Gofrixty [25 July 2025] – Bread in Europe is different, many travelers will note while eating it. The kids love it and don’t feel bloated or sluggish afterwards. Some even claim they can eat more of it without getting fat. Then why does European bread feel so much healthier?
Traditional recipes are the rule for European bakers. They tend to contain less ingredients and without the unnecessary extras. The vast majority of methods make use of slow fermentation, which allows for the breaking down of gluten, a family of proteins found in grains, as well as phytic acid. This in turn aids the body to digest the bread better.
By contrast, many U.S. manufacturers use preservatives, conditioners and even sugar to extend shelf life and maintain softness. These additives can cause issues with digestion and spike blood sugar. Even though they can make bread last longer, they don’t always serve your body right.
European rules are also tougher on food additives. The EU outlaws in several substances that American bakers still employ. As a consequence, European bread is often perceived as being more natural and less processed.
