Are oats without gluten? Two experts weigh in
Here is exactly what you need to look for if you are looking for gluten-free avoises.
groats is one of our favorite breakfast foods because it containsPlant-based proteins and the belly filling fiber as well as the durable starch, which helps stabilize your blood glucose and promote satiety. However, many people avoid oats because of the common misconception they contain gluten, a protein found in wheat, barley and rye. So, is oats without gluten? To help us crink the case on if oats is actually agluten free Grain, we talked about two top dietitians:Leah Kaufman, Ms, rd, cde, cdn, andPatricia Bannan, MS, RDN, healthy nutritionist and healthy expert. If you have a celiac disease or you adhere to a gluten-free diet for other reasons, discover if you can integrate oats into your A.M routine. Below.
Are oats without gluten?
First, let's take a thing from the road: while oats and wheat are both grains, they come from two different plants. "Oats and wheat are the two widely known cultures to form various types of flours, cookies and starches, but they are not one and the same," says Kaufman. A misconception is that oats is based on wheat; However, oats is a member of the Avens Sativa subfamily, while wheat falls under the Triticum Aestivum or Triticum Turgium subfamily, says Bannan. "This judges them Botanically different plants and that's why they contain different specific nutrients." The oat crop is developed without a wheat association and contains a protein called Avenin - non gluten, which is tolerated by most people with celiac disease.It judges completely gluten-free oats. However, it is important to understand thatMany facilities contaminate their grains, which can contribute to traces of gluten in oats.
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How can you make sure you buy gluten-free oats?
When shopping for oat-based products, whether steel oats,oatmealor oat bars - It is important to make sure the product indicates that it is "certified gluten" on the package, Bannan tells us. This ensures that your product is not exposed to gluten contamination during the manufacturing process.
"For the food product to be labeled" gluten-free ", it must contain less than 20 parts per million (PPM) of gluten", explains Bannan. "Food companies can follow the process to use the" Gluten-Free Certified "label, which can give consumers coeliac sensitivities or gluten more peace of mind than a food product is safe. Obtaining of this certification requires criticisms of products, inspections, and continuing compliance to ensure that all ingredients and practices are free of gluten-containing products. You are looking for this gluten-free seal on oats can help consumers easily identify safe products for consuming. "
In addition to keeping an eye on the gluten-free certified label, you must also be wary of the list of ingredients. "Similarly, if a product indicates that it is" whole grain ", it probably means that the oat product contains other grains, which are not gluten," says Kaufman.
If there is so much to look at an oat product, why eat it first?
"Eating benefits has many advantages - even for people with celiac disease," says Kaufman. "An advantage is that oats is easier to digest than whole grains. Similarly, oats contains a solublefiber called beta-glucan. This fiber causes a thick gel in the intestine, which increases our feeling of fullness. Beta-Glucan also increases the excretion of the bile, which breaks down the fat molecules. This, in turn, will reduce the amount of cholesterol circulating in the blood. "
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