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The big question is :
Can people diagnosed with Celiac Disease or Gluten Intolerance can eat OATS?
Some studies suggest they can and others say they can’t.
So who is right? The short answer is, they both are.
Do you remember growing up and perhaps your mother or a loved one said to you, “It’s whats on the inside that counts, not whats on the outside.”?
With today’s topic we need to rearrange a few words, because when it comes to oats, “It’s whats on the outside that counts, not on the inside.”!
Let me explain:
Oats do not contain the protein gluten the way wheat, barley and rye do. So, if oats do not contain gluten, why should a person with Celiac Disease may need to avoid oats? There are two reasons.
The bottom line, talk to your health care professionals if you think you might want to add oats into your diet. Most health care professionals recommend having your Celiac Disease under control before even attempting to add oats. Even then, they recommend eating just a small amount. They key is to make sure you are closely monitored.
Information from: Celiac Disease
Red Mill Oats – gluten-free but not raw
Prairie Oats – gluten-free but not raw
Go Super Life – gluten free raw oats
100% Organic Fresh rolled oats. These oats are cold-rolled in small batches using special equipment to retain nutrients and flavor. You can make great raw oat cookies, especially pleasing in colder weather and as holidays treats. Very suitable to serve to cooked foodists. This is a gluten-free product, however, cross-contamination may occur during harvesting and transportation.
It is always recommended that you soak any grains or grain-like seeds for a minimum of 8 hours. 24 hours is even better. Grains have phytic acid in them (as do nuts, beans and other seeds) that makes them difficult to break down in your digestive system. Since most people have weak digestive systems, eating grains without soaking them could cause symptoms of digestive upset. And as you are already learning, improper digestion leads to a toxic body.
“All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first buy may lead to irritable bowel syndrome and, in the long-term, many other adverse effects. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.”
Quoted from: Nourishing Traditions, Sally Fallon & Mary G. Enig page 452.