If I could have a magic power, I would likely not choose flight or mind-reading, but rather that I could eat gluten without any stomach-related drama. So color me surprised that I developed this very superpower on my last few trips across the pond, where I found I could suddenly tolerate fresh Italian pasta, 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 who are lactose-intolerant for good measure), and they repeated similar experiences. What was this witchcraft, I wondered? I decided to consult a few dietitians to investigate why it seems a magical spell is cast over my digestive tract when I’m prancing around outside 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, M.S., R.D.N. 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 tolerate and digest for all of us gluten-sensitives out there.
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