• Hot Issues
    • Public Policy Goals
    • Carbon Tax
    • Fertilizer Reduction
    • Transportation
    • Grain Farming and the Environment
    • Industry Links
    • FAQs
  • About
    • Advocating For Farmers
    • Meet the Team
    • Our Sponsors
    • Young Farmer Mentorship Program
    • Shovel of Gratitude Honourees
    • 2024 Saskatchewan Election Questionnaire Results
  • Media
    • News Releases
    • In the News
    • Newsletters
    • Media Kit
  • Support Us
    • Donate
    • Merchandise
  • Membership
    • Become a Member
    • Member Offers
    • Member Login

#300, 4838 Richard Road SW, Calgary, Alberta T3E 6L1

info@wheatgrowers.ca
LOG INTO YOUR ACCOUNT
Wheat Growers AssociationWheat Growers Association
Wheat Growers AssociationWheat Growers Association
  • Hot Issues
    • Public Policy Goals
    • Carbon Tax
    • Fertilizer Reduction
    • Transportation
    • Grain Farming and the Environment
    • Industry Links
    • FAQs
  • About
    • Advocating For Farmers
    • Meet the Team
    • Our Sponsors
    • Young Farmer Mentorship Program
    • Shovel of Gratitude Honourees
    • 2024 Saskatchewan Election Questionnaire Results
  • Media
    • News Releases
    • In the News
    • Newsletters
    • Media Kit
  • Support Us
    • Donate
    • Merchandise
  • Membership
    • Become a Member
    • Member Offers
    • Member Login

Frequently Asked Questions

Home Why can people with gluten sensitivities eat wheat in Europe but not Canada?

Why can people with gluten sensitivities eat wheat in Europe but not Canada?

Gluten and gliadins are present in all wheat grains and can induce celiac disease in genetically susceptible individuals. Analysis of ancient (often referred to European wheats) and modern wheats show that the protein content of modern bread wheat (Triticum aestivum) has decreased over time while the starch content increased. In addition, it was shown that compared to bread wheat, ancient wheats contain more protein and gluten. Gliadins and the glutenins are the two main components of the gluten fraction of all wheat seed. North America grows more hard red wheat which is higher in gluten. More information can be read here. 

Health

Contact Us

We're currently offline. Send us an email and we'll get back to you, asap.

Send Message
As a not-for-profit we rely on donations to fight for your food supply, affordability and quality. PLEASE DONATE

Wheat Growers Association

#300, 4838 Richard Road SW
Calgary, Alberta
T3E 6L1

info@wheatgrowers.ca

306-361-5667

President

Gunter Jochum
Email Gunter

Follow Us

© 2025 · Wheat Growers Association

  • Contact
  • Privacy Policy