I Flew to Europe to See If Their Food Is Actually Better

The speaker emphasizes the importance of packaging for olive oil, recommending opaque glass to protect it from light, which can degrade its quality. He advises against plastic or tin containers, as plastic linings can leach harmful compounds like BPA and BPS into the oil. He also highlights the value of single-source olive oils, which are less likely to be adulterated with cheaper seed oils, a common issue in the US. Furthermore, he stresses that olive oil should not be used for cooking, as the heat destroys most of its beneficial polyphenols. Instead, it should be consumed raw, for example, on salads or bread, to maximize its health benefits, particularly those related to gut flora.

The speaker initially hypothesized that Europe would be a haven of healthy eating, free from the processed foods and obesity prevalent in the US. However, his observations in Mallorca showed a mixed bag. While conventional grocery stores still stocked plenty of junk food, soda, and seed oils, the availability of high-quality, organic, and artisanal products was much greater and more accessible than in the US. He noted that the overall quality of ingredients, particularly meat, produce, and dairy, was superior, and there were significantly fewer chemical additives allowed in European food products compared to the thousands permitted in the US.

The speaker conducted research during his trip and discovered that Spain's obesity rate is less than half that of the United States (19% vs. 42%). However, he was surprised to find that the rates of diabetes in Spain were comparable to those in the US, ranging from 10% to 15%. He posits that diabetes rates might be underestimated in both countries due to lagging diagnoses. This observation led him to conclude that despite the generally higher food quality and fewer additives in Europe, there is still an abundance of processed sugar and seed oils in Spanish grocery stores, contributing to metabolic dysfunction even in a less obese population.

The speaker observed that pasta in Spain, even organic wheat pasta, is made from a different lineage of wheat than what is common in the US. He suggests that this older, heritage wheat, combined with the reduced use of glyphosate and other pesticides in many European municipalities, makes it less immunogenic and easier for people to tolerate. He notes that while some individuals may still struggle with wheat, this difference in wheat type and agricultural practices could explain why many people report feeling better after consuming wheat products in Europe compared to the US.

The speaker points out that bread served in European restaurants often lacks added folic acid, unlike many US breads. He explains that folic acid is a synthetic compound that requires enzymatic conversion in the body to become usable folate. This enzyme can become saturated, leading to unmetabolized folic acid accumulation, which has been linked to behavioral and developmental issues in children. Furthermore, unmetabolized folic acid can interfere with the body's ability to utilize natural, bioavailable folate. Therefore, he recommends avoiding folic acid in all foods and supplements.