Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 Is this true about oats not being gluten free? Or is Food for Life just covering their bases? Thanks, -Erin www.zenpawn.com/vegblog , " Marie Nelson " <marie.nelson wrote: > > No... wheat still contains gluten, even if it's sprouted. I just pulled > this off Food for Life's website (they're the company that makes Ezekial > bread) > > Are Food for Life sprouted breads " gluten-free " ? > > > Any product that contains wheat (including semolina, durum, spelt, > triticale, and kamut) rye, barley, or oats cannot be considered Gluten-Free. > What is important is the sprouting process, through enzymatic activity, > changes gluten to a more digestible or tolerable state. Many individuals > with mild gluten sensitivities use sprouted products with no adverse side > affects or allergic reactions. However each person�individual constitution > is different. We advise any person with gluten sensitivities including and > in particular individuals with serious health conditions such as Celiac > Disease to consult their physician before consuming any product that may > contain gluten. > > > On 12/18/06, not2mild <not2mild wrote: > > > Is Ezekial Bread not like eating wheat because the grains are sprouted? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 Any product that contains wheat (including semolina, durum, spelt, > triticale, and kamut) rye, barley, or oats CANNOT be considered Gluten-Free. Carolyn Malone Lampasas,Tx Erin <truepatriot wrote: Is this true about oats not being gluten free? Or is Food for Life just covering their bases? Thanks, -Erin www.zenpawn.com/vegblog Recent Activity 4 New Members 8 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 On Dec 19, 2006, at 11:27 AM, Erin wrote: > Is this true about oats not being gluten free? > Or is Food for Life just covering their bases? Most oats are contaminated with wheat from the field to the combine to the mill. Oats do contain avenin, which some folks with CD react to, especially those with lots of damage. Many folks with CD do tolerate avenin, but should only use oats from dedicated GF facilities (dedicated fields, dedicated equipment, dedicated mills). ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 If you want to eat oats, you have to purchase very specific brands that farm/harvest their own and they can prove that they are in fact, gluten-free. There are a couple of brands out now you can purchase. One is Gifts of Nature. (I use this brand) you can buy them at Wild Oats too. http://giftsofnature.net/Merchant2/merchant.mvc?Screen=CTGY & Store_Code=GON & Categ\ ory_Code=CGFO but I was just reading on the gluten-intolerance group's website that they list specifications on the quantity one should consume. www.gluten.net *GIG Position on Oats in the Gluten-Free Diet* Research suggests that *pure, uncontaminated oats* in moderation (1 cup cooked) daily are safe for most persons with celiac disease. There is concern by health professionals that most oats are cross-contaminated with glutenous grains. Oats add soluble fiber and added nutrients to the GFD that are otherwise lacking or have limited availability. Some studies indicate that compliance with the GFD is increased when oats are included. Some persons using oats may notice increased abdominal discomfort, gas and stool changes. This may be due to the increased fiber from oats. Introducing oats slowly may decrease this discomfort. Rarely, some persons with celiac disease may have a hypersensitivity to oats. There is insufficient research to suggest this is related to a gluten-like reaction, or an allergic reaction. The GIG Medical Advisory Board suggests you work closely with your health care team before deciding to introduce oats in your diet, and that you have your antibody levels reviewed periodically. This position has been approved by the GIG Medical Advisory Board. 0ct 2005. On 12/19/06, Erin <truepatriot wrote: > > Is this true about oats not being gluten free? > Or is Food for Life just covering their bases? > > Thanks, > -Erin > www.zenpawn.com/vegblog > > --- In <%40>, > " Marie Nelson " > <marie.nelson wrote: > > > > No... wheat still contains gluten, even if it's sprouted. I just > pulled > > this off Food for Life's website (they're the company that makes > Ezekial > > bread) > > > > Are Food for Life sprouted breads " gluten-free " ? > > > > > > Any product that contains wheat (including semolina, durum, spelt, > > triticale, and kamut) rye, barley, or oats cannot be considered > Gluten-Free. > > What is important is the sprouting process, through enzymatic > activity, > > changes gluten to a more digestible or tolerable state. Many > individuals > > with mild gluten sensitivities use sprouted products with no > adverse side > > affects or allergic reactions. However each person�individual > constitution > > is different. We advise any person with gluten sensitivities > including and > > in particular individuals with serious health conditions such as > Celiac > > Disease to consult their physician before consuming any product > that may > > contain gluten. > > > > > > On 12/18/06, not2mild <not2mild wrote: > > > > > Is Ezekial Bread not like eating wheat because the grains are > sprouted? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 Don't forget Farro. I've been finding it in everything now. Pasta, bread, just as grain to use for risotto. Kris On 19/12/06, Carolyn Malone <honeycomb44 wrote: Any product that contains wheat (including semolina, durum, spelt, > triticale, and kamut) rye, barley, or oats CANNOT be considered Gluten-Free. Carolyn Malone Lampasas,Tx Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2006 Report Share Posted December 20, 2006 Farro is just an italian wheat variety that is currently trendy. It's what farina (cream of wheat) was originally made from. BL On 12/19/06, Kris <moizissimo wrote: > > Don't forget Farro. I've been finding it in everything now. Pasta, > bread, > just as grain to use for risotto. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 > Some persons using oats may notice increased abdominal > discomfort, gas and stool changes. This may be due to the > increased fiber from oats. Introducing oats slowly may > decrease this discomfort. It's really more likely to be due to the avenin (in Spain, researchers test for anti-avenin antibodies instead of anti-gliadin, because it is more specific to celiac in kids). The baby serving of oats they say is safe (1/3 cup) has less fiber than an apple and only slightly more than the same size serving of brown rice. If you can eat whole fruit and veggies and " tolerate " a normal helping of brown rice, beans, corn, quinoa, etc, you will have no issues from the " added fiber " of oats. Most studies on oat " safety " are done in the EU -- they don't say oats are entirely safe, only that they are no more damaging than a low-gluten diet (what the EU calls " gluten free " can contain large amounts of low-gluten wheat starch). Some studies show only slightly higher antibodies than those with " gluten free " wheat starch (but double the drop out rates and some kids that still did not grow until removed from the oat containing diet). One recent one compared those who voluntarily consumed oats vs. those who did not -- half dropped oats during the 5-year study and the comparison showed " no difference " vs those who at wheat starch diets during the time period. Antibodies were not tested, nor were any complications included in the study (only biopsy results). Whether or not eating low-gluten wheat starch and oats will harm you in the long run remains to be seen (but several studies suggest it will, as those who eat the " gf " wheat starch in the EU seem to have lower life expectancy and higher complication rates, vs some other countries where " gf " has a more strict definition). > The GIG Medical Advisory Board suggests you work closely with > your health care team before deciding to introduce oats in > your diet, and that you have your antibody levels reviewed > periodically. At least one group recommends bi-annual antibody checks and annual biopsies. Add that cost to the $10/lb for oats and it makes little economic sense (even costly gf flours become cheap in comparison -- quinoa is often less than $2/lb here). Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.