Are Bread and Pasta in the US Making You Sluggish? Part I

Ever wonder why you can eat bread and pasta every day in Europe — and still feel better than you do eating these same foods in America? It’s not that you are necessarily eating less – in fact, bread across Europe is so tasty and fresh most places you may be eating more! Yet you typically don’t feel so bloated, foggy-brained, sleepy, or lethargic as you may here at home eating bread and pasta. So what’s the difference?

The bread in Europe isn’t “fortified” (I’d say poisoned) with chemical additives, and made with much higher gluten-GMO wheat that slows down the gut and creates more immune reactivity. GMO wheat and corn used to make American bread are banned in Europe.

Additives in bread in the US Bread include unhealthy dyes, extra sugars, preservatives and a chemical called azodicarbonamide, which is banned in more than 30 countries because it is linked to asthma, endocrine disruption, and cancer. If you enjoy good bread, and to bring a “taste of Europe” home consider seeking out NON-GMO “ancient grains” wheat flour and make your own bread without all the added chemicals for a tasty and healthier bread or pasta!

For those of you with other kinds of digestive upset such as “irritable bowel,” gas, or “leaky gut?” with foods beyond bread and pasta, especially as you get older? Then read on for Part II and another recommendation from Dr. Vliet!