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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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Certified gluten-free Oats Question

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I know that about 10-15% of Celiac's react to gluten-free oats because of the avenin in it...my question is, is the reaction different than a gluten one? My gluten reactions are usually very neuro/mental so if the avenin reaction is a different kind of reaction, then I wouldn't mind taking the risk because there's been some products recently that have certified gluten-free oats that I've been wanting to try

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Since no two people react the same to anything, how will you know if you don't try them?

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For the most part my reactions to the avenin protein is very similar to my gluten reaction. When I actually ate the gluten free oats I ended up with horrible reflux, horrible abdominal pain/bloating and constipation for a week. This was my typical gluten reaction at the time. I did have an additional symptom with the oats. I got a painful blistering rash on my bottom!

I am sensitive to the gluten free oat cross contamination also. It kept me sick for 8 months with fat malabsorption, reflux, diarrhea, caused inflammation and stomach ulcer (showed up on scope) before I figured that out. I avoided the oats but didn't think to ask about CC.

I avoid any gluten free product that has potential oat CC. There are brands I do trust.

You'll just have to try them to see how your body reacts. There are plenty of celiacs/gluten intolerent people that eat them without incident.

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I would like to turn this question around. I have Celiac Disease but without telling symptoms. Therefore I am careful about not eating gluten because I know it is damaging to my intestines, but have no way to know if I accidentally consumed it. Does avenin work the same way? Should I be avoiding gluten-free oats just in case? Or is the reaction to gluten-free oats strictly one of discomfort?

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I know that about 10-15% of Celiac's react to gluten-free oats because of the avenin in it...my question is, is the reaction different than a gluten one? My gluten reactions are usually very neuro/mental so if the avenin reaction is a different kind of reaction, then I wouldn't mind taking the risk because there's been some products recently that have certified gluten-free oats that I've been wanting to try

It is a gluten reaction, complete with TTG antibodies and villous atrophy. I suppose people could be oat intolerant too, but the real concern is that oats are so closely related to wheat that some celiacs react as if they are a gluten grain.

I would like to turn this question around. I have Celiac Disease but without telling symptoms. Therefore I am careful about not eating gluten because I know it is damaging to my intestines, but have no way to know if I accidentally consumed it. Does avenin work the same way? Should I be avoiding gluten-free oats just in case? Or is the reaction to gluten-free oats strictly one of discomfort?

If I recall, CSA recommends you wait a full year after going gluten-free before you introduce oats.

http://www.csaceliacs.info/guide_to_oats.jsp

Then you're supposed to go to the doctor and get re-tested for antibodies after you've been eating oats for a few months. As I mentioned above, it's possible to have a celiac reaction to avenin.

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I eat gluten-free oats, but not by the bowlful. I use them in baking - cookies, granola bars, that sort of thing. So far I haven't reacted to them, though my stomach has so many issues that sometimes it's hard to tell. In any case, if you were thinking about eating some, I wouldn't recommend eating a huge amount until you know how your body will handle it.

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