Can You Eat Wheat in Europe? The Truth About “European Bread”

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 varietiesHow fermentation practices (like long sourdough fermentation) may affect digestionThe role of glyphosate and modern farming practicesWhy vacation mode can change how your body feelsWhat this means for people with celiac disease, non-celiac gluten sensitivity, and wheat allergiesThe risks of “testing” wheat abroad if you have celiac diseaseInstead 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. Connect with Molly Winsten, RDInstagram: @onmollysplateTiktok: @onmollysplateConnect with Jenny Finke (host)Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).Follow Jenny's founder content on Instagram at @goodforyouglutenfree and subscribe to her newsletter at welcome.goodforyouglutenfree.com.Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/Order a Love Me Gluten Free subscription box at lovemeglutenfree.comChapters00:00 Introduction to Gluten Sensitivity and Wheat Differences02:59 Molly's Background and Experience with Gluten-Free Living05:58 Understanding Wheat: European vs. American Strains09:00 The Role of Digestion and Lifestyle in Wheat Tolerance11:52 Theories on Wheat Preparation and Fermentation15:05 The Impact of Chemicals and Glyphosate on Wheat18:07 Celiac Disease and Wheat Allergy: The Bottom Line21:02 Conclusion and Recommendations for Gluten Sensitivity