Why Can I Tolerate Gluten & Dairy On Vacation? Alexander Spatari – Getty Images "Hearst Magazines and Yahoo may earn commission or revenue on some items through these links."
When it comes to dreams, some might fantasize about having a makeover montage, or being upgraded to first-class, but me? I simply daydream about being able to eat gluten without getting sick. So it was surprising that this dream somewhat came true on my last few trips across the pond where I found I could suddenly tolerate fresh Italian pastas , Japanese fried chicken , and crusty French baguettes without my usual stomach pain.
I related my experiences to my other gluten-intolerant friends (plus a few lactose-intolerant for good measure), and they repeated having had similar experiences. What was this witchcraft, I wondered? I decided to consult a few dietitians to investigate why there seems to be a magical spell cast over my digestive tract when I’m prancing around outside of the States. Turns out it’s definitely not magic, but there are plenty of reasons why one can more easily digest certain foods when traveling: The Wheat Is Completely Different
Yes, the wheat used in the U.S. and the varieties grown in Europe and elsewhere are actually different breeds altogether, according to dietitian Melanie Murphy Richter , MS, RDN. They’re more cousins than sisters—hard red winter wheat is the predominant variety of wheat grown in the U.S., while European countries rely mostly on soft red winter wheat and durum wheat. Unsurprisingly, hard red winter wheat has a higher gluten content than soft winter wheat, making it likely harder to digest for all us gluten-sensitives out there. Donato Fasano – Getty Images More Fermentation, Fewer (Tummy) Problems
Fermentation has long been praised for its benefits on gut health, and you’re more likely to encounter these benefits when leaving the U.S. for more fermentation-savvy countries in Europe and Asia, who have long-held fermentation traditions spanning many generations. That same fermentation can often allow for more ingredients to be tolerable, as well. For example, Richter tells Delish that practices such as sourdough […]
Experts Explain Exactly Why Pasta In Europe Doesn’t Make Your Stomach Hurt
