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CELIAC DISEASE, OATS, & UDO'S CHOICE OIL BLEND
- by Udo Erasmus    
   
 
Before 1995, the assumption was always made that oats are part of the grain group that causes celiac problems including diarrhea, intestinal erosion, impaired absorption, and allergic reactions due to immune activation. But several new studies, all published since 1995, find this not to be true. According to this research, oats in moderation cause no celiac problems.
   
  Introduction
   
  A search under the heading "oats and celiac disease" carried out on March 26, 2001 in PubMed-Medline, a web-based access point to the US National Library of Medicine document services, came up with the following, as yet little known important information from several research studies. The new studies show that eating moderate amounts ('moderate amounts' equaled 24 -50 grams or about 1 to 2 ounces per day) of oats does not cause the celiac problems typically experienced with wheat, rye, and barley. New, more precise measurement techniques have allowed oats, unjustly accused, to be re-tried and found 'not guilty'. References to the new studies are found at the end of this article. Individuals who suffer from celiac disease, as well as the organizations formed to support them, need to update their information. Perhaps you can help them.
   
  The research explains why oats are acceptable for those suffering celiac symptoms:
   
 

  • Oats belong to a different group of cereals than wheat, rye, and barley (oats are cousins, not family members).
  • There is less offending protein in oats than in the other three grains (5-15% compared to 40%).
  • The protein in oats differs in structure, and is less reactive than protein found in barley, rye, and wheat.
  • Most important from a practical point of view, oats in moderation (24 -50 grams per day) did not trigger immune response, intestinal erosion, or other celiac symptoms.
  • According to one of the new studies, 500mg (half a gram) of gluten daily for 6 weeks is required to trigger symptoms in celiac sufferers on gluten/gliadin-free diets.
   
  How this information applies to Udo's Choice Oil Blend follows:
   
 
  • The amount of oat germ/bran we use is very small. We use it in the oil blend to obtain phytosterols, which block cholesterol absorption and improve immune function. The oil blend contains 65mg of phytosterols-from several seed sources-per tablespoon of oil. Phytosterols are oil-soluble, and are therefore dissolved in the oil.

  • Proteins are not oil-soluble, and therefore remain primarily in the seed cake-the hard seed leftover that remains after oil has been pressed from seeds. Therefore proteins are not found in Udo's oil, although a very small amount of protein-like material may be present.

  • The total amount of protein-like material in unrefined oils (as opposed to grains or seeds) is 0.05% or less.

  • In Udo's Choice Oil Blend, the amount of protein-like material derived from oat germ and bran is miniscule, because oat germ and bran make up less than 2% of the total ingredients in the oil. At a tablespoon per 50 pounds of body weight per day, a 150-pound person would take 3 tablespoons, which would weigh 42 grams or 42,000mg. Of this, less than 840mg would be from oats. And of that, one half of one tenth of one percent (0.05%)-0.42mg or less-might be protein-like material from oats. And of that, a maximum of only 15% would be protein that could 'offend', which brings 'offending protein down to a maximum of 0.07mg. Finally, that tiny amount of protein-like material is less offensive than an equal amount of offensive protein from wheat, rye, or barley.
  • Given the small amount of oats used, oat contamination by wheat is negligible. At worst, Udo's Choice Oil Blend might contain a few nanograms (billionths of gram) of protein-like material from wheat.
   
  My recommendations are these:
   
 

 

  • Do not implicitly buy into the fears based on misinformed sufferers and support groups. PubMed is very easy to use. Do the homework. Get and stay current with the research. Check PubMed if you have unanswered questions.
  • Old, incorrect research 'mis-educates' sufferers.
  • What does the up-to-date, current research actually say?
  • Educate celiac support groups about the current research.
  • Explain to celiac sufferers that proteins do not dissolve in oils, but remain in the seed cake. Even in sensitive people, seed oils rarely trigger the allergy reactions triggered by seeds.
  • Point out the difference in reaction to oats and to the other three grains.
  • Ask a few daring celiac souls to try the oil blend.
  • Use the case reports of these daring souls to educate others to the safety and health benefits of the oil blend.
  • Finally, tell them clearly that:
  • In theory, anyone, celiac and non-celiac, can react to oils;
  • In practice, celiac and non-celiac reactions to oils are exceedingly rare;
  • Udo's oil blend can be safely used by most celiac and non-celiac people; and
  • A few celiac and non-celiac people may be unable to use Udo's oil blend.
   
  References :
   
 

1. Hallert C, et al. Oats can be included in a gluten-free diet. Lakartidningen (Swedish), Jul 28, 1999. Vol 96(30-3), Pg 3339-40.
2. Hardman CM, et al. Absence of toxicity of oats in patients with dermatitis herpetiformis. NEJM, Dec 25, 1997. Vol 337(26), Pg 1884-7.
3. Hoffenberg EJ, et al. A trial of oats in children with newly diagnosed celiac disease. J Pediatr, Sep 2000. Vol 137(3), Pg 316-6.
4. Janatuinen EK, et al. A comparison of Diets with and without Oats in Adults with Celiac Disease. NEJM, Oct. 19, 1995. Vol 333, No 16.
5. Janatuinen EK, et al. Lack of cellular and humoral immunological responses to oats in adults with coeliac disease. Gut, Mar 2000. Vol 46(3), Pg 327-31.
6. Lack of oats toxicity in coeliac disease. Editorial, BMJ, Jan 18, 1997. Vol 314, Pg 159.
7. Srinivasan U, et al. Absence of oats toxicity in adult coeliac disease. BMJ, Nov. 23, 1996. Vol 313, Pg 1300-1301.
8. Srinivasan U, et al. Lactase enzyme, detected immunohistochemically, is lost in active celiac disease, but unaffected by oats challenge. Am J Gastroenterol, Oct 1999. Vol 94(10), Pg 2936-41.
9. Thompson T. Do oats belong in a gluten-free diet? J Am Diet Assoc, Dec 1997. Vol 97(12), Pg 1413-6
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