If you have celiac disease, you should avoid gluten regardless of the country. This is where the myth can be harmful. The principal varieties of wheat grown in Europe are of the soft variety and contain less gluten than the hard wheat varieties grown in the U.S. These soft wheat varieties may have a lower gluten content, but they absolutely still contain gluten. There are also different baking methods that can result in end products with different amounts of gluten and fructans as well. So, it could be possible for someone with IBS, for example, to have fewer unpleasant effects from a wheat containing product that’s lower in fructans or for someone who is sensitive to gluten (non-celiac) to perhaps be able to eat products with less gluten.

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