Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Do You Eat gluten-free Oatmeal?

StClair

By StClair
in Coping with Celiac Disease

Recommended Posts

StClair Apprentice
StClair
Posted

I would love to try out oatmeal, but I am nervous because I've been told that even the gluten-free kind can cause problems for celiacs. My diet is severely restricted due to problems with acid reflux/gastritis, and fructose/lactose intolerances, and I need to find more gentle, nourishing food. I would eat it, even with a few "side-effects," as long as I was certain that it would NOT cause intestinal damage.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

If you have negative effects from consuming anything you shouldn't eat it. It is not just intestinal upset we need to worry about as celiac is an autoimmune disease. 

You could try it when you have fully healed but if you have any negative reaction drop it. When someone does try adding in any new food my doctor advised eating it at least once a day for up to a week as the antibody reaction can be delayed. 

Hope you are one of us that can add it back in. I miss oatmeal but found that Cream of Buckwheat is a good sub for me. 

Gemini Experienced
Gemini
Posted

I love oatmeal and never had any problems from certified gluten-free oats.  I was extremely sick at diagnosis also, yet trialed oatmeal within months of starting the gluten-free diet.  Tolerated it extremely well so go figure, huh?  ;)

 

I think it is a very independent thing and people react very differently depending on a number of things.  I do not believe that everyone needs to wait a year to try them, either.  That is just the medical profession instilling fear where it doesn't need to be.  One should never be nervous when adding back foods into their diet. I am not really sure if oatmeal would aggravate acid reflux but if you do well with other high fiber foods, it might be OK for you to try.  You will not know if you are one of a very few who cannot tolerate gluten-free oats until you actually try them.  But it will not set you back to square one if you do have a reaction.

 

I wish you luck....I love oatmeal too!

nvsmom Community Regular
nvsmom
Posted

I chickened out and never tried it again after going gluten-free.  Part of the reason for that is that I don't always have severe reactions to gluten and my symptoms' severity sneaks up on me.  I slowly feel worse and worse until it takes quite a while to recover.  It's not worth the risk in my mind, but that's just me.  Many celiacs do just fine with oatmeal... I'll stick to bacon and eggs.  ;)

LauraB0927 Apprentice
LauraB0927
Posted

Chex makes great gluten free oatmeal that I love more than regular oatmeal - have a couple different flavors.  I'd suggest giving it a try!

Tigercat17 Enthusiast
Tigercat17
Posted

Sorry, but I am too chicken to even try gluten-free oatmeal.. LOL! :D  And I've been gluten-free for almost 6 years now. But I have substituted it with Quinoa for my cereal in the mornings. Just add any berries, walnuts and silk almond milk. It is really so good that I don't even miss oatmeal.  ;)

twe0708 Community Regular
twe0708
Posted

I eat Bob's Red Mill gluten-free every morning.  And yes, I mean every morning.  I don't think it is giving me any problems and I don't know what I would do if I couldn't eat it for breakfast bc what other options would I have,  :(  I'm a very picky eater.  I do on occasion have stomach cramps but can't tell if it's from the eggs or oatmeal, or if something else is causing it.  It only last for 5 to 10 minutes and then goes away.  It also only happens a couple of times a month so if it was the oatmeal I would think it would be a daily thing issue.  

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

We eat Bob's Red Mill oatmeal regularly (not every day), and have no problems with it. I find it to be a good source of dietary fiber--something the gluten-free diet is often short of.

Michielyn Newbie
Michielyn
Posted

I ate it for a couple weeks post diagnosis, but I stopped when I realized I was still eating something causing a reaction. I'm pretty sure it wasn't the oatmeal but I'm scared to start again. I DO eat the Chex gluten-free granola without problems.

obesiac Newbie
obesiac
Posted

Over the years I have tried oats and I think they make my vision blurry. That may sound odd to a non celiac but to you people just a normal conversation, right?

So I'm never eating oats again.

jrlaird Rookie
jrlaird
Posted

Obesiac, I have the same issue when I eat soy (one of my food sensitivities). My eyes get blurry and it's really frustrating. Its nice to know Im not the only person who has had vision symptoms from a food they ate.

 

Jonathan

  • 3 weeks later...
LucyGoose Newbie
LucyGoose
Posted

I had a reaction to gluten free oatmeal after I was first diagnosed. I tried it again periodically, and after about two and a half years was able to eat it again without feeling bad.

psawyer Proficient
psawyer
Posted

I had a reaction to gluten free oatmeal after I was first diagnosed. I tried it again periodically, and after about two and a half years was able to eat it again without feeling bad.

During the healing process, you may react to many things that do not contain gluten, but are still a challenge for the gut. Most experts suggest waiting at least six months before trying pure oatmeal. It was several years after my diagnosis that pure oatmeal was available in Canada.
  • 3 weeks later...
StClair Apprentice
StClair
Posted
  • Author

OP here. Well, I had a big bowl of oatmeal this morning, 3 months post-diagnosis and gluten free (as far as I know), and so far everything is fine. In my former life, pre-gluten-free, oatmeal would always make me feel a little bit queasy for awhile, but nothing now. And it was a big bowl. Breakfast is starting to look up! I've also recently tried gluten free pancake mix, which I was avoiding because acid reflux/fried, etc, and it did not make me feel sick either, for the first time in my life.

Hoping no silent destruction is going on, but if I continue with no symptoms I'll probably continue with the oatmeal, as it is highly recommended for my still healing gastritis/esophagitis.

GF Lover Rising Star
GF Lover
Posted

Glad things are looking up :)

 

Colleen

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,904
    • Most Online (within 30 mins)
      7,748
    AnneSN
    Newest Member
    AnneSN
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.