What is in US dairy? It feels like a poison.
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Anonymous
I don’t see why. |
Anonymous
DP. Because it doensn't make sense. The PP is lumping all "US bread" into the same category, and appears to be blaming the wheat supply for the problem (thus her decision to import her flour from other countries). This is ludicrous because "US bread" encompasses a vast range of bread from ultraprocessed commercial bread loaded with preservatives in order to be shelf stable for months, to the relatively low processed whole grain loaf you can buy from a local bakery the day it was made using high quality ingredients (including wheat from a US mill). The PP claims that both of these would make her equally sick, but somehow the problem is solved by importing wheat from another country (unspecified -- there are countries with a good wheat supply and others I would assume to be inferior quality to the US) and baking her own bread. The other ingredients are presumably American. Choosing to avoid breads with preservatives or enriched dough makes sense -- regardless of which country the ingredients come from, these breads have added ingredients that could in fact impact your health. And highly processed breads have less nutritional content in general. But there is ZERO reason to think it's due to US wheat (which would include both ultra processed flour from factory mills and small batch stone milled heritage flour from something like Hayden Flour Mills, plus your standard King Arthur or Bob's Red Mill which are both considered high quality even though they are from high-volume suppliers) or that wheat in other countries would be better. It's just a totally baseless theory. It's annoying because people make claims like this all the time and it's often just based on paranoia, classism, and narcissism. US food supply has serious issues, but that doesn't mean the US doesn't have high quality food (there are more and better healthy food options in the US than in most of the world, we are spoiled for healthy food availability) or that food from literally any other country is automatically healthier (in many cases it is more likely to be contaminated, loaded with preservatives, or otherwise bad for you). The issue in the US is that we don't regulate the food industry very well and our regulation is designed for the benefit of a handful of huge corporations but not for smaller farmers or manufacturers, and definitely not for consumers. That doesn't mean the "US bread" is slowly poisoning you. |
Anonymous
| We also export a lot of wheat. So wheat you eat in other countries could actually be from the US. |
Anonymous
| It’s in your head. There is no difference |
Anonymous
| US wheat processing adds niacin. To stop rickets and other things. EU does not. Many people have sensitivity to niacin. It seems like gluten issues but it's really just that. So they are ok with bread made from imported flour (that's not made explicitly for US market). |
Anonymous
Most US dairy farmers don't use rBST. It's expensive, it freaks out consumers, and good nutrition is more cost effective for maximizing milk production. My uncle has the largest milking parlor in North America and doesn't use it. |
Anonymous
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OP, I’m an American. I have trouble with American dairy products and American wheat products, but it took me a long time to realize this. I can eat American yogurt, butter, and some cheeses, and small portions of foods cooked with milk like rice pudding — but had digestive issues with uncooked milk. A2 milk was a game changer for me. Try it cooked then try it straight from the carton and see what you think.
It took me a long time to realize that a whole different set of issues that I had seem to be with products made from American wheat. I spent several weeks not eating these products— while also eating some wheat products that were imported from European countries. I’ve never eaten much bread, but the German pumpernickel bread and French cookies that I did eat were fine. I was startled, because, if anything, I would have focused on the sugar, or processed food aspects of what I was eating rather than wheat. I still don’t eat a lot of wheat products, but Trader Joe’s, World Market and Rodmans have been great resources for occasional treats. |
Anonymous
100% same with large scale commercial US baked goods / wheat. Eating, say, a US pizza crust causes me to look 5 months pregnant within hours But in Europe I never have so much as a fart with wheat products. It’s not in my mind |
Anonymous
Did you have milk or yogurt? |
Anonymous
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Grassfed vs corn fed maybe? Just a thought.
I feel you. I developed major IBD after moving to the US in my 20s, and I'm now gluten intolerant, dairy intolerant and can't eat a lot of other stuff as well. Nobody in my non-US family has any of these issues. Nobody I ever meet in Europe has these issues. I recently went to a wedding in Italy and the only people who marked food sensitivities on their forms were Americans. |
Anonymous
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Projection and worry.
I'm not lactose intolerant but my mom became this way in her older years and it affected her both in the US and in Europe. Maybe you haven't had it until now. |
Anonymous
"US bread isn't strictly "banned" in Europe, but it's often seen as different due to additives like potassium bromate, azodicarbonamide (ADA), and BHA/BHT, which are restricted or banned in the EU due to health concerns, leading to stricter ingredient lists and different processing methods, and the US uses a harsher pre-harvest drying agent (glyphosate) on wheat, creating a perception of less "clean" bread compared to Europe's focus on traditional methods and additives." |
Anonymous
| No idea. I stopped buying grocery store organic grass fed milk years ago. We only buy from a local VA farmer...same with eggs and cheese too. I buy organic wheat grain and mill it at home and make all our own breads/pastas too. |
Anonymous
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I am lactose intolerant and this was definitely not my experience in Europe. I found myself running to the bathroom more frequently, which is tough in a place that does not have plentiful public restrooms!
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Anonymous
But there are a lot of hormone free, grass fed dairy products. |