Gluten-Free – What it means and why it's important

Gluten-free means that a product does not contain the protein gluten, which is naturally found in wheat, rye, and barley. For people with celiac disease or gluten intolerance, even small amounts of gluten can cause inflammation in the gut and serious health problems. Many people without a diagnosis also experience improved digestion and health when excluding gluten.

How gluten has changed – from origin to modern breeding

Gluten is no longer what it once was. Through intensive plant breeding during the 20th century, modern wheat varieties have been given a higher gluten content to improve baking properties and yield. At the same time, the composition of gluten has changed – particularly with an increased presence of peptides that are most difficult for the body to break down.

Several studies indicate that older, original varieties of wheat and rye have a more gentle gluten structure, which may be part of the explanation for why gluten sensitivity has become more common as these varieties have disappeared from our fields.

This is why all our products are naturally gluten-free

At Hasta Gård, we take gluten intolerance very seriously. We do not cultivate any gluten-containing crops such as wheat, rye, or barley. To avoid contamination:

• We use our own machinery exclusively for gluten-free crops.
• Our processing facility never handles cereals containing gluten.
• We work with gluten-free certification and secure the entire chain from soil to finished product.

This means that you, as a consumer, can feel confident that our products are naturally gluten-free and free from traces of gluten – something that is particularly important for celiac disease.

Why avoid modern gluten – even without symptoms

Research shows that modern gluten, especially that found in high-yield wheat and processed products, has changed significantly compared to gluten in older grain varieties. This change has led to gluten today containing more immunoreactive epitopes – i.e., parts of the protein that can activate the immune system even in people without celiac disease or diagnosed gluten intolerance.

Even if you don't have clear symptoms, exposure to modern gluten can contribute to low-grade inflammation in the gut, increased intestinal permeability ('leaky gut'), and negatively affect the gut microbiome. It can also cause diffuse symptoms such as fatigue, brain fog, and bloating.

By avoiding gluten from modern grain cultivation – especially that grown with inputs like glyphosate – you can contribute to a healthier gut flora and a more balanced immune system.

References

• Biesiekierski JR, et al. (2011). 'Gluten causes gastrointestinal symptoms in subjects without celiac disease: a double-blind randomized placebo-controlled trial'. Am J Gastroenterol.
• De Giorgio R, et al. (2016). 'Non-celiac gluten sensitivity: Facts and doubts'. Frontiers in Bioscience.
• Ziegler J, et al. (2016). 'Modern wheat: are we breeding a more allergenic food?'. Journal of Cereal Science.
• Vojdani A, et al. (2013). 'Pathological and immunological reactions to food antigens: the gut as a key player'. Curr Allergy Asthma Rep.

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