
4 facts about gluten
Gluten is a protein found in foods containing wheat, barley and rye. That is, in many types of flour used for bread, pancakes, muffins, pizza and pasta.
I think gluten has gotten an undeserved bad reputation. I think gluten-containing foods can be both delicious and nutritious.
Avoid gluten if you have an intolerance or allergy, otherwise it's free.
The Swedish National Food Agency recommends that people who do not have celiac disease or a grain allergy include grains such as wheat, rye, barley and oats in their diet. They provide nutrients such as iron and folic acid. Whole grain cereals are very good and have been shown to reduce the risk of type 2 diabetes, cardiovascular disease and certain cancers. White bread and pasta are not nutritional bombs, so you can avoid them if you want.
Some children may also be hypersensitive to gluten.
Some people are also hypersensitive to gluten or have an underlying disease that is made worse by gluten; these people may also benefit from a gluten-free diet.
Introduce gluten slowly to babies.
When it comes to babies, it is good to introduce small tastes of foods with gluten. Increase the amount of foods with gluten gradually. Keep in mind that even gruel and porridge can contain gluten, so you should be a little careful with this type of food for babies.
Research shows that it is primarily the amount of gluten that is important for the development of celiac disease.
Introduce before 12 months.
The timing of when the child starts eating gluten is less important, however, the Swedish National Food Agency recommends that all food groups have been introduced before the child is 12 months old, including gluten.
Knatteplock's recipe.
Some of Knatteplock's recipes are gluten-free (and/or dairy- and egg-free), and that's because I want all children to be able to enjoy the recipes, regardless of allergies. Then I like to use, for example, oatmeal and other naturally gluten-free flours because of their beneficial nutritional content.
//Elin Oresten
Licensed dietitian

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