“I ate pasta every day on my trip to Italy, but I can’t eat it at home.”
“In France I can eat as much bread as I want, but in the US it makes me bloated”
probably I heard a friend say these, or maybe you’ve experienced it yourself. Essentially, the story goes like this: Someone who usually adheres to a gluten-free or low-gluten diet says that eating gluten-containing foods while at home in the US causes bloating, stomachache, and stomach upset, but can be loaded with carbs. When traveling in Europe without any symptoms.
Many believe this is because wheat grown in the USA has a higher gluten content and more herbicides are used in wheat production in the USA.
But can this really be true? According to nutritionists, this is difficult to say, and some believe it may be a placebo effect.
“While people with gluten sensitivities may report no or fewer symptoms when eating gluten-containing European products, there are enough variables that it’s not clear what’s playing a role in the mix,” said Claire Baker, senior communications director. beyond celiac.
Take a look at some of the factors that may contribute to the idea that you can eat pasta, bread, and pastries in Europe but not in the US without problems.
First, why do some people have trouble eating gluten?
Gluten is a protein found in wheat, barley, rye and other grains. more and more Americans are reporting gluten sensitivities and intolerances.
About 1% of the US population – although experts say the number is actually much higher – celiac diseaseIt is an autoimmune disease that damages the small intestines when someone eats gluten. For people with the disease, consuming gluten can lead to malnutrition, infertility, and an increased risk of thyroid disease and other conditions.
“Anyone diagnosed with celiac disease by a medical provider should not eat gluten in any form from anywhere,” Baker said. So if you have the disease, avoid gluten at all costs, even when traveling.
However, not everyone who has a problem with gluten has celiac disease. Non-celiac gluten sensitivity (NCGS) causes symptoms similar to celiac disease—including bloating, diarrhea, fatigue, headache, and skin rash—but eating gluten doesn’t harm the gut. Research He also suggests that the symptoms of some people who suspect they have NCGS may not actually be due to gluten.
Baker said people with NCGS should avoid gluten while abroad, but ultimately it depends on the individual. “Even if you have gluten sensitivity, while on vacation may not be the best time to test this theory, because being sick in your hotel room is probably not what you imagined your vacation to be.”
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Different types of flour contain different levels of gluten.
Alyssa Pike, Senior Manager of U.S. Food Communications, said that all wheat contains some amount of gluten, but these levels vary by type of wheat. International Food Information Council (IFIC).
“Wheat grown in the United States usually has a higher gluten content because the majority is hard red wheat, while Europe grows soft wheat with a lower gluten content,” said Christina Meyer-Jax, head of standard process nutrition and assistant professor. Northwestern University of Health Sciences.
But there’s no way to say for sure that the bread you eat in Europe is definitely made from soft wheat. Baker added that both Europe and America grow different types of wheat, so he grows hard wheat in some places in Europe. And in 2021, 17.5 percent of US wheat exports went to Europe.
he added Incidence of celiac disease rising in Europe At the same rate as in the US, and Europeans with this condition avoid gluten in their home country.
Studies also show that climate Tamika Sims, senior director of food technology communications at IFIC, said that where the wheat is grown can affect its protein composition. Other works shows that cooking techniques can potentially lower gluten levels.
Chemicals may be more to blame than gluten
The digestibility of bread and other wheat products may not be related to gluten at all.
“Gluten-containing foods in the United States may also contain higher levels of chemicals (herbicides, additives, and preservatives) that can interfere with gut health and increase overall inflammation in the body,” Meyer-Jax says. Said.
Glyphosate is an herbicide used on wheat and other crops, and some scientists believe it is potentially linked to increased reports of wheat products causing health problems. A study He found that “fish exposed to glyphosate developed digestive issues resembling celiac disease.”
The World Health Organization has classified glyphosate as:possibly carcinogenic to humans”, but the herbicide (the main ingredient in the herbicide Roundup) is widely used in the USA. used in Europe – Many people, though to a lesser degree than in the US European Union may ban herbicides soon. Europe also imports wheat possibly grown with glyphosate from around the world.
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Preservatives and other ingredients in wheat products can also play a role. Sims stressed that preservatives must be approved as safe for humans by the European Food Safety Authority or the U.S. Food and Drug Administration. But for some people, they can disrupt gut bacteria, Meyer-Jax said. This can cause diarrhoea, constipation, bloating, redness, headaches and inflammation similar to gluten intolerance.
How you eat in Europe can play a role
Lifestyle factors can contribute to how you feel when you eat gluten while traveling abroad. Meyer-Jax said you’re likely to eat less processed food, smaller gluten chunks, and more fresh food in Europe.
“If someone accustomed to more processed foods visits a bakery instead of a grocery store where most items are fresh, or eats freshly made pasta with no additives or preservatives, there may be a different reaction,” Baker said.
Movement is another factor. You can wander around the museums or shops after eating while traveling around Europe. Research shows that walking after meals can aid digestion, which can relieve stomach pain or discomfort.
Stress can upset your gut and cause stomach issues as well. You probably have fun and feel less stress when you travel, Meyer-Jax said. “Being comfortable with or without gluten can help your digestion feel so much better.”
Bottom line: Experts say there’s no definitive answer to why you think you can tolerate gluten in Europe. Still, there are many reasons to feel better when you eat bread and pasta. Maybe it has something to do with gluten, maybe not.
“Being comfortable, eating fresh, unprocessed foods, and walking more can help people on vacation feel and digest better overall,” Baker said. “It could be a placebo effect.”
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