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

We've spent over a year researching and studying the connection to  
gluten contamination and oats.  Since we were organic farmers, we are  
well aware of the problems with crop rotation and harvesting when  
dealing with food allergies.  I am very sensitive to gluten and tried  
regular oats once and had a terrible reaction.  I suspect they were  
contaminated.  Oats themselves are not the problem.  It's the farming  
and processing techniques that create the contamination.

We have ordered the GF certified oats and I have had no reaction to  
them.  We ran an Elisa test on them and they passed.  We've talked to  
the farmer who produces and processes them.  We've concluded they are  
absolutely safe.  In fact, we decided to sell the Gluten Free Oats in  
our new store and will be making oatmeal cookies.

I applaud the farmers who have taken up this challenge to produce  
gluten-free oats.  Remember, it's not the oats themselves.  It's the  
process that gets them a bad name.  I think it is important to  
support these pioneers in agriculture who have taken on this  
challenge to provide us with oats.  It costs them more to grow and  
process the oats so they took a risk to make this happen.

Bren
Madwoman Foods
www.madwomanfoods.com

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
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