08/20/2025
Per this article: You need only flour, water, salt, a leavening agent (like sourdough starter or yeast) — and lots of time — to make bread.
To shorten the production time, bread manufacturers in the United States typically use a more commercial, high-speed process, Dr. Carver said. This can result in bread that is too dense, so manufacturers add ingredients like dough conditioners, strengthening agents, extra gluten and emulsifiers to improve its texture, as well as preservatives to lengthen its shelf life.
The takeaway: When people eat wheat products in the United States they often have bloating, nausea, diarrhea, constipation, joint pain, fatigue or brain fog. When people eat wheat products — particularly bread — in Western Europe, they have fewer or milder symptoms. https://www.nytimes.com/2025/07/24/well/eat/health-effects-bread-europe-united-states.html
If you’ve noticed that certain baked goods are more tolerable abroad, it may not be all in your head.
