We started a no flour no sugar diet about a month and a half back.


Many of the recipes talk about rolled oats and how good they are for you. I've read that oats themselves are gluten free but cross contamination may be an issue.

So we made some cinammon apple bars with Agave for a sweetner. We had one when they were done and another after dinner for a snack.

I didn't feel bad but I had that "gurgly" feeling that I haven't had for months after stopping gluten intake.

My allergy is minor to moderate. I do not have anything with gluten in it but I can tolerate a decent amount after not having it for a while.

I had no other problems besides the feeling so who knows. We had Chicken Vindaloo for dinner with brown basmati which is extremly high fiber and Vindaloo is extremely spicey so it may have been that.

It sent me doing some reading and there seems to be conflicting stories. Oats do not contain gluten per se but they contain something very close which upsets some people.

So I'm sitting here in my office at work staring at these things and getting hungry

Anyone have good/bad luck with oats?

Thanks

Oats may be gluten free, yet many celiacs can not tolerate them. And yes, they do have a cross contamination issue too. You have to buy oats that specifically state they are grown and processed separately from wheat. Oats made me sick long before I knew about gluten, so I can't have them anyways.

Was funny though, I could eat oatmeal for breakfast and felt ok, but I could not eat oatmeal cookies, or meatloaf with oats in it, stuff like that.

It's an individual decision as to if you try them or not. Just make sure you try a safe oat.

We use Bob's Red Mill gluten free rolled oats with no problems.

You might want to really 'challenge' them and have some of those bars a couple times a day or at least 2 to 3 servings of the gluten-free oats for a week. You may find that the gurgles are a precursor to a reaction. I get the gurgles within a couple hours and the real tummy misery starts 3 days later.

I have safely eaten oats, however I only buy oats from companies that guarantee they are pure, uncontaminated oats. I have used the oats from Cream Hill Estates without any problems.

Well....I got my answer

Won't go into the details but lets just say I'm very used to the stages this progresses.

Now we used some oats we had bought a long time ago and they were generic, American Choice which I think was Farmer Jack's brand so who knows where they have been.

One thing I've noticed is when I ate gluten regularly I could control how I felt. Every 2-3 days and so long as I ate a decent amount of fiber I was for the most part good.

Now after being off of it I'm actually more sensative it seems.

My wife started to notice symptoms of not being able to handle gluten also...we've both been free of it for a while now and she snuck in a girl scout cookie, not a good result.

I'll try the Red Mill's...I had high hope for the oats since it would greatly diversify our breakfast.

If anyone hasn't had it Agave is fantastic. GI index of 19 and a GL load of 1.9. Tastes better than honey with none of the effects of sugar. Its tough to find but worth it.

Us too, I've gone CRAZY with them, baked oatmeal (with eggs fruit and milk ), cookies, muffins, cakes--whatever I can put it in, I DO!!

Some celiacs can handle them and some can't. It really is a risk and toss up. Some celiacs react to the protein in Oats called Avenin and that is even with pure oats. The problem is what about those celiacs who don't get symptoms when eating gluten? If they are the ones reacting to the oats how would they know they are not doing damage? I personally avoid them and I know I would react and man do I feel it.

Well after weeks of saying "I'll never risk it", I bought a bag of gluten free oats. I figured several Celiacs around here must be tolerating them okay, b/c they sell out as soon as they are stocked. I had a bowl and felt fine, but I'm not as sensitive as my daughter. I still can't bring myself to give them to her....she is so sensitive, and reactions last for SO long with her. So, I think I'm going to just stick with quinoa flakes until she's a bit older. But I'm just dying to try out a homemade granola bar recipe with them!

One thing to remember when trying out gluten-free oats for the first time is to go very slowly. When I ordered my oats from the Wyoming company they sent along a sheet that described how much to try and to slowly increase over a period of time. Oats can cause the the big "D" due to the high fiber content. If you have a low fiber diet the oats may throw off your system. Just a word of caution.

Hez

http://www.iherb.com/ProductDetails.aspx?c...993586581192881

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With high hopes I bought a box of Cream Hill gluten-free oats and made oatmeal scones. They were delicious, but I reacted like I had been glutened. Very disappointing. But I went ahead and ate the rest of the scones anyway, since I figured I was already screwed! So some of us can't eat them, even if they are gluten free. Must be Mother Nature having her little laugh at me after 30 years of eating three bowls of Cheerios every morning.