Oats in their natural state do not contain gluten. However, it is very easy for oats to become contaminated with gluten through the processes of transport and storage. Gluten is a big no-no for me, as well as corn. Avoiding foods containing either gluten or corn keeps me in remission.
What are the benefits of oats? First off they are delicious and satisfying. They contain a whole host of nutrients including B vitamins, folate, manganese, magnesium, iron, zinc, as well as fiber. They are well known for their heart health benefits for lowering bad cholesterol.
What is gluten? Gluten is actually a name given to a group of proteins found in wheat, rye, barley and other grains. Gluten is hard to break down in the intestines. This of course leads to all sorts of other problems. These gluten proteins lend a highly elastic and sticky quality to bake goods. This is why bread tastes so good and why its hard to find good gluten free products.
How do oats get contaminated? Starting in the field where oats grow, there may be a very small amount of wheat or other grain mixed in with the batch. They may be transported to the mill in trucks that previously held other grains. Once they get to the mill, they are rolled. This is what gives them the flat look. The rollers are sometimes floured, to prevent sticking. And once in storage or packaging the oats can come in contact with machinery that previously touched gluten containing grains.
Luckily there are options. Bob's Red Mill has a dedicated factory for gluten free. The oats are certified gluten free. I use their raw oats in everything! Glutenfreeda makes instant packages that you just add hot water or milk to. Quaker has also come out with their own instant oats.
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