their regular diets in the U.S.

Remember, people with celiac disease should avoid all sources of gluten, a protein found in wheat, rye, barley, and sometimes oats, regardless of where in the world the gluten comes from.

Celiac disease affects one percent of the worldwide population, and the only treatment for this autoimmune disorder is a strict, lifelong gluten-free diet.

Celiac Rates in the U.S. vs. Europe

Before I discuss why some people say they can tolerate wheat in Europe but not in the U.S., I first wanted to understand if the rates of celiac disease differ in the U.S. vs. Europe. The global prevalence of celiac disease is 1.4 percent.

Truth be told, the number of people affected by celiac disease in the U.S. and Europe is similar. One 2018 study even found the prevalence of celiac disease to be higher in Europe (0.8 percent) vs. North America (0.5 percent).

Although, it’s important to note that celiac rates vary from country to country within Europe. In Finland, celiac disease affects 2.4 percent of the population, while it’s 0.3 percent in Germany, and 0.7 percent in Italy.

Has Wheat Changed Over Time?

The worldwide incidence of celiac disease is actively growing by 7.5 percent each year. And while many people blame changes in wheat for this phenomenon, the truth may not align with this simple explanation.

Dr. William Davis, the author of the bestselling book Wheat Belly, says wheat has changed over time through hybridization (not genetic modification) to help farmers get better grain yields.

He says farmers have mated wheat with other grasses over time, and, in some cases, the results were “crude, imprecise, and unpredictable,” and potentially worse than genetic modification.

One of the crucial changes, he says, is that hybridization created new forms of the protein gliadin (not gluten), which binds to the opiate receptors of the brain and stimulates the appetite. He says this causes a person to eat more wheat.

While he says, “Wheat is the most destructive thing you could put on your plate,” he does not say it because wheat contains more gluten. He says it because, he notes, gliadin is what causes people to want to eat more wheat!

Dr. Davis’s theory has been tested in a small study of 20 IBS patients. Researchers found that patients fed ancient wheat experienced a “significant decrease” in the severity of IBS symptoms, including abdominal pain, bloating, stool consistency, and fatigue.

Conversely, researchers didn’t observe any “significant difference” when the patients ate modern wheat products.

In the end, however, researchers concluded that no single wheat type could be recommended as “better” for reducing the risks of or mitigating the severity of celiac disease or other gluten disorders.

Bottom Line: While blaming the rise in celiac disease and gluten disorders solely on the changes in modern wheat is a stretch, the rise might be better explained by increased awareness and better diagnostic tools. It could also be explained by poor gut health, chemicals, and an increasingly poor American diet that includes a lot of wheat, sugar, and refined foods.

U.S. vs. European Wheat

Some say they can eat European wheat without issue but then return to the U.S. to find eating wheat makes them feel sicker than ever. How does one explain this phenomenon, mainly when all wheat contains gluten at the end of the day? Could it be explained by the differences in the type of wheat used in the U.S. vs. Europe?

The primary wheat grown and used in the U.S. is hard red winter, which makes up 60 percent of U.S. wheat production. The next most common wheat is hard red spring wheat, which makes up 23 percent of U.S. wheat production. Despite its name, hard kinds of wheat net softer, stretchier, and fluffier baked goods because they contain more gluten.

Conversely, the most common type of wheat in Europe is soft wheat. It contains less gluten than hard wheat. Italy almost exclusively uses soft wheat in its baked goods.

While the lower gluten content in the most common kinds of wheat used in Europe might explain why some people find the cereal grain easier to digest in Europe, it’s important to take this conclusion with a grain of salt.

The Bottom Line: While European wheat may contain less gluten, it still contains gluten. Dr. Davis once said it best: “Less bad does not necessarily equate with good… If full-tar, unfiltered cigarettes cause lung cancer and heart disease, but smoking low-tar, filtered cigarettes causes slightly less lung cancer and heart disease, should we then conclude that smoking low-tar filtered cigarettes is therefore good? Of course not,” he says.

Why Is Wheat More Tolerable in Europe?

Given that the rate of celiac disease is similar in the U.S. and Europe, and both types of wheat contain gluten, albeit in varying amounts, what might explain why people say they can tolerate gluten in Europe but not in the U.S.?

I’ve scoured the Internet to curate a few possible explanations:

(1) Americans Just Eat More

One possible explanation for this phenomenon is that Americans consume more wheat, or should I say more food, in general.

However, when Americans travel to Europe, they’re probably eating smaller portions that are easier to digest and don’t overtax the digestive system, so they naturally feel better.

When they return home, they eat bigger portions and, of course, more processed, inflammatory, high-sugar foods, all of which can flare up a gluten intolerance or sour belly.

(2) European Food Contains Less Chemicals

One potential explanation for why people say they can tolerate wheat in Europe might be that the food, in general, may be cleaner.

The EU has banned a laundry list of food additives, preservatives, and synthetic dyes, many of which are still approved and regularly used in foods made in the U.S.

Here are a few of the ingredients banned in Europe but allowed in the U.S.:

• Titanium dioxide is a food additive found in salad dressings and coffee creamers. It was banned in Europe due to concerns about its potential connections to cancer.
• Azodicarbonamide is a bleaching agent sometimes found in bread and may be considered carcinogenic.
• Potassium bromate is often found in bread and flour tortillas. The additive is banned in Europe and other parts of the world because it has been linked to causing cancer in animals.
• Glyphosate, a weed-killing chemical used in America, is banned in most European countries but widely used in America. The World Health Organization classifies glyphosate as “probably carcinogenic.”

(3) Foods May Be Prepared Differently

When traveling in Europe, chances are you’re dining at restaurants and eating fresh foods from bakeries. You’re not eating frozen dinners, canned soups, fast food, and packaged foods galore.

You might also enjoy freshly baked artisan sourdough bread, which contains lactobacilli that help to break down gluten and make the bread more digestible. Plus, these fresh-baked foods don’t contain preservatives; instead, they’re made with clean ingredients that could be gentler on the tummy.

(4) You’re Moving More and Stressing Less

There are a few other reasons why traveling in Europe might be kinder to your digestive tract.

For starters, you might be moving around more, especially after meals. Walking after meals has been shown to aid in digestion.

Furthermore, you’re probably stressing less. Numerous studies have tied stress to poor digestion and gut health. Instead, when traveling in Europe, your days are filled with leisurely meals and sightseeing. Fresh air and laughter might be the best medicine for keeping tummy woes at bay.

(5) A Healed Gut Can Tolerate [Some] Wheat

It’s possible that some people with gluten intolerance can tolerate wheat on vacation because they have strong, sealed guts after having avoided wheat for so long.

A healthy, strong gut is better able to tolerate a minor gluten assault. However, when you return home, your gut has begun to deteriorate due to all the wheat exposure, and that’s when your symptoms start to re-emerge.

Remember, only some people will be able to tolerate a little wheat. Most people with gluten intolerance will become more intolerant to wheat due to a loss of oral tolerance. People with celiac disease should never eat gluten as it will always trigger an autoimmune assault on their bodies.

Do You Really Want to Test It?

If you’re headed out on a once-in-a-lifetime European vacation, ask yourself, “Do I really want to test my gluten intolerance and potentially ruin my vacation?”

What if your gluten intolerance has increased due to a loss of oral tolerance, and you wind up pooping your pants, bloated and sluggish, and/or stuck in your hotel room for days due to roaring symptoms?

I have celiac disease, so I’d never touch the g-stuff. Even if some people say European wheat is more tolerable. I’m not willing to take the risk.

For those with gluten (wheat) intolerance, you’ll have to weigh the pros and cons of cheating on your gluten-free diet during your European travels. Hopefully, you won’t regret your decision. Bon Voyage!

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• 27 Practical Tips for Traveling Gluten Free
• Is Celiac Disease a Disability?
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• 22 Things to Consider Before Going on a Celiac Cruise