As the gluten debate continues to churn in the world of food and health, a question that’s been making the rounds—especially for travelers—is whether gluten intolerance seems to “disappear” when people cross the Atlantic. Is it really possible that a person with gluten sensitivity in the U.S. can indulge in pasta, croissants, and other gluten-filled delights across Europe without experiencing symptoms? A recent Huffington Post article sheds some light on this phenomenon, and it’s worth exploring the factors that might explain this curious experience from a milling and baking perspective.

The Gluten Factor

One of the common beliefs is that the gluten content in U.S. wheat is higher than in Europe, where softer wheat varieties are more commonly grown. The U.S. wheat market relies heavily on hard red wheat, known for its high protein (and thus gluten) content, making it ideal for bread production. Meanwhile, Europe tends to grow more soft wheat varieties, which contain less gluten. This distinction in the wheat varieties used might offer one explanation for why gluten-sensitive individuals report fewer symptoms abroad.

However, it’s important to note that both continents produce and import different types of wheat. So while the gluten content varies, it’s not a one-size-fits-all explanation. There are areas in Europe that also cultivate hard wheat, and U.S. wheat exports account for a portion of the flour used by European bakeries.

Chemicals and Processing—More Than Just Gluten?

Another aspect that can’t be overlooked is the use of herbicides and food additives. Glyphosate, an herbicide widely used in U.S. agriculture, has been identified as a potential irritant for people with gluten sensitivities. In fact, some studies suggest that glyphosate exposure could mimic celiac-like symptoms, as seen in certain fish that developed digestive issues after being exposed to the chemical. Glyphosate use is more restricted in Europe, though it’s not entirely absent from European agricultural practices. But it’s the cumulative exposure to herbicides, preservatives, and other chemicals in food that could be the real culprit in triggering gut-related discomforts.

In contrast, European food systems often rely on fresher, less processed ingredients, and regulations on additives are stricter. In many cases, bakery products and pasta are made using fewer preservatives, potentially resulting in a more digestible product for sensitive individuals.

Climate and Agricultural Differences

The climate in which wheat is grown can also play a role in its gluten composition. For instance, wheat grown in drier, sunnier climates like the U.S. may develop more protein to protect itself, while wheat from more temperate European climates may naturally contain less gluten. This subtle variation in the protein structure of the grain itself could explain part of the difference in how the body reacts to wheat products from different regions.

Lifestyle and Eating Habits

Let’s not forget about the lifestyle factor. When traveling in Europe, you’re likely walking more, eating smaller portions, and consuming less processed food overall. Many American meals, especially those containing gluten, come in large portions and are heavily processed. In Europe, the emphasis on fresh, local ingredients could lead to a diet naturally lower in additives and preservatives, which in turn might reduce the overall burden on the digestive system.

Walking after meals—a common habit in many European cultures—has been shown to aid digestion, potentially reducing bloating and discomfort. This could explain why a leisurely Italian dinner, followed by a stroll through the piazza, might leave you feeling better than eating a similar meal at home in the U.S., followed by sitting at a desk or couch for the rest of the day.

Placebo or Real Science?

Could this all just be a placebo effect? Some experts suggest that the perception of feeling better after eating gluten in Europe might be partly psychological. The relaxed atmosphere of a European vacation, combined with the novelty of eating in a different cultural context, may create a sense of well-being that masks or diminishes symptoms. But even if the placebo effect is at play, it still highlights the powerful connection between the mind and gut health, which is an area of growing scientific interest.

What It Means for Bakers

For those of us in the baking industry, these insights open up several interesting possibilities. If differences in wheat varieties, processing methods, and food additives can affect how gluten is tolerated, there’s potential for bakers everywhere to adjust practices to cater to a more gluten-sensitive market. This could involve sourcing wheat with lower gluten content, reducing the use of additives and preservatives, and educating consumers about the importance of fresh, locally produced ingredients.

Moreover, it’s a reminder of the complexity of food science—what we bake and eat is not just about one ingredient, but the sum of many factors, including how it’s grown, processed, and consumed.

Conclusion

The debate over why people with gluten sensitivities often feel better eating in Europe than in the U.S. is still unresolved. Whether it’s the type of wheat, the chemicals involved in farming, or the overall lifestyle differences, there’s no single answer. However, for bakers and food producers, the lesson here is clear: paying attention to the full chain of production—from the fields where the wheat is grown to the way food is processed and consumed—can make a real difference in how people experience our products.

If you’ve ever noticed a difference yourself, let us know in the comments below. Whether you’re baking at home or professionally, how you source and handle your ingredients might just be the key to creating more digestible and enjoyable products for everyone.