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12 Comments

  1. 1

    Anonymoose

    We have a much better system. In Australia no oats can be labelled gluten free because the protein in them is so similar that for about 20% of coeliacs they trigger the exact same auto immune reaction, even the uncontaminated ones, so we have to undergo an ‘oats challenge’ to make sure our villi aren’t blunted by oats before we can eat the certified pure ones. No gluten free products made in Australia contain oats.

    Reply
    1. 1.1

      Denise

      That’s how it was here in the USA when I was diagnosed in the 1980s. I avoid oats because of that “ancient” advice. Can’t say I miss them

      Reply
    2. 1.2

      Gluten Dude

      I’m booking a flight!!

      Reply
  2. 2

    Jane

    That should be done in the US, also. I know many — and I suspect it could be as high as 20% — celiacs react to oats as if they are wheat. We are intolerant to the avenin in oats as well as the gluten in wheat. This is cross-reactivity, but I feel it is greatly overlooked in the US. Perhaps those who product all oats are behind this!!! Humm . . . .

    Reply
  3. 3

    Jed

    What has been your experience with products made with “certified” gf oats?

    My daughter with celiac has always avoided all oats just to be safe.

    Reply
    1. 3.1

      Gluten Dude

      I’d call the company and make sure they are indeed safe.

      Reply
  4. 4

    Christina

    I have been avoiding oats because I always feel horrible after having them. I just assumed cross contamination somewhere. I never dreamed they would use regular oats in a Gf product. WTH! Another reason to eat Whole Foods!

    Reply
  5. 5

    Anita

    To look after your own health best not to eat Oats or only do so after completing the challenge. Some great clarity in this from coeliac Australia. Of course contamination blows this question put off the water!

    https://victas.coeliac.org.au/uploads/65701/ufiles/Position_Statements/CAPSOats.pdf

    The term ‘gluten’ is used to collectively describe the parts of grain storage protein (‘prolamins’) from wheat, rye, barley and oats that are toxic to people with coeliac disease. The prolamins from each grain are called something different: Wheat – Gliadin; Barley – Hordein; Rye – Secalin; Oats – Avenin. In people with coeliac disease, ingestion of these prolamins results in an immune reaction.

    Reply
  6. 6

    Julia

    I really feel like they just don’t give a shit about us! I switched to “gf harvest” oats. They only grow oats and do not process on shared equipment. They are the only oats that don’t give me symptoms.

    Reply
    1. 6.1
  7. 7

    Shirley (Gluten Free Easily)

    Hey GD, I appreciate you continuing to try to educate the gf community on the concerns regarding oats. However, I have to remind you again that certified gluten-free oats DO NOT necessarily equal purity protocol oats. The certification organizations continue to certify oats and oat products as gluten free based on their testing results. It doesn’t matter to them if purity protocol oats are used. There are literally only a handful of companies that use purity protocol oats.

    You are right to point folks to Gluten-Free Watchdog as she has shared again and again the data that shows that testing oats accurately for gluten content is very difficult. That is one reason it’s so very important to use purity protocol oats that are certified gluten free and products made from purity protocol oats that are certified gluten free.

    GFW is also maintaining the list of the companies that offer those products on her site. That is the info everyone who is gluten-free should be using before consuming oats. Note that her list has gotten shorter since she originally posted it because more and more companies are not looking out for the gf community and are using sorted oats. :-(

    Shirley

    Reply
    1. 7.1

      Gluten Dude

      Thanks Shirley. I thought I made that clear in my post. Perhaps not.

      Reply

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