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On my trip to Italy, I ate pasta all the time, but I can't eat it at home.

In France, I can eat all the bread I want, but it makes me bloated in the US.

You may have heard it from a friend or you may have experienced it yourself. The story goes like this: A person who usually follows a low-gluten diet at home in the U.S. will have an upset stomach when they travel in Europe, but they can load up on the food there.

Many people think that wheat grown in the U.S. has a higherGluten content than wheat grown in other parts of the world.

Is this really true? Nutrition experts think it could be a placebo effect.

There are enough variables in the mix that it's not clear what's at play

There are a number of factors that may contribute to the idea that someone can eat pasta, bread and pastries in Europe but not in the US.

First, why do some people have problems eating gluten? 

There are many grains with the same amount of Gluten in them. Americans are reporting more and more sensitivities toGluten

According to experts, about 1% of the US population has the disease, which causes damage to the small intestines. People with the disease can be at an increased risk of infertility, as well as being at an increased risk of eating wheat.

Baker said that no one who has been diagnosed with the disease should eat the substance. If you have the disease, don't travel if you have wheat.

Some people with problems withGluten have no problem with it. The symptoms of non-celiac gluten sensitivity are similar to the symptoms of celiac disease, but they don't harm the intestines. Some people who think they have NCGS may not be caused by the disease.

Baker said that people with NCGS should avoidGluten while abroad. While on vacation is not the best time to test this theory as being ill in your hotel room is not how you imagined your holiday.

Wheat grown in the United States is typically high in gluten content, since the majority is hard red wheat. Much of Europe's wheat is a softer, lower gluten variety. (Photo: Andy Sacks via Getty Images)

Most of the wheat grown in the US is hard red wheat. The majority of Europe's wheat is a softer type. The photo was taken by Andy Sacks.

Different types of flour contain different levels of gluten 

According to the senior manager of nutrition communications at the International Food Information Council, all wheat contains some level ofgluten.

According to Christina Meyer-Jax, a standard process nutrition chair and assistant professor atNorthwestern Health Sciences University, the majority of wheat grown in the US is hard red wheat.

There is no guarantee that the bread you eat in Europe is made from soft wheat. There are places in Europe that grow hard wheat and places in America that grow soft wheat. Europe took in 17.5% of U.S. wheat exports in 2011.

She said that the incidence of celiac disease in Europe has been increasing at the same rate as in the U.S., and that Europeans with the condition don't eat wheat.

According to research, the climate where wheat is grown can affect its composition. Baking techniques may be able to lower the levels ofGluten in the body.

Chemicals may be more to blame than gluten

There is a chance that the digestibility of bread and other wheat products isn't related toGluten.

According to Meyer-Jax, the US has higher levels of chemicals that can interfere with gut health and increase inflammation compared to Europe.

Some scientists think that glyphosate may be linked to increased reports of health issues with wheat products. According to one study, fish exposed toGlyphosate develop GI problems that are similar to celiac disease.

The main ingredient in the weed killer is widely used in the U.S. Europe imports wheat from all over the world.

When you're eating pasta on vacation in Italy, it's likely you're taking a stroll afterward to aid in digestion. (Photo: Cris Cantón via Getty Images)

It's a good idea to take a stroll after you eat pasta on vacation in Italy. The picture was taken by CRIS CANTN.

There arePreservatives and other ingredients in wheat products. The European Food Safety Authority or the U.S. Food and Drug Administration must approve the use ofPreservatives. Meyer-Jax said that they could disrupt gutbacteria for some people. This could cause a wide range of symptoms, including headaches, nausea, and inflammation, which could be a symptom of a food allergy.

How you’re eating in Europe may play a role

When travelling abroad, lifestyle factors may affect how you feel. Meyer-Jax said that in Europe you are likely to eat more fresh foods and less processed food.

If someone is used to eating a lot of processed food, they may react differently if they visit a bakery where most items are fresh.

There are other factors, one of which is movement. When visiting Europe, you may end up walking through shops after eating. It has been shown that walking after meals can relieve stomach pains.

Your gut and stomach can be affected by stress. Meyer-Jax said that when you travel you are likely to enjoy yourself and feel less stress. It can help your digestion if you are relaxed.

There isn't a definitive answer to why you feel like you can tolerateGluten in Europe. There are many benefits to eating bread and pasta. It could be that it has to do withGluten.

Baker said that being relaxed, eating fresh, unprocessed foods and walking more could aid in their digestion. There is a possibility of a placebo Effect.

The article was first published on HuffPost.