I Ate Gluten Every Day in Italy—Here’s Why I Didn’t Feel Sick
When I booked my trip to Venice, Italy, I was beyond excited—for the history, the canals, the culture… and yes, the food. But as someone with pretty severe food intolerances, especially to gluten and dairy, I’ll admit I was also a little nervous. Pasta and pizza are practically the heart of Italian cuisine, and in my daily life back in the U.S., those are two foods I typically have to avoid at all costs.
So what happens when someone like me steps into the carb-filled wonderland of Italy?
What I Expected: Bloating, Pain, and Regret
If you’ve ever dealt with food sensitivities, you know the feeling—you go out to eat, you try to enjoy yourself, and suddenly your body is in full-on protest mode. For me, that usually looks like bloating, stomach cramps, brain fog, fatigue, and sometimes even mild hives. That’s been my reality in the States for years.
So even though I was excited to experience Italian cuisine, I prepared myself to feel less-than-great. I packed my digestive enzymes, brought a few safe snacks, and planned to “dabble carefully.”
What Actually Happened: No Bloating. No Cramping. Just Relief.
From the moment I arrived and began exploring the markets, I was blown away by the freshness of everything—the tomatoes, the herbs, the handmade pastas. Everything looked and tasted vibrant, real, alive.
And even more surprisingly: after eating meals that would normally leave me curled up with stomach pain, I felt… fine. Better than fine, actually. I felt energized, light, and nourished.
I kept waiting for the discomfort to hit. But it never did.
Let’s Talk About the Gluten
I’ve avoided gluten for years due to the way it affects my digestion and overall inflammation. But in Italy, where I tried a variety of traditionally made pastas and breads, I had zero issues.
I started researching—and it turns out I’m not alone. Many people with gluten sensitivities report fewer or no symptoms when eating wheat-based foods in Europe. This could be due to several factors:
Different wheat varieties: Italy often uses heirloom grains like semolina or farro, which are lower in gluten and easier to digest.
Fewer pesticides and additives: The U.S. allows certain chemicals in farming and food production (like glyphosate) that are banned or heavily regulated in Europe.
Traditional preparation: Long fermentation (like in sourdough) breaks down gluten and phytic acid, making it more digestible.
This experience opened my eyes to the idea that it might not be gluten itself that’s the issue—but the way it’s processed and produced in the U.S.
A Deeper Look: How U.S. Wheat Has Changed
One key reason our bodies may struggle more with wheat in the States has to do with how the grain itself has changed over time.
While wheat in the U.S. isn’t genetically modified in the classic GMO sense, it has undergone significant hybridization—especially during the Green Revolution of the 1950s to 1970s. Scientists began cross-breeding wheat strains to develop semi-dwarf wheat—a shorter, high-yield variety that was easier to harvest and more resistant to environmental challenges.
This new wheat was a win for food production, but came with trade-offs:
Increased gluten content: Modern wheat contains more gluten to improve elasticity and shelf stability, which may contribute to rising gluten sensitivities.
Less nutrient diversity: Older varieties (like those used more often in Europe) often have a different nutrient profile and are less inflammatory.
More chemical exposure: U.S. wheat is often sprayed with glyphosate pre-harvest, a practice not allowed in many European countries.
So while the wheat we eat today may look the same, it’s genetically very different from what our ancestors—or even our European counterparts—consume. Ancient grains like einkorn and emmer have fewer chromosomes and significantly less gluten, making them much easier for many people to digest.
What This Taught Me
My experience in Italy reminded me that bio-individuality matters, and that food sensitivities aren’t always black and white. Sometimes it’s not the food itself—it’s how it’s grown, processed, and prepared.
It’s a reminder to stay curious, question the norm, and explore how your body responds in different environments.