Health

Gluten

Gluten is a protein and is found in grains such as wheat, rye and barley. It is gluten in the flour when baking that creates the structure of the dough. The dough can then retain bubbles of, for example, carbon dioxide that form during fermentation, so that the bread becomes airy. Gluten also makes pasta resilient and has good chewing resistance. Different types of flour contain different gluten content depending on the variety and how the grain has grown.

Celiac

For the part of the population that has celiac disease, gluten intolerance, it is important to avoid gluten. The Swedish Coeliac Association has information about what the disease means on their website.

In Sweden, about 2–3 percent of the population suffers from coeliac disease. If you don't have stomach problems, there's no reason to rule out gluten for the sake of your health.

Fortunately, there are many products that are gluten-free. Lantmännen offers gluten-free products made from so-called pure oats that meet the requirements of a maximum of 20 ppm gluten (mg per kilogram of finished product), as they are completely separated from other grains all the way from seed to harvest.

Tips for those who do not tolerate gluten

For those who cannot tolerate gluten, there are various gluten-free alternatives. Feel free to choose whole grain products such as oats. Then you increase your fiber intake, which is good for stomach function!