Oats
I find their conclusions to be faulty... otherwise why would so many children have had to pull out of the study?
************** http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum Quote:
Quote:
|
Hi Kim..here's some more recent studies....
Coeliac children on a gluten-free diet with or without oats display equal anti-avenin antibody titres. (2006) http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum Quote:
Hmmm, they checked the IgA and IgG anti-avenin antibodies, but what about the IgA and IgG anti-gliadin antibodies?? Might have been interesting to check those. Or did they use pure GF oats?? It's hard to tell from their description. Finland: Oats in the treatment of childhood coeliac disease: a 2-year controlled trial and a long-term clinical follow-up study. http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum Quote:
|
I appreciate studies, but I have to go with our experience. Initially my son was off gluten 4 months (after tummy aches), then on gluten 5 months, then back off gluten (after behavorial issues). He became my sweet little boy again ... for a while. Then it occurred to me that I hadn't taken him off oats this time around. So I did, and my sweet little boy came back again. :) That's good enough for me! ;) This time around he's been off gluten for 10 months and I believe he's accepted that we don't eat the stuff!
ETA: Of course, after his system is healed, who's to say he won't be able to eat oats? I think I'll wait until he's an adult and let HIM do the test! Thank goodness for quinoa flakes! They are a great substitute for rolled oats in baking! And Kim, thanks to you, I am now using cooked brown rice in baking too! |
2 Pure Oat companies:
http://glutenfreeoats.com/default.aspx http://www.creamhillestates.com/ McCann's http://www.mccanns.ie/pages/faq.html Testing on commercial oats: http://www.celiac.com/st_prod.html?p_prodid=1054 Quote:
|
Of course you know that my son also doesn't tolerate oats. He got such a bad reaction when we challenged them that I can't bring myself to have them in the house. So they're in the same catergory as gluten here.
There is that study out there that says, though they don't cause damage, they do cause inflammation. Well, who wants inflammation? All the studies that say they're okay do not deny inflammation, they simple address visible damage. So I don't trust the ones that say oats are okay. (I am glad that Al posted the opposite side as everyone really needs to decide for themselves what kinds of chances they are willing to take.) I'm going to try to find the one that talks about inflammation so everyone can read it for themselves. Jamie: Maybe you and I should start a thread of "Baking Without Flour"? I can't find the one I was thinking of but here are a couple of others: http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum Quote:
Quote:
|
How about "Baking without Grains"? :) You can make flour out of anything. Pumpkin, potatos, chestnuts, nuts, seeds, veggies...
|
Actually, that was originally what I had put... but then realized that we were talking about baking with cooked rice...
Also, it's hard to find those alternative flours... so what if we collected recipes that use things that are easy to find and bake with... like squash, pumpkin and all those other things you mentioned... but they wouldn't start in the form of flour, they would start in their original form. More suggestions? |
I am curious why you cook the rice first? Couldn't you just use uncooked rice and grind it to flour yourself? I did it the other day to "clean" the grinder I use for grinding spices, although I threw it out afterwards. But it had a very floury texture, although more fiberous than milled flour since it had all the bran and stuff still on the rice (brown rice).
Do you cook first, then dry it? Or do you just use it cooked? |
I bake exclusively with 100% brown rice flour now. Everyone loves it and it works well in everything cake to bread. I refresh my older loaves by heating the bread slices in a ceramic tortilla heater in the microwave. It makes them spongy again.
Leslie |
Rice flour is too contaminated (with gluten) for some people to use, which is why we were talking about using cooked rice (which has not been contaminated in a mixed mill).
|
All times are GMT -5. The time now is 02:13 PM. |
Powered by vBulletin Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
vBulletin Optimisation provided by
vB Optimise v2.7.1 (Lite) -
vBulletin Mods & Addons Copyright © 2024 DragonByte Technologies Ltd.