Oats are an important element of a well-balanced, nutritious diet. They can be eaten simply, but they are also included in the ingredient lists of numerous dishes for breakfast, lunch, supper, and snacks. If you have celiac disease (CD) or want to avoid gluten, you may be asking if they are gluten-free.
This query has two answers: yes… and no. Continue reading to find out why oats may contain gluten, what food labels signify, and which brands you may eat without fear.
Gluten is a word used to denote a prolamin protein component that causes Celiac illness. In wheat, this gluten component is known as gliadin, in barley as hordein, and in rye as secalin. And here is where oats, which have a protein strain identical to these called avenins, come into play.
They are also likely to be contaminated with gluten-containing cereals such as wheat, barley, and rye. If you’ve ever encountered the terms ‘gluten-free oats‘ or ‘gluten-free cookies,’ they are those that have been cultivated and processed without coming into touch with these cereals. This type of labelling is acceptable in many parts of the world.
So, how do you remove gluten from oats?
To remove the gluten-containing seeds, you must either pick them out or plant them in their own subfield, and in both situations, the rest of the oat milling must be done on specialist machinery in facilities that never encounter sticky grains. That implies that most harvests produced in the United States include gluten—just it’s too time-consuming and pricey for most producers to bother.
More companies are manufacturing gluten-free oats, although there is much debate among the celiac population about how safe each of the two processes is. To manually eliminate impurities from the oat feed, most major producers employ a mechanical (also known as optical) sorting technology. Some celiac patients say that this isn’t good enough since the sorting isn’t comprehensive enough.
Oats cannot be labelled as gluten-free in which parts of the world?
Returning to the ‘gluten-free oats.’ While they exist in areas such as the United States, you won’t be finding oats branded ‘gluten-free’ in New Zealand or Australia. Because they are not gluten-free by their criteria.
Oats and goods comprising them are not authorized to be declared gluten-free under the Australia New Zealand Food Standards Code. Period. For the very same rationale, an oat-containing item marketed as “gluten-free” in the US may be labelled “wheat-free” or “gluten-friendly” in New Zealand and Australia.