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Anyone React To Gluten Free Oats?

Crayons574

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Crayons574 Contributor
Crayons574
Posted

Hello~

I was wondering how you all react to eating gluten free oats. I know that some people have no problem with them, while others cannot tolerate them--despite them being gluten free. Anyone know why that is? How do you react to gluten free oats? They make me very bloated and naceous...but not the same reaction as if I eat gluten or soy.

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flourgirl Apprentice
flourgirl
Posted

You'll find that a lot of us can't tolerate them. For me it's just like being glutened.

tarnalberry Community Regular
tarnalberry
Posted

The reason why is because the oat protein - avenin - is molecularly very similar to gliadin - the wheat protein. Some people's systems do not differentiate between the two, and react to oats.

Cynbd Contributor
Cynbd
Posted

I definitely react to oats. I have been gluten-free for 2 1/2 years, and I very recently bought some certified gluten-free Oats for the first time since going gluten-free, and I reacted immediately to them. Those oats moved through my system like a freight train :huh: Yikes! But I recovered quickly. I recall having the same reaction at times when I used to eat them pre-gluten free.

FMcGee Explorer
FMcGee
Posted

How long are people supposed to wait before trying oats, after going gluten-free? I miss them a lot and really want to try them again, but I'm worried. It's only been three weeks for me, and my symptoms haven't all cleared up yet. My boyfriend bought me a (very expensive) box of gluten-free oats but my gut (hee) says to wait a bit longer. Am I being paranoid?

tarnalberry Community Regular
tarnalberry
Posted
How long are people supposed to wait before trying oats, after going gluten-free? I miss them a lot and really want to try them again, but I'm worried. It's only been three weeks for me, and my symptoms haven't all cleared up yet. My boyfriend bought me a (very expensive) box of gluten-free oats but my gut (hee) says to wait a bit longer. Am I being paranoid?

I would wait about six months, myself. Maybe four if you feel totally great in four months. But you want to give your intestines time not only to clear out any existing gluten reaction, but repair the gut as well. (The gluten molecule just triggers the immune system to attack itself - the immune system reaction is somewhat self-sustaining, and can continue for up to two weeks without the presence of gluten. So, you need to make sure that all of that is done with in your system, AND you've had a fair amount of time healing any existing damage.)

FMcGee Explorer
FMcGee
Posted
I would wait about six months, myself. Maybe four if you feel totally great in four months. But you want to give your intestines time not only to clear out any existing gluten reaction, but repair the gut as well. (The gluten molecule just triggers the immune system to attack itself - the immune system reaction is somewhat self-sustaining, and can continue for up to two weeks without the presence of gluten. So, you need to make sure that all of that is done with in your system, AND you've had a fair amount of time healing any existing damage.)

Good to know! I didn't know that, about the immune system taking two weeks to stop reacting. Thanks very much!

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luvs2eat Collaborator
luvs2eat
Posted

I bought Bob's Red Mill certified gluten-free oats after being gluten-free for about 6 years. It was the best bowl of oatmeal I ever tasted (w/ a little brown sugar and blueberries!). I had no reaction! But I'll only have them occasionally. Don't wanna jinx myself.

Gemini Experienced
Gemini
Posted
Hello~

I was wondering how you all react to eating gluten free oats. I know that some people have no problem with them, while others cannot tolerate them--despite them being gluten free. Anyone know why that is? How do you react to gluten free oats? They make me very bloated and naceous...but not the same reaction as if I eat gluten or soy.

I tolerate gluten-free oats just fine but I was a big oatmeal and fiber eater before my diagnosis. I think it has far more to do with tolerating fiber. If you ate a more processed diet beforehand, getting much more fiber in your body may be tough. You have to work up to fiber intake. There are those who may be allergic or intolerant of oats also but I think those numbers are small. It sounds like you are having a fiber problem right now so you may want to wait a bit and try again.

Also be sure to drink reasonable amounts of water with fiber intake as that helps with digestion.

FMcGee Explorer
FMcGee
Posted
I tolerate gluten-free oats just fine but I was a big oatmeal and fiber eater before my diagnosis. I think it has far more to do with tolerating fiber. If you ate a more processed diet beforehand, getting much more fiber in your body may be tough. You have to work up to fiber intake. There are those who may be allergic or intolerant of oats also but I think those numbers are small. It sounds like you are having a fiber problem right now so you may want to wait a bit and try again.

Also be sure to drink reasonable amounts of water with fiber intake as that helps with digestion.

This is essentially exactly what my dietician just told me! She said it's not the oats themselves that some people react to, it's their extremely high fiber content, and that if you rarely at them before going gluten-free, you shouldn't start until you've worked up to them, which is why it takes so many people some time to tolerate them. It's always interesting to hear different views on things like this.

Gemini Experienced
Gemini
Posted
This is essentially exactly what my dietician just told me! She said it's not the oats themselves that some people react to, it's their extremely high fiber content, and that if you rarely at them before going gluten-free, you shouldn't start until you've worked up to them, which is why it takes so many people some time to tolerate them. It's always interesting to hear different views on things like this.

You mean to tell me that there are people getting paid to give this advice?!?! :P

Oatmeal is a fantastic source of fiber and it keeps you full for hours. I always eat a bowl before hiking so I don't have to lug too much food with me. I just wish the gluten-free version didn't cost so much!

It makes you think twice before making some oatmeal cookies.

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      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
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      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
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      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

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      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
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