You’ll Never Eat Regular Bread After Learning This…

One thing Thomas did not really discuss is how long the dough is fermented. Most US bread is fermented for a very short time, while good sour dough is fermented overnight or longer. The advantage of long fermentation is most of the gluten is converted to a far more digestible product and the center of the bread is filled with probiotics. There have been numerous studies that confirming the power of long fermentation, so ideally a soft wheat/old wheat bread made with organic flour and fermented 24+ hours will give you the best bread. It will also taste better. If you take basic flour in Europe and use a quick yeast, you will get a product that will still cause problems for many people. It would be better than the US equiv, but not near as good or gut healthy as bread made the traditional way.🥖🍞🫓

Hi from Emilia Italy! Can confirm after eating pizza and pasta regularly no bloated feelings like when tried in the USA. Italians eat like this daily and not a problem.

I go to Italy every year to visit my family. I can attest that Thomas is absolutely correct. Their bread and pasta is different and flavorful. My family come to the U.S. to visit me and they don’t like the taste of our bread and pasta. They think it’s lacks flavor and nutrition. They are right…

Look into milling your own grains, game changer! We are lucky enough to live by an organic grower and can purchase most varieties of wheat berries to mill just before use. We make our own breads, pasta, cereals, etc and it has been an amazing change. We have fed friends who said they were gluten intolerant or got bloat from eating wheat, and they ended up buying a mill and making their own flour and grains. If you are buying whole organic wheat berries you are not getting chemical pesticides, glysophates, or folic acid...... you are getting whole grain nutrition the way nature intended it to be.

As an American who lived in Europe for 9 years and ate food in over 16 countries, I can tell you it's 100% because here in America we put all kinds of BS in our foods that they do not.

You forget to mention that American wheat is sprayed with glyphosate so it dries faster and dries at the same time. It's easier to process. It's full of glyphosate.

Milling at home just before use is another factor besides all the mentioned ones.

Bleaching or coloring flour is not allowed in Europe at all.

The difference in how wheat is grown, milled, and processed between the U.S. and Europe explains so much of the digestive chaos people deal with here. Lower-gluten ancient grains, fewer chemical residues, and stone milling all support a healthier gut microbiome. If you're sensitive to bread in the U.S., it's not just the gluten — it's everything surrounding it.

Thank you for this video. I recently started fresh milling all of my grains & baking with sourdough whenever possible. The effects on my family were almost immediate.