Why are some oats gluten free and others not?

The difference between gluten-free and regular oats lies in their processing and contamination potential.

Here's why:

* Oats are naturally gluten-free. Gluten is a protein found in wheat, barley, and rye. Oats themselves do not contain gluten.

* Cross-contamination: The problem arises during harvesting, storage, and processing. Oats are often grown and processed near wheat, barley, and rye. This can lead to cross-contamination, meaning that gluten from these grains can end up in the oat products.

* Gluten-free oats: To be labeled "gluten-free," oats must be specifically grown, harvested, and processed in a way that prevents cross-contamination. This often involves separate facilities and strict quality controls.

Therefore:

* Regular oats are more likely to contain traces of gluten due to potential cross-contamination.

* Gluten-free oats have been specifically processed to minimize or eliminate gluten contamination.

Note: Even certified gluten-free oats may contain trace amounts of gluten. If you have Celiac disease or a severe gluten sensitivity, it is crucial to choose gluten-free oats that are specifically certified by a reputable organization.