05/04/2025
Why Gluten Doesn’t Bother You in Italy
Here’s the truth behind the difference between American and Italian wheat — and why your gut knows the difference.
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Hello dear patients and friends,
Right now, I’m writing to you from beautiful Florence, Italy!
I’m here on a week-long study trip as part of my advanced Medical Trichology Training, learning how to better diagnose the root causes of hair loss and poor hair regrowth. It’s been an exciting journey — and of course, I’m also looking forward to enjoying the amazing Italian food: pasta, bread, pizza… yum!
But wait a minute — many of you know that I am very gluten intolerant — and it’s only gotten worse over the last several years.
When I’m in the United States, just a few bites of anything containing American wheat, and I feel like I’ve swallowed a tablespoon of razor blades. The stomach pain is immediate and can last for hours. It’s not subtle, and it’s definitely not something I can ignore.
And yet… in Italy, I can enjoy pasta, bread, and pastries with absolutely no reaction.
Some people laugh and say, “Oh, it’s all in your head!”
But it’s not — and the science actually explains exactly why this happens.
Here’s why many gluten-sensitive Americans can eat wheat products in Italy without any trouble:
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1. No Glyphosate (Roundup) on Wheat Crops
In the United States, most conventional wheat is sprayed with glyphosate just before harvest to dry it faster. Glyphosate disrupts the gut microbiome, damages the intestinal lining, and promotes inflammation.
In Italy, pre-harvest glyphosate spraying is banned, meaning their wheat is cleaner and far less inflammatory.
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2. Traditional, Non-Hybridized Wheat Varieties
American wheat has been heavily hybridizedover the past 50 years to increase yields and gluten strength.
These modern varieties contain new, highly immunogenic gluten proteins that our bodies struggle to process.
In contrast, Italy still grows many heritage wheat varieties like Senatore Cappelli and Farro, which have lower gluten content and are more easily digested.
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3. Natural Fermentation Practices
Traditional Italian breads and pastas often use slow, natural fermentation (such as sourdough methods), sometimes fermenting for 12 to 48 hours.
This process partially breaks down gluten proteins and FODMAPs, making them less likely to trigger a reaction.
(It’s important to note that some people in the United States believe sourdough breads are more tolerable because of this fermentation process. However, that has not been my experience. I have tried traditional sourdough breads in the U.S., and unfortunately, I still suffered terribly. This shows that the type of wheat matters just as much — if not more — than the fermentation itself.)
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4. No Chemical Additives or “Dough Conditioners”
American baked goods often contain chemical agents like potassium bromate and azodicarbonamide, designed to alter texture but known to irritate the gut lining.
Italian breads and pastas are typically made with just four ingredients: flour, water, yeast, and salt — pure and simple.
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5. Lower ATI (Amylase Trypsin Inhibitor) Content
Beyond gluten, modern American wheat contains higher levels of ATIs — proteins that can activate the immune system and promote gut inflammation.
Traditional Italian wheat varieties have naturally lower ATI content, reducing the inflammatory response even further.
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Bottom Line:
In Italy, you’re eating wheat that is closer to its ancient form — grown without glyphosate, made from more digestible grains, fermented properly, and free from chemical additives. It’s not just the gluten — it’s the entire industrial system around modern American wheat that causes problems.
Note: gluten intolerance has been on the rise in the United States, especially over the last 10 years. It’s not just “fashionable” as some people claim. Most of these people do not have true celiac disease and blood tests will not be positive. Yeah, when they eat, gluten, they can have a multitude of reactions, ranging from gastrointestinal complaints, to achy joints, to brain fog, to fatigue, to acne and more.
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A Few More Insights from My Travels:
Interestingly, I have also found that I cannot tolerate bread in Ecuador or Costa Rica — despite the food being otherwise fresh and beautiful.
Both countries import most of their wheat from the United States, which explains why even “foreign” breads can still trigger my severe reactions there. (Despite the bread I had in Ecuador was sourdough from a small authentic bakery). 🥖 😢
However, last summer while visiting Oaxaca, Mexico, I ate a dish called mole negro, which I later learned traditionally involves blending a piece of bread into the sauce.
To my surprise, I had no reaction whatsoever.
Later research showed that Mexico produces about 60% of its own wheat — much of it being older, less hybridized varieties.
(I got lucky!)
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Looking Ahead — Some Hope!
I’ll be researching and sharing more information on how you can source Italian or heritage wheat flours if you’d like to try baking safer breads and treats at home.
There are better options out there once we know where to look. I’m going to be looking for sources of flower from Italy that can be ordered.
Sending you a little sunshine (and a big plate of real pasta) from Florence,
