… Avenin May be the Culprit!
There has been ongoing controversy about whether oats are really a safe food when adhering to a gluten-free diet. Originally thought to contain gluten, doctors placed oats in the same category as wheat, rye, and barley, making them “off-limits” to patients with celiac disease, gluten-intolerance, or gluten-sensitivity.
After great research, it was determined that oats do not contain gluten. The problem resulted from cross-contamination with wheat during their processing. For those who love oats, fortunately there are now manufacturers* producing gluten-free oats, processed in dedicated facilities.
Still, many celiacs and those living a truly gluten-free lifestyle have problems digesting oats and oat-containing products.
What’s the reason? Barbara Griffin, NMD, CNC, Certified Gluten Practitioner and owner of Vital Health Inc. says Avenin may be the cause. If you are celiac or gluten-intolerant consuming oats, and you’re still experiencing gastrointestinal issues, you may find this article of interest.
Here at Daily Forage, we consume oats and oatmeal often, and include them in many of our recipes (as you may have noticed), without any negative side effects. With so many people sharing that they avoid oats, I thought this was worth sharing … possible shedding valuable light for some of you out there.
Do you have reactions when you consume oats or oat-containing products? What do you think of this information? Are you interested in being tested?
Safe food is a journey … Thrive!™