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

Who Here Eats Oats? Safe?

Eric-C

Recommended Posts

Eric-C Enthusiast
Eric-C
Posted

We started a no flour no sugar diet about a month and a half back.

Many of the recipes talk about rolled oats and how good they are for you. I've read that oats themselves are gluten free but cross contamination may be an issue.

So we made some cinammon apple bars with Agave for a sweetner. We had one when they were done and another after dinner for a snack.

I didn't feel bad but I had that "gurgly" feeling that I haven't had for months after stopping gluten intake.

My allergy is minor to moderate. I do not have anything with gluten in it but I can tolerate a decent amount after not having it for a while.

I had no other problems besides the feeling so who knows. We had Chicken Vindaloo for dinner with brown basmati which is extremly high fiber and Vindaloo is extremely spicey so it may have been that.

It sent me doing some reading and there seems to be conflicting stories. Oats do not contain gluten per se but they contain something very close which upsets some people.

So I'm sitting here in my office at work staring at these things and getting hungry :)

Anyone have good/bad luck with oats?

Thanks

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

Celiac.com Sponsor (A8-M):


darlindeb25 Collaborator
darlindeb25
Posted

Oats may be gluten free, yet many celiacs can not tolerate them. And yes, they do have a cross contamination issue too. You have to buy oats that specifically state they are grown and processed separately from wheat. Oats made me sick long before I knew about gluten, so I can't have them anyways.

Was funny though, I could eat oatmeal for breakfast and felt ok, but I could not eat oatmeal cookies, or meatloaf with oats in it, stuff like that.

It's an individual decision as to if you try them or not. Just make sure you try a safe oat.

JennyC Enthusiast
JennyC
Posted

We use Bob's Red Mill gluten free rolled oats with no problems. :)

ravenwoodglass Mentor
ravenwoodglass
Posted

You might want to really 'challenge' them and have some of those bars a couple times a day or at least 2 to 3 servings of the gluten-free oats for a week. You may find that the gurgles are a precursor to a reaction. I get the gurgles within a couple hours and the real tummy misery starts 3 days later.

jkmunchkin Rising Star
jkmunchkin
Posted

I have safely eaten oats, however I only buy oats from companies that guarantee they are pure, uncontaminated oats. I have used the oats from Cream Hill Estates without any problems.

Eric-C Enthusiast
Eric-C
Posted
  • Author

Well....I got my answer :)

Won't go into the details but lets just say I'm very used to the stages this progresses.

Now we used some oats we had bought a long time ago and they were generic, American Choice which I think was Farmer Jack's brand so who knows where they have been.

One thing I've noticed is when I ate gluten regularly I could control how I felt. Every 2-3 days and so long as I ate a decent amount of fiber I was for the most part good.

Now after being off of it I'm actually more sensative it seems.

My wife started to notice symptoms of not being able to handle gluten also...we've both been free of it for a while now and she snuck in a girl scout cookie, not a good result.

I'll try the Red Mill's...I had high hope for the oats since it would greatly diversify our breakfast.

If anyone hasn't had it Agave is fantastic. GI index of 19 and a GL load of 1.9. Tastes better than honey with none of the effects of sugar. Its tough to find but worth it.

celiac-mommy Collaborator
celiac-mommy
Posted
We use Bob's Red Mill gluten free rolled oats with no problems. :)

Us too, I've gone CRAZY with them, baked oatmeal (with eggs fruit and milk :P ), cookies, muffins, cakes--whatever I can put it in, I DO!!

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

Celiac.com Sponsor (A8-M):


KaitiUSA Enthusiast
KaitiUSA
Posted

Some celiacs can handle them and some can't. It really is a risk and toss up. Some celiacs react to the protein in Oats called Avenin and that is even with pure oats. The problem is what about those celiacs who don't get symptoms when eating gluten? If they are the ones reacting to the oats how would they know they are not doing damage? I personally avoid them and I know I would react and man do I feel it.

taweavmo3 Enthusiast
taweavmo3
Posted

Well after weeks of saying "I'll never risk it", I bought a bag of gluten free oats. I figured several Celiacs around here must be tolerating them okay, b/c they sell out as soon as they are stocked. I had a bowl and felt fine, but I'm not as sensitive as my daughter. I still can't bring myself to give them to her....she is so sensitive, and reactions last for SO long with her. So, I think I'm going to just stick with quinoa flakes until she's a bit older. But I'm just dying to try out a homemade granola bar recipe with them!

hez Enthusiast
hez
Posted

One thing to remember when trying out gluten-free oats for the first time is to go very slowly. When I ordered my oats from the Wyoming company they sent along a sheet that described how much to try and to slowly increase over a period of time. Oats can cause the the big "D" due to the high fiber content. If you have a low fiber diet the oats may throw off your system. Just a word of caution.

Hez

gluten15 Apprentice
gluten15
Posted
If anyone hasn't had it Agave is fantastic. GI index of 19 and a GL load of 1.9. Tastes better than honey with none of the effects of sugar. Its tough to find but worth it.

Open Original Shared Link

gluten15 Apprentice
gluten15
Posted
If anyone hasn't had it Agave is fantastic. GI index of 19 and a GL load of 1.9. Tastes better than honey with none of the effects of sugar. Its tough to find but worth it.

Open Original Shared Link

lpellegr Collaborator
lpellegr
Posted

With high hopes I bought a box of Cream Hill gluten-free oats and made oatmeal scones. They were delicious, but I reacted like I had been glutened. Very disappointing. But I went ahead and ate the rest of the scones anyway, since I figured I was already screwed! So some of us can't eat them, even if they are gluten free. Must be Mother Nature having her little laugh at me after 30 years of eating three bowls of Cheerios every morning.

Guest digmom1014
Guest digmom1014
Posted

I haven't had any trouble with McCann's Irish Oatmeal however, I am getting more sensitive to gluten by the minute so...

This is what they say:

Are McCann's Oat products gluten free?

All McCann's oat products are processed in a dedicated oatmeal mill that handles only oatmeal. In the supply chain between farm and mill, there is a possible cross contamination with other grains, such as wheat and barley but we reckon that the level of non-oat grains to be less than 0.05%. Cleaning equipment within the milling process would remove the vast majority of these grains along with other elements such as stones, straw etc.

But we cannot guarantee that McCann's oats are totally gluten free and we recommend that consumers use their own judgement as to whether they wish to use our oatmeal or not. Many celiacs can tolerate our oatmeal products without any adverse effect but they may not suit those who are particularly sensitive.

Archived

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

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


  • Member Statistics

    • Total Members
      131,913
    • Most Online (within 30 mins)
      7,748
    patanddiane
    Newest Member
    patanddiane
    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

    • Rogol72
      Help I’m cross contaminating myself,

      By Rogol72 · Posted

      @klmgarland, My dermatitis herpetiformis didn't clear up until I became meticulous about cross contamination. I cut out gluten-free oats and all gluten-free foods, dairy and gluten-free rice. Additionally, getting the right amount of protein for my body weight helped significantly in my body's healing process ... along with supplementing with enough of all the vitamins and minerals ... especially Zinc and Magnesium. I went from 70kg to 82kg in a year. Protein with each meal 3 times daily, especially eggs at breakfast made the difference. I'm not sure whether iodine was a problem for me, but I can tolerate iodine no problem now. I'm off Dapsone and feel great. Not a sign of an itch. So there is hope. I'm not advocating for the use of Dapsone, but it can bring a huge amount of relief despite it's effect on red blood cells. The itch is so distracting and debilitating. I tried many times to get off it, it wasn't until I implemented the changes above and was consistent that I got off it. Dermatitis Herpetiformis is horrible, I wouldn't wish it on anyone.  
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
×
×
  • 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.