On this episode of Gluten-Free Unwrapped, Jenny sits down with Love Me Gluten Free’s resident registered dietitian, Molly Winsten, to unpack one of the most common questions in the gluten-free community:

“Why can some people eat wheat in Europe, but not in the U.S.?”

Is European wheat actually different? Is it lower in gluten? Is glyphosate to blame? Or is something else going on entirely?

Together, Jenny and Molly explore:

• The difference between European and American wheat varieties
• How fermentation practices (like long sourdough fermentation) may affect digestion
• The role of glyphosate and modern farming practices
• Why vacation mode can change how your body feels
• What this means for people with celiac disease, non-celiac gluten sensitivity, and wheat a ...