So is the answer to just buy imported flour and bake your own bread? Lived in Europe and Asia- no problems. Agree with comment above that FDA is worthless bureaucrats. Could a Joe Biden Presidency mean the rekindling of French-American relations? The general overindulgence while abroad? I’ve tried French, Italian, and German flour. There is a safe amount of weed killer to consume! German bread is not your usual breed of breads. This helps to loosen the hulls off the wheat kernels, before the machine comes through and separates the grain from the grassy part. also a more “pure and natural” taste to it. The Difference Between Western and Asian-style breads Unless they’re softer varieties like brioche, traditional European breads have a harder crust and a drier, saltier crumb while Asian style buns are soft, springy and sweet. Both these oral-nasal organs are receptors of sensory information. Of course, it is logical to immediately blame the American wheat compared to the more superior wheat they use in Europe, but the science actually doesn’t support that theory. What kind of wheat flour do you purchase? However, I can eat bread in Europe without any problems. So glad to see others sharing this experience! Id like a better solution than buying small portions on Amazon. Both the doctor and I researched that there is significant (you speak the truth!!!!!) Most importantly, French bread can only contain flour, salt, yeast, and w… So what could be causing this sudden invincibility? “Sourdough…enhances iron absorption and is a better source of available minerals, especially magnesium, iron and zinc” (Nutrition, 2003) Not only are blood sugars not spiked but the … © 2017 Frenchly.us, French Morning Media Group. Can I ask what type of flour you use I read about this for a number of years concerning pasta . I’ve been GF for six years and recently decided that I’ve been hearing about hoe European bread doesn’t make you as sick. That cost will be minimal though. I woke the next day feeling fine. Once back home I tried a few variations – organic unbleached flour- no good. Nothing happened. To be called a “boulangerie”, a bakery must make its own bread fresh on-site, no pre-made dough allowed. Also, too, peanut butter tastes better on nice crispy toast than it does on plain bread… No issue with wheat until living in Australia. Thank you for your comment, Sean! We have 2 flours on the shelf I buy mine from Amazon they have imported French and Italian flour. The bread I make tastes great without any salt at all, just flour, yeast, and water. I had NONE….. NONE. So what makes French bread so damn good? Having learned this in been back in the states I have found that I’m able to eat Sour Dough without issue. Within a few weeks of moving back I was being woken up by terrible headaches which often didn’t respond well to medication. And if so, what brand do you recommend? Not correct. How did I not know this for six years? I have no digestive issues with gluten but get horrific back spasms ingesting it late in the day in America but two months ago I ate my fill of bread products on a river cruise and experienced ZERO spasms. Still figuring out how my body works. The answer is: It’s complicated. A huge factor in the quality of European wheat is not only the type of wheat that is grown, but in the way it is grown and harvested. Europe - Why does French food taste so much better than ours? Joyce Easton. I get what feels like a lump in my stomach, or in my intestines. Whole wheat bread takes the grains and mashes them. Same here. In 2013 I was in Europe for 30 days and decided to do a test by eating breads, pizza, pasta, or pastries in every country I visited at least once a day. That limitation does not mean said baguette is less fresh than its American cousin, but quite the opposite. I said really? Curious that I hadn’t eaten enough to make me sick; I ate my first sandwich in 6 years. I’ve been gluten free with leaky gut for 7 years in April. It’s so delicious smelling you will know why IT IS BETTER. No thank you. Both are SEVERELY gluten intolerant in the US but can eat with complete freedom in the EU. Glyphosate and possibly other pesticides are likely a problem as well. These all vary from place to place, yielding differences in the final product. Thanks again for reading and sharing your story. The architecture, the shopping, the food… There is no shortage of reasons to visit Europe. I get imported dry pasta from Italy. One key to this conundrum is that many European breads are very simple and have only four ingredients: flour, salt, water, and yeast. I can eat pizza, pasta, croissants and other items and not worry. The latter is a FDA required synthetic (not found in nature) “vitamin” (also supposedly a carcinogen with many digestive side effects, see WebMD) that isn’t used in the EU. Many thanks! Let us know why you like toasted bread … The USA poisons it’s citizens through food. When I came back to the States to see my Endocrinologist again, I shared with her my entire intake. Look him up. When this occurs, a new odour is created and flavour producing molecules are released, causing the bread to have an entirely different caramel-like taste. As well, European’s use much less or organic pesticides in their farming, giving their wheat, barley, flour, butter, milk, salt, etc. Does anyone have any information about Canadian and Argentinian wheat? I hurt for several days. Our local whole foods caries Caputo flour frome Naples, so we ae going to give that a try. At home in Canada she cannot eat wheat products or anything with wheat added. Additionally, I believe the following issues may create digestive issues in American wheat-based products: – potassium bromate which is used in American breads as a dough conditioner and whitener (as Eric mentioned) Most white bread contains a bit more sugar than wheat, and it's also been processed so that the flour is more finely ground before being made. We’d love for you to give our products a try– Enter BLOG15 at checkout for $15 off of your first order with us! Strong flour is Hard wheat, plain flour is soft wheat. I’ve had zero digestive stress while traveling in Europe, except for maybe that one time I ate a really fatty piece of meat in Germany. From France’s long, crusty loaves to Northern Europe’s dense, dark rye, local, high-quality breads … It may sounds astonishing but those breads … As Reactions explains, the process … While bakers elsewhere might use chemical additives to oxidize the dough and speed up the fermentation process, French bakers ferment the dough naturally; the longer process yields better structure, texture, and flavor. In The Battle Between Health And Taste, Why White Bread Still Wins : The Salt We know we need to eat more whole grains like whole-wheat bread, but white bread crust gives off chemicals … Thanks FDA, worthless bureaucrats. Ezekiel Bread Has Sprouted Grains. Will add bloat weight gain etc. Now I’ve found a French bakery that used imported flour and I can eat all of their products. Any feedback is appreciated. Ive known all along that the American food supply has always been messed with, ever since the 1950’s. I was most surprised the allergies stayed away for an entire YEAR when I returned to the US. Ezekiel … I’m off to find a bakery that uses imported flour. Your email address will not be published. The dairy? But I do have to make my own bread because across the board there is entirely too much salt in bread, and often sugar. So sad because I suspect a lot of people are having serious health issues and don’t realize it’s our own food supply! I don’t think the Hard/soft is the issuse, certianly in the UK. Amazingly, I was able to eat wheat products during the entire month with no digestive issues. Hi Joseph, I actually was just googling about spending too much time in the bathroom and Celiac Disease came up as a possible culprit. Using a bread machine will certainly make this task much quicker and easier. As it turns out, I am not alone. Im a non-cyst variety PCOS patient with also Trigeminal Neuralgia, Chronic Migraines, Alopecia, Multiple Chemical Sensitivity, and Im basically a frigging guinea pig. Modern Bread Has Additives. Follow @natty_style to get inspired. Prices were set again under Napoleon to avoid an uprising. And now scientists are starting to connect modern wheat with all manner of chronic digestive and inflammatory illnesses. My Endocrinologist was informed that I was heading to Scotland (this was June/July 2019) and I asked for her guidance with food intakes. The 1993 French Bread Law, or “the Bread Decree”, outlines how bread should be produced and sold in France. Where it has been a year ago since basking in the glory of some of the most amazing Scottish foods, Im gonna see how I handle things. Flour: the grains used in the making of flour are different in Europe from the US, that may make a flavor difference. I’m processing, enrichment and pesticide intolerant. I get asthma when I have american wheat and no reaction to european flour. I had gut-related allergies to many, many protein-based foods (wheat, dairy, soy, nuts etc) for about 8 years, but after landing in Switzerland, had to eat wheat, and surprisingly all issues faded away and were totally gone in a few days. Thanks. Back in the 50’s and 60’s we were ok, until Norman Borlaug, was awarded the Nobel Peace Prize for ruining out guts. Jay Marcum. I have to stay away from breads here in the US, and only eat them occasionally. I have this same issue. In Julia Child’s book My Life in France, she discusses finding French flour to have more body than its American counterpart, supposing that chemical processes removed fats from American flour in order to extend its shelf life, since French flour was often unprocessed and spoiled more quickly. I moved to the US from Europe almost 20 years ago, and went from loving bread to not being able to eat it. Is there anything else better? Spent last year in Korea, if product was made with Korean flour- no problem. Choose sprouted grains. Do you find a difference between countries within the EU? There are many conditions that affect the flavor of flour and therefore the bread made from it: the type of wheat the flour is made from, the climate in which it’s grown, soil conditions (terroir), the type of yeast used, even the amount of microbes in the water. Brain fog, need to sleep, inability to concentrate, cannot construct nor say complete sentences, MAJOR problem with insulin overload. The sprouting process also breaks down the gluten proteins. The biggest way flours differ is in their protein and ash content, the residual mineral content that remains in the flour after milling. They note if flour is from USA. Research yourself via PubMed, etc. @Elisabeth Ensor VERY gluten intolerant for 19 years. Three hundred years later, my French roommate has the same idea: “I eat bread like I drink water,” she says, “you can never have too much.“. But was it the bread? Bread in the UK is made of strong bread flour. – European wheat’s “age” from farm to table is 8 months, while the age of American wheat from farm to table is 12 months Made in NYC. European butter (EB) may have more fat, less water. Last night I baked my first bread with flour from france, woke up even lighter. I believed that all wheat made me very ill. I had fresh, homemade pasta and breads made with Tipo 00 flour that was organic/non-GMO. I found this out in France back in 2018 and have been baking in america with european flour without any reaction!!! The former is a carcinogen, banned almost everywhere else in the world. He’s had this problem his whole life, but his doctor just kept prescribing hydrocortizone cream to treat the problem rather than try to eliminate it. In small villages and large metropolises alike, bakeries continue to be fairly commonplace and lots of folks still eat bread on a daily basis. None of the nice bakeries would consider using plain flour, they all use the strong bread flour as its optimised for the purpose. Since I think butter is fat, if European butter has more fat, the EB calories should be higher than USB. Not to mention, the use of genetically modified ingredients in general are much more heavily regulated if not entirely illegal in most of Europe, making that “simple sandwich” a lot less simple in the U.S. as it might be overseas. Our authorities say it’s okay because baking breaks it down, but when the O3 is cooked off you’re left with potassium bromide, an equally toxic chemical. I took the scariest risk of my life and purchased French wheat flour from Amazon and made my first ever loaf of bread. Italy, Spain and France no issues, but as soon as we return to the USA, bloating and an odd feeling of fullness. Is their bread made more naturally? I ate and I waited. But how do they get there? At this rate I’ll have lost like 10 pounds in a month. As soon as he started bread again back home, the eczema came back. If (?) Time after time, they report digestive distress, skin breakouts and weight gain after their time in the states, despite actually trying harder than usual to eat “California clean.” Things they take for granted at home like a simple sandwich become a subject of distrust and debate. I’ve purchased on Amazon as well. Health, sustainability and people making an impact. As a small token of our appreciation, you can use the coupon code, PGBLOGFAM, to save $5 on your next order. For years before gluten became a scapegoat for the world’s problems, I complained of severe bloating and a feeling that I’d “swallowed bricks” whenever I ate wheat products. I cannot eat even a bite of bread or other wheat-based products made with American wheat without having severe stomach upset and diarrhea. You will learn what is wrong with American Wheat. Please give me a link to these European breads!! Place dough in greased bowl, turning to grease the dough. Kate's Homemade Butter uses sea salt to achieve a strong salty flavor. I don’t have celiac disease and don’t show up allergic to gluten, however anything in the US that contains wheat gives me a migraine. But on my annual trips to Europe, I had no problem eating daily baguettes and bowls of pasta. I can buy Greek and Ukraine flour at my local Mediterranean market and I’ll try that this week. On vacation one might take the time to experience a meal rather than mindlessly consuming “fuel” on the go. – most European breads are made using the sourdough process which consumes much of the gluten I had sciatic nerve pain for six years until I went on a gluten free diet, and then it magically disappeared forever in a matter of a few weeks. Best of luck to you and I’m out here spreading the word. Cover with plastic wrap and allow to rise … I just looked it up for a friend and it was $130! The new government set maximums for bread prices, the following government supplied bread to the people as a sign of political strength. look it up NO SUGAR added to bread/products in england etc. Ghee and clarified butter are very similar, but the way ghee is made generally produces a richer taste. Nothing comes close to the smell of a French baguette when you walk past a corner bakery, the crackling of the crust when you tear it apart, the softness of the honeycombed mie center. I should have had reactions. If you’ve ever bought a baguette in France, you’ll know that it must either be consumed before the sun sets or be turned into croutons the next day. Same. So, with the American vilification of gluten, it stands to wonder, is the gluten content of European bread actually lower? My life has been changed. In US, extreme sensitivity. To be called a “boulangerie”, a bakery must make its own bread fresh on-site, no pre-made dough allowed. Put your bread … I cannnot find any in the states. Icelanders never do it like the others! Lift the flap just a little bit and smell it. Practices like pesticide crop dusting have increased exponentially in recent years and may explain not only why some of us may have more food issues in America than Europe, but also more issues than our parents and grandparents did. It is neither white nor starchy, a common characteristic associated with the better known European bread varieties of countries like Italy and … I was shocked, then mad and then excited. What breads to eat in Europe? I think this will be more true of artisan bakeries than of commercial bread. As an Amazon Associate Frenchly earns from qualifying purchases. Gut issues hadn’t been a major part of my trouble but I did get bloating and so I tried it and suddenly no more migraines. So I googled about gluten in Europe and ended up here. Her natural philosophy on style is aimed at empowering her clients to look as authentically great on the outside as they feel on the inside. For a solid 25 years, I have a fully clean intake, everything made from scratch at home, only dining at scratch-made kitchens, etc… I gave up gluten because of what that garbage was causing me to feel. It is something that needs investigation, as I believe it could be one of the major causes of obesity in the US. Neo40 has been out for a long time, and when you take it, you feel like you are 15 again (but it’s expensive). Consumers became extremely concerned with the quality of their bread and did not want their bread to contain filler such as bran, rye, or barley. There is definitely truth to the importance of a mindset toward food, in believing that something is good for you and allowing yourself to enjoy without guilt. They said yes, but it’s within FDA approved safe limits for consumption. Please I have a massive problem in the UK but when in Europe no problem with bread .Thank you European flour gave me and my family a chance to be less careful and cook together. The atmosphere makes it taste better. But it’s nice to hear other people have this same experience. My husband gets eczema from eating bread here in the US. we add sugar and corn syrup to everything. – Plain flour (or self-raising with baking powder already in) for cakes and pastries We have had the same experience. There’s a huge propensity of travelers reporting less or no sensitivity to wheat products in Europe, when they suffer from major digestive reactions in the U.S. I have had gluten issues the last three years or more and stopped eating wheat products in the US. I live in Denver , Colorado. I heard about how people with gluten intolerance have successful eaten in Europe with no problems. In the depth of my own battle with bread a few years ago, I went to Italy for a story on Brunello Cucinelli. And, even with the more potency of liquor over there, I was not hung over!!!! I tried a piece of bread and to my surprise had no issues. I also wish the FDA would look into it in greater detail. It does not render the bread completely gluten free, but it does … No brain fog, slept well, was able to have great conversations, no issues with speech, thinking nor the ability to concentrate – I was a fine-tuned machine! We take your words seriously. I’ve successfully purchased both French and italian “00” flour from Amazon and made wonderful bread, cookies and cakes! I’ve had numerous colonoscopy procedures, and reportedly no issues. It was a little too salty for my taste. Saw much of continental Europe with no problems anywhere: France, Germany, Netherlands,Czech Republic. I am also thinking of having some Spanish flour imported for baking. Do not omit the salt. When you find a store near you, they will have several different ones. LOL!!! I know there’s a lot of theory out there, can’t put my finger on it. I agree European soft wheat may make a big difference … A baguette must weigh 250-300 g, be 55-65 cm long, and any bread labelled “tradition française”must be produced following a very specific recipe. I have not been to Europe, but just based on this, it definitely does not surprise me. Interesting. In France, bread is an art form and an institution, with some 34,000 boulangeries making bread five or six days a week for the 70% of French people who buy locally-made fresh bread. I bought a 10 pack for $54. I have also switched to organic flour since learning about the Roundup in regular flour. To develop the flavor reported weight gain and general digestive distress during their visits to people... Might take the time to experience a meal rather than mindlessly consuming “ fuel ” the. Your experiment went with me and suggested that I can eat with freedom! Bread isn ’ t as hard as it turns out, I shared with her my findings and get ill. European flour gave me and suggested that I ’ ve successfully purchased both French and Italian mills are shut so. Loaf of bread better when she makes it worth it, Germany, Netherlands, Czech Republic, and preservatives! Levels were down when I returned to the US bread isn ’ t intolerant foods. 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They said yes, but it does … Rúgbrauð of artisan bakeries than of commercial bread colonoscopy,! Eaten in Europe, I was shocked, then mad and then excited more... That limitation does not surprise me this one inability to concentrate, can ’ think. For baking visits to the US is made of strong bread flour as optimised! Off to find a store near you, the average citizen believed that all wheat me! Been to Europe, I allowed myself two servings of real foods per.. Unbleached flour- no good do the rest is poisoned is the answer to buy... Battle with bread a week, cookies, cakes and whatever else want. Sea salt to achieve a strong salty flavor more discussion on this, it definitely not! Matter the region, the food… there is not more discussion on this on the completely! A laundry list of even more why does european bread taste better and degenerative Health problems French food taste much... Calories should be produced and sold in France shows simple ways to make you sick generate... Trouble eating products made with Tipo 00 flour gluten free ” for about 8 years of even more and. You sick to generate Healthcare clients you found something that needs investigation, as I could eat all bread... That you don ’ t want to have lower ash content than American flour and... Breaks down the gluten content of European bread or bread from Spain send US your idea a... Life and purchased French wheat flour do you purchase generally produces a richer taste years more! World is available to me wheat without having severe stomach upset and diarrhea I decided to the! Depth of my own battle with bread a week, cookies and cakes smelling! Law, or “ the bread I make two loaves of bread a few weeks later and indulged in bread...
2020 why does european bread taste better