This is Why Bread is So Much Healthier in Europe Even Though it Has Gluten

Just a note: European bakeries routinely ferment their bread overnight. The long slow rise with fermentation reduces gliadin levels, and increases bioavailable protein and improves the mineral profile. This is not a subtle difference; it nearly doubles the protein. Thus, traditional breads have a more complex flavor which Europeans insist on. My foreign exchange students wouldn't touch American bread because it is too bland. Which is why European bakeries continue to use the less profitable slow rise method; their customers demand it. That boost in flavor is also a built-in signal of improved nutrition. When laboratories and professional taste test panels evaluate a range of samples, from wine to olive oil, the list of food nutrients from best to worst that the lab comes up with is identical or nearly identical to the list of the best-tasting foods that the test panel comes up with. Our taste buds are the most complex nutrient-sensing system available. Go for the flavor! You'll end up getting better nutrition.

I am from UK and live in Sweden. And been around most countries in Europe. Yes you can buy good bread. But in all honesty unless you go to a nice bakery then the supermarket bread is full of crap and chemicals and lots of people suffer from it. So in all honesty Thomas you are showing an idillic scenario here that arguably doesn’t exist except in small pockets of certain countries. There is a huge epidemic here also of obesity and type2 diabetes etc. . Europe is actually quite big with 500m people and every country is totally different. So yes not as bad as the states, but trust me not the utopia you make it out to be. Bif food/ pharma has its grip everywhere. Great advert for European tourism though👍👍

I'll also make a comment as an Australian. I travelled in the US and couldn't eat your bread. What we thought was a good wholesome loaf with all manner of seeds and wholemeal flour was sweeter than the sweet loaves we have such as our raisin loaves. It was a huge surprise and we avoided all the bread while we were travelling.

I buy organic wheat berries and mill my own flour to make breads, pasta and desserts. Small local farms and no glyphosate, non GMO. It does make a difference!

No matter how good the bread you get in America you'll never get wheat flour that's free of round up here, and that's the biggest problem.

I live in Italy and will eat only sourdough bread. But, when I don’t eat this bread for long stretches - I feel much much better . Mind you this sourdough bread I buy is top quality . So, the best behavior in my opinion is to avoid flour of all kinds as well as sugar in all forms.

I m French and live in Asia where bread or snacks are imported from USA most of the time sadly. He is right. Never had a problem all my youth in France. Since I started eating wheat from the US or Asia, full of pesticides etc, I became gluten intolerant. When I go back to France and eat bread I have zero problem. That is sad.

My wife and I only eat home baked sourdough bread! We use it for sandwiches, toast, hamburgers, everything. I bake regularly and give bread away! We cannot eat the garbage bread that grocery stores sell. We never feel bloated or tired after a bread meal. It has been a game changer for us! My wife has dropped over 100lbs in 18 months and has 16% body fat and she eats bread everyday! Homemade sourdough bread is a gamechanger!

Unfortunately when the US was trying to make everything shelf stable, even if the intent was pure and for an abundance of cheap food, the negative effects are far and away worse. It caused inferior and unhealthy foods, it caused the centralization of food sources and producers. We went from agrarian and having butchers and bakers in every town to having large companies sell us all bread and food and ship them to grocery stores. So our local production and local businesses began to die. Generations of knowledge and skills ended all over the country. And when you lose your diversified source of growers and producers, transparency decreases and costs get cut for lower quality products and fillers to increase margins

I live in Europe, still have issues with the grains here. Einkorn is the only grain I can eat.