Is Oatmeal and Oatmeal gluten-free?

Oats are high in nutrients and have many health benefits.

They are a popular breakfast option and are used in granola, muesli and many other snacks and foods.

You may be curious if oatmeal and oats contain gluten.

This article will discuss whether oats can be included in a gluten-free diet.

What is the problem with gluten?

Gluten-free diets are very popular.

Surveys show that 15-30% and 30% of Americans try to avoid gluten.

Gluten is a group of proteins found in grains such as wheat, barley, and rye. These proteins give loaves of bread and pasta their chewy texture.

While most people can eat gluten without side effects, some people may experience serious health issues if they consume these proteins.

Because gluten is an amino acid with a unique structure, it can cause digestive problems in some people.

Celiac disease can cause an immune response in your body that damages your intestinal lining.

Gluten intolerance can lead to serious health problems.

SUMMARY

Gluten is a protein found primarily in wheat, barley and rye. While most people can tolerate gluten, it can cause some problems.

Are oats gluten-free?

Pure oatmeal is safe and gluten-free for people suffering from gluten intolerance.

Oats can be contaminated with gluten if processed in the same facilities as gluten-containing grains such as wheat, rye and barley.

Research shows that celiac disease and wheat allergy sufferers can consume 2-3.5 ounces (50-100g) of pure oatmeal daily without experiencing adverse reactions.

A study of 106 people suffering from celiac disorder over 8 years found that half of them ate oatmeal daily and had no negative side effects.

Some countries also recommend including oats in a gluten-free diet. Some studies have shown that celiac patients in these countries are more likely to heal their intestinal problems than those in other countries.

People with wheat allergies can also eat uncontaminated, pure oats.

SUMMARY

Pure oats are safe for most people with gluten intolerance, even celiac disease.

Oats can often be contaminated by gluten.

Oats don’t contain gluten but are often grown with other crops.

Cross-contamination can occur when the same equipment is used to harvest crops from neighboring fields.

A sowing seed could also be impure and contain a small amount of rye or wheat seeds.

Oat products are often processed and prepared in the same facilities as gluten-containing products.

It’s not surprising that regular oat products were found to have gluten levels far higher than the gluten-free standard.

A study of 109 oat-containing products in North America and Europe revealed an average of over 200 parts per Million (ppm) of gluten.

A reaction may occur in celiac patients if gluten is just 20 ppm.

Because of the high risk of contamination, it is unsafe to include conventionally-grown oats in a gluten-free diet.

Several companies have started to process oats using clean equipment and grow them in gluten-free areas. These oats may be labeled gluten-free if they contain less than 20 ppm gluten.

Even though gluten-free labels are not always reliable, A study found that gluten levels in 5% of gluten-free products exceeded safety limits.

However, the test was passed by 100% of the oat products. This means that labels that certify oats or oatmeal as gluten-free can be trusted in most cases.

SUMMARY

Oats can be contaminated with gluten when harvested or processed, but many companies now offer uncontaminated products.