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IrishGirl71

2 Oats Related Questions:

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First off...is the jury back yet on oats that have NOT been cross contaminated?

A friend of mine gave me some oatmeal that has a wheat-free logo

If I find out there is no cross-contamination, is it safe??

Also what's the deal with oat flour?

There's a couple of breakfast cereals that have NO wheat ingredients

but they do have oat flour, so I have avoided them up til now.

Any answers are greatly appreciated.

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Based on this study;

https://www.celiac.com/st_prod.html?p_prodi...-21105013793.ce

and maybe a few others I have read in the past, I would stay away from oats.

It's just not worth the risk.

I know there are studies saying they are ok to eat, but if there is evidence showing a problem in some celiacs then it's too risky.

That's just my opinion anyway B)

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I sure wish someone would give us a really clear directive on this. I would just love a good bowl of oatmeal. My cholesterol levels would like it as well.

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It's the contamination...if you could be 100% sure that no gluten-containing products had been grown in the same food, it'd be fine, but nearly all are contaminated. The odds aren't good....

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1. Recent studies suggest that all commercial brands of oatmeal have some lots which show contamination levels higher than CODEX standards.

2. Even if you grew and milled your own oats in a sealed greenhouse, there is no guarantee that you won't react. Most celiacs do not react to the protein structure in oats (avenin), but it is similar enough to the gliandin, horedin, and secalin of wheat, rye, and barley that _some_ celiacs DO react to it.

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