Can You Only Digest European Bread? American vs. European Wheat | John Douillard's LifeSpa

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I work with many patients to re-introduce wheat back into their diet. Many of these folks report that when they go to Europe, they can eat bread without difficulties, but when they consume bread stateside, they have digestive-related symptoms. Why might this be?

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. In Europe, they have been hybridizing wheat in the same way modern strains of wheat are hybridized here. In fact, the intentional hybridization of wheat has been happening for some 12,000 years and the natural hybridization has been taking place for millions of years. (1) The reality is that every food we consume has gone through major transformations as a result of hybridization – which makes eating a true ancestral diet difficult, if not impossible! (1)

Take potatoes for example. Potatoes have deadly solanines, as do eggplant, apples, bell peppers, cherries and sugar beets. These toxins are not a problem today because of hybridization, as well as only eating ripe versions of these foods. (2)

In an exhaustive 19-year study in Canada, researchers evaluated hundreds of ancient and modern strains of wheat and found no genetic differences other than slight variations of protein versus starch content, which is an expected and natural finding. (3)

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