Oats are a highly nutritious grain with countless health benefits as a popular breakfast porridge. Besides, they’re also found in granola, muesli, snacks and other foods. Whether oatmeal is gluten-free or not can only be known in terms of pure oats or Pure oatmeal.
But what about those with celiac sensitivity?
However, in most cases, celiac affected individuals can eat oats. But it should be noted that a small percentage of people with celiac disease and non-celiac gluten sensitivity also react to avenin,1 the protein found in oats.
Now the most commonly asked question is gluten-free oatmeal is answered below.
What’s the problem with gluten?
Gluten is a family of proteins found in popular grains like wheat, rye, and barley which constitute for the stretchy, chewy texture in bread and pasta. Most people can consume gluten without any noticeable side effect, but on the other hand, they might be responsible for serious health problems in some individuals causing digestive problems. The reason behind it is the unique amino acid structure that hinders the digestive enzymes in your gut.
How can you avoid it?
One should be careful enough not to overdo their oatmeal until you know what reaction will follow in your body. Therefore, a precautionary discussion with the doctor will throw light to its side effects.
Why aren’t all Oatmeals Gluten-Free?
Pure oats and pure oatmeal are gluten-free. But what everyone might be wondering is its relation with gluten. You can’t connect both, isn’t it?
The problem lies in the sources of cross-contamination which starts during cultivation, carried on through processing. Most farmers and food processors who grow and handle oats also grow gluten-containing grains. Using the same equipment in farming, transportation and storage for both expose the risk of winding a minimal amount of gluten into the final product.
Besides, weather patterns, as well as other environmental factors, can change the amount of contamination in a product varying from season to season. Oatmeal commonly comes in other flavours or varieties with added fruits, veggies or spices which face the same risks of gluten contamination.
The standard set forth by FDA for a “Gluten-Free” stamp on food products is 19 parts per million of grains containing gluten.
The companies selling certified gluten-free oatmeal use oats free from gluten cross-contamination.
Which Brands of Oatmeal Are Gluten-Free?
For those who can tolerate oats, a variety of different gluten-free-certified oatmeal can be explored from the box:
Bob’s Red Mill
For Your Information
Some companies that sell gluten-free products, however, also manufacture oatmeal not certified as gluten-free. Hence, always double-check labels before assuming its safe to consume.
Some oats are more toxic to people with celiac disease than in others.