Is wheat really the problem?

Dispelling common gluten myths

Did you know European wheat contains less gluten than American wheat, which is why so many Americans suffer from gut issues?

If you’re chronically online, you’ve likely come across this sentiment. As Erin, aka Food Science Babe, states in the video below, gluten sensitivity is a complex issue—and one filled with pseudoscience, often accompanied by a wellness influencer selling a magical cure.

First off: if you have celiac disease, avoid gluten from every country. Between 1-2% of the population has celiac disease, while up to 13% suffer from non-celiac gluten sensitivity, so it’s a bit of a spectrum. Gluten-free diets are generally prescribed for any of these conditions.

While it’s true that American farmers generally grow hard wheat varieties which contain higher gluten content, European “softer” varieties still contain gluten. Baking methods also affect gluten and fructans content, which could negatively impact someone dealing with IBS, for example.

Erin’s doesn’t demonize any diet, baking method, or wheat type. Knowing what your body can tolerate matters, as individual biology is complicated. That said, she addresses two common myths:

• There’s no evidence supporting the idea that glyphosate is responsible for gut issues given the extremely low levels in wheat

• Rates of celiac disease are higher in Europe than America, despite persistent claims by influencers that the opposite is true

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Still, there are many wheat myths in circulation today. Let’s explore the most prevalent.