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so many people when they actually travel from  the u.s to europe and they consume wheat products  

they have no bloating they don’t have near the  digestive problems they don’t even necessarily  

gain weight now i am definitely not recommending  consuming wheat but i want to talk about the  

difference between wheat from america versus wheat  from europe there’s a huge difference when people  

are consuming breads and pastas and cereals  and crackers and biscuits in the united states  

they get acne they get bloating they get a lot of  inflammation in their gut they also have lethargy  

they’re tired but you don’t really see as much  of that in europe at least from the wheat why is  

that what is the differences well in america sixty  percent of the wheat is red wheat now what is red  

wheat compared to certain countries in europe they  use white wheat so red wheat is soft it’s fluffy  

it has a longer shelf life it has a lot more  carbohydrate and it has much more protein  

specifically gluten the wheat that they use in  europe has much less gluten that’s the protein in  

wheat that causes a lot of the problems in the gut  but that’s not the only difference in america the  

wheat is not necessarily genetically modified but  they use glyphosate in a lot of the wheat which is  

the chemical they normally spray on genetically  modified crops now they say glyphosate is not  

harmful to humans it’s only harmful to bacteria  but the problem is humans have a lot of bacteria  

growing inside and outside their bodies in fact  humans are dependent on their microorganisms  

so glyphosate directly attacks this microbiome and  disturbs the flora and the ability for someone to  

digest now gmo foods in general and glyphosate  is banned in many european countries now there’s  

one more point i want to bring up but it has to do  with iron fortification so in grain products that  

are refined they tend to fortify it with synthetic  vitamins and iron and of course the source of iron  

that they’re using to fortify is actually not  the type that your body can easily break down  

this type of iron that’s fortified in  wheat in america kind of sits in your gut  

it tends to generate more pathogenic bacteria  and then if we compare this to european countries  

like france denmark and sweden and other  countries they use no fortification at all  

so i just wanted to do this video to talk about  the difference from the america versus european  

wheat of course i’m not recommending consuming  wheat i’m just talking about the difference so  

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