Another Study Okays Oats for Celiac Patients

Very clear and helpful. I've been eating oatmeal for over a year, having been on the gluten free diet for 10 years. No ill effects, ever.

I have been on a strict (99-100%) gluten free diet for over 25 years. Ii'm over 80....I've waited for word on oats...thank you.

I've reacted to oatmeal before. I have read that in the U.S. most oats are processed on the same equipment that's used for wheat processing and that the amount of gluten contamination can vary widely. I have found that I can tolerate organic oats with no problem -- maybe because it's processed more carefully?

Since I was diagnosed 5 years ago after 40 years of mistakes I have been eating oats. I try not to eat anything that was processed on machinery that process wheat. For me it is not worth the risk. I do not ever want to feel that way again.

I knew I reacted to oats, and looked forward to obtaining gluten-free oatmeal. However, I also reacted to the certified gluten-free (expensive!) oats as well, with symptoms quite similar to what happens when I've eaten gluten. Although avenin sensitivity may be rare, it is obviously present for me!

When I was diagnosed 4 years ago, I had read about the oatmeal being a safe produce to consume. I continue to eat oatmeal without any side effects. I guess I am one of the lucky ones.

I knew I reacted to oats, and looked forward to obtaining gluten-free oatmeal. However, I also reacted to the certified gluten-free (expensive!) oats as well, with symptoms quite similar to what happens when I've eaten gluten. Although avenin sensitivity may be rare, it is obviously present for me!

I'm oat sensitive, too, and learned the hard way. I tried a whole bowl of the certified gluten free oats for the first time two years after my celiac diagnosis. I was violently ill within two hours of eating them and stayed sick for a week. I used to eat oats daily before being diagnosed with celiac disease. I didn't realize how much more instantly sensitive of the food you can become after your system has healed on the gluten-free diet. I caution those celiacs trying "gluten-free" oats for the first time to start with a very small portion.

I've reacted to oatmeal before. I have read that in the U.S. most oats are processed on the same equipment that's used for wheat processing and that the amount of gluten contamination can vary widely. I have found that I can tolerate organic oats with no problem -- maybe because it's processed more carefully?

In Norway, the biggest producer of oat products ("Bjørn Havregryn"), have a gluten-free variant of oat grains for making oat porridge. This is guaranteed to be produced in a clean environment, and that means no wheat or other gluten products are produced by a nearby field, and it is processed in a clean environment that is not contaminated by gluten products.

I am sensitive to oats. I am now finding that I need to read the label of gluten-free products to see if they contain oats. A lot of producers think that they can now add oats to their recipes and still use the gluten-free label. I was eating a muffin from a new gluten-free bakery and could not figure why I was getting an upset stomach even after I read the label. Turns out they use oats in some of their products and this was a cross contamination. It was really good though - too bad.