為什麼歐洲人頓頓麵包，但糖尿病發生率很低？

歐洲麵包通常在麵粉類型、農業實踐和配料添加方面與美國麵包有所不同。歐洲麵包通常使用軟質小麥製成，其麩質含量低於美國常用的硬質紅小麥。歐洲麵包的添加劑和防腐劑也較少，一些地區更傾向於使用自然發酵法( European bread is often made with soft wheat, which has less gluten than the hard red wheat commonly used in the US. European bread also tends to have fewer additives and preservatives, and some regions are more likely to use natural fermentation methods. )。

以下是更詳細的比較：

歐洲：

主要使用軟質小麥，因此麵包更輕盈、蓬鬆，更容易消化。Primarily uses soft wheat, so breads are lighter, airier, and easier to digest for some. 

美國：

主要使用硬質紅小麥，其麩質含量較高，口感更耐嚼，可能導致一些人出現消化不適。Primarily uses hard red wheat, which is higher in gluten, leading to a chewier texture and potentially causing digestive discomfort in some.

歐洲：

許多歐洲國家對農藥和添加劑的規定更為嚴格，包括禁止使用轉基因生物 (GMO) 和草甘膦。Many European countries have stricter regulations regarding pesticides and additives, including bans on genetically modified organisms (GMOs) and glyphosate. 

美國：

美國小麥並非轉基因小麥，但通常使用草甘膦處理。此外，美國麵包可能含有溴酸鉀等添加劑和其他化學物質。American wheat is not genetically modified, but it is often treated with glyphosate. Additionally, US bread may contain additives like potassium bromate and other chemicals. 

歐洲：

通常採用自然發酵法，使麵糰中的微生物培養物更加複雜多樣，可能有助於消化。Often uses natural fermentation methods, leading to more complex and diverse microbial cultures in the dough, potentially aiding digestion.

美國：

可能使用商用酵母和添加劑來加速烘焙過程，使麵包的複雜程度降低，對某些人來說可能更難消化。May use commercial yeast and additives to accelerate the baking process, resulting in less complex and potentially harder-to-digest bread for some. 

歐洲：

由於麵粉和烘焙方法的原因，歐洲麵包的脆皮更厚，口感更耐嚼。European breads tend to have a more pronounced crust and chewier crumb due to the flour and baking methods. 

美國：

由於添加劑和烘焙技術的原因，美國麵包，尤其是批量生產的麵包，口感更軟、更甜。US breads, particularly mass-produced varieties, can be softer and sweeter due to additives and baking techniques.

歐洲：

以種類繁多的麵包而聞名，包括手工麵包和地方特色麵包，並擁有悠久的品質和工藝傳統。

美國：

雖然美國的手工麵包產業正在蓬勃發展，但批量生產的麵包更為常見，而且人們可能認為麵包烘焙行業不太注重品質和傳統。While the US has a growing artisanal bread scene, mass-produced breads are more common, and there may be a perception of less emphasis on quality and tradition in the bread-baking industry.