Is Oats Gluten Free?
It is the most common question and there is a lot of Confusion among consumers that whether Oats are gluten-free or not. Oats are mostly used in New Zealand and the Australian region. If we answer straightforwardly, the answer is that Oats are not Gluten Free. To understand deeply, we will talk about what actually oats are, Coeliac VS Non-Coeliac Glutens, and more information.
What is Actually a Gluten?
Gluten is actually a protein type that is found in grains like Oas, wheat, barley, and rye. These proteins are hordein that is actually a barley, secalin which is rye, avenin that are Oats and gliadin that is Wheat. Oats necessarily contains avenin, As Avenins are Present in Oats, We can’t say Oats are Gluten Free.
Oats are not gluten-free in a true sense and can be prone to cross-contamination with gluten-containing cereals like wheat, barley, and rye during processing. To address this issue, there are oats that are specifically grown and processed without coming into contact with these cereals, and they are labeled as “gluten-free oats” or used in “gluten-free” products and recipes.
In New Zealand and Australia, the term “gluten-free” is regulated and can only be used for foods that contain less than 20 parts per million (ppm) of gluten. While oats that are grown and processed without coming into contact with gluten-containing cereals may meet this standard, they cannot be labeled as “gluten-free” because they are not recognized as a gluten-free grain under current regulations.
Instead, oats that meet this standard are often labeled as “gluten-friendly,” which means that they are still suitable for many people with gluten sensitivities, but not for those with celiac disease who need to avoid all sources of gluten.
It’s important for individuals with gluten sensitivities to carefully read labels and choose products that are safe for their specific needs. In some cases, it may be necessary to choose oats that are specifically labeled as “gluten-free” or to consult with a healthcare professional to determine the best course of action.
What is Coeliac disease?
Coeliac disease, also known as celiac disease, is an autoimmune disorder that affects the small intestine when gluten is consumed. A protein found in wheat, barley, and rye and celiac disease triggers on the consumption of Gluten.
Those who are facing Celiac disease, Gluten Consumption leads to serious issues and disease like diarrhoea, gas, vomating, anaemia and bloating.
It is recommended to avoid Gluten products of all types for coeliac patients as gluten is Harmful for their health directly.
It is also important to note that while oats may be safe for some people with coeliac disease, they are not suitable for all. Some people with coeliac disease may also have an additional sensitivity to oats, which can cause symptoms similar to those caused by gluten.
For Coeliac disease, the only treatment you should follow is to avoid Gluten roducts and follow gluten-free diet, you should avoid all sources of gluten, including wheat, barley, and rye. It is challenging as many of daily use products are made from Gluten like Breads, baked goods and pasta. But for your heath, you should use gluten free products for normal and healthy life.
Coeliac disease versus non-coeliac gluten sensitivity
Coeliac disease and non-coeliac gluten sensitivity are two different conditions related to the consumption of gluten.
Coeliac disease is an autoimmune disorder in which the body’s immune system attacks the small intestine when gluten is consumed. This can cause damage to the lining of the small intestine and lead to various symptoms such as diarrhea, abdominal pain, and bloating. Gluten, a protein found in wheat, barley, and rye, triggers this immune response in people with coeliac disease.
Non-coeliac gluten sensitivity (NCGS) is a condition in which people experience symptoms similar to those of coeliac disease when consuming gluten, but do not have the same immune response and do not show the same damage to the small intestine. The symptoms of NCGS can include bloating, abdominal pain, diarrhea, and fatigue. However, the exact mechanism behind NCGS is not well understood, and it is unclear why gluten triggers symptoms in some people with NCGS. Some researchers suggest that other components in wheat, such as FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), may be responsible for triggering symptoms in people with NCGS.
The treatment for both coeliac disease and NCGS is a gluten-free diet, which involves avoiding all sources of gluten, including wheat, barley, and rye. However, people with coeliac disease must follow a strict gluten-free diet for life, while people with NCGS may be able to tolerate small amounts of gluten or occasional exposure.
So, technically speaking, oats are not gluten free products