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How About Oats?

CMCM

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CMCM Rising Star
CMCM
Posted

I'm curious how many of you can eat oats. I always thought it was a no-no, but there seems to be some discussion about it being tolerated by some celiac disease people.

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KaitiUSA Enthusiast
KaitiUSA
Posted

Some people actually react to the protein in oats called avenin and others do not.

However, in the US pretty much all of the oats are highly contaminated with wheat so it would make them not safe for us.

Carriefaith Enthusiast
Carriefaith
Posted

I don't eat oats, it's just not worth the risk for me.

CMCM Rising Star
CMCM
Posted
  • Author
Some people actually react to the protein in oats called avenin and others do not.

However, in the US pretty much all of the oats are highly contaminated with wheat so it would make them not safe for us.

<{POST_SNAPBACK}>

How about the McCanns Irish steel cut oats from Ireland? I wonder if they would have the same contamination as the typical oats you buy here?

happygirl Collaborator
happygirl
Posted

I have heard that those (McCanns) are the only ones that are guranteed to be gluten free/non-contimated. But don't know if thats true.

KaitiUSA Enthusiast
KaitiUSA
Posted

If you do get oats that would be the brand to get (McCanns)

However, keep in mind that some celiacs actually do react to the actual protein in oats...even pure oats.

I personally will not eat them.

tarnalberry Community Regular
tarnalberry
Posted
How about the McCanns Irish steel cut oats from Ireland?  I wonder if they would have the same contamination as the typical oats you buy here?

<{POST_SNAPBACK}>

McCanns says that they don't grow other crops, but they can get contamination from the transportation and millling facilities.

Besides that, as has been noted, the main protein that makes oats what they are, avenin, causes a reaction in a small number of celiacs.

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psawyer Proficient
psawyer
Posted

I do not eat anything containing oats. I know there is controversy about their safety, but I am exposed to enough risk without adding that one. No oats for me. Just my choice, everybody else must decide for themself. :blink:

RiceGuy Collaborator
RiceGuy
Posted

I really liked oats for baking things. Carrot bread, oatmeal raisin bread, etc. Then of course oatmeal in meatloaf, along with which I'd make a large portion of mashed potatoes. Now that's yummy! Heck, plain oatmeal with margarine and a few raisins was nice too sometimes.

But, now that I'm gluten-free, I haven't dared try oats yet. It would be nice to know, but I still have too many symptoms and reactions to get cleared up before I can even think about trying them. By then I don't know if I'd want to take the chance.

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