Ever wondered why you can enjoy a croissant in Paris or sourdough in Stockholm without the same bloating or fatigue you get back home? In today’s episode, we’re diving deep into one of the most asked questions I get: “Is the gluten in Europe actually different?”
We’ll unpack:
🌾 How wheat varieties differ between the U.S. and Europe
🧬 The role of climate, farming practices, and baking methods on gluten content
☠️ What chemicals and additives are used in American crops—and why your body might react
💬 The type of symptoms women often notice shift when traveling abroad
🌍 My personal experience traveling through Sweden and Norway (and how my body responded to the food!)
If you've ever been told your symptoms are "in your head" or felt confused by your reactions to certain foods, this episode will give you the clarity (and validation) you’ve been looking for.
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