“Do oats contain gluten?” ~ Laura
Great question! This is a very controversial topic as there are strong opinions on both sides with guidelines varying from country to country. While oats do technically contain gluten, oats do not contain the protein gliadin, which many sources believe is the main irritating protein in gluten. Oats do however contain the protein avenin, which can trigger reactions in a small but significant percentage (up to 20%) of gluten-sensitives.
Cross-contamination with other glutenous grains is a serious issue; therefore it is always imperative to choose 100% pure certified gluten-free oats if one is going to include oats in their diet.
My opinion is that first and foremost each individual should discuss which grains are safe and unsafe for them with their treating physician and ask their doctor what would be safe and appropriate in their situation. I prefer to err on the side of caution and do not advise that my clients with celiac disease eat oats, but many with non-celiac gluten sensitivity tolerate small amounts of pure, uncontaminated oats just fine. Health Canada and the Canadian Celiac Association’s official position is that certified pure gluten-free oats are safe in small quantities for gluten-sensitives that tolerate them; up to a maximum of 1/4 cup dry per day for children and 1/2-3/4 cup dry for adults.
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