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

Oats

icuski2

Recommended Posts

icuski2 Newbie
icuski2
Posted

I was recently diagnosed with Celiac. I wasn't having the usual symptoms (no stomach issues) but it was really tough on my blood sugars (Type I diabetic).

I am doing well but confused about one area . . . Oats. Are they safe or aren't they? Obviously gluten-free oats are fine, but what about main stream oats?

For example, Nature Valley granola bars ingredients are: whole grain oats, sugar, canola oil, yellow corn flour, honey, soy flour, brown sugar syrup, salt, soy lecithin, baking soda and natural flavors.

None of those ingredients seem to be an issue - other than maybe the oats.

I also love cereal and found the only "potential" bad ingredient in Cap'n Crunch cereal to be "oat flour".

I was told this is the best resource for questions like this. So I am asking you, the experts . . .

Thanks in advance for any information you can provide.

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

Celiac.com Sponsor (A8-M):


Dixiebell Contributor
Dixiebell
Posted

Mainstream oats have a higher rate of cross-contaimination with gluten containing grains. They can be grown in the same fields, stored in the same silos and processed on the same equipment. Some people can not tolerate even gluten-free oats because they cause the same type of gluten reaction.

sa1937 Community Regular
sa1937
Posted

I would not eat Cap'n Crunch because of oats for the reasons Dixiebell mentioned. Another ingredient to watch for in a lot of cereals is malt, which is usually made from barley and therefore is not safe.

General Mills does have some gluten-free cereals available, namely Chex, which are marked gluten-free on the box (obviously not Wheat Chex).

Lisa Mentor
Lisa
Posted

Cap'N Crunch Sweetened Corn & Oat Cereal

Ingredients

Corn Flour, Sugar, Oat Flour, Brown Sugar, Coconut Oil, Salt, Niacinamide (One of the B Vitamins)Yellow 5, Reduced Iron, Zinc Oxide (a Source of Zinc)Yellow 6, Thiamin Mononitrate (One of the B Vitamins)BHT (a Preservative)Pyridoxine Hydrochloride (One of the B Vitamins)Riboflavin (One of the B Vitamins)Folic Acid (One of the B Vitamins)

As an eight year old, Capt. Crunch was one of my favs, not offered often by the step-mom :angry: . The thought of it now, is icky.

I see no ingredient that is alarming. Only alarming is the chemical mixture.

All the Chex Cereals are gluten free. Can you try to give them a go?

To answer you question.... oats are gluten free, but processing leaves them suspect to cross contamination. Many people will Celiac can handle eating it, others cannot.

sa1937 Community Regular
sa1937
Posted

Some of the Post cereals have also been reformulated to eliminate malt. Specifically some, but not all, of the Pebbles cereals like Cocoa Pebbles for instance. Don't know if they have hit grocer's shelves yet or not. You'd have to read the labels to see if they have gluten-free on the box.

Too bad Kelloggs is lagging behind by not reformulating their cereals to eliminate malt. :ph34r:

T.H. Community Regular
T.H.
Posted

Cap'N Crunch Sweetened Corn & Oat Cereal

Ingredients

Corn Flour, Sugar, Oat Flour, Brown Sugar, Coconut Oil, Salt, Niacinamide (One of the B Vitamins)Yellow 5, Reduced Iron, Zinc Oxide (a Source of Zinc)Yellow 6, Thiamin Mononitrate (One of the B Vitamins)BHT (a Preservative)Pyridoxine Hydrochloride (One of the B Vitamins)Riboflavin (One of the B Vitamins)Folic Acid (One of the B Vitamins)

I see no ingredient that is alarming. Only alarming is the chemical mixture.

wouldn't the oat flour be an issue?

Roda Rising Star
Roda
Posted

Main stream oats and oat flour are a no due to the high cross contamination. There are several brands of certified gluten free oats that are available. I would wait awhile before adding them in until you start to heal and then take it slow with them. I was 7 months into gluten free before I tried the gluten free oats and low and behold I reacted violently to them. It is reported that around 10-15% of celiacs cannot tolerate them and it can cause the same symptoms and damage as guten. Unfortunately I fall in that category. There are plenty of folks who do eat them without problems. If you do well with them it opens up more options for you.

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

Celiac.com Sponsor (A8-M):


CeliacAndCfsCrusader Apprentice
CeliacAndCfsCrusader
Posted

Since you're newly diagnosed, eliminate ALL possible sources of Gluten.

Once you're on track and better equipped to know how your body is off of the gluten, you can experiment a bit.

It's been 3+ years since I've been diagnosed and I'm still taking baby steps.

But, when I tried the "certified" gluten-free oats, I reacted. Go figure.

I've resigned myself that my GI Tract is very sensitive and I take any reaction as a warning that I'm at risk for doing unseen damage. Some things are just not worth it, I can live without oats.

My latest venture is seeing whether I'm also reactive to sorghum. Doesn't make any sense that I would be, other than cc, but you'll help yourself if you figure out your own body. You know it best.

Tina B Apprentice
Tina B
Posted

I was recently diagnosed with Celiac. I wasn't having the usual symptoms (no stomach issues) but it was really tough on my blood sugars (Type I diabetic).

I am doing well but confused about one area . . . Oats. Are they safe or aren't they? Obviously gluten-free oats are fine, but what about main stream oats?

For example, Nature Valley granola bars ingredients are: whole grain oats, sugar, canola oil, yellow corn flour, honey, soy flour, brown sugar syrup, salt, soy lecithin, baking soda and natural flavors.

None of those ingredients seem to be an issue - other than maybe the oats.

I also love cereal and found the only "potential" bad ingredient in Cap'n Crunch cereal to be "oat flour".

I was told this is the best resource for questions like this. So I am asking you, the experts . . .

Thanks in advance for any information you can provide.

I've eaten the granola bars for years with no problem. I was diagnosed a long time ago when there was no special "gluten free" labels and there is nothing in them that contains gluten.

Archived

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

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


  • Member Statistics

    • Total Members
      131,901
    • Most Online (within 30 mins)
      7,748
    tessycork47
    Newest Member
    tessycork47
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.