The Gluten and Dairy Dilemma: Why American Fare Might Be Rougher on Your Gut
Sep 24, 2023
The Gluten and Dairy Dilemma: Why American Fare Might Be Rougher on Your Gut
Do you find yourself avoiding gluten and feeling better (but you aren’t Celiac) every time you're at home in the United States, yet feel perfectly fine indulging in those same treats if you are fortunate enough to visit Europe? You're not alone. Many people in the U.S. experience gluten sensitivity, while many others also have trouble digesting cow's milk. Surprisingly, it's not just the wheat and dairy itself that could be the issue but rather the way they're produced.
The Glyphosate Conundrum:
One of the leading theories behind why some individuals in the United States struggle with gluten sensitivity revolves around glyphosate, a widely used herbicide in American agriculture. Glyphosate, the active ingredient in many popular herbicides like Roundup, is used to control weeds in wheat fields and other crops. While it's considered “safe”, there's growing concern about its potential long-term effects on our health.
Some researchers and experts suggest that glyphosate residues on wheat and other grains might be contributing to digestive issues in certain individuals. This could explain why some gluten-sensitive folks find they can tolerate bread and pasta in Europe better than they can in the U.S. European countries have stricter regulations on glyphosate use, potentially resulting in lower residue levels on their crops.
Agricultural Practices in Europe:
In Europe, many countries have more stringent regulations on the use of glyphosate and other pesticides. This means that wheat and other crops might have lower glyphosate residue levels compared to their American counterparts. This subtle difference in agricultural practices could explain why some individuals with gluten sensitivity have a more positive experience with wheat-based products in Europe.
The A2 Milk Advantage:
Now, let's shift our focus to dairy. In the United States, cow's milk intolerance is relatively common, with many people experiencing digestive discomfort after consuming dairy products. However, the culprit may not be the milk itself but the type of cows used in dairy production.
In Europe, particularly in countries like France and Switzerland, there's a preference for A2 cows. A2 cows produce milk that contains a different type of casein protein, known as A2 beta-casein, which is believed to be easier to digest for some people. In contrast, the United States predominantly uses A1 cows, which produce milk with higher levels of A1 beta-casein, associated with digestive issues in some individuals.
The A2 milk revolution is catching on in the United States, with A2 milk and dairy products becoming more widely available. So, if you've struggled with dairy intolerance in the past but it isn’t a true allergy, you might want to give A2 milk a try to see if it's gentler on your digestive system.
It's eye opening how seemingly small differences in agricultural practices can have a significant impact on our digestive health. While the link between glyphosate and gluten sensitivity is still being explored, it's clear that European agricultural practices, including the use of A2 cows for dairy, provide some individuals with a more digestible experience when it comes to gluten and dairy.
So, the next time you have the opportunity to travel abroad or even just perusing the dairy aisle at your local supermarket, consider the origin of the products you're consuming. You might find that a simple switch to European-style wheat or A2 milk could make all the difference in how you enjoy these dietary staples without compromising your digestive comfort.
So in summary, for many people in the United States they need to avoid the wheat, gluten and dairy products in order to feel well, but if they have the opportunity to travel to Europe (and are not Celiac or actually allergic to dairy) they may be able to tolerate wheat and dairy during their travels and feel just fine!
