Ever since I’ve moved back to the States from Europe, I’ve started having health issues and had to completely give up any gluten products. When I was living in Europe I was ok eating any gluten products with no issues ever. American food is also banned in most European countries!!! If that doesn’t tell you something I don’t know what does.
:( . We need to give up this horrid food habit. It makes you depressed, everyone looks like crap. Americans are about looking and feeling good, we shouldn't have this issue. -Brittney
@@hasafa9580 No- I'm not going to blame myself, as at that time I didn't know better. I had lived my whole life in Europe and had no problems. I didn't know about the system in America at that time.
The UK has more than it’s fair share of fat b**tards, but then again that’s not part of Europe anymore. Things are increasingly more Americanised than ever now with easy access to fast food via smartphone apps. Every new innovation has a cost attached to it
Bingo! I owned a bakery and I had several customers ask me if I could make gluten free bread because they were gluten intolerant. I would ask them to try my bread and I actually gave them a small loaf. No one....no one had a gluten reaction and they were shocked. It's about the wheat. Is it true 100% of time? Maybe not, but my little bakery test proved a lot to me
Omg finally someone said it. Its not wheat that is the problem, its the quality and the type. Spelt is the original wheat that was used in ancient times and it doesnt make any gluten intolerance.
Please be advised it is NOT the gluten - it is the IRON. Much of iron is a poison and the type of iron placed in our foods (in most cases) is poison (iron filings collect and rust in the intestines which creates holes and allows leakage into the bloodstream). The gluten would never be a problem for most of these people if they did not have the underlying problem of holes in the intestines. Please research the following immediately - - Dr. Thomas Levy about Iron and the dangers of reduced iron watch?v=Y9SbPqO_Ay4 - (bonus research) Linus Pauling's Papers and Legacy Remember that if you make your food healthy, it adds value and people will always remember you. Good luck.
@@rmt74358 its called spelt berry wheat and other type is einkorn wheat. Its probably found in organic stores, or farmers, or if not found, it is mostly found online.
So insightful. I started to have a lot of digestion issues and weight gain when moving to the US. Upon returning to the UK I lost all the weight and my digestion became normal (no bloating) within 6 weeks.
@@USNBLUE Look at the statistics. Even with a higher obesity rate, in diseases linked to obesity which are coronary heart disease, stroke, high blood pressure and cancer, the US has a LOWER death rate than most European countries. Only in diabetes is the US near the top in deaths. In every other obesity linked disease, even with a lower obesity rate, most European countries have a higher death rate. Says enough about how healthy Europe is in general, and I live in the EU.
When I traveled to Europe back in 1996, one of the things that I noticed right away was that ALL the food tasted so much better there, even McDonalds, than here. They don’t put all the “junk” preservatives and additives we use here.
@Sabrina You are correct. Even Kraft Macaroni and Cheese is made with natural food coloring since the garbage they use for food coloring in the formula sold in the US is banned in the EU. That's just one example, but the list is endless. Even the US division of Cadbury fought Headquarters in London to change the ingredients of the famous "Kreme Egg" from the original recipe. Pathetic.
@@TheUtuber999 Look at the statistics. Even with a higher obesity rate, in diseases linked to obesity which are coronary heart disease, stroke, high blood pressure and cancer, the US has a LOWER death rate than most European countries. Only in diabetes is the US near the top in deaths. In every other obesity linked disease, even with a lower obesity rate, most European countries have a higher death rate. Says enough about how healthy Europe is in general, that even with the "higher quality" food that we Europeans eat here in the EU, the statistics tell the truth.
Also, in France at least, it is against the law for wheat to be bromated, which was begun, as I recall, in the very early 1900’s in the U.S. and has been connected to gut issues and the rise then of cancer. Also in France, also by law, they must leave the wheat for three days before packing up and using, to, I do not recall why, but in some way lessen or eliminate what otherwise would be a health threat. I learned this a few years ago but darn, I don’t recall the source now, I’m sorry - so to be verified. In the U.S., grains and rice are sprayed with glyphosate to dry them faster, even some organic grains. Best to shop the small farmers you discover refuse to do that.
I believe there are portions of the grain stripped away in US as well as all the other factors. Why that is done, I have no idea other than it’s sold for some sort of animal feed.
This was interesting Dr. Berg. This, in part, goes a long way in explaining why the French can enjoy their baguettes and croissants and not have the obesity rates of the United States. It should also be noted that the French, until fairly recently, use butter and other whole fats in their pastries, which don't disrupt mitochondrial function the away linoleic laden seed oils do. These seed oils that are nearly ubiquitous in the United states - corn, canola, soy, cotton seed, etc - all contain this obesogenic linoleic acid. For more information on linoleic polyunsaturated fats, and how they may a major culprit in insulin resistance, I highly recommend looking into the presentations and podcasts featuring Dr. Chris Knobbe, Dr. Cate Shannahan, Dr. Paul Saladino, and Tucker Goodrich.
The book "Wheat Belly" talks about how the wheat in the USA no way resembles the wheat of the 1940's. It really goes into detail. That book, along with Dr. Berg, has helped me lose 34 pounds in the last three months.
I remember from my trips to Germany their baked goods are the best and the aroma when you stepped into those bakeries is awesome. We buy our pasta on Amazon made in Germany that’s the only pasta we eat also keto friendly as it’s low in carbs.
Anita, I lived in Germany for 10 years and absolutely loved it! I ate plenty of brotchen und brot and never had weight gain, but in the States, well, that's a different story, especially in winter. I'd give a lot to live overseas again and eat delicious European foods once more.
Lots of US wheat is sprayed with glyphosate right before harvest to make it all turn brown at the same time. This is called “burn down”. It’s done for convenience.
@@eyeYQ2 yep. Their reasoning is all the wheat is “ready” to harvest at the same time. And then it kills the weeds too for the following spring. It leaves glyphosate residue on the wheat going into the food supply. Sad really
There's another difference that we discovered in the 80s with my kid who can eat wheat in Europe but not here - bromine.. in the US.. they bromate the wheat and add additional preservatives. We discovered that, in at least Germany - they pick it.. mill it.. bake with it and then eat it.. wait around a couple hours and drop a brotchen (roll) on the floor and it shatters.
Not really sure. I am from EU as well, being chronically ill since the age of 27. Was eating carbs. Had terrible digestion issues for years, but I did those healthy carbs and so what? Did it help? No. Only since starting keto my health is repairing.
In Holland we already talked about exactly this problem many years ago. Also we laugh about books like "grain brain" and "wheat belly". You can make ANY food poisonous if you ultra-processed it and sprinkle some pesticides on top.
Try the grains in asia (including wheat). No symptoms. On the other hand people that have "gluten intolerance" seem to experience the same symptoms with grains such as oats which dont have gluten and dont experience any symptoms when consuming pure gluten (wheat protein meat substitute)! If you have gluten intolerance try it. So I think the gluten intolerance thing is actually a cover up for something in american grains that people have developed an allergy to. Its gives people with symptoms a reason to avoid certain foods while letting the companies get away with it.
True confession time: I have been buying and eating Italian made spaghetti for years. Not every day or month, even, but it doesn’t give me the bloating and upset I used to get. Of course, ima Dr Berg Healthy Keto follower. But, sometimes a girl just wants to splurge!🤣😂
@@marcouno4118 I waited for a carb rush or something, but no, didn’t happen. I just enjoyed the food knowing it would be a long time until I had it again. Basically it got digested without problems. 😉
Sadly, I heard that Canadian wheat is being imported to Italy. Some pasta might be made from it I was looking for the tiniest bag of flour I cold find at large chain grocery and low an behold the tiniest was organic from Italy. 1K for the price of 2K Canadian flour. Good thing I’m not using it very often😄
@@marcouno4118 I am following the “Wheat Belly” book. It days our wheat/maize is bad for us and not even wheat anymore. Just want done “normal” foods sometimes ☺️
jleetxgirl me too, about couple of yrs ago I found out about those differences (I'm in Australia) and ever since I only eat Italian pasta. Cool to know there are more like minded ppl 😊
I remember back in the 1980s, we were daily bombarded by the media, and "dieticians" and others to eat wheat EVERYTHING....."Eat your Wheaties cereal with wheat GERM on top of it, and cream of wheat on the side, with a slice of whole grain wheat TOAST, and the wash it down with a wheat grass SHAKE/drink. YUCK! BUT, that type of diet was pushed all the time. And , wheat things were sold everywhere. But, when I ate wheat products my belly ached SO BAD, I could hardly stand it. This has been since I was a child, and it still is LIKE that. I have to limit my wheat intake BECAUSE it hurts so much, and gives me terrible bloating and gas bubbles. Yikes. Good video, and it's good to hear you say you don't recommend eating wheat products....thank you.
A friend went to Italy and had no other option after a long flight than to have pasta, bread, etc. for his first meal. He was concerned about a gluten reaction as he was gluten free here in the US. He had NO reaction at all from the Italian wheat. It's too bad what happens to our food here and good that we have Dr. Berg educating us on good alternatives and the correct way to eat.
Thank you for confirming what I always had a gut feeling of (pun intended). I recently moved back to the EU from the US and certainly feel the difference when consuming anything with wheat/gluten in it.
Wheat is a staple in Sardinia Italy and Ikaria Greece and particularly the ones who live in the areas designated as Blue Zones where many live into their late 80s 90s.
I LOVE this video!! My friends discuss this on a regular basis. The American diet has always pushed wheat as the basis of our daily regime. When traveling abroad, the lifestyle reflects their diet. Natural. I love pasta and bread, but can not eat it without suffering each and every time. Demand BigAG stop glyphosates!!!
Thank you so much for knowing how to deliver the point for your audience by appearing yourself in this video plus using pictures both together made it so interesting and easy to understand. Thank you for your hard work really enjoyed. 🙏😊
On top of all that, in Europe there is a movement for growing healthier wheat as kamut or spelt, but also each country is growing now ancient local grains, and of course organic. I ate very little carbs, but only organic and of those ancient wheats, and I see the difference!
@@maiaallman4635 With the bloating and digestion, at once! And also, this fatigue after eating wheat disappear... But at the same time, I have been reducing carbs and just taking a few of those of very good quality, so perhaps a combination of the two!! *I had a childhood full of prohibitions as my mother went through all what was in vogue in the 70's, I'm unable of forbidden myself a type of food, but I kept for life the healthy concept of eating!
@@tinagodsey1023 Hello, no sorry, spelt and kamut flour are available everywhere, sure on Google you can find... But here in Mallorca there are very local producers of other ancient wheats, straigt from the producers to clients, even not for the rest of Spain... I suppose each area is growing different ones... Good luck!
I have lived in Europe for over twenty years, now live full time in the USA. The biggest transition I witnessed was dairy. When stores in North America were stocked full of lactaid milk, Europe didn’t know what it was. Why? People were getting milk delivered by their local farmer, not going to a multinational food chain buying it in plastic and ultra processed. Now Europe is the same, with lactose free milks on the shelves. I could drink milk back then with no problem, return to Canada and within two weeks the digestion problems returned. Wheat in many parts of Europe still have a lot of wheat germ, and are not as highly processed as the USA. Pesticides ect. are also used less or certain ones illegal. Yet again, that is changing now. All in all, food in Britain is far healthier than the USA. When I first tried chicken in the USA from a supermarket I said to my wife, I can’t eat this, it’s wrong, it’s not chicken. Local farmers always, from fresh deep coloured eggs to fresh meat, you can’t go wrong.
I'm glad somebody has made mention of this. I travel to Europe a lot and have noticed that much of their food is better not merely the bread. It tastes better. The list of foods I am willing to eat in America gets smaller by the day.
I have bought the original hard red winter wheat grown from seeds before the hybridization of it with a wild grass. The grains are much smaller and have a lot less gluten and starch. It has much to do with the introduction of a different form of gluten and a change to the composition of the whole grain complex due to selective breeding (GMO by breeding) in the 60's. When I grind it, there is much more bran and germ than the modern variety of semi-dwarf hard red winter wheat bred for industrial farming in the great plains and the Russian steeps. Flour ground fresh and fermented using yeast yields a fine heavy loaf lower in carbs, with digestible protein and high in fiber. The thing is, it's really hard to acquire the ancient varieties of wheat, red or white, that haven't been sprayed with glyphosate as a drying agent on the grain itself. Most modern grain products from the US, including barley, are all tainted with the crap. That means beer too folks. The alky is bad enough for you.
I am german and we have the worst wheat over here. Everybody has a wheat belly and ecerybody has gut issues. Actually many people only eat Dinkel and Roggen now, because many have sensed that our wheat has become garbage in the last 20 years.
@Laughingathwrld if you say so… there are mostly polish “immigrants” EU members near were I am station. Just my observation. I thought this was about wheat🤔
Dr Berg, thanks for this. Not only in America is the wheat refined and fortified but it is also hybridized. Have you heard of Einkorn wheat flour? It's grown in Italy and my friends who are highly allergic to gluten, can actually eat Einkorn sour dough bread. Like you said, has lots of protein and trace gluten.
I haven't watched the video yet, but I've been scrolling the comments to see if Einkorn was mentioned. I actually assumed that's what the video was about...guess I should click on it and see what he's talking about.👍🏻
Mostly in Europe bakery is a traditional, base on yeast or better on leaven for bread (zakwas(fermented rye or wheat flour) so that is much better than chemical product call "bread" Pozdrawiam serdecznie i życzę miłego dnia
I have to do some research on Australian wheat. I can't see anyone else asking about it here but wheat allergy is almost endemic here. I've been gluten intolerant for 30 years and so many more people are now. We still use some pesticides that even the US has banned. Thanks Dr Berg. I'm also oat and soy intolerant. Something for me to look into.
I knew we had a different industrial production of eggs end how we handle them (thats why both parties have banned each others eggs and also the chicken itself) but that even the wheat is from a different breed (??) is intereting.
I ate fresh croissants AND a roll in south of France every morning for two weeks ( they brought to my room every morning so I ate it?) and lost weight no bloating for first and only time ever! Here I avoid 🥖 bread 🥯 products altogether, although I love bread it makes my abdomen bloated.
I watched a video about a month ago and learned that the U.S. and the E.U. both get much of their Soy from, I think it is Portugal, where it's GMO and heavily sprayed, the Farmers are paid a lot by DOW.
In The Netherlands it has to be specified on the lable when there are GMO ingredients used in food, so you can avoid them easily. If I want to be even more sure I'm eating healthy, I just buy organic, but for foods produced in The Netherlands that isn't actually nessesary. We already use way less chemicals and pesticides, most of the times even none at all. These laws even count for pet food. :)
Wow! Thank you Dr. Berg!👏🙏♥️ ...We came from EU many years ago and we always wondered why couldn't find ANY bread or pastries to taste like there... now we finally know.
I'm American and I sat in the parking lot of the Double T Diner last night while sipping my fresh coffee from dunkin donuts across the street...me and my gf watched people going in and out of the DoubleT and for 30 minutes ,every single person was fat af, I mean I remember in the seventies when people going in and out of Dennys weren't this OBESE. And forget about it when it came to IHOP....seems like American gov't sold out to SUGAR COMPANIES...I know sugar companies pay off lobbyists, and unfortunately lobbyists are laughing all the way to the bank, and they're laughing at us. Well not me, I went from 285 to 261...as of this morning ....I believe some keto knowledge and willingness to learn AND FASTING.....fasting for me was the corner stone , that and limited knowledge of keto with no calories AND NO SUGAR !!! I love it. So many benefits I can't even begin to explain...too many
I read a book called wheat belly I don't know about Europe but in the 50s and 60s wheat used to be good for you then they change the chromosomes and the genetics according to what I read and it started causing eating disorders and was no longer good for you. They probably didn't change the way wheat is grown in Europe it's probably done more natural. I just wanted to share what I read but what Dr Berg has to say is more important to me
I live in Scotland and still have a very slight intolerance to gluten, which causes bad bacteria to develop. It’s just not worth eating unless very occasionally as a cheeky wee treat
This is true but I live in the UK and recently gave up on bread, pasta, rice etc and the difference in the way I feel and look is massive. Struggled with extra unwanted lbs for quite some time before cutting this food out.
I travelled in Western Europe for two months in 2019 and consumed bread in just about every country I visited, without any of the side effects noted by Dr. Berg from consuming bread in America. Moreover, I didn't gain weight and notably, I was also drinking a bit of beer and wine. Perhaps not the healthiest lifestyle but I can attest that the bread in particular is 100% better in Europe. I avoid all refined grains here in the US.
Hello. I'm sorry for offtopic question, but what foods are good for a singing voice when you're on keto and what do you think about honey in particular? (sorry for my broken english)
You get a better quality bread (home made) with hard red wheat. I use Australian Lighthouse brand flour. I shouldn't eat it but sometimes you need bread for a change.
I live in the US and have celiac disease. I went to Iceland a couple years ago and because of lack of breakfast options a had a large piece of fresh bread with toppings. I did not have the gluten reaction I normally do. I was not sure if because I had not had gluten in so long if maybe my body could just handle one piece of bread or if the bread was really safe for people with celiac. Apparently Iceland ships wheat to countries such as Sweden and Germany.
Very interesting with these differences. Although I'm in Europe, and still bloating if I eat bread 😂 I'm wondering: Could another difference be that there's a lot of breads baked with sourdough, and based on traditional local grains to each country, like rye, oat etc. So wheat isn't always predominant?
I've been living in Europe for nearly 20 years. Small business bakeries that make a variety of delicious breads are abundant. The bread is so much better than what you can find in most parts of the US. Despite the availability of delicious, crusty bread here I have still cut bread from my diet in line with Dr. Berg's guidelines and have enjoyed many health benefits. Giving up European bread felt like a bit of a sacrifice (but well worth the health benefits). Not US bread, which I stopped eating while in the US after learning what real bread is like. And the thing about the French eating baguettes and croissants has been mythologized in the US. Yes, the French eat those things. But in reasonable quantities and with awareness of balanced diet and caloric intake. Nothing like the quantities of bread and pastries that an average American might consume. Sadly, US-style processed foods and eating habits are slowly being adopted in parts of Europe and obesity is on the rise.
I live in Germany and yes Bread here is other world but ,also I must to take care of white bread because it causes me inflammation, I have proved it over and over again. Because many bread hier ironically is made in Poland because is cheaper costs for industrial production I guess the quality is not so god, so basically good bread here ist when you really knows that is made from locals and more recommend whole grain breads or pastas. Just my experience.
On top of all this, or maybe because of all of this... EU bread is baked fresh every night and tastes absolutely *WONDERFUL!* I'm Dutch and I specially love dark whole wheat bread (with Gouda cheese of course :D ). In The Netherlands most of us tend to eat bread for breakfast and for lunch, with a warm dinner. But some people love bread so much, they also even eat it for dinner sometimes. :D For people with gluten allergies you can also buy different kinds of gluten-free bread etc. at almost every store.
sorry but doctor does eggs have arachidonic acid and that causes inflammation because I'm have inflammation in my joints and I eat 14 to 20 eggs a week
Wow, this now explains why I have IBS and generally can’t eat pasta/pizza/bread when I’m home in the US….I can however, eat all of the pasta/pizza/bread whenever I visit the EU and my IBS, without variance is gone when I’m in the EU.
Oh Wow. Thank you Dr. Berg for explaining this “wheat” difference. I spent two weeks in Spain recently and was avoiding bread but I finally succumbed to my desire and ate a sandwich in this cute little Spanish cafe. Then I waited…. WHAT? No reaction? So then the next day (thinking that this was some sort of change in my body) I ate another bread product. No reaction again. WOW! I could not understand until I watched your video. Now I get it. Thank you for explaining the difference.
You are welcome! Many people don't experience bloating, digestive issues, or even weight gain when consuming European wheat vs. American wheat. Glad it helps!
someone (from america) once said to me "in europe they have good food quality, almost as good as ours" after watching a few videos on this channel i think we in europe have much better food quality in general
@@ladiuneeq9789 a lot of gmo is banned/not allowed, there are something „free stuff“ which i havent heard before which is apprently also not allowed so generally it is better imo
All explained in “wheat Belly” books by Dr William Davis MD. Excellent books. They are diagnosing many new blood cancers from the poisons in our food and the plastics all around us.
Thanks very much for this Dr. Can I ask about fermented breads or dough people in Europe use fermented dough which is good for digestion but it obviously has gluten, but if European bread has less gluten anyway would it be even safer as I am from Europe. Or is there an alternative like sourdough?
Thank you Dr Berg, for indulging me. Also, a great resource is a documentary called “What’s With Wheat” on Netflix shed a bright light on this dark subject. How can we get this poor source improved for the masses in US?
Hi! I live in Sweden, where we have the second most T1 diabetes in the world, after Finland. I'm curious to hear if you have any thought on why that is, and what we are doing wrong? Thanks for great content!
Food in Europe is so much more tasteful. Every time I go there, I eat a lot and never gain weight. In US food is empty of nutrients and flavor but loaded with additives and preservatives.
100% I don’t eat bread in America cause it makes me gain weight so quickly but when I go to Poland (my home country) for a month I eat it every single day cause it is so delicious and I never gain weight, not even a pound!
There are so many alternative for wheat likes qunioa, oats, wild rice but bhai roti wala maja kisi me nahi hai. You can consume 8-10 chapattis everyday as long as you keep track of your macros
@@Sentinel_Daniel ...well when you do, you'll be more informed and follow what you've learned from Dr Berg....cuz the clock never stops tickin.....seems like yesterday i won state in wrestling at Iowa at 17...now I'm 53 and obese and learning from people like Dr Berg and I've lost as of this morning weigh-in, 261.0....and that's after 3 weeks only. 😀
Yes it is. I eat einkorn flour when making bread or desserts and I don’t have the same problem I had when consuming American brand flours Wheat is good in my opinion. It’s the way it’s processed that’s the problem. I also heard Sunrise flour Mill is always a good brand of wheat. But I have yet to try it.
The brand does not matter, where it is made and/or where the grains come from is important. I'm from the Netherlands and as you know we have the best weed's (maybe I'm confused what is meant by Wheat's ;-) ) Anyway, European brands can also produce in Amirica so be careful with your assumptions.
Ever since I’ve moved back to the States from Europe, I’ve started having health issues and had to completely give up any gluten products. When I was living in Europe I was ok eating any gluten products with no issues ever. American food is also banned in most European countries!!! If that doesn’t tell you something I don’t know what does.
Wow, I'm thinking of moving to Europe: so maybe then I'll lose this disgusting blubber.
Yeah, if you Americans take everything, what your government offers you, than blame yourself. Your food is a poison!
:( . We need to give up this horrid food habit. It makes you depressed, everyone looks like crap. Americans are about looking and feeling good, we shouldn't have this issue.
-Brittney
@@hasafa9580 No- I'm not going to blame myself, as at that time I didn't know better. I had lived my whole life in Europe and had no problems. I didn't know about the system in America at that time.
The UK has more than it’s fair share of fat b**tards, but then again that’s not part of Europe anymore.
Things are increasingly more Americanised than ever now with easy access to fast food via smartphone apps.
Every new innovation has a cost attached to it
Bingo! I owned a bakery and I had several customers ask me if I could make gluten free bread because they were gluten intolerant. I would ask them to try my bread and I actually gave them a small loaf. No one....no one had a gluten reaction and they were shocked. It's about the wheat. Is it true 100% of time? Maybe not, but my little bakery test proved a lot to me
What sort of flour do you use?
Omg finally someone said it. Its not wheat that is the problem, its the quality and the type. Spelt is the original wheat that was used in ancient times and it doesnt make any gluten intolerance.
Please be advised it is NOT the gluten - it is the IRON. Much of iron is a poison and the type of iron placed in our foods (in most cases) is poison (iron filings collect and rust in the intestines which creates holes and allows leakage into the bloodstream). The gluten would never be a problem for most of these people if they did not have the underlying problem of holes in the intestines.
Please research the following immediately -
- Dr. Thomas Levy about Iron and the dangers of reduced iron
watch?v=Y9SbPqO_Ay4
- (bonus research) Linus Pauling's Papers and Legacy
Remember that if you make your food healthy, it adds value and people will always remember you.
Good luck.
@@roudyorange Where can someone get this spelt?
@@rmt74358 its called spelt berry wheat and other type is einkorn wheat. Its probably found in organic stores, or farmers, or if not found, it is mostly found online.
So insightful. I started to have a lot of digestion issues and weight gain when moving to the US. Upon returning to the UK I lost all the weight and my digestion became normal (no bloating) within 6 weeks.
Wow
Amazing. The American diet SUCKS.
@@USNBLUE All kinds of antibiotics and preservatives in our food :(
@Paul Joe I don’t disagree. Communism here we come.
@@USNBLUE Look at the statistics. Even with a higher obesity rate, in diseases linked to obesity which are coronary heart disease, stroke, high blood pressure and cancer, the US has a LOWER death rate than most European countries. Only in diabetes is the US near the top in deaths. In every other obesity linked disease, even with a lower obesity rate, most European countries have a higher death rate. Says enough about how healthy Europe is in general, and I live in the EU.
When I traveled to South Africa. I didn't have bloating either from eating wheat. I lost weight without trying. Thank you Dr. Berg.❤
What abut your fibroids didn’t come back hope u doing well
@@aimaeyo228 Thank you for asking. They did not come back.❤
@@JamesTudsburyI definitely agree.❤
When I traveled to Europe back in 1996, one of the things that I noticed right away was that ALL the food tasted so much better there, even McDonalds, than here. They don’t put all the “junk” preservatives and additives we use here.
@@sonja8566 wow small quantities I bet the people are slender and eat healthier
@Sabrina You are correct. Even Kraft Macaroni and Cheese is made with natural food coloring since the garbage they use for food coloring in the formula sold in the US is banned in the EU. That's just one example, but the list is endless. Even the US division of Cadbury fought Headquarters in London to change the ingredients of the famous "Kreme Egg" from the original recipe. Pathetic.
Mc tastes synthetic here in Sweden I can tell you. If it's worse in the US then WTF!!
@@TheUtuber999 Look at the statistics. Even with a higher obesity rate, in diseases linked to obesity which are coronary heart disease, stroke, high blood pressure and cancer, the US has a LOWER death rate than most European countries. Only in diabetes is the US near the top in deaths. In every other obesity linked disease, even with a lower obesity rate, most European countries have a higher death rate. Says enough about how healthy Europe is in general, that even with the "higher quality" food that we Europeans eat here in the EU, the statistics tell the truth.
Also, in France at least, it is against the law for wheat to be bromated, which was begun, as I recall, in the very early 1900’s in the U.S. and has been connected to gut issues and the rise then of cancer. Also in France, also by law, they must leave the wheat for three days before packing up and using, to, I do not recall why, but in some way lessen or eliminate what otherwise would be a health threat. I learned this a few years ago but darn, I don’t recall the source now, I’m sorry - so to be verified. In the U.S., grains and rice are sprayed with glyphosate to dry them faster, even some organic grains. Best to shop the small farmers you discover refuse to do that.
*It began, as you recall, in the very early 1900s in the US 🧐
I believe there are portions of the grain stripped away in US as well as all the other factors. Why that is done, I have no idea other than it’s sold for some sort of animal feed.
@@Mt-ue9qz Yeah the wheat americans eat is refined. No germ and bran they've been asking for it all along.
PL
Anyone know of a good source to get unadulterated flour in the US?
This was interesting Dr. Berg. This, in part, goes a long way in explaining why the French can enjoy their baguettes and croissants and not have the obesity rates of the United States. It should also be noted that the French, until fairly recently, use butter and other whole fats in their pastries, which don't disrupt mitochondrial function the away linoleic laden seed oils do. These seed oils that are nearly ubiquitous in the United states - corn, canola, soy, cotton seed, etc - all contain this obesogenic linoleic acid. For more information on linoleic polyunsaturated fats, and how they may a major culprit in insulin resistance, I highly recommend looking into the presentations and podcasts featuring Dr. Chris Knobbe, Dr. Cate Shannahan, Dr. Paul Saladino, and Tucker Goodrich.
The book "Wheat Belly" talks about how the wheat in the USA no way resembles the wheat of the 1940's. It really goes into detail. That book, along with Dr. Berg, has helped me lose 34 pounds in the last three months.
I live in Germany and the different Kinos of bread they have here is amazing. Whether dark bread or light it's a big cultural thing here. Love it.
I remember from my trips to Germany their baked goods are the best and the aroma when you stepped into those bakeries is awesome. We buy our pasta on Amazon made in Germany that’s the only pasta we eat also keto friendly as it’s low in carbs.
you lucky cats!
Anita,
I lived in Germany for 10 years and absolutely loved it! I ate plenty of brotchen und brot and never had weight gain, but in the States, well, that's a different story, especially in winter. I'd give a lot to live overseas again and eat delicious European foods once more.
Lots of US wheat is sprayed with glyphosate right before harvest to make it all turn brown at the same time. This is called “burn down”. It’s done for convenience.
That is a true fact! I live near a wheat field, I have witnessed them fly over and spray, right before harvest? CRAZY!! So sad how they kill the land.
@@eyeYQ2 yep. Their reasoning is all the wheat is “ready” to harvest at the same time. And then it kills the weeds too for the following spring.
It leaves glyphosate residue on the wheat going into the food supply. Sad really
@@badlandskid wow it kills the weeds for the next spring so they're spraying something that's a killer on something we're going to eat
@@melaniestarkey7868 yep. Your health is traded for their convenience. Fair trade right? 🤷♂️
@badlandskid You do the public no favors by repeating the pathetic excuses that are given for adding poison to our food supply.
There's another difference that we discovered in the 80s with my kid who can eat wheat in Europe but not here - bromine.. in the US.. they bromate the wheat and add additional preservatives. We discovered that, in at least Germany - they pick it.. mill it.. bake with it and then eat it.. wait around a couple hours and drop a brotchen (roll) on the floor and it shatters.
Not really sure. I am from EU as well, being chronically ill since the age of 27. Was eating carbs. Had terrible digestion issues for years, but I did those healthy carbs and so what? Did it help? No. Only since starting keto my health is repairing.
In Holland we already talked about exactly this problem many years ago. Also we laugh about books like "grain brain" and "wheat belly". You can make ANY food poisonous if you ultra-processed it and sprinkle some pesticides on top.
Try the grains in asia (including wheat). No symptoms. On the other hand people that have "gluten intolerance" seem to experience the same symptoms with grains such as oats which dont have gluten and dont experience any symptoms when consuming pure gluten (wheat protein meat substitute)! If you have gluten intolerance try it. So I think the gluten intolerance thing is actually a cover up for something in american grains that people have developed an allergy to. Its gives people with symptoms a reason to avoid certain foods while letting the companies get away with it.
Oats do have gluten 😉
@@jwilko2126 where do you find gluten-free oats never heard of it
@@melaniestarkey7868 it does exist 😉 Health food shops would have it. I am in Europe though.
@@melaniestarkey7868 Check out Bob’s gluten free oats. Most grocery stores carry them.
@@jwilko2126 No
True confession time: I have been buying and eating Italian made spaghetti for years. Not every day or month, even, but it doesn’t give me the bloating and upset I used to get. Of course, ima Dr Berg Healthy Keto follower. But, sometimes a girl just wants to splurge!🤣😂
@@marcouno4118 I waited for a carb rush or something, but no, didn’t happen. I just enjoyed the food knowing it would be a long time until I had it again. Basically it got digested without problems. 😉
Sadly, I heard that Canadian wheat is being imported to Italy. Some pasta might be made from it
I was looking for the tiniest bag of flour I cold find at large chain grocery and low an behold the tiniest was organic from Italy. 1K for the price of 2K Canadian flour. Good thing I’m not using it very often😄
@@marcouno4118 I am following the “Wheat Belly” book. It days our wheat/maize is bad for us and not even wheat anymore. Just want done “normal” foods sometimes ☺️
jleetxgirl me too, about couple of yrs ago I found out about those differences (I'm in Australia) and ever since I only eat Italian pasta. Cool to know there are more like minded ppl 😊
I remember back in the 1980s, we were daily bombarded by the media, and "dieticians" and others to eat wheat EVERYTHING....."Eat your Wheaties cereal with wheat GERM on top of it, and cream of wheat on the side, with a slice of whole grain wheat TOAST, and the wash it down with a wheat grass SHAKE/drink. YUCK! BUT, that type of diet was pushed all the time.
And , wheat things were sold everywhere.
But, when I ate wheat products my belly ached SO BAD, I could hardly stand it. This has been since I was a child, and it still is LIKE that.
I have to limit my wheat intake BECAUSE it hurts so much, and gives me terrible bloating and gas bubbles. Yikes. Good video, and it's good to hear you say you don't recommend eating wheat products....thank you.
A friend went to Italy and had no other option after a long flight than to have pasta, bread, etc. for his first meal. He was concerned about a gluten reaction as he was gluten free here in the US. He had NO reaction at all from the Italian wheat. It's too bad what happens to our food here and good that we have Dr. Berg educating us on good alternatives and the correct way to eat.
Thank you for confirming what I always had a gut feeling of (pun intended). I recently moved back to the EU from the US and certainly feel the difference when consuming anything with wheat/gluten in it.
I live in Bulgaria, and their bread is much more dense than American bread, I don't eat a lot of it, but it does feel a little better.
I live in Romania and our (Rom and Bulgaria) bread is so good.
I live in Rhineland-Pfalz 😃
Wheat is a staple in Sardinia Italy and Ikaria Greece and particularly the ones who live in the areas designated as Blue Zones where many live into their late 80s 90s.
I LOVE this video!! My friends discuss this on a regular basis. The American diet has always pushed wheat as the basis of our daily regime. When traveling abroad, the lifestyle reflects their diet. Natural. I love pasta and bread, but can not eat it without suffering each and every time. Demand BigAG stop glyphosates!!!
Thank you so much for knowing how to deliver the point for your audience by appearing yourself in this video plus using pictures both together made it so interesting and easy to understand. Thank you for your hard work really enjoyed. 🙏😊
On top of all that, in Europe there is a movement for growing healthier wheat as kamut or spelt, but also each country is growing now ancient local grains, and of course organic. I ate very little carbs, but only organic and of those ancient wheats, and I see the difference!
For how long did you cut out the modern wheat before you saw a difference?
@@maiaallman4635 With the bloating and digestion, at once! And also, this fatigue after eating wheat disappear... But at the same time, I have been reducing carbs and just taking a few of those of very good quality, so perhaps a combination of the two!!
*I had a childhood full of prohibitions as my mother went through all what was in vogue in the 70's, I'm unable of forbidden myself a type of food, but I kept for life the healthy concept of eating!
Teff from Ethiopia is also really good for the same reasons
Any suggestions of brands that we could order from?
@@tinagodsey1023 Hello, no sorry, spelt and kamut flour are available everywhere, sure on Google you can find... But here in Mallorca there are very local producers of other ancient wheats, straigt from the producers to clients, even not for the rest of Spain... I suppose each area is growing different ones... Good luck!
I have lived in Europe for over twenty years, now live full time in the USA. The biggest transition I witnessed was dairy. When stores in North America were stocked full of lactaid milk, Europe didn’t know what it was. Why? People were getting milk delivered by their local farmer, not going to a multinational food chain buying it in plastic and ultra processed. Now Europe is the same, with lactose free milks on the shelves. I could drink milk back then with no problem, return to Canada and within two weeks the digestion problems returned. Wheat in many parts of Europe still have a lot of wheat germ, and are not as highly processed as the USA. Pesticides ect. are also used less or certain ones illegal. Yet again, that is changing now. All in all, food in Britain is far healthier than the USA. When I first tried chicken in the USA from a supermarket I said to my wife, I can’t eat this, it’s wrong, it’s not chicken. Local farmers always, from fresh deep coloured eggs to fresh meat, you can’t go wrong.
The answer is massive boycott of mass-produced "food."
Yes, we really should do that.
I agree but people in general are apathetic and looking for what is easiest to eat not healthiest.
@Laughingathwrld Of course this is undoable for the masses but since learning from Dr. Berg I for one have stopped buying anything packaged.
I'm glad somebody has made mention of this. I travel to Europe a lot and have noticed that much of their food is better not merely the bread. It tastes better. The list of foods I am willing to eat in America gets smaller by the day.
There is a lot of sugar used in the bread in America. According to my dad who visit the states in 2003. He found it sweet.
Sounds like science..
True.
americana are obsessed with carbs sugars and GUNS!!
When I visited in the 90s, I found the bread sickly sweet. I had to really hunt for bread that I felt was edible/palatable.
@@fidelcatsro6948 leave our guns alone. Only if Pol Pot’s victims had guns? Only if the USSR’s orthodox Christians had guns against the Bolsheviks?
Very interesting! Thank you! 🌞❤️
You're most welcome!
For my baking I buy organic not bleached flower, is it any better? And French bread is the best!
Very informative video! I’ve tried Kamut Flour before and loved it but just gets expensive with shipping!
Why is it so difficult to ban glyphosate in USA?
$$$$$$$$
Yes, Gluten was never a problem till they started using Glyphosate Roundup (weed killer) on the crops.
@donnaflagg ^^^this
Yeah I knew the answer to that but I'm glad others know. It not really a free market if the gov is helping you cut through the safety stuff.
@donnaflagg Americans are eating hell for breakfast. 🤷🏽♂️
I have bought the original hard red winter wheat grown from seeds before the hybridization of it with a wild grass. The grains are much smaller and have a lot less gluten and starch. It has much to do with the introduction of a different form of gluten and a change to the composition of the whole grain complex due to selective breeding (GMO by breeding) in the 60's. When I grind it, there is much more bran and germ than the modern variety of semi-dwarf hard red winter wheat bred for industrial farming in the great plains and the Russian steeps. Flour ground fresh and fermented using yeast yields a fine heavy loaf lower in carbs, with digestible protein and high in fiber. The thing is, it's really hard to acquire the ancient varieties of wheat, red or white, that haven't been sprayed with glyphosate as a drying agent on the grain itself. Most modern grain products from the US, including barley, are all tainted with the crap. That means beer too folks. The alky is bad enough for you.
Thank you Dr. Berg for your teaching. We appreciate it very much
I am german and we have the worst wheat over here. Everybody has a wheat belly and ecerybody has gut issues. Actually many people only eat Dinkel and Roggen now, because many have sensed that our wheat has become garbage in the last 20 years.
That's so sad to hear.. I was in Germany in the 80s.. the food was lovely then.
Agree, still better than what they are selling in the USA...Brown bread in Germany is very confusing.
@Laughingathwrld why would that happen when most wheat come from Russia....🤫
@Laughingathwrld if you say so… there are mostly polish “immigrants” EU members near were I am station. Just my observation. I thought this was about wheat🤔
Thank you for the informative Dr.Berge
I get my burger buns from whole foods. It's imported from France. Love it!
What brand
@@MrYorugua12345 EuroClassic Brioche Whole Grain Hamburger Buns
Very informative! Thank you
Interesting to have you discuss folate as well.
It is true!....
How about Organic "SPROUTED " such as Ezekiel?
I only buy organic wheat. Big difference. No need to go gluten free. But still keep carbs to minimum anyway.
Outstanding and very informative video!
Thank you Dr. Berg for sharing.
Dr Berg, thanks for this. Not only in America is the wheat refined and fortified but it is also hybridized. Have you heard of Einkorn wheat flour? It's grown in Italy and my friends who are highly allergic to gluten, can actually eat Einkorn sour dough bread. Like you said, has lots of protein and trace gluten.
I haven't watched the video yet, but I've been scrolling the comments to see if Einkorn was mentioned.
I actually assumed that's what the video was about...guess I should click on it and see what he's talking about.👍🏻
@@jaytee2642 What is an Einkorn flour and what is it made of? Special kind of wheat ?
@@jaytee2642 Very few know about Einkorn. I gave up grains all together.. but Einkorn is the only one I would truly consider.
@@ddwfw You are blessed! Buona Domenica!
Thank you Soo much. Please keep them coming!!!!!
Mostly in Europe bakery is a traditional, base on yeast or better on leaven for bread (zakwas(fermented rye or wheat flour) so that is much better than chemical product call "bread"
Pozdrawiam serdecznie i życzę miłego dnia
I live in Europe and my bread is the most beautiful and healthiest
I have to do some research on Australian wheat. I can't see anyone else asking about it here but wheat allergy is almost endemic here. I've been gluten intolerant for 30 years and so many more people are now. We still use some pesticides that even the US has banned. Thanks Dr Berg. I'm also oat and soy intolerant. Something for me to look into.
I knew we had a different industrial production of eggs end how we handle them (thats why both parties have banned each others eggs and also the chicken itself) but that even the wheat is from a different breed (??) is intereting.
Thank you Dr!
Interesting and re-considerable!!!!
Thanks for the informative video, doc !👍🤠
Right on! Thanks for the feedback!
Here in the UK they use glyphosate( Round up) to terminate the wheat crop ready for processing.
I ate fresh croissants AND a roll in south of France every morning for two weeks ( they brought to my room every morning so I ate it?) and lost weight no bloating for first and only time ever! Here I avoid 🥖 bread 🥯 products altogether, although I love bread it makes my abdomen bloated.
100% - not only can I consume wheat in Ireland, but I feel BETTER, my skin heals, etc, my joints feel amazing, I don't bloat... it's amazing.
Eating organic bread does a lot, and Kamut bread is even better. 👍😊
europe is also plagued by gmo ,you need to look for old unchanged wheat and its rare
I watched a video about a month ago and learned that the U.S. and the E.U. both get much of their Soy from, I think it is Portugal, where it's GMO and heavily sprayed, the Farmers are paid a lot by DOW.
In The Netherlands it has to be specified on the lable when there are GMO ingredients used in food, so you can avoid them easily. If I want to be even more sure I'm eating healthy, I just buy organic, but for foods produced in The Netherlands that isn't actually nessesary. We already use way less chemicals and pesticides, most of the times even none at all. These laws even count for pet food. :)
Wow! Thank you Dr. Berg!👏🙏♥️ ...We came from EU many years ago and we always wondered why couldn't find ANY bread or pastries to taste like there... now we finally know.
I'm American and I sat in the parking lot of the Double T Diner last night while sipping my fresh coffee from dunkin donuts across the street...me and my gf watched people going in and out of the DoubleT and for 30 minutes ,every single person was fat af, I mean I remember in the seventies when people going in and out of Dennys weren't this OBESE. And forget about it when it came to IHOP....seems like American gov't sold out to SUGAR COMPANIES...I know sugar companies pay off lobbyists, and unfortunately lobbyists are laughing all the way to the bank, and they're laughing at us. Well not me, I went from 285 to 261...as of this morning ....I believe some keto knowledge and willingness to learn AND FASTING.....fasting for me was the corner stone , that and limited knowledge of keto with no calories AND NO SUGAR !!! I love it. So many benefits I can't even begin to explain...too many
I read a book called wheat belly I don't know about Europe but in the 50s and 60s wheat used to be good for you then they change the chromosomes and the genetics according to what I read and it started causing eating disorders and was no longer good for you. They probably didn't change the way wheat is grown in Europe it's probably done more natural. I just wanted to share what I read but what Dr Berg has to say is more important to me
I live in Scotland and still have a very slight intolerance to gluten, which causes bad bacteria to develop. It’s just not worth eating unless very occasionally as a cheeky wee treat
This is true but I live in the UK and recently gave up on bread, pasta, rice etc and the difference in the way I feel and look is massive. Struggled with extra unwanted lbs for quite some time before cutting this food out.
I travelled in Western Europe for two months in 2019 and consumed bread in just about every country I visited, without any of the side effects noted by Dr. Berg from consuming bread in America. Moreover, I didn't gain weight and notably, I was also drinking a bit of beer and wine. Perhaps not the healthiest lifestyle but I can attest that the bread in particular is 100% better in Europe. I avoid all refined grains here in the US.
I’m betting the wine did not make you feel as bad as American wines also. Am I correct?
@@tinagodsey1023 interesting comment but I seem to react to American and European wines about the same.
Thx everybody .... what are the supplements I should take?
I have no energy!!! and sooo frustrated being at this pregnancy weight 😫
I can attest to this. I lived two years in France. Plus in France they eat live cheese. Talk about a jolt of macrobiotics daily.
Hello. I'm sorry for offtopic question, but what foods are good for a singing voice when you're on keto and what do you think about honey in particular?
(sorry for my broken english)
Sadly honey is pure sugar so not used in a keto diet. I wish I knew what to suggest for singing.
@@tracyboyall2631oh, it's okay^^
Thank you very much for info 💓💓💓
You get a better quality bread (home made) with hard red wheat. I use Australian Lighthouse brand flour. I shouldn't eat it but sometimes you need bread for a change.
I live in the US and have celiac disease. I went to Iceland a couple years ago and because of lack of breakfast options a had a large piece of fresh bread with toppings. I did not have the gluten reaction I normally do. I was not sure if because I had not had gluten in so long if maybe my body could just handle one piece of bread or if the bread was really safe for people with celiac. Apparently Iceland ships wheat to countries such as Sweden and Germany.
Very interesting with these differences. Although I'm in Europe, and still bloating if I eat bread 😂
I'm wondering: Could another difference be that there's a lot of breads baked with sourdough, and based on traditional local grains to each country, like rye, oat etc. So wheat isn't always predominant?
Very informative. Thank you. You always tell us THE REAL TRUTH!
Thank you for your kind and positive comment!
Thank you very much doctor
Interesting. I eat very little wheat or bread here in the Philippines but not sure where most of it comes from.
Thank you educating us about this. How about whole grains?
I've been living in Europe for nearly 20 years. Small business bakeries that make a variety of delicious breads are abundant. The bread is so much better than what you can find in most parts of the US. Despite the availability of delicious, crusty bread here I have still cut bread from my diet in line with Dr. Berg's guidelines and have enjoyed many health benefits. Giving up European bread felt like a bit of a sacrifice (but well worth the health benefits). Not US bread, which I stopped eating while in the US after learning what real bread is like. And the thing about the French eating baguettes and croissants has been mythologized in the US. Yes, the French eat those things. But in reasonable quantities and with awareness of balanced diet and caloric intake. Nothing like the quantities of bread and pastries that an average American might consume. Sadly, US-style processed foods and eating habits are slowly being adopted in parts of Europe and obesity is on the rise.
I knew it! I got all those issues when I moved here from Europe!!!!
Dr Berg what about differences in organic and inorganic meat US vs Europe ? Could you please please make vid about that ?
Love from UK 💖💖💖💖
I live in Germany and yes Bread here is other world but ,also I must to take care of white bread because it causes me inflammation, I have proved it over and over again. Because many bread hier ironically is made in Poland because is cheaper costs for industrial production I guess the quality is not so god, so basically good bread here ist when you really knows that is made from locals and more recommend whole grain breads or pastas. Just my experience.
Dr could you please make a video about rosemary oil for hair loss and hair regrowth?
On top of all this, or maybe because of all of this... EU bread is baked fresh every night and tastes absolutely *WONDERFUL!*
I'm Dutch and I specially love dark whole wheat bread (with Gouda cheese of course :D ).
In The Netherlands most of us tend to eat bread for breakfast and for lunch, with a warm dinner. But some people love bread so much, they also even eat it for dinner sometimes. :D
For people with gluten allergies you can also buy different kinds of gluten-free bread etc. at almost every store.
Hi Dr. Berg.
You almost never mention the sunflower oil when you talk about "seed oils".
Do you use it in the USA?
Is it Keto friendly?
Oh you are a wealth of information thank you
sorry but doctor does eggs have arachidonic acid and that causes inflammation because I'm have inflammation in my joints and I eat 14 to 20 eggs a week
Wow, this now explains why I have IBS and generally can’t eat pasta/pizza/bread when I’m home in the US….I can however, eat all of the pasta/pizza/bread whenever I visit the EU and my IBS, without variance is gone when I’m in the EU.
Same here in Australia, we're following America's path.
I love einkorn wheat. It really does make a difference!
good to make reference to the Food Guide Pyramid
Oh Wow. Thank you Dr. Berg for explaining this “wheat” difference. I spent two weeks in Spain recently and was avoiding bread but I finally succumbed to my desire and ate a sandwich in this cute little Spanish cafe. Then I waited…. WHAT? No reaction? So then the next day (thinking that this was some sort of change in my body) I ate another bread product. No reaction again. WOW! I could not understand until I watched your video. Now I get it. Thank you for explaining the difference.
You are welcome! Many people don't experience bloating, digestive issues, or even weight gain when consuming European wheat vs. American wheat. Glad it helps!
Does anyone know where the wheat we eat in Southern Africa comes from, particularly Botswana and South Africa...
Hello Dr. Berg, I am following you from Iraq😊
How’s Iraq? 🇮🇶
@@krakenseven6171 Not well, thank God
@
الغاز وحلول؟ is that supposed to be a good thing?
Thanks for following!
someone (from america) once said to me "in europe they have good food quality, almost as good as ours" after watching a few videos on this channel i think we in europe have much better food quality in general
No you don't. We're talking about wheat, not all foods. Not to mention, Europe is full of fat unhealthy people. The food there isn't better at all
@@ladiuneeq9789 a lot of gmo is banned/not allowed, there are something „free stuff“ which i havent heard before which is apprently also not allowed so generally it is better imo
All explained in “wheat Belly” books by Dr William Davis MD.
Excellent books. They are diagnosing many new blood cancers from the poisons in our food and the plastics all around us.
Yes it is true. I am in Canada, can’t eat bread here. In Poland i ate much more then in Canada. No weight gain, no pain.
As a Indian I live on Wheat, Roti is a daily food as is bread. When I have a good unstressed week I have no bloating, otherwise the bloat is common
Can you recommend some good brands of flour?
Thanks very much for this Dr. Can I ask about fermented breads or dough people in Europe use fermented dough which is good for digestion but it obviously has gluten, but if European bread has less gluten anyway would it be even safer as I am from Europe. Or is there an alternative like sourdough?
Thank you Dr Berg, for indulging me. Also, a great resource is a documentary called “What’s With Wheat” on Netflix shed a bright light on this dark subject. How can we get this poor source improved for the masses in US?
Thumbs up and subscribed!
There is such a difference! I could eat bread and pasta in Europe with no issues at all.
I know few people here in Sweden that have any problems with wheat products except for eating to much of them and getting fat of the carbs.
Hi! I live in Sweden, where we have the second most T1 diabetes in the world, after Finland. I'm curious to hear if you have any thought on why that is, and what we are doing wrong? Thanks for great content!
A1 Casein in dairy is linked to t1 diabetes I believe. And you guys consume lots of it.
Food in Europe is so much more tasteful. Every time I go there, I eat a lot and never gain weight. In US food is empty of nutrients and flavor but loaded with additives and preservatives.
100% I don’t eat bread in America cause it makes me gain weight so quickly but when I go to Poland (my home country) for a month I eat it every single day cause it is so delicious and I never gain weight, not even a pound!
We indians consume whole wheat chapati daily 2 times in a day so is it ok or any alternative for wheat ??
There are so many alternative for wheat likes qunioa, oats, wild rice but bhai roti wala maja kisi me nahi hai. You can consume 8-10 chapattis everyday as long as you keep track of your macros
Whole wheat is fine imo never had any health issue because of it.
@@Sentinel_Daniel ...well when you do, you'll be more informed and follow what you've learned from Dr Berg....cuz the clock never stops tickin.....seems like yesterday i won state in wrestling at Iowa at 17...now I'm 53 and obese and learning from people like Dr Berg and I've lost as of this morning weigh-in, 261.0....and that's after 3 weeks only. 😀
Gluten was never a problem till they started using Glyphosate Roundup (weed killer) on the crops.
@Laughingathwrld u are right millets are much much healthier option but their production is very less in compersion to wheat and rice
I understand he’s not recommending eating wheat but if you have to for some reason, isn’t it better to find European brands of pasta and flour?
No.
@@stojanjaric8382 well that’s your opinion and you are entitled to it. People can decide what is right for their bodies.
Yes it is. I eat einkorn flour when making bread or desserts and I don’t have the same problem I had when consuming American brand flours
Wheat is good in my opinion. It’s the way it’s processed that’s the problem.
I also heard Sunrise flour Mill is always a good brand of wheat. But I have yet to try it.
The brand does not matter, where it is made and/or where the grains come from is important.
I'm from the Netherlands and as you know we have the best weed's (maybe I'm confused what is meant by Wheat's ;-) )
Anyway, European brands can also produce in Amirica so be careful with your assumptions.
@@donnaellis9721 Gluten was never a problem till they started using Glyphosate Roundup (weed killer) on the crops.
What do y'all think about Spelt berry wheat