Is the Bread in Europe Better for You?

The article discusses the differences in bread quality between Europe and other parts of the world, particularly the United States. It suggests that European bread may be better for one's health due to various factors: 1. Ingredients: European bread often contains fewer additives and preservatives compared to its American counterparts, which may be more heavily processed. 2. Regulations: European countries have stricter regulations on the use of certain ingredients, such as potassium bromate, which is banned in many European nations but commonly used in the US to improve bread texture. 3. Fermentation: European bread, especially sourdough, typically undergoes a longer fermentation process, which can improve digestibility and reduce the impact of gluten. 4. Flour quality: European wheat may be of higher quality and less processed than some American flours, potentially leading to a more nutritious final product. The article suggests that these differences in bread production and regulation may contribute to the perception that European bread is more easily tolerated by some individuals, particularly those with gluten sensitivities or intolerances.