Re: gluten protein identified in celiac

[Guest guest]

Do oats count as gluten please?

________________________________

From: mscured [mailto:mscured ] On Behalf

Of

Sent: Thursday, July 22, 2010 3:57 PM

To: mscured

Subject: Re: gluten protein identified in celiac

I notice when I eat gluten I get worse with MS symptoms. I have to

stick to pretty much a veggitarian diet with lots of raw veggies.

This could be relevant to those of us with MS

http://www.sciencedaily.com/releases/2010/07/100721141840.htm?utm_source

=feedburner & utm_medium=feed & utm_campaign=Feed:+sciencedaily+(ScienceDail

y:+Latest+Science+News)

[Guest guest]

I'm far from an expert, but it's my understanding that oat does not have

gluten.  The problem with oats is that it's usually milled in the same

facilities that handle wheat, so that there's always a worry of

cross-contamination.  I *think* it's possible to find oats with the disclaimer

that there has been no wheat contamination.  Perhaps on Bob's Red Mill oat

products?  I think barley and some other grains are also gluten-free.

Ann

________________________________

To: mscured

Sent: Thu, September 9, 2010 7:18:51 AM

Subject: RE: gluten protein identified in celiac

 

Do oats count as gluten please?

[Guest guest]

I think that phytic acid (a mineral inhibitor) is the problem with grains, nuts

and seeds. Soaking them overnight in an acid solution will remove the acid.

There is some controversy whether or not oats contain gluten. Soaking or

sprouting them makes oatmeal and spelt not problematic for me. I like Bob's Red

Mill Organic ish Oatmeal and sprouted spelt. Sourdough bread is also not a

problem for me as the fermentation digests phytic acid.

Processed grains will always have phytic acid unless they are prepared as

mentioned.

Oatmeal is a good source of silica, good for nails, teeth, joints and hair. I

eat it nearly every day. White flour knocks me on my

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> Do oats count as gluten please?

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[Guest guest]

Guaranteed to be gluten-free oats. They still need to be soaked. I use

seasalt, water and apple cider vinegar or whey when I have it.

http://www.glutenfreeoats.com/

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> I think that phytic acid (a mineral inhibitor) is the problem with grains,

nuts and seeds. Soaking them overnight in an acid solution will remove the

phytic acid.

[Guest guest]

I forgot that I also add a couple of tablespoons or sprouted spelt to the pan (I

use a glass pan) before soaking because oats don't contain phytase, necessary to

digest the phytic acid. The ratio is 90% oatmeal to 10% spelt. Add warm water,

a dash of seasalt and a splash of whey, ACV or yogurt in the amount necessary

for cooking and cook the whole thing until the water evaporates. Keep the

soaking oatmeal in a warm spot overnight. Don't use a metal container.

>

> Guaranteed to be gluten-free oats. They still need to be soaked. I use

seasalt, water and apple cider vinegar or whey when I have it.

>

> http://www.glutenfreeoats.com/

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