My 7 yr. old is starting a gluten-free diet, and I am confused about the status of oats. Classic forbidden lists always include outs, but lots of medical studies seem to indicate that oats may be okay. Help!?!

Most of the American brands of oats are too cross-contaminated with gluten. I have seen a few brands are starting to label themselves gluten free, but I don't miss oats much and don't want to risk it. Some Celiacs can also react to the protein chain of oats too. (I wanted to get an answer for you quick and can't remember how to spell alventin, the protein chain of oats.)
L.

here is a good thread on the oats debate you can read: http://www.glutenfreeforum.com/index.php?showtopic=14052&hl=

There are two things with oats. 1st, most oats are contaminated in the US--just part of the growing, processing/milling etc...so, most aren't safe for those on a gluten-free diet. I also have a study I can e-mail you, if you like, on 3 major brands and their results from batch testing for gluten. (they each had dectectable levels of gluten) 2nd, there is a small percentage of people who do react to pure oats, but at this point there is no way of testing to see who those people are. and IMO the only way to know if you are truly reacting to oats if you are eating them all the time would be follow up testing, endoscopy, blood work etc. b/c sometimes internal damage can be occurring without an exterior manifestations or symptoms. but if you are someone who does not react to pure oats, you have to refer back to #1. at this point i have not as of yet seen or been convinced of a completely gluten-free, non-contaminated brand of oats. these are my thoughts until more research and testing really comes out on this topic.

Thank you both, that actually confirms what I had already been reading - but needed some human imput to completely understand.