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Cross Contamination From Gluten Free Oats?

Roda

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Roda Rising Star
Roda
Posted

I react badly to certified gluten free oats. I get severe abdominal pain, cramping, bloating, heartburn, bowel troubles and rash on my back side. I do use alot of Bob's products and Bob's does process gluten free oats. If these, and probably are, are processed in the same facility as the other gluten free grains, could the cross contamination in sensitive people cause an elevation in antibodies? I have recently ruled out everything under the sun for my symptoms over the last six months plus and the doctor said I am definately having a flare of the celiac. I had my antibody tests redone and the gliadin IgG is still elevated (strong positive) and has been for the last 1 1/2 years everything else is alright at this point. I am grasping at reasons for this. I am making more changes at my house, but I don't think that it is enough. I did email the company many months ago concerning this question and recieved no reponse back.

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ravenwoodglass Mentor
ravenwoodglass
Posted

If I remember correctly Bob's gluten free items are made in a dedicated plant, could be wrong though. Do keep in mind that there seem to be more of us that don't tolerate oats than do. You may be one of us who doesn't.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I have read that some react to Oats the same as Wheat, Barley and Rye. Some lists even list oats as containing gluten though I think that is debatable. I have tried some certified gluten free oats and did okay with them but I don't eat them very often because I have read so much about oats (and other gluten-free grains) being cross-contaminated if not in the factory then in the fields themselves.

glutenfr3309 Rookie
glutenfr3309
Posted

I react badly to certified gluten free oats. I get severe abdominal pain, cramping, bloating, heartburn, bowel troubles and rash on my back side. I do use alot of Bob's products and Bob's does process gluten free oats. If these, and probably are, are processed in the same facility as the other gluten free grains, could the cross contamination in sensitive people cause an elevation in antibodies? I have recently ruled out everything under the sun for my symptoms over the last six months plus and the doctor said I am definately having a flare of the celiac. I had my antibody tests redone and the gliadin IgG is still elevated (strong positive) and has been for the last 1 1/2 years everything else is alright at this point. I am grasping at reasons for this. I am making more changes at my house, but I don't think that it is enough. I did email the company many months ago concerning this question and recieved no reponse back.

gluten-free oats make me sick (i think). i'm going to try them one more time just to make sure it wasn't something else that i ate since i typically won't feel some effects until days later. it's a shame because i loved eating oatmeal for breakfast. i used to EVERYDAY a year ago!

Roda Rising Star
Roda
Posted
  • Author

Thanks for the input. :) My question is not if I could have a problem with gluten free oats, as I already know that I do. Rather, could the potential cross contamination from the gluten free oats with other gluten free grains cause problems especially with the antibodies? Bob's does process the gluten free stuff in a dedicated facility so it would stand to reason that they would process their gluten free oats there as well.

Edit: I just spoke to a rep and the gluten free oats are processed in the same facility and lines as the other gluten free products. They have a clean down process of high powered air and then discard the first 30 lb of product during the first run. I may just try to find a different brand and see if it makes a difference. Bum too, since Bob's stuff is readily available to me.

dilettantesteph Collaborator
dilettantesteph
Posted

I also react to gluten free oats. It was like the gluten reaction, but I think that it was more severe. I had the same conversation with Bob's and did feel better when I stopped eating their products. I felt better when I switched to gluten free pantry. Now I process my own whole grains. I hope that it makes an improvement in your health.

tarnalberry Community Regular
tarnalberry
Posted

I don't know if BRM sources gluten free growers (like Cream Hill Estates). If not, there could be contamination from the fields (since oats are usually grown in rotation with wheat). You might try a dedicated grower. Otherwise, I would assume you are one of the 1-in-10 who react to the oat protein with a celiac reaction.

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GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Thanks for the input. :) My question is not if I could have a problem with gluten free oats, as I already know that I do. Rather, could the potential cross contamination from the gluten free oats with other gluten free grains cause problems especially with the antibodies? Bob's does process the gluten free stuff in a dedicated facility so it would stand to reason that they would process their gluten free oats there as well.

Edit: I just spoke to a rep and the gluten free oats are processed in the same facility and lines as the other gluten free products. They have a clean down process of high powered air and then discard the first 30 lb of product during the first run. I may just try to find a different brand and see if it makes a difference. Bum too, since Bob's stuff is readily available to me.

Okay, now I understand what you were asking better. This could explain why I react to anything by Bob's Red Mill (even though I don't react to gluten-free oats made by other companies). I don't buy their gluten-free products anymore, which is a shame because they are the most common ones around here. I wonder what their testing criteria is for gluten free? How many PPM do they allow in their oats and other products?

Skylark Collaborator
Skylark
Posted

My bag of Bob's oats says they are grown in dedicated fields and tested for gluten. I looked at the website and they're using the R5 elisa which is quite sensitive. R5 does NOT detect aveenin, so they are not testing their other flours for any sort of oat CC.

I found a 2006 post on this forum that quoted the BRM website as saying they cut off at 20 ppm. The link is dead and I'm not finding a ppm limit on the current website. I found a Facebook page talking about the testing and they seem to have carefully avoided putting a number on the ppm gluten there as well.

sunnybabi1986 Contributor
sunnybabi1986
Posted

Okay, now I understand what you were asking better. This could explain why I react to anything by Bob's Red Mill (even though I don't react to gluten-free oats made by other companies). I don't buy their gluten-free products anymore, which is a shame because they are the most common ones around here. I wonder what their testing criteria is for gluten free? How many PPM do they allow in their oats and other products?

Here is Bob's Red Mill's explanation on their gluten free oats: Open Original Shared Link

It doesn't list how many ppm they test to, but I'm sure they'd be happy to tell you if call them :)

Roda Rising Star
Roda
Posted
  • Author

I looked at the website and they're using the R5 elisa which is quite sensitive. R5 does NOT detect aveenin, so they are not testing their other flours for any sort of oat CC.

Yes this was what I was wondering about the CC from aveenin. I guess I didn't explain myself well. :P I just don't know what to do with all of the stuff I have around. I'm also not looking forward to the cost of replacing it all either.

Roda Rising Star
Roda
Posted
  • Author

I also react to gluten free oats. It was like the gluten reaction, but I think that it was more severe. I had the same conversation with Bob's and did feel better when I stopped eating their products. I felt better when I switched to gluten free pantry. Now I process my own whole grains. I hope that it makes an improvement in your health.

Wher do you buy your grains?

dilettantesteph Collaborator
dilettantesteph
Posted

Wher do you buy your grains?

I get my sorghum from Twin Valley Mills. They clean their harvesting equipment for two days before harvest. Nontheless it is shared and I found a wheat berry after sorting through over 30 pounds of sorghum, so I sort and wash. Quinoa I get from Ancient Harvest and also wash (with soap), I stopped eating buckwheat, but the best source seemed to be Burkett Mills. My millet source had no wheat growing within 100 miles and a dedicated facility but I found about 100 wheat berries in a 30 lb bag so I won't give you their name. I got better stuff from Eden Organics. It seems O.K. if I sort and wash. Rice from Lundbergs. Teff from The Teff Company.

I am very sensitive. A typical celiac shouldn't have to do all the sorting and washing.

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