Why I Could Eat Pizza in France(But Not In The U.S.)

After moving to France, we quickly encountered a problem with our Friday night ritual of ordering out for pizza—we couldn’t find a restaurant that made the crust to our liking. So, we made the bold decision to experiment with homemade pizza dough and tomato sauce from scratch. To our pleasant surprise, we quickly perfected the recipe and enjoyed delicious, homemade pizza at home.

It wasn’t until years later—after becoming a health coach and eliminating my IBS through dietary and lifestyle changes—that I realized my symptoms had actually disappeared during those three years I lived in France, even though I was still eating wheat-based pizza dough!

I’ve heard this from other people as well. They experience problems with wheat, causing IBS symptoms (abdominal pain, bloating, and, if they’re lucky, unwanted loose stools) while living in the U.S. But when they travel to Europe, they seem to be symptom-free while enjoying delicious croissants and baguettes.

The Modern Wheat Lost It’s Way

Why is that? Well, wheat grown in the United States changed in the 1970s when a scientist named Dr. Borlaug won the Congressional Gold Medal, the Presidential Medal of Freedom, and a Nobel Peace Prize for his invention of high-yielding semi-dwarf wheat that helped to solve world hunger. This unique strain replaced all other strains of wheat in the United States and around the world due to its ability to increase crop yield. It now comprises 99% of all wheat grown worldwide.

He used a technique called wheat hybridization—a form of crossbreeding two genetically different wheat varieties to produce offspring with desirable traits, such as higher yields. The result? Ninety-five percent of the proteins expressed in the offspring were the same as those in the two parent strains, but 5% were unique—meaning they were not found in either of the parent strains. In one hybridization experiment, fourteen new strains of gluten were found in the offspring that weren’t found in either parent.

The Curious Case Of Wheat In Europe vs The United States

Since the 1970s, conventional farms in the U.S. have continued to grow wheat varieties with higher protein and gluten content. In addition, they use pesticides, herbicides, and other chemicals to further increase crop yield. While these chemicals kill pests to protect the wheat plant, they end up in your sandwich bread, pasta, and pastries—triggering IBS symptoms.

European countries, including France, on the other hand, use a softer wheat with a lower gluten content. In addition, they have banned genetically modified foods (GMOs), glyphosate (an herbicide found in Roundup), wheat flour bleaching, and other agricultural chemical practices. The banning of these practices in Europe has led to fewer IBS symptoms and other health problems in people who consume wheat products there.

The Problem with Gluten

You might be thinking you’re off the hook since you’re not gluten-sensitive or don’t suffer from IBS. Well, I hate to break the news to you—it’s now recognized by leading gluten experts that anyone eating wheat grown in the United States is likely affected.

The job of a healthy intestinal wall and microbiome (more good bugs than bad bugs) is to absorb the nutrients from broken-down foods through the tight junctions of cells lining the intestine.

But when you consume modern hybridized dwarf wheat, it’s highly inflammatory to the intestinal lining and causes leaky gut. In addition, it contains glyphosate—the weed killer that also contributes to leaky gut. This means undigested food proteins and bacterial toxins leak through the intestinal wall, causing inflammation throughout the rest of the body.

So even if you don’t suffer from celiac disease or IBS, most people eating wheat in the United States are experiencing its harmful effects on the intestinal lining. Inflammation, dysbiosis, and leaky gut have been linked to chronic diseases such as heart disease, diabetes, autoimmune conditions, mental illness, and much more.

My New Favorite Pizza Dough Recipe

If you want to enjoy homemade pizza without the risk of wheat damaging your gut microbiome, I recommend a pizza dough recipe I found and love. It’s not as thick as its wheat counterpart but serves as a great substitute—without the damaging side effects.

CLICK HERE for a great wheat-free pizza dough recipe. I added fresh herbs to my dough and loved it!

Summary

In summary, not all wheat is created equal—and the difference between what’s grown in the U.S. and in Europe may be the key to understanding why so many people struggle with digestive issues like IBS. The modern, hybridized wheat and chemical farming practices used in the U.S. have changed how our bodies react to this once-wholesome grain. The good news is that by being mindful of where your food comes from, choosing cleaner ingredients, and experimenting with healthy alternatives—like a wheat-free pizza crust—you can enjoy your favorite foods without sacrificing your gut health.