RE: Oats and gluten intolerance

[Guest guest]

This is the primary problem with commercialiseed products.

A product does not have to be 100% to be 100%

There is up to 5% allowable " OTHER " ingredients that don't need to be

listed, acknowledged.

_____

From: Heidi Schuppenhauer [mailto:heidis@...]

Sent: Sunday, 1 February 2004 3:43 PM

Subject: Oats and gluten intolerance

This came across the celiac list ... I thought it was interesting.

I don't care much about dirt in oats, but I've been avoiding

oatmeal because " they say " it is contaminated with wheat.

Apparently it is, the Quaker folks agree:

http://www.producer.com/articles/20040129/news/20040129news15.html

Consumers notice when there is more in their bowl than oatmeal. For example,

the company gets letters if just a bit of barley slips in. The company

requires 96 percent sound cultivated oats, and allows up to one percent

canola, one percent wheat, one percent barley and one percent wild oats.

But even that would be too much for people who are gluten-intolerant,

Roskens added.

The latest research is that oats are ok to eat IF they are not contaminated,

but oats and wheat are the same

size and the sorters can't sort out the wheat from the oats -- they grow in

the same fields

and are shipped in the same trucks, so they get mixed.

-- Heidi

[Guest guest]

>

>This came across the celiac list ... I thought it was interesting.

>I don't care much about dirt in oats, but I've been avoiding

>oatmeal because " they say " it is contaminated with wheat.

>Apparently it is, the Quaker folks agree:

>

>http://www.producer.com/articles/20040129/news/20040129news15.html

it seems like they are just talking about quaker oats, although i'm sure

this could happen with other companies - i wonder if, for example, irish

oats or the oats from a small organic maine company that are widely

available around here also get contaminated with wheat and barley?

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

>

[Guest guest]

Oats from any company that also processes other grains are likely to be

contaminated unless separate machinery is used for the oats.

Judith Alta

-----Original Message-----

>

>This came across the celiac list ... I thought it was interesting.

>I don't care much about dirt in oats, but I've been avoiding

>oatmeal because " they say " it is contaminated with wheat.

>Apparently it is, the Quaker folks agree:

>

>http://www.producer.com/articles/20040129/news/20040129news15.html

it seems like they are just talking about quaker oats, although i'm sure

this could happen with other companies - i wonder if, for example, irish

oats or the oats from a small organic maine company that are widely

available around here also get contaminated with wheat and barley?

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

[Guest guest]

Heidi,

" Dangerous Grains " says that oats do contain gluten, although not

gliadin which is the most researched of the proteins. That doesn't

seem to be widely accepted in the celiac community.. ?

-

[Guest guest]

>it seems like they are just talking about quaker oats, although i'm sure

>this could happen with other companies - i wonder if, for example, irish

>oats or the oats from a small organic maine company that are widely

>available around here also get contaminated with wheat and barley?

>

>Suze Fisher

They all CAN, but McCanne's really tries hard not to, and not

so much wheat is grown in Ireland.

There is a bill in congress that is trying to address the allergen

issue ... it doesn't cover all the contaminants, but it covers

the top 12 allergic ones (peanuts, wheat, soy, corn, tree nuts ...

interesting how they are all seeds of one sort or another?)

They don't cover barley or rye though, or " gluten " -- the gluten

issue is mainly one of nomenclature. No one has a definition

of what " gluten " is, in this regard (technically all grains have

gluten, but only 3 grain families are the problematic ones

for a certain genotype of people).

It's likely the bill will pass, but at any rate, the threat of it

is making the companies start better labelling, which they

have been fighting for the most part. With gluten it is

not only a hidden percentage, but wheat flour is used

to " dust " the lines during manufacturing. And, it gets all

over the air in a plant. Bob's Red Mill opened two separate

buildings, for that reason, and his GF stuff is all

produced in the new building. But, his corn meal is produced

with the wheat flour, darn it all.

Wheat starch is also used to keep rice from sticking (instead

of talc, which is also used but going out of favor). And that

doesn't have to be on the label (sometimes it will say

" vegetable starch " ). The problem with rice is, when you

call the company to ask, much of the time the company

is in another country or their reps here don't speak English.

-- Heidi

[Guest guest]

--- In , mfjewett <mfjewett@e...>

wrote:

> I also kept buying potatoes, but never used them (have some now,

as a

> matter of fact). Just didn't feel the need, still don't.

Which is

> pretty convenient ... not wanting to eat the stuff I'm not s'posed

ta eat

> anyway. Darn!

What don't you like about potatoes? Does that include sweet

potatoes? Over and over, starchy vegetables and grains come up as

foods to stay away from. I'm still not sure I understand why. I

understand about the grains, but why potatoes and other starchy

vegetables?

Peace and Love of Christ be with you,

Robin L.

[Guest guest]

> There is a bill in congress that is trying to address the allergen

> issue ... it doesn't cover all the contaminants, but it covers

> the top 12 allergic ones (peanuts, wheat, soy, corn, tree nuts ...

> interesting how they are all seeds of one sort or another?)

That is interesting. Why do you think this is? Do you think that

seeds/nuts are problematic even if you sprout or soak them? What

about eggs? Why do you think so many have allergies to eggs? Do

you think it has to do with the grains that chickens eat? Or, do

you think it could be because it's the " seed " of the chicken?

So much seems to depend on genetic make-up and what the body is

capable of handling. A lion lives on meat, yet other large animals

live primarily on vegetation, and still others live on a diet

primarily based on nuts/seeds. Each species seems to survive on a

particular type of diet. Why does the human diet seem to be so

complicated and varied from person to person?

I'm still wondering if our " natural " diet was/is meant to consist of

a mix of meat/animal products(?), vegetables, and fruit. The rest

seems to have been introduced over time with apparent consequences

to those changes. What is your opinion about animal products such

as milk, cheese, butter, eggs, etc. at this point?

Peace and Love of Christ be with you,

Robin L.

[Guest guest]

> >> Over and over, starchy vegetables and grains come up as

> foods to stay away from. I'm still not sure I understand why. I

> understand about the grains, but why potatoes and other starchy

> vegetables? <<

>

> High on the glycemic index.

>

> Christie

Oh gosh! Now I'm really confused. In Dr. Schwarzbein's book she

recommends eating starchy vegetables if you have healthy adrenals

with insulin resistance, and she worked with diabetics! That

doesn't make sense. I hope you can clear this one up for me.

Peace and Love of Christ be with you,

Robin L.

[Guest guest]

> Robin,

Dr.

> Schwarzbein allows starchy vegetables in TSP 1 as well, mainly to

avoid the

> depression of going low carb and for diabetics that she doesn't

suggest

> going lowest. When I cut out gluten I felt depression coming on

after about

> 10 days.

So, basically what you're saying is that the starchy vegetables

replace the grains? This would make sense to me. I'm assuming that

the starchy vegetables should be eaten in moderation, and with

protein, if they cause your blood sugar to shoot up. What about

fruit though? It doesn't wreak havoc with blood sugar levels, does

it? I have heard that the sugar in fruit (fructose) doesn't cause

problems.

>Never was a big fruit eater either.

So, does this mean that you were not eating very much fruit? Could

this be why you were feeling depressed? I would think that the

carbs from fruit would keep you from feeling depressed.

Peace and Love of Christ be with you,

Robin L.