Post by @bajax@baj.ax

2026-09-22 04:04 UTC

@adequate_birb@decayable.ink @ShowMeYourLibrary@nicecrew.digital @VIcFUry@nicecrew.digital I still wonder how much of that is due to contaminants in our wheat supply versus something inherent to wheat. or maybe something with the strains of wheat we use in the USA-- a lot of anecdotal evidence that european and japanese wheat doesn't cause this. (nobody is researching this, of course so I'm completely unsure about that)

Replies (2)

@fknretardlol@decayable.ink 2026-09-22 04:07

we are getting fake wheat - like substance , here you aint wrong .. i would bet on it

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@VIcFUry@nicecrew.digital 2026-09-22 04:07

American wheat differs from European wheat primarily in its gluten content, variety types, and farming or processing methods.Gluten and Wheat Varieties American Wheat: A large portion (about 60%) of U.S. production is hard red wheat, which has a high protein and strong gluten content. This makes dough very elastic and ideal for commercial sandwich breads. European Wheat: Europe primarily grows soft wheat varieties that contain lower levels of protein and less gluten. This results in lighter, more tender pastries and breads.Farming and Processing Glyphosate Use: In the U.S., glyphosate (a chemical weed killer) is sometimes used to dry out wheat crops right before harvest. Many European countries restrict or ban this pre-harvest use. Additives and Enrichment: U.S. flours frequently include enrichment additives (like synthetic iron and vitamins) and dough conditioners such as potassium bromate, which are banned or restricted in parts of the European Union.

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