(Newswire.net — October 22, 2014) — Oat proteins can cause inflammation and damage to anyone who suffers from a gluten sensitivity. Unfortunately, the classic or traditional definition of gluten only includes wheat, barley and rye as the grains people should avoid and as a result oats are considered a safe substitute. Recently, numerous research studies have been performed to evaluate the safety of oat consumption for people with celiac disease or any other intolerance. What the studies concluded was that the oat protein avenin can elicit damages in patients with gluten sensitivity and even make their symptoms worse.
A recent study published in the European Journal of Nutrition found that oat protein triggered an antibody reaction similar to wheat, barley, and rye. Additionally, another study, this one published in the Scandinavian Journal of Gastroenterology concluded that oat protein increased intraepithelial T-cell density and IFN-γ production (both of these are signs of increased inflammation). Since 2011 there have been numerous other studies with similar findings but in medicine it often takes twenty to thirty years for this to become common knowledge. Due to these findings being so recent as many as 41% of processed packed foods are being mislabeled as gluten free.
It only require twenty parts per million (ppm) of gluten to cause inflammation in sufferers with an intolerance. Twenty ppm is the equivalent to the size of a single bread crumb. The reason these products are often mislabeled is because it contains a different type of gluten than wheat, barley, and rye. Oats gluten protein content is much lower when compared to other grains as well which has led to the common misconception that it wouldn’t affect a person with a gluten allergy. The fact is that oats still contain enough prolamines (amino acids found in the seeds of grains) to make people react adversely to it.
Many doctors and patients are not fully aware of the far reaching effects of a gluten sensitivity. Dr. Peter Osborne has been featured on Fox News and has been educating doctors and patients about gluten sensitivity since 2001. He founded the Gluten Free Society to bring awareness of the severity of gluten and help people transition to a true gluten free diet. His mission is to provide a healthy resource for those with a gluten intolerance/sensitivity. The Gluten Free Society is a complete resource on all things gluten including recipes, video tutorials, and a blog that summarizes research findings revolving around wheat, barley, rye, oats, and other grains that may harm human health.
Visit them today at www.GlutenFreeSociety.com to learn more about the society and how they help people with gluten sensitivities. There is also a lot of videos pertaining to the gluten free lifestyle on Dr. Osbornes Glutenology Youtube Channel.