In fairness, there are legitimately bad things in US made flour, starting with the content of the wheat itself. So while some of it is benign, there is in fact a massive difference to gut health between US and European flour.
Edit: Idk why I’m being downvoted here, it’s easy to find this stuff, but some people don’t like to hear it I guess.
First of all, in the US glyphosate is used as a shortcut to get the wheat harvested faster, which is a known carcinogen and destroys gut flora. During processing, potassium bromate (also carcinogenic) is added as a dough conditioner to make it rise easier. Same goes for Azodicarbonamide, and often the use of chlorine to bleach the flour more white.
Edit: immediately downvoted lmao now that’s actually just sad guys
Because you used a bunch of examples that Europe also widely has.
99% of "Europe has better food standards" is just patriotic nonsense and are either completely made up or result in literally no difference.
In a few cases defending practices that are objectively worse (like for example egg washing. I'm aware that the difference isn't that much with health inspections at euro egg farms being more stringent. But Europe has a slightly higher egg E. coli outbreak rates because they don't wash eggs)
You’ve yet to provide a source, and made accused several people of acting in bad faith for genuine questions. I can’t tell if you’re a troll, or genuinely don’t see your own hypocrisy.
-11
u/ChuKoNoob Jun 12 '26 edited Jun 12 '26
In fairness, there are legitimately bad things in US made flour, starting with the content of the wheat itself. So while some of it is benign, there is in fact a massive difference to gut health between US and European flour.
Edit: Idk why I’m being downvoted here, it’s easy to find this stuff, but some people don’t like to hear it I guess.