<<Disclaimer: Verify this information before applying it to your situation.>>

	Last week, upon learning that the Passover seder host who invited me  
to the holiday meal had purchased GF oat Matzo for the occasion, I  
asked about “the experiences of any of you who have been long-time  
GF, also avoiding dedicated oats, and later first tried a dedicated  
oat product.”
	One respondent made the obvious point: “Other experiences won't help  
you because there's absolutely no way to tell how you'll react until  
you try it." Nevertheless, I do appreciate anecdotal reports and the  
community of experience that tells me I am not alone in my concern  
and sensitivity.
	38 people, representing at least 44 celiacs (some in families),  
responded with experience, advice, and GF matzo reviews. Most  
reported no trouble when introducing GF oats into their diet. Many  
urged slow introduction and moderation due to possible gastric issues  
related to the high fiber content of oats, particularly if your  
present diet is not already high in fiber.
	One respondent cited University of California San Diego researchers  
to say that 98% of celiacs can eat gluten free oats. However, as  
often happens with a self-reporting survey like this, those who are  
most affected may be over-represented.
	Six people (13%) reported they cannot tolerate even the GF oats,  
including this reaction:
“...With the oats, I threw up about 15-20 min. after. At 10 min. felt  
terribly nauseous, and than bam! it hits. ..not pretty.”
and this report:  “I added oats back in to my diet after over a  
decade without, but experienced mild symptoms on a recurring basis,  
even when I was only eating ‘certified gf’ oats.  My doctor did a  
biopsy and it came back positive (although my blood work was  
negative), so I now avoid all oats (which is a shame, since I love  
oats).”
A couple more people responded that they could tolerate Bob’s Red  
Mill GF-labeled oats but not others so labeled: “...I find that  
"dedicated" oats sometimes means something a bit different to  
different people. I would want to know the particular brand the cook  
is using...”
Beth Armour, Co-President of Cream Hill Estates, a producer of GF  
oats, wrote:
“Out of 1,100 questionnaires we received from customers in our first  
three years of business - there were about 4% who had an  
‘intolerance’ to the oats - ranging from ‘gas’ - which was the  
majority, to diarrhea - 2 people out of 1,100. I think the most  
important thing is to not consume too much GF oat products at one time.”
	On a science note, the author of notevenacrumb.com blog wrote:
“...it is true that a segment of the celiac community remains  
intolerant to even the cleanest, gluten-free oats. My daughter and I  
unfortunately fell into this population. But new research has given  
us hope to get oats back into our lives. It seems that most oats have  
hulls which are very high in a protein called G12. And it seems that  
it might be this ‘avenin peptide’ in hulled oats that causes a  
reaction with GF oats. The fact is that some gluten-free oats test  
very high in this protein. So even if they are grown in a completely  
gluten-free environment, they can still be intolerable to some  
sensitive individuals; celiacs and gluten-intolerants alike. There is  
a variety called ‘Avena nuda L.’ This is a naturally ‘hull-less’ oat  
which is very low is the avenin peptide that might be the cause or a  
gluten-like reaction. My daughter and I have found that we can both  
tolerate it well, and oats and oat flour are now a part of our daily  
GF diet.”
	Several had strong albeit conflicting opinions about two particular  
brands of GF matzo, demonstrating the truth in the aphorism, “there’s  
no accounting for taste...”
1) Yehuda brand ($5-$10/box, imported from Israel by HKS Marketing,  
Ltd., Bayonne, New Jersey. Ingredients: tapioca starch, water, potato  
starch, potato flour, vinegar, egg yolks, onion powder, honey and salt.)
“I REALLY like Yehuda gluten free matzo.  I would NOT eat an oat matzo.”
“I found Yehuda Onion Matzah... It is delicious.”
“Yehuda's gluten-free matzah, which is actually quite good, and a  
fourth the price, but it isn't officially for blessings at the  
seder... [however] the elderly, young children and the ailing are  
allowed to have special matzah, and celiac is a medical  
condition.” (this is what my mother-in-law told me as well, when she,  
an Ashkenazi, welcomed me and my rice crackers at seder. Rice is OK  
in Sephardic tradition but I don’t really know about rice crackers at  
Passover.)
2) Rabbi Kestenbaum's imported glutenfreeoatmatzos.com...($25-$30/box)
“the oat matzo from England or Israel, I can tell you that I ate it a  
few years ago and took it as a gift to another GF friend and we were  
both fine. It was also very good.”
“extremely expensive and tastes like a paper towel!..”
“I do not eat oats, other than that Passover oat matza... don't eat  
that much of it--the taste is terrible.  It is truly the bread of  
affliction.  “
“...oat matzoth is (1) expensive, and (2) totally tasteless to the  
point that it is really the bread of affliction. The box that oat  
matzoth come in has more flavor and better texture. Or at least that  
is my opinion.”
“...the oat matzah.  When I bought it three years ago, at nearly $30  
for a few matzahs, I put one on a paper towel and buttered it.  I  
then turned my attention to reading the newspaper and picked up what  
I thought was the matzah.  Nope...towel. Nope...matzah.  Couldn't  
tell the difference!”
“The oat matzo though is dreadful and expensive!!!  Last year we  
tried the yehuda gf matzo and it is great! I think the oat matzo was  
close to 30 dollars and the yehuda is about 6 and so much better.”

That’s it for my summary - thanks to all who responded!

Jack


Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC