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Oats

Rufus376

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Rufus376 Newbie
Rufus376
Posted

I am very new to the Celiac community so recently I have been doing a great deal of research on how exactly to lead a gluten free life. As I mentioned in a previous thread I am a freshman in college and I have very little freedom in what I can eat. I've been reading the various studies on oats and I was curious what others past experiance has been with oats. This weekend I decided to test my luck because on weekends our cafeteria here is only open from 11AM-1:30PM and 4:30-6:00, which is not enough to suffice for a whole day. While looking through my roommate's various snacks to see if there was anything I could eat I noticed that the only ingredient in one of my favorite cereals that set off a warning signal was oat flour. So I decided to try some, I had about 2 cups worth yesterday and haven't noticed any significant reactions. I was just curious if anyone else has toyed around with oats in their regular diets before and how everything worked out.

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Rikki Tikki Explorer
Rikki Tikki
Posted

Hi Rufus:

I have read that there is now some thought that we may be able to eat gluten. Once I read that I decided to try it. I got very ill so I don't think I am likely to repeat that experience. I think it has something to do with where they are produced. Does anybody know about this?

I believe there may be some people whose bodies are able to tolerate it, but mine didn't.

Rikki Tikki Explorer
Rikki Tikki
Posted

Rufus:

I forgot to say welcome to the board. My manners are really lacking lately! :D

KaitiUSA Enthusiast
KaitiUSA
Posted

There has been research done that says SOME celiacs may be able to tolerate oats BUT all of the US oats are contaminated with wheat. I strongly oppose them due to contamination.

Welcome to the board! :D

tarnalberry Community Regular
tarnalberry
Posted

Ditto and Ditto. :-) Being "Welcome to the board!" and "Oats are contaminated about CODEX levels in the US, and a small percentage of celiacs may react to the protein itself, so I 'just say no to oats'".

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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