Do oats definitely have glutten?
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Do oats definitely have glutten?
And if so, what's a sustitute for morning breakfast. Oatmeal has been my staple. It would be a hard habit to break. Any suggestions?
Becky
Hi Becky,
To answer your question "Do oats definitely have gluten?" Yes and no. This can be quite confusing, because all grains contain an agglutinating protein commonly referred to as "gluten". However, these proteins each have their own specific names, for each particular grain. For example, in corn, it is called zein.
Specifically, gluten is the prolamin in wheat that contains the gliadins that cause us to react. No, oats do not contain "gluten". Yes, they do have a prolamin that some of us are intolerant of, called avenin. The prolamin in barley that causes us to react, is called hordein, and the prolamin in rye that causes us to react, is called secalin.
Many "experts" believe that the reason why celiacs react to oats, is because of cross-contamination with kernals of wheat, during the growing process, and/or during storage, and handling of the grain, after harvest. They "claim" that many celiacs can safely eat oats that is free of cross-contamination with wheat, rye, or barley. This oats is commonly referred to as "gluten-free".
To test this theory out, I conducted a long, thorough test with GF oats about a year ago. My test, and the results, are documented in the following topics:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=5505
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=5530
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=5773
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=5890
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=6013
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=6036
This seems to be a "dirty little secret" in the industry, but in reality, it is impossible to be tested for oats intolerance, (avenin intolerance). It's also not possible to be tested for barley intolerance, (hordein intolerance), and/or rye intolerance, (secalin intolerance). The explanation is in this topic:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=5891
The bottom line, is that I found that I am intolerant to oats, (avenin), but it took a long time to react, (and then just as long to recover). YMMV, (Your Milage May Vary).
So, if you crave cereal for breakfast, unless you want to conduct your own "oat challenge", the safest bet, as Dee suggested, is to eat alternate cereals. For variety, twice a week, I eat cereal for breakfast. I eat either Organic Sweetened Rice Flakes, by Arrowhead mills, or Organic Honey'd Corn Flakes, by Nature's Path.
Tex
To answer your question "Do oats definitely have gluten?" Yes and no. This can be quite confusing, because all grains contain an agglutinating protein commonly referred to as "gluten". However, these proteins each have their own specific names, for each particular grain. For example, in corn, it is called zein.
Specifically, gluten is the prolamin in wheat that contains the gliadins that cause us to react. No, oats do not contain "gluten". Yes, they do have a prolamin that some of us are intolerant of, called avenin. The prolamin in barley that causes us to react, is called hordein, and the prolamin in rye that causes us to react, is called secalin.
Many "experts" believe that the reason why celiacs react to oats, is because of cross-contamination with kernals of wheat, during the growing process, and/or during storage, and handling of the grain, after harvest. They "claim" that many celiacs can safely eat oats that is free of cross-contamination with wheat, rye, or barley. This oats is commonly referred to as "gluten-free".
To test this theory out, I conducted a long, thorough test with GF oats about a year ago. My test, and the results, are documented in the following topics:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=5505
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=5530
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=5773
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=5890
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=6013
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=6036
This seems to be a "dirty little secret" in the industry, but in reality, it is impossible to be tested for oats intolerance, (avenin intolerance). It's also not possible to be tested for barley intolerance, (hordein intolerance), and/or rye intolerance, (secalin intolerance). The explanation is in this topic:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=5891
The bottom line, is that I found that I am intolerant to oats, (avenin), but it took a long time to react, (and then just as long to recover). YMMV, (Your Milage May Vary).
So, if you crave cereal for breakfast, unless you want to conduct your own "oat challenge", the safest bet, as Dee suggested, is to eat alternate cereals. For variety, twice a week, I eat cereal for breakfast. I eat either Organic Sweetened Rice Flakes, by Arrowhead mills, or Organic Honey'd Corn Flakes, by Nature's Path.
Tex
Hi Becky,
How about either 100% cooked cream of rice or buckwheat cereal? I think they are good with maple syrup, raisins, bananas, and/or nuts added.
Happy eating,
Polly
P.S. Did you know that buckwheat is not a grain?
How about either 100% cooked cream of rice or buckwheat cereal? I think they are good with maple syrup, raisins, bananas, and/or nuts added.
Happy eating,
Polly
P.S. Did you know that buckwheat is not a grain?
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