By: Henriette Bylling, CEO aka The Queen of Petfood at Aller Petfood Group
In the grain vs no grain debate it is often forgotten that the properties of grain vary
significantly depending on the climate in which it is grown.
Grain that is grown in warm regions where they can boast of hot and long summers has
a very high gluten content – perfect for Italian type bread and pizza bases.
But in the Nordic countries where we are not spoiled with these lush summers, the
gluten content in the grain is significantly lower. And my fellow Scandinavians and I
are feasting on more dense bread with a lower gluten content.
Pet food made from the same grain naturally has the same low gluten content. Can this
be connected to the low number of gluten allergy cases in this region? And does this
make grain free/gluten free pet food less relevant in relation to pet food produced
with/based on Nordic grain?
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