"The appropriateness of oats in the gluten free diet has been pondered for over 20 years. Studies continue with mixed conclusions on the subject of whether the consumption of oatgs evokes an immune response in those with celiac disease or dermatitis herpetiformis. Until it can be deterrmined if the responses that occcur are due to cross-contamination in commercially  processed oats, to the protein structure of the grain or to other individual differences, CSA recommends that excluding oats is the only risk free choice for those on the gluten free diet…" This statement from the Celiac Sprue Association summarizes the situation well and includes abstracts of several studies that reach varying conclusions on this subject.

The Gluten Intolerance Group takes a slightly more pro-oats stand on this subject. "Recent research shows that pure uncontaminated oats …are safe for most people with celiac disease".

How does one obtain "pure uncontaminated oats?" There are several sources on-line, but I recommend www.GlutenFreeOats.com because this firm has been recognized as "safe" by both the Gluten Intolerance Group and the Celiac Sprue Association. Obviously, the term "oats" on an ingredients label almost certainly does not mean "pure uncontaminated oats". By the way, the contamination referred to here is actually cross-contamination since most oats are produced, harvested, and stored in facilities that also process wheat and other grains.

How do we find out whether we are in that relatively small group of celiacs who can’t tolerate oats? Unfortunately, we must do so by experimentation. Avoiding oats is the only risk free alternative.

This is the third in my series on "Ingredient issues". Click here to read about maltodextrin and/or about spices. Next Friday, August 7, I will talk about the gluten free status of vinegar.

Published 7/31/09