Oats

[icuski2]

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.

[Dixiebell]

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]

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]

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 . 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]

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.

[T.H.]

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]

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.

[CeliacAndCfsCrusader]

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]

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.