Paul Savage MDMDLifespan CEO

Gluten Sensitivity: Why Bread in Europe Doesn't Cause Issues

10 Jun 2025 · 0 min

Watch on YouTube

0:15

Paul Savage MD argues that gluten sensitivity often stems from mycotoxins in bread, not gluten itself. European breads and freshly ground wheat lack these contaminants, which is why people tolerate them better.

Unless you specifically get the Amish and their freshly ground wheat or the Mennonites. I mean, you can do that. And I tell people all the time, this is one of the things that people like. I go to a foreign country and I eat the bread and I don't get weight. Why? Because they don't have the mycotoxins in their breads.
That's. I mean, it's true. My, my wife is sensitive to gluten. We went to France, had all the bread in the world. She loved it. It felt great.
She's not sensitive gluten. She's sensitive to the toxins that are.
In the, that are absolutely.

More from Paul

6:38

The Hidden Toxins in Your Home (And How to Remove Them)

1mo ago

25:20

A Woman’s Journey with MTHFR, Chronic Inflammation, and Therapeutic Plasma Exchange

1mo ago

1:01:22

Ask Dr. Paul Savage: A Live AMA on Toxins, Detox & Advanced TPE Your Questions. Answered Live.

2mo ago

31:11

How American Ninja Warrior Lisa Hair Defied Ankylosing Spondylitis with TPE

2mo ago

45:26

A Cardiologists Take on Toxins, Heart Disease, and Therapeutic Plasma Exchange

2mo ago

50:05

Mia Michaels Begins Therapeutic Plasma Exchange | Her Journey Back to Health

2mo ago

49:37

Surviving a Toxic World with Advanced Serial Therapeutic Plasma Exchange

5mo ago

59:44

Advanced Serial TPE: The Science, The Evidence, and The Opportunity for Your Patients

5mo ago

Your Clean Beauty Guide To Avoiding Parabens, Fragrance Loopholes, and Forever Chemicals

8mo ago

A Parent’s Guide to Lowering Your Baby’s Toxic Burden

8mo ago

Doctor Explains How Toxins Destroy the Gut Lining - Dr. Nikol Hopkins

9mo ago

See all content