Gluten Free Oats® was founded by our family who has three generations
of people with celiac disease. It started from an FFA project and
grew into a business that is now spreading across America. Our son,
who was diagnosed with celiac disease at the age of 2 1⁄2,
always wondered how no-bake cookies tasted. When he was a freshman
in high school he searched for 3 months to find a source of oats
that could be called gluten free, to sell as his FFA business. He
found a source that he felt comfortable with and started rolling
and marketing the rolled oats to our local celiac support group.
Because it was so popular with this group he expanded his business
to encompass the state of Wyoming through our state CSA support
groups. We are personally contract with Seeds Man in our area so
we can educate them on our requirements and be able to offer our
Gluten Free Oats ® to you and throughout the United States.
Celiac
disease and oats: Are they gluten free?
Celiac
& Oats
What's
the deal with oats?
BioMedSearch.com
www.celiacfacts.wordpress.com
Research
Research published in the New England Journal of Medicine*
states that celiacs can safely eat moderate amounts of oats, but
most celiac disease organizations don’t encourage consumption
because the concern of finding gluten-free oats. Wheat, barley
or rye may contaminate the oat product in the process of harvesting,
transporting, milling and processing.
In fact, a study of three popular commercial oat products reported
by Tricia Thompson, M.S., R.D.* found that none of the brands could
be relied on to be gluten-free. In that assessment, oat samples
were considered gluten-free if they contained 20 ppm or less.
Nine of the twelve samples from these three brands of oats had gluten
levels that ranged from 1807 ppm to 23 ppm. Gluten Free Oats®
field oats tested at less than 3 ppm as certified by the University
of Nebraska FARRP.
*Thompson T. Gluten Contamination of Commercial
Oat Products in the United States. N Engl J Med 2004; 351:2021-2022
--Tricia Thompson, MS., R.D. is an independent nutrition consultant
specializing in celiac disease. She is the author of numerous studies
on celiac disease and the gluten-free diet that have been published
in peer-reviewed medical journals.
