I have often heard that our digestive tracts tolerate bread in Europe better than what is mass-produced in the USA. In the USA, bread manufacturers will often take shortcuts to increase production. One of the most common shortcuts is to reduce the time that is allowed for the bread to rise and for the yeast to digest gluten through the fermentation process. They also use something called soft wheat, which is lower in gluten than the hard wheat we use here. Certain types of difficult-to-digest carbohydrates called FODMAPs can cause symptoms like bloating, abdominal pain, constipation, and diarrhea in some people. Other folks, like my daughter, have celiac disease, which is a genetic variation that causes a severe gluten allergy. In the USA, you can purchase sprouted bread, which is produced by manufacturers such as Dave’s Bread and Ezekiel bread, which must be refrigerated or frozen. These breads are fermented much longer, which is tolerated by those with gluten sensitivity or celiac disease. In Europe, they use fewer additives as well, which is probably healthier for us, and food is often more farm-to-table. While some bakeries may use better wheat and allow longer fermentation, it helps to ask which ones do. The NY Times recently published an article regarding the bread in Europe and the reasons you may find it better tolerated by your digestive tract. Check out the article below. Is the Bread in Europe Better for You?