Why do I (female) retain water and gain weight when I eat US made
wheat or rhye bread while I do not have this peoblem when I eat bread
in Europe (Germany or Turkey for example) and even loose some retained
water and weight? This reflects many years of experience. I have heard
that the grain storage method in US might be a reason. Is there bread
that would not cause my problem?
This is a reposting of question id 370685

One thing that you may want to look into would be to test for food
allergens.. The US/FDA adds quite alot of food additives to increase
the nutrient value of things like bread. You should go to your doctor
and find out if there is any allergy that causes Edema (water
retention). Edema can be caused allergies, and by regular climate
changes that your body is not used to.

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Food sensitivities should be ruled out in cases of edema of unknown
cause. "I often recommend an empirical elimination diet in which
common allergens (wheat, milk, eggs, corn, coffee, tea, alcohol,
yeast, citrus and sugar) are removed for several weeks. Although edema
is usually not their primary complaint, many patients report a
pronounced diuresis and loss of edema fluid during the first several
days of the diet. Foods that cause a return of a patient's presenting
symptoms often cause fluid retention as well". [Gaby, AR. Idiopathic
edema: Letter. Hospital Practice Feb. 15, 1986, p. 21]

Edema is a very reliable and accurate index in detecting a food
reaction that may cause the body to suddenly retain as much as 4% of
its body weight as edema fluid. This weight is gained within 6-8 hours
of ingesting the guilty food and lost within 18-24 hours after the
food has been removed from the diet. [Brenerman, JC. Basics of Food
Allergy. Springfield, IL, Charles C. Thomas, 1978]

excellent comment shadow.

That would be the first thing I would consider, when looking at the
differences between the two.  However as a wise otolaryngoligist told
me once about allergy testing.  "you can't test for everything"

It is not likely that storage is the problem, but you should know that
storage of grains does result in the growth of various fungi and
bacteria, which produce various compounds that could be problematic.
These are only present in miniscule amounts.  These would likely be
different in europe and the us.

I would suggest the following:

1) try making your own bread with different brands of organic flours
etc and see if you may be allergic to the other stuff that is in bread
additives here.

2) try various whole grain breads

3) try various fresh baked breads, rather than the those from a larger
commercial bakery

Remember, Julia Child, loved wonderbread! ;-)

:)