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Oats and the Issue of Cross-Contamination with Wheat
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
The following is a post by Steve Martin (Lucaya@AOL.COM) who has a B.S. in Milling Science, and 10+ years of experience in real world milling, and another 7+ in grain moving and storage.
I have been reading with some interest the discussion about oats and cross contamination. The grain storage/transporting infrastructure in the US virtually promises cross contamination of grains. Cleaning processes can separate grains with large size and shape differences. For instance, at
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Effects of Various Kinds of Oats on Celiac Disease
Our recent article on oats brought a number of comments calling our attention to another recent study in which certain types of oats were found to be more beneficial, while others were more likely to be problematical.... [READ MORE]
American Dietetic Association Concludes Uncontaminated Oats Safe for those with Celiac Disease
an extensive review of the medical literature concerning the safety of
oats for people with celiac disease, the American Dietetic Association
recently concluded that even though oats are not yet endorsed as safe
for people with celiac disease by doctors and support groups in the USA,
they should, however, be safe for celiacs who choose to consume them if
they limit their consumption to amounts found to be safe in several
studies (approximately one-half cup of dry whole-grain rolled oats per
day).... [READ MORE]
Scott Adams' June 27, 1999 Post Regarding Oats, Gluten-Free Grains and Cross-Contamination
I am always amused
by the argument that one grain or another is more likely to be contaminated
than another, as I believe the real source of danger for contamination
is found at mills and processing plants, and is more or less spread
out equally for most gluten-free grains.... [READ MORE]