Gluten – what is it?

Gluten is a small protein found in certain cereals. It is what gives bread, biscuits or pasta their characteristic texture. 

The effects of gluten

People who cannot tolerate gluten experience significant digestive discomfort, feel tired and tend to lose weight. They must naturally adjust their diet to avoid complications.

If you are not coeliac (= gluten intolerant), you may still be more sensitive to gluten than others. Your doctor or dietitian may recommend a low‑gluten diet. You may then discover the potential benefits of this type of diet for your well‑being.

 Foods that contain gluten

Remember <<BOS>>, the 3 cereals that contain gluten: wheat (including spelt and kamut), barley and rye; as well as their hybrid varieties such as triticale.

Buckwheat (black wheat) can be consumed, but only if it has not been contaminated during harvesting (for example, if wheat was harvested in the same field the season before).