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

For Those That Eat The gluten-free Oats


cruelshoes

Recommended Posts

cruelshoes Enthusiast

I seem to be able to tolerate the gluten-free oats quite well. I don't eat them often because of the expense, and I haven't wanted to test how much I can tolerate.

For those of you that have tried the gluten-free oats, how much are you eating per day? Do you find that you can eat them up to a point, but not past? I think the last thing I read was that one should not go over 1/2 cup daily. Well, if I make a batch of cookies and eat a few, I could easily go over that amount. I would also like to increase my consumption to try to decrease my cholesterol.

Input is apprecited.


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



Celiac.com Sponsor (A8-M):



Sweetfudge Community Regular

i think you ought to test the waters a bit. i seem ok eating a bowl of oatmeal every morning (did that for awhile when i ran out of grocery money last month, and had no more cereals). i'd just be aware of how much you're consuming, and watching to see how it affects you. i'd also keep a couple different kinds of cookies on hand, so you're not just eating oatmeal ones :D

diapason05 Rookie
i think you ought to test the waters a bit. i seem ok eating a bowl of oatmeal every morning (did that for awhile when i ran out of grocery money last month, and had no more cereals). i'd just be aware of how much you're consuming, and watching to see how it affects you. i'd also keep a couple different kinds of cookies on hand, so you're not just eating oatmeal ones :D

I love your quote "The grass is always greener where you water it." I think I may have to steal it for my own personal list of favorites- BECAUSE ITS SO TRUE! ;)

missy'smom Collaborator

A go by the guidelines. I usually take the amount of oats in a recipie and divide by the number of servings I end up with to determine how many servings of a product I can eat in a day and it is normally more than I plan to eat so I don't find that I have to eat less of a product than I normally would. For example my muffin recipie uses 1 c. of oats and makes 12-16 muffins. I'd have to eat almost 1/2 of them in a day to go over the limit and I only want 1 or 2. Apple crisp uses 1 cup and I divide it into about 6 generous servings. One serving is only 1/6 a cup.

Darn210 Enthusiast

What brand of oats are you guys buying? My doc gave a tentative OK for oats at our house (son likes oatmeal once in a while and it would be nice to have it for oatmeal cookies). However, he said even some of the "gluten free" brands have still shown to be contaminated and he wants me to do my research and get the brand that has the best reputation. So here I am at my favorite site doing "research" :lol: Any opinions on which brand is best?

DingoGirl Enthusiast

I eat the oats from glutenfreeoats.com, and have never had any problems. I eat about two to three servings a week, about 2/3 cup each time, with raisins, almonds, fructose, and a little milk....everything's fine!

mamaw Community Regular

I eat oats about three times a week. (gluten-free). I do make cookies & desserts from them too. I only have two cookies at a time or a 2 inch bar type dessert.

I eat cream hill estate oats ( Lara's) or from the gluten-free oats co. I don't eat Bob's Red Mill anything as I seem to react to most of their stuff....That one would be the only one I'd be leary of. I think there are others who react to Bob's stuff also.

Only oats has quick oats & I think they are the only ones who has quick oats.

mamaw


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



Celiac.com Sponsor (A8-M):



Sweetfudge Community Regular
I love your quote "The grass is always greener where you water it." I think I may have to steal it for my own personal list of favorites- BECAUSE ITS SO TRUE! ;)

Thanks! That quote saved my marriage :) ...and continues to do so!

What brand of oats are you guys buying? My doc gave a tentative OK for oats at our house (son likes oatmeal once in a while and it would be nice to have it for oatmeal cookies). However, he said even some of the "gluten free" brands have still shown to be contaminated and he wants me to do my research and get the brand that has the best reputation. So here I am at my favorite site doing "research" :lol: Any opinions on which brand is best?

I love Lara's oats! I've gone through several boxes since dx. They also have recipes for cookies and such in the box. Was buying the irish ones...can't remember what they're called, but Lara's are cheaper!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,902
    • Most Online (within 30 mins)
      7,748

    Patty6133
    Newest Member
    Patty6133
    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

    • trents
      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
      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
      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
      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.
    • trents
      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.