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

Are Oats Gluten Free?

lizjay

Recommended Posts

lizjay Newbie
lizjay
Posted

Does anyone out there know if oats are gluten free? My Grandmother made sone cookies with oats and she told me they were gluten free. I don't want to eat them until I know. I don't need to get sick again.

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

Celiac.com Sponsor (A8-M):


KaitiUSA Enthusiast
KaitiUSA
Posted

I strongly oppose oats....they are highly contaminated with wheat. Oats themselves are ok but they are highly contaminated so stay away from them is my opinion.

lizjay Newbie
lizjay
Posted
  • Author

Thank you for your quick response. I could not find a definite answer any where.

Guest gliX
Guest gliX
Posted

Hmm, are you sure? I eat oatmeal all the time and was told by a nutritionist that they are fine to eat after a year of being gluten-free. Also, are grits gluten-free?

tarnalberry Community Regular
tarnalberry
Posted

There are two issues with oats:

1) Oats are pretty much universally contaminated. Unless you grow, harvest, and process them in your own back yard, they come in contact with wheat either in the field, in the processing, or in the shipping. Independent testing has backed up the "contaminated" claim.

2) Some, but by no means all, or even the majority, of celiacs DO react to avenin, the protein in oats. It's chemical structure is similar to that of gliandin, the wheat protein, but different enough that most celiacs' immune systems don't see it as a problem. Some celiacs do react to it, however, and if they do, it can cause damage. At the moment, aside from repeated biopsies, I don't think there is a way to determine if any given celiac will react to oats without a dietary challenge. If you don't always have strong reactions, however, this could be a very misleading way to determine if you can have oats. If you're one of the celiacs who does not react to oats, however, I refer back to item 1).

(Which is unfortunate, because oats are fab for baking!)

gf4life Enthusiast
gf4life
Posted

Grits are gluten-free. They are made from corn (hominy actually, which is a large kernel corn).

Make sure they are plain though, or that the flavored grits don't have gluten in any of the added ingredients.

We don't eat oats either. Not worth the risk of contamination. We have tried McCann's Oats (which are generally recognised as being the least contaminated), but no one liked them...

God bless,

Mariann

KaitiUSA Enthusiast
KaitiUSA
Posted

gliX-yes oats are not gluten free...very much contaminated...I stay away from them completely. There was a post on here a while back that had a report about oats tested and the numbers of the wheat in them were shocking!

Nutritionists don't know everything about celiac...one told me I could have spelt!!! You have to do checking yourself because when it comes to gluten anything is possible.

avenin which is the protein in oats that tarnelberry mentioned can cause reactions and damage. It's just better to stay away from them in my opinion.

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

Celiac.com Sponsor (A8-M):


Guest gliX
Guest gliX
Posted

i've been having oatmeal for a year now, and have never even had the slightest reaction.

after this information i will try and stay away from them.

Guest gliX
Guest gliX
Posted

also, i only have a mild case of celiac, thats probably why the nutritionist told me that

and...when I first found out I had celiac my numbers were high, which is for common for someone with celiac...then i went gluten-free for a year and the numbers were normal. and then i had oats for a few months and my blood numbers remained normal, so the doctor told me oats was fine.

Guest Viola
Guest Viola
Posted

I don't think there are 'degrees' in Celiac disease, you either have it or you don't. All gluten contamination causes damage.

In Canada oats are considered not to be gluten free at any time. It's printed right on our restaurant cards.

And your right Kaiti, I've had both nutritionists and Alternative doctors tell me I could eat spelt. :o

KaitiUSA Enthusiast
KaitiUSA
Posted

gliX-There are no degrees of celiac...you have it or you don't..

If you have celiac whether or not you react to it doesn't mean a thing...some celiacs don't get symptoms.

It still does damage to your intestines.

Viola-yeah some doctors and nutririonists are not up on things like they should.New celiacs who are told this by them may learn the hard way because of their advice. It's crazy <_<

Guest gliX
Guest gliX
Posted

Well I was told I had a mild case, and my cousin has a severe case. When i was not gluten-free, I had absolutely no reaction to wheat in any way, but for my cousin, he was short and his bones were growing in irregularly.

angel-jd1 Community Regular
angel-jd1
Posted

There are varied levels of damage, NOT varied levels of celiac disease. It is a yes/no type thing. Sorry.

Many people have no symptoms at all and are still doing damage to their bodies.

-Jessica :rolleyes:

Deby Apprentice
Deby
Posted

A doctor at the Children's Hospital in Denver (where I live) did an extensive study on oat contamination. His results were that oats are too contaminated for the gluten-free diet. The Dr is Ed Hoffenberg. He is nationally recognized as an expert in the study of celiac disease. We have him speak at our support meetings about once a year. His oat results are on the web somewhere. I'm not savvy enough to find them, but if someone else can dig them up, that would be great. Ed emailed the findings to me but I don't have them anymore.

I'm looking to get a grower to grow oats for my bakery and a miller to mill them just for me. That would be awesome as I really do enjoy oats and still succumb and eat them occasionally. Sometimes I do get a gut ache that I recognize as a celiac disease contamination issue. I grew up eating oatmeal for breakfast and as a young adult had it every morning. I miss it but bottom line is, it's not safe.

KaitiUSA Enthusiast
KaitiUSA
Posted

gliX-symptoms do not matter with celiac...someone without symptoms may have just as much damage to their intestines as someone with severe symptoms. As said in a post by Jessica...there are levels of damage but not celiac. Some people catch celiac before alot of damage is done which is good but still does not change the fact they are celiac and need to avoid gluten just as much as someone with severe damage....

I'm sorry and I hope this info has helped out :D

celiac3270 Collaborator
celiac3270
Posted

From Jessica's support group (USA Silly Yaks):

A registered dietician took 12 containers of rolled or steel cut

oats that represented 4 different lots of three brand names. The

brands being McCanns, Country Choice, and Quaker.

The ELISA R5 test was used on the 12 samples. All of the brands

showed contamination!!!

McCann's

1st- below level of detection (so under 3ppm)

2st- below 20ppm

3nd- 23ppm

4rd- 725ppm

Country Choice

1st- below 20ppm

2nd-4th ranged from 120-210ppm

Quaker

All four tested from 338-1807ppm

Under 20ppm is the codex standard used to determine Gluten

free.........but all of the brands showed some crazy levels of

contamination and were inconsistent. I wouldn't trust them!!

So...no oats for me!

Guest gliX
Guest gliX
Posted

well they definitely are contaminated but might they differ on who eats them? After a recent exam, my blood numbers were normal and intestines had changed to normal. they said everything looked good.

Carriefaith Enthusiast
Carriefaith
Posted

For me it's not worth the risk, It's obvious most oats are contaminated. I don't trust them so I don't eat them!

gabrielle Contributor
gabrielle
Posted

I'm sorry... But what in the world is SPELT???? :huh:

Guest Viola
Guest Viola
Posted

SPELT is a German wheat. It is lower in gluten, but not gluten free.

celiac3270 Collaborator
celiac3270
Posted

Ooh...very interesting information from Anne Lee about oats. I'll put it in a post under the coping section which I'll do later on the Celiac conference.

KaitiUSA Enthusiast
KaitiUSA
Posted
I'm sorry... But what in the world is SPELT???? :huh:

Some people falsy label it as gluten free but it is not...it is a form of wheat

plantime Contributor
plantime
Posted
I'm looking to get a grower to grow oats for my bakery and a miller to mill them just for me. That would be awesome as I really do enjoy oats

Monica, when you do, please let me know. I would love to buy some and have my morning bowl of oatmeal agin!

celiac3270 Collaborator
celiac3270
Posted

I think you'll be able to have McCanns--I'll explain in that other post when I get around to typing up 32 pgs...lol...maybe I'll just summarize it in 1/4 of that.

gabrielle Contributor
gabrielle
Posted

Thank you for letting me know! It makes sense to me that it is a German wheat- where i live it is a very German town and I see it everywhere. I am glad I didn't have any... I really wasnt sure what kind of grain it was. Thanks so much :D

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      @rei.b, I understand how frustrating starting a new way of eating can be. I tried all sorts of gluten-free processed foods and just kept feeling worse. My health didn't improve until I started the low histamine AIP diet. It makes a big difference. Gluten fits into opioid receptors in our bodies. So, removing gluten can cause withdrawal symptoms...
    2. captaincrab55
      - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal. My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet. I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free...
    3. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and...
    4. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long? DGP IgG antibodies are produced in response to a partial gluten molecule. This is different than what tissue transglutaminase antibodies are produced in response to. TTg IgA antibodies are produced in the intestines in response to...
    5. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,132
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.