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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. |
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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. |
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The
research explains why oats are acceptable for those suffering
celiac symptoms: |
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- 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.
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How
this information applies to Udo's Choice Oil Blend follows: |
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- 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.
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My
recommendations are these: |
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- 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.
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References : |
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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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