Why you feel awful after eating American bread

So there's an ingredient used in American bread that's actually banned in Europe, and it explains why so many people feel amazing eating bread overseas but awful eating it in the United States. People say when they eat bread in Europe, they feel energized, light, and have zero digestive issues. But when they eat bread in the United States, spine stiffness, joint pain, bloating, and tons of inflammation. I'm talking about azodicarbamid. It's a chemical used in the US as a flour bleaching agent. And dough conditioner. In Europe, it's banned, and for good reason. It's been linked to respiratory issues, inflammation, and increased cancer risk in animal studies. And not to mention that US wheat growers are legally allowed to spray glyphosate on wheat right before harvest just to dry the crops faster. That means by the time you're eating bread, you're also ingesting a chemical cocktail your body was never designed to process. There's more that you need to know, so drop a follow for more daily health tips like this to keep that knowledge expanding.