There are a number of reports claiming that wheat strains in the US and Europe are quite different, with differing gluten levels. The US has certainly pioneered the breeding of high-gluten wheats, as they're better for processed goods.
Unfortunately, I can't find a reference with any science.
Certainly in Scandinavia wheat does not play the primary role that it does in the US. Rye, barley, and oats are common in the diet. How many Americans, though, have eaten 100% rye bread even once in their lives?
Unfortunately, I can't find a reference with any science.
Certainly in Scandinavia wheat does not play the primary role that it does in the US. Rye, barley, and oats are common in the diet. How many Americans, though, have eaten 100% rye bread even once in their lives?