Guest guest Posted August 21, 2001 Report Share Posted August 21, 2001 gluten refers to products containing the protein gliaden which is found in any wheat, rye, barley, and oats. That also includes wheat starch in the USA (some Europeans feel differently about wheat starch). There is some controversy over the amount of actual gluten in pure oats and the safety of using it in a gluten-free diet. Recent consensus from the dietician groups on this is 'no oats'. For more info check the article about it at www.celiac.com. If you adhere to a gluten-free diet, spelt triticale and kamut are also not acceptable. Corn has a different gluten protein that is NOT gliaden; it is acceptable on a GF diet. If you have a wheat intolerance or wheat allergy you may still be able to have those other grains of rye, oats, barley, spelt, etc. Think of gluten as a pie of which wheat is only one piece of it. If you can't have wheat, you may still be able to have the other pieces of the pie. But if you can't have gluten/gliaden, none of the pie is okay. Jay Quote Link to comment Share on other sites More sharing options...
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