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Hi there!

 

Where I come from, doctors say that oats are not GF. I've seen many messages
talking about oats as a GF grain. Some say it's not because of
cross-contamination.  Is it GF or not? I'm also wondering about soy. Some
people told me it contains gluten. Who's right? Who's wrong? How can we be
sure of the information we get? Is there any laboratory somewhere in the
world where they make chemical studies of every grain to know if it really
contains gluten.

 

For now, what I've been told is the following: wheat, barley, oats and rye
are not GF. Wheat, barley and rye naturally contain gluten. Oats wouldn't
contain gluten naturally but would be cross-contaminated when producers use
the equipment for different grains. Also, buckwheat would be risky because
of the cross-contamination possibility but some producers use the equipment
only for it.

 

I've also met some labels talking about corn gluten and maize gluten. What
about it? Someone told me that some kind of flours can be sometime called
"gluten". It would be the stickiest kind of flour. Is it true? Should we
look for different bases?

 

One more problem is coming from the GMO. What about it? Are there any
studies about gluten and GMO? What if scientists use some genes from wheat
to make corn stronger to some kind of bugs and if we get corn with gluten
(according to the fact corn is GF).

 

I think science is with us at some points but it's getting kind of risky at
some other.

 

 

Alex.

 

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