24 Responses
Thank you for this information. The only time I feel okay is when I don’t eat any grains. My friends and family think I’m crazy, but this explains a lot. Rice even makes me ill!
Reply
I was literally looking online and found that white rice can also cause an inflammatory response. So disappointed!
Reply
This is incredible information thank you! I’ve been on an incredible painful journey which started off as with lidocaine and ibuprofen and got better after eliminating wheat but still painful. I ultimately ate oats every morning and realized the one day I had eggs instead of oats I had barely any pain the next day. And then now the only kind of rice I can have is ultra processed white rice and max maybe half a serving. The only way I feel better is without any grain, I feel almost all healed the days after no grain. I found this page literally looking up if there’s such thing as a grain allergy. Brilliant stuff thank you!
Reply
Question – with respect to this:
“There is no such thing as a “gluten free” oat. As many as 41% of processed packaged foods labeled gluten free contain enough gluten to cause damage (oats included)”
Would you kindly provide your opinion of the company “GF Harvest” (www.GlutenFreeOats.com)? It is an oat manufacturing company owned by a celiac family, and its product is certified to 10 ppm or less.
_____Excerpt from here: http://glutenfreeoats.com/oat-purity-it-matters/
“We have traceability from planting to package:
– Dedicated growing fields and equipment isolated from gluten contamination.
– Testing every truck before entering the mill
– Double testing in our lab with monthly sample re-verification by an independent lab
– Making sure each bag of oats is from non-GMO seed
– Processed in our DEDICATED Gluten Free Mill
– Packaged and stored in our DEDICATED Gluten Free warehouse and production facility”Did you get a response to this question? These are the Oats I use also. Thanks!
Reply
Hi Laurie,
As the testing this company performs is for cross contamination of gliadin, a type of gluten found in wheat, barley, and rye. It is important to understand that oats contain a type of gluten called avenin. This type of gluten is different than gliadin, but it is still a form of gluten. Many with celiac disease and gluten sensitivity will react to avenin.
Hope this clarifies the issue for you.
all the best,
Dr. OReply
Do uncontaminated oats have gluten
Reply
The gluten within oats is its own protein, Avenin, and is not a protein that companies are looking to eliminate when they test for gluten. Instead, they are only looking for gluten itself (from rye, wheat and barley) contaminating the oats. The Avenin is the protein specific to the actual oat and its presence in the oat is considered gluten. So the oat has its own gluten protein and that wouldn’t matter what anyone tests for, because the oat itself contains the gluten protein. Does that help?
I’m gluten-free but have had oats in cookies lately and I believe they’re causing me issues. I had thought this before but everyone says they’re good for you and your digestion and I didn’t eat them a lot so I just thought I was wrong. Well, I have to say that I now believe that this Avenin is the culprit and this is just the proof I needed to stop eating the oats. Thanks, Dr. Osborne! 😊Reply
i just don’t know how i will survive without rice, have been eating since i was i kid. 🙁
Reply
I am perfectly happy without oat, wheat, barley ect. it can be done
Reply
I wonder, does Gluten Free Oat Milk contain, Avenin?
I found this page because despite eating gluten-free oats my body has the same reaction as if I’m eating a gluten products. I’ve ignored it for months and have been suffering not understanding that it’s likely the oats. Reading this article validated everything I was feeling. I’m seriously angry at oats are labeled gluten free when in fact they can cause such harm to people who are gluten sensitive
Reply
They’re labeled gluten free because they are in essence free of gluten from wheat, rye, and barley. However, like Dr. O states, science hasn’t agreed on this Avenin being a gluten or of concern for gluten sensitive people. But I know it affects me the same as you.
Reply
The question from Laurie is pertinent to the whole gluten story. No response ?
Reply
How come animals who enjoy oats as their favorite food, never show any symptoms of Celiac or other digestion disease or problem? I know their digestion anatomy are different, but they still have to show some inflammatory disease, or a sign of it.
Could it be the chemicals, Insecticides used for better agricultural products! that have altered the anatomical essence of Oats, wheat or other grains? Or our body has been changed with the style of unhealthy living? I just cannot believe such a beneficial product of nature could be harmful to us. We have to look at other possibilities.Reply
Animals and humans have vastly different digestive systems. Some subsist on only grains and grasses. This is their diet, their original and evolved adaptation. Our diet did not start out with grains, grasses and oats. From Dr. Steven Guyenet: ” Although wheat had its origin around 11,500 years ago, it didn’t become widespread in Western Europe for another 4,500 years. So if you’re of European descent, your ancestors have been eating grains for roughly 7,000 years. Corn was domesticated 9,000 years ago, but according to the carbon ratios of human teeth, it didn’t become a major source of calories until about 1,200 years ago! Many American groups did not adopt a grain-based diet until 100-300 years ago, and in a few cases they still have not. If you are of African descent, your ancestors have been eating grains for 9,000 to 0 years, depending on your heritage. The change to grains was accompanied by a marked decrease in dental health that shows up clearly in the archaeological record. “
Reply
Do you have links to the historical consumption of grains?
Reply
I have read SO many articles about oats, oatmeal and oat milk that have basically just told us to believe what they say because they say it. (Who are THEY anyway?) BUT you have sited studies, resources, medical and scientific data. I tend to believe you more than any of the others. I have fibromyalgia and gluten is awful for me. SO grateful I found your site.
Reply
I have been ill since the age of 18 when I had glandular fever, now double that age I am better, but still up and down. I have always been sensitive to gluten, recently I went vegan and can eat more variety, so decided to add gluten free oats in. After 6 months I put on 2 stone and my body and face have become more bloated every day, and I have heavy fatigue and constant sore throat and relapse of shingles, just cut out the oats, face is less bloated and whole body calming down, fatigue suddenly lifted, sore throat gone and shingles pain vanished. Dangerous stuff oats, have made me terribly sick, they are gluten, but hidden behind a mask. I would stay clear, they feed your illness and make it grow.
Reply
My wife had exams for sensitivity to all the grains, detecting antibodies in blood to specific proteins, and was found reactive to several oat and corn proteins, but not to proteins in oats, rice and other grains. Is this test a good indicator that oats and rice are safe for her to consume?
Reply
Just reading this, as I am highly sensitive to flour products and any “crap” food at fast food chains. But I do think the problem is not the oat, barley ect.. it is the fact that these have been genetically modified or have been exposed to constant pesticides. I visit Germany and whenever I do, I get bread at a specific health food store, the price is over the top though. But I dont react to it the same way as I do other breads from the supermarkets or other stores. I asked my friend why and she said that they tend to use “old” oats, old rye ect.. in their cultivation and they source their products like flour ect… from those farms that cultivate them. Our present food system of mass production and the chemicals and the changes that come with it, is behind a lot of those gut problems. Thats my view.
Reply
I still got dry/flaky scalp, cut-up skin around fingernails and dark brittle fingernails on gluten free oats. Skin drying (white) and peeling from various areas of my body. I can only eat oats on 20:4 fasting schedule without much issues.
Reply
Hi Dr Osborne and other readers/viewers, I started down the gluten free path in late February, and at first had withdrawal effects, and tried the “gluten free bread” before reading your posts. That aisle is full of lies, and deadly products no one should be eating. I was shocked to be honest. I didn’t finish the bread, and just eliminated everything I could. Including caffeine and boy did I have a terrible set of daily headaches for a week+. That’s gone and I moved on to decaf tea, (fingers crossed), but having just performed a sensitivity check (Thanks to one of your viewers who mentioned them), and found out I am intolerant to both A-Lactalbumin and B-Lactoglobulin, I now find I cannot drink any milk from cows or sheep. That has been very disappointing, but hey ho if I need to stop, I will. The whey content being an issue makes sense anyway, because whenever I tried to drink why protein after a workout, I had the worst pain in my gut as if I had been poisoned.
I just would like to say, Thank you for this site, and for all the fabulous information in both your book, and on this website. It is helpful and informative. Could I try raw milk as sometimes the B-Lactoglobulin can be protective, rather than damaging in it’s raw form? Any suggestions, or is milk simply not for me in any form? Thanks again.
StormeeReply
If you have tested positive for sensitivity to the proteins in dairy, it is probably best left avoided. You might consider trying our Ultra Pure Protein. It is dairy free. https://www.glutenfreesociety.org/shop/health-focus/daily-wellness/ultra-pure-protein-vanilla/
Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
