On this episode of Gluten-Free Unwrapped, Jenny sits down with Love Me Gluten Free’s resident registered dietitian, Molly Winsten, to unpack one of the most common questions in the gluten-free community:

“Why can some people eat wheat in Europe, but not in the U.S.?”

Is European wheat actually different? Is it lower in gluten? Is glyphosate to blame? Or is something else going on entirely?

Together, Jenny and Molly explore:

The difference between European and American wheat varieties
How fermentation practices (like long sourdough fermentation) may affect digestion
The role of glyphosate and modern farming practices
Why vacation mode can change how your body feels
What this means for people with celiac disease, non-celiac gluten sensitivity, and wheat allergies
The risks of “testing” wheat abroad if you have celiac disease

Instead of oversimplifying the issue, Jenny and Molly bring science, nuance, and practical guidance to an important topic that’s often misunderstood by people with celiac disease and gluten sensitivities.

Connect with Molly Winsten, RD

Instagram: @onmollysplate

Tiktok: @onmollysplate

Connect with Jenny Finke (host)

Follow Love Me Gluten Free on Instagram (@lovemeglutenfree) or Facebook (@lovemeglutenfreebox).

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Connect with Jenny on LinkedIn https://www.linkedin.com/in/jenniferfinke/

Order a Love Me Gluten Free subscription box at lovemeglutenfree.com

Chapters

00:00 Introduction to Gluten Sensitivity and Wheat Differences

02:59 Molly's Background and Experience with Gluten-Free Living

05:58 Understanding Wheat: European vs. American Strains