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Gluten Free Oats

Mushroom73
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Go to solution Solved by trents,

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Mushroom73 Newbie
Mushroom73
Posted

I do not understand why manufacturers think everyone that actually has Celiac can tolerate oats. They don't understand that not all of us can. they think it is fantastic and start putting this in all their products making them unusable for me.  So frustrating!!

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trents Grand Master
trents
Posted
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Welcome to the forum @Mushroom73! 

About 8% of celiacs cross react to the oat protein avenin. That means 92% do not. A likely higher percentage probably cross react to CMP (Cow's Milk Protein) https://pmc.ncbi.nlm.nih.gov/articles/PMC1810502/. Corn, eggs and soy are also common cross reactors. It would be impossible to eliminate all foods that some proportion of the celiac community cross reacts to and still be able to produce meaningful products.

I would also add that it is not true that companies catering to the gluten free community put oats in all their products. That is a gross exaggeration. It is true that oats are found in many gluten free products.

But I understand that you are frustrated in the sense of many of the gluten-free products that you would like to consume contain oats. There are many in the celiac/gluten sensitive community who feel the same way about dairy and soy which are also common ingredients in gluten-free products.

thejayland10 Apprentice
thejayland10
Posted
2 hours ago, trents said:

Welcome to the forum @Mushroom73! 

About 8% of celiacs cross react to the oat protein avenin. That means 92% do not. A likely higher percentage probably cross react to CMP (Cow's Milk Protein) https://pmc.ncbi.nlm.nih.gov/articles/PMC1810502/. Corn, eggs and soy are also common cross reactors. It would be impossible to eliminate all foods that some proportion of the celiac community cross reacts to and still be able to produce meaningful products.

I would also add that it is not true that companies catering to the gluten free community put oats in all their products. That is a gross exaggeration. It is true that oats are found in many gluten free products.

But I understand that you are frustrated in the sense of many of the gluten-free products that you would like to consume contain oats. There are many in the celiac/gluten sensitive community who feel the same way about dairy and soy which are also common ingredients in gluten-free products.

Does this mean those could raise IgA and TTG IgA in celiacs? 

 

trents Grand Master
trents
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