Celiac Disease (CD), a genetic condition affecting 1% of the population, is somewhat unique among autoimmune conditions in that it has an effective treatment in the gluten-free diet. The study was accepted by The Journal of Autoimmunity in October 2014, and was titled “Ingestion of oats and barley in patients with celiac disease mobilizes cross-reactive T cells activated by avenin peptides and immuno-dominant hordein peptides.”

Overall, the study concludes that a normal amount of oats are not able to induce an immune response like wheat,
barley, or rye can in the vast majority of CD patients. It is possible that a larger amount of oats could more reliably induce an immune response.
Oats contain avenin, which is a protein similar to gluten. However, research has shown that most people with coeliac disease can safely eat avenin. Problems can occur if oats are produced in the same place as wheat, barley and rye, as the oats can become contaminated with these other grains.
A large body of scientific evidence accumulated over more than 15 years has proven that oats are completely safe for the vast majority of celiac patients. Oats are not related to gluten-containing grains such as wheat, barley and rye. They don’t contain gluten, but rather proteins called avenins that are non-toxic and tolerated by most celiacs (perhaps
 less than 1% of celiac patients show a reaction to a large amount of oats in their diets).

Oats can be in a celiac’s diet provided they are selected from sources that guarantee a lack of contamination by wheat, rye or barley. Ecovalley hearty Oats is Natural,No MSG added. NO oil, No sugar & is safe to consume.Rewal vegetables are added in dried form.
Oats are an excellent source of manganese and molybdenum. They are also a very good source of phosphorus as well as a
good source of copper, biotin, vitamin B1, magnesium, dietary fiber, chromium, zinc, and protein.

Dt.Bilkish Raje.
M.Sc. RD
Registered dietician & Clinical Nutritionist.