Why bread in Europe feels different — what's actually true and what's gut-feeling folklore
Americans coming home from Italy or France routinely report eating bread without bloating or fatigue. The "American bread vs European bread" story is partly real and partly wrong — the regulatory differences on flour additives, pre-harvest glyphosate, fermentation time, and folic acid fortification between American and European wheat are bounded but real. Here's what the regulations and milling practices actually say.
- flour
- wheat
- labels