American Wheat vs. European Wheat Products

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Many people don't experience bloating, digestive issues, or even weight gain when consuming European wheat vs. American wheat. Find out why.

Timestamps
0:00 Introduction: American wheat vs. European wheat
0:38 How are American wheat and European wheat different?
2:40 Share your success story!

I don't recommend consuming wheat. But, let's talk about the important differences between consuming wheat from America vs. wheat from Europe.

When people consume wheat products in America, they often experience bloating, acne, inflammation, and lethargy. But you don't see much of that from European wheat products. Why?

American wheat:
• 60% of the wheat is red wheat (it's soft, fluffy, has a longer shelf life, and is higher in carbohydrates and protein)
• It has more gluten (gluten causes a lot of problems in the gut)
• Glyphosate is used (it affects the human microbiome)
• Refined grain products are fortified with synthetic vitamins and iron (the type of iron used sits in the gut and can generate pathogenic bacteria)

European wheat:
• It is mostly white wheat
• It has less gluten
• GMO foods and glyphosate are banned in many European countries
• European countries like France, Denmark, and Sweden don't fortify their grain products

Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

#keto #ketodiet #weightloss #ketolifestyle

Thanks for watching! I hope this helps you better understand American wheat vs. European wheat.

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Комментарии

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.

gaiag

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.

relaxgood

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.

annas.

I'm in the U.S. I used to live in Germany. I make my own bread with organic ingredients. It helps a lot.

hbinfinity

Outstanding and very informative video!
Thank you Dr. Berg for sharing.

annjean

Oh you are a wealth of information thank you

christinerose

I think the uk supermarket bread isn't that different. Even the brown bread is a blend of full wheat gem and fortified white floor. During WW2 the UK had the National Loaf which was just wholemeal bread without any funny extras. However, post war people steered away from that bread, because it was mushy and didn't have the fluffy texture we associate with bread today.

leedza

I have known this since the 70s bakers in Berkley Cal were into organic grains...I could never understand how you did not seem to know...The diffrence in wheat is night and day...I cannot eat any wheat from production farms...WHOLE FOODS BREADS ARE POISEN all pizza flour us poisen you can tell it causes acid reflux and will cause slight numbing in toes...I eat whole wheat grown locally by families with high quality wheat...my body loves it I lose belly fat and cravings. I traveled Midwest wheat farms in 80s Wall Street corporate take over of all family farms destroying every families generational natural pure seeds...Wall Street forced families off their land and destroyed their beautiful wheat...I was their I listened and saw the tears and to their stories of Wall Street corruption... and learned the toxic poisens sprayed on wheat and herbiceds fungicides in production processing it is crimes against humanity how humans are using nazi chemical weapons to kill the children. Revelation 12 : 9, 10. Revelation 20...there is hope.

danielraymadden

Most people don’t have a problem with gluten, they have a problem with ultra processed foods and an excess of gluten.

emilianohermosilla

Thank you educating us about this. How about whole grains?

hanihani

Dr Eric Berg. I stopped eating wheat but I have started growing it for the straw for my strawberries. Now I know thats going to break down and feed the strawberries, but they say its the only straw that will grow in my area and finding organic straw is nearly impossible here in NE TX. Should this be ok since I am not using the other parts of the plant except to grow for straw?

DreidMusicalX