Oats aren't considered gluten-free because they contain avenin, a similar protein, and are highly prone to cross-contamination with wheat, barley, and rye during farming and processing, making them unsafe for most people with celiac disease, even if labeled as "gluten-free" in some regions like Australia/NZ. While pure, uncontaminated oats might be tolerated by some, regulatory bodies often classify all oats as non-gluten-free due to these risks, though special purity-tested oats exist for those who can safely consume them.
Although oats themselves do not contain gluten, they are often grown, processed, and transported alongside wheat, barley, and rye, which do. Additionally, some patients with celiac disease report experiencing symptoms similar to a gluten exposure even when eating gluten-free oats.
In Australia, we are not able to call Oats 'Gluten-Free' even if they are uncontaminated with the gluten from wheat, barley and rye because they contain 'oat protein' which by our FSANZ definition is also defined as 'gluten'.
Wheat, rye or barley (all of which contain gluten) can all contaminate the oats. Apparently Quaker Oats and some store brands use facilities that do not take adequate precautions. Therefore, their oats are not safe for those with celiac disease.
While oats themselves are naturally gluten- free, a small portion of people with celiac disease still react to them. There is a protein in oats called avenin, and it can trigger a similar response to gluten, though it is thought to be a separate sensitivity.
Many everyday items surprisingly contain gluten, including sauces/gravies (thickened with flour), soy sauce, some processed meats, licorice, malt flavoring (in some ice creams/candies/cereals), flavored rice cakes/chips, certain seasonings, and even cross-contaminated french fries due to shared fryers or flour coatings. Always check labels for hidden wheat, barley, rye, or malt ingredients in processed foods, sauces, and even some cheeses.
One line of reasoning used to argue oats aren't healthy is that eating them can lead to spikes in blood sugar (glucose). This seems to be linked to the rising use of glucose monitors by people who don't have diabetes.
While oats are safe for most people with celiac disease, some patients react to the protein in oats with acute symptoms and a wheat-like inflammatory response, a study presented at Digestive Disease Week (DDW) found.
Summary. Coeliac disease is an autoimmune disease where the immune system reacts abnormally to gluten. For people with coeliac disease, even small amounts of gluten can damage the lining of the small intestine (bowel), which prevents the proper absorption of food nutrients.
Oats can cause gas and bloating. To minimize side effects, start with a low dose and increase slowly to the desired amount.
The following foods and drinks contain gluten and should be avoided:
Cereals made with wheat, barley, and rye are the main offenders here, which includes your gluten-containing store cupboard favourites like Weetabix, Cheerios, Shreddies, and Bran Flakes.
People are quitting oat milk due to concerns about highly processed ingredients like seed oils and emulsifiers, its impact on blood sugar (due to broken-down starches and added sugars), low protein content, potential inflammation, and gut health issues, with some wellness influencers shifting to cow's milk or other alternatives like almond or soy. The trend reflects a growing awareness that while convenient, many commercial oat milks aren't as "natural" or nutritionally complete as initially perceived, leading consumers to seek whole foods or dairy for better protein and fat balance.
There's no scientific evidence to suggest that people actually go through “withdrawal” when they stop eating gluten. Some people report feeling dizziness, nausea, extreme hunger and even anxiety and depression when they suddenly go from eating a lot of gluten to being gluten-free.
There can be several reasons for your GI symptoms with oats. A small number of celiac patients react to the protein called avenin in oats. Another issue can be the high levels of soluble fiber in oats. Soluble fiber can cause gas and bloating in some individuals depending on the amount they are consuming.
If you have coeliac disease, you can eat the following foods, which naturally do not contain gluten:
It could stem from changes in the way grains are grown or the ubiquity of gluten in today's foods. The only thing that's known for certain is the serious toll gluten takes on the lining of the small intestine in people with celiac disease.
Most people with celiac disease have a normal life expectancy if they strictly follow a gluten-free diet (GFD), which prevents serious complications like cancer and osteoporosis that can shorten life. Studies show a slightly increased overall mortality risk, particularly in the first year after diagnosis or with ongoing gluten exposure, linked to cardiovascular, respiratory issues, and some cancers, but strict adherence to a GFD significantly improves survival and quality of life, bringing it closer to the general population's.
Some individuals with celiac disease (CeD) immediately feel sick after accidentally ingesting gluten, while others have no short-term outward symptoms at all, so you might fall into this latter category.
Many doctors caution against gluten-free diets (GFDs) for those without a medical need (like celiac disease) because GFDs can lead to nutritional deficiencies (fiber, B vitamins, iron, zinc) due to reliance on processed substitutes, increased intake of unhealthy fats/sugars, potential weight gain, higher costs, and missing out on whole grains' benefits, with many "gluten-free" products lacking true nutritional value and some perceived benefits stemming from cutting out FODMAPs or the "nocebo effect".
While oats are inherently gluten free, other grains like wheat or barley can get mixed in during storage and even transportation. But Quaker® developed a ground breaking, patented sorting system that removes these other grains to deliver a nutritious gluten-free oatmeal.
Oat intolerance manifests as digestive issues often within a few hours of consumption. Symptoms include bloating, gas, diarrhea, stomach cramps, and nausea. Some individuals might also experience fatigue, joint pain, and skin rashes. It's essential to differentiate this from celiac disease or wheat allergy.
In relation to this process, oats, being high in both fibre soluble and insoluble, are susceptible to causing gas accumulation if consumed in excess. In fact, foods rich in soluble fibre, such as oat flour, generate more gas than those with a predominantly insoluble composition, such as wheat semolina or brown rice.
Healthy Breakfast Ideas
Research shows that a daily bowl of oatmeal can reduce your risk of heart disease by lowering your total cholesterol and artery-clogging “bad” cholesterol.