Oats: Nutritional Benefits, Safety in Manufacturing, and Favorite Recipes
By Vanessa Maltin Weisbrod, Delight Executive Editor

Whole grains are really good for you. In fact, the most recent studies from the Whole Grains Council suggest that eating whole grains can reduce the risk of stroke by approximately 30%, reduce the risk of developing type 2 diabetes and heart disease by 25%, and help maintain a healthy body weight.

For people on a gluten-free diet, whole grains are a touchy subject, especially when it comes to oats. Oats are perhaps the most controversial food amongst the gluten-free community. Are they safe or unsafe? Are they cross-contaminated in the fields or during production? The truth is that they are all of these things.

Oats in their natural form do not contain the gluten protein; however, many mainstream manufacturers grow their oats in close proximity to wheat fields, and others manufacture their oats in the same facilities as other gluten-containing grains, making them unsafe for people with celiac disease, gluten intolerance, and wheat allergies.

So how do you know they’re safe? To answer our questions about the gluten-free oat production process, I sat down with Francesca Berrini of Bob’s Red Mill (BRM) to find out how the company makes sure they are doing gluten-free oats right.

Q & A with Bob’s Red Mill

Vanessa Maltin Weisbrod: Why did BRM decide to start manufacturing gluten-free oat varieties?

Francesca: We wanted to offer gluten-free oat products because oats are naturally delicious and one of the most healthy foods available. Oatmeal for breakfast is an easy way to get the health benefits of the wonderful heart-healthy fiber and protein that oats are famous for. One of our major goals as a company is to provide the widest variety of gluten-free products available for cooking and baking. We want our customers to have a world of healthy gluten-free ingredients to choose from.

VMW: How do you ensure that the oats you produce are safe?

Francesca: Our commitment to top quality gluten-free oats begins even before the crops are planted. Bob’s Red Mill works closely with over 200 farmers to eliminate any possibility of cross-contact with gluten from the moment the seeds are sown. The very fields in which our oats are grown must be certified to have been free from other gluten-containing crops for at least three years. At hundreds of points along the journey from farm to plate, the oats are sampled and tested using our own state-of-the-art laboratory to ensure the absence of gluten.

VMW: What safety measures do you take and whom can consumers reach out to for more information?

Francesca: Not only do we grow our products in certified gluten-free fields and make sure the products get to our facility with no chance of cross-contact, we test each truckload of product before it is allowed to enter our separate gluten-free milling facility. We also test during and after production to eliminate any chance of contact with gluten.

Of course, we always caution that there is the chance that some people with the most severe cases of gluten intolerance might be unable to tolerate eating oats. We always recommend that you check with your doctor if you have questions about your own food allergies.

Anyone can call our wonderful customer service staff during business hours Monday through Friday at (800) 349-2173 to ask any questions about our products. Our experts can answer all kinds of questions about everything on subjects ranging from when a batch of oats was milled to popular ingredient substitutions and cooking tips.

VMW: Why are oats good for you?

Francesca: All of our oat products are made from whole grain oats, meaning that none of the nutritious parts of the grain like the bran or germ have been removed, unlike the case for most processed grains. This means that they are naturally high in protein and fiber. The Whole Grains Council has an excellent library of research studies that you can reference on the benefits of whole grains at http://www.wholegrainscouncil.org

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