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Tricia Thompson, MS, RD is a nutrition consultant, author and speaker specializing in celiac disease and the gluten-free diet. She is the author of The Gluten-Free Nutrition Guide and has a MS degree in nutrition from Tufts University in Boston, Massachusetts and a BA degree in English Literature from Middlebury College in Vermont.

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Living Gluten-Free
by Tricia Thompson, MS, RD, The Gluten-Free Dietitian

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Historically, the use of oats in gluten-free diets has been very controversial. This controversy has died down substantially in recent years thanks to numerous studies that have found the daily intake of moderate amounts of gluten-free oats to be safe for the vast majority of persons with celiac disease.

So what exactly are “gluten-free oats?"

The Food and Drug Administration states in their proposed rule for the labeling of food as gluten-free that oats and oat products may be labeled gluten free as long as the final food product contains less than 20 parts per million of gluten.

It is important to understand that oats themselves do not contain gluten but may become contaminated with gluten anywhere along the line from field to market. For example, oats are frequently grown in rotation with or next to gluten-containing grains. As a consequence, there may be the occasional wheat or barley plant growing among the oat plants. When the oats are harvested, wheat and barley will be harvested too.

Are oats on store shelves gluten free?

Typically the oats you find on the grocery store shelf are not gluten free. A few years ago I tested three brands of commercially available oat products for gluten. Not one of the brands consistently tested gluten free and some batches contained very high levels of gluten.

As a result, it is highly recommended that you eat only those oats that are gluten free. While the FDA rule on gluten-free labeling has not been finalized, there are a handful of companies in the United States and Canada who are producing oats that are gluten free based on testing. These companies are accomplishing this through very careful growing, harvesting, transporting, and processing procedures.

There also are an increasing number of manufacturers of gluten-free foods incorporating oats into their products. It is important to make sure the oats they are using are gluten free.

You may be wondering what exactly companies do to ensure their oats are gluten free. The owners of Cream Hill Estates agreed to tell us.

“Cream ...    Continue

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@ 4:00pm ET on December 2, 2008 Hi Tricia,

Great article on oats on your blog. I just want to mention that there are
many of us who have family members with celiac who can not tolerate even
gluten free oats. We dread the day when gluten free products routinely
include gluten free oats. If this happens there would be even fewer products for our loved ones to consume.

I hope you have a great holiday season and thanks for sharing your info.

Best wishes,
Pat Fogarty MS, RD, LDN
@ 7:30am ET on September 28, 2009 Oats redirects here. It may mean either the common cereal oat discussed here, or any cultivated or wild species of the genus Avena.

The common oat (Avena sativa) is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other grains). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed. Oats make up a large part of the diet of horses and are regularly fed to cattle as well. Oats are also used in some brands of dog and chicken feed.











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