Well...is bread really different in Europe versus the US?

“I ate all the pasta I wanted to in Italy, but I get way too bloated in the United States.” Sound familiar? It’s very common for people who usually try to avoid gluten in the U.S. because of stomach pains to end up carb-loading when they go to Europe because they don’t feel all the discomfort. But is the bread actually different, or is it a placebo effect?