Oats & Corn Are Not Gluten Free
Corn and Oats both contain gliadin and glutenin that make up the gluten complex just like wheat, rye and barley. There is no such thing as a gluten-free oat. The proteins in oats and corn are slightly different as they come from a different subfamily of grasses as wheat, rye and barley. They don't cause a gluten reaction in every gluten sensitive person and don't seem to be able to stimulate the typical celiac disease small intestine damage as effectively as gluten from wheat, rye and barley. They are important in most other autoimmune problems like Hashimoto's Thyroiditis, rheumatoid arthritis and many more. Rice is in the same subfamily as corn and oats but has a much lower gluten content than oats or corn and seems to be tolerated by most gluten sensitive people. Sorghum is closely related to corn but seems to contain a much safer type of gluten than corn or oats. You can refer to ovitaminpro.com and the gluten resources pages to see the charts and graphs that help explain why this is so. You can also get tested for about $220 to see if you react to some of these other types of gluten grains.
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