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Everything but the gluten-free kitchen sink: Addressing your concerns about labeling, confusing ingredients, and the gluten content of food Part Two Tricia Thompson, MS, RD 1

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Owner/Founder of Gluten Free Watchdog, LLC Creator www.glutenfreedietitian.com Disclosure 2

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Confusing ingredients Oats Naturally gluten-free grains Wheat starch Gluten-removed beer Brewer's yeast Yeast extract & autolyzed yeast extract Testing gluten-free foods for gluten Confusing Ingredients & Gluten Content of Food 3

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Oats 4

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Under the FDA's gluten-free labeling rule, oats are considered a naturally gluten-free grain and are allowed in gluten-free foods All criteria of the rule must be met Oats included in a single ingredient food (e.g., rolled oats, oat flour, steel-cut oats) do not need to be certified gluten-free Oats included in a multi-ingredient food (e.g., granola, oatmeal cookies, instant flavored oatmeal) do not need to be gluten-free or certified gluten-free Source: FDA Gluten-Free Labeling Rule, Aug 5, 2013 Oats: FDA Gluten-Free Rule 5

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Get the okay from your dietitian or doctor BEFORE adding oats to your diet Eat ONLY those oats & oat products labeled gluten-free Enjoy up to 50 grams of gluten-free dry oats each day cup dry rolled oats cup dry steel cut oats 1 packet instant oatmeal cup granola Call dietitian or doctor if you have GI symptoms after adding oats to your diet Symptoms may be due to an increase in fiber intake Source: Celiac Disease Toolkit, Academy of Nutrition & Dietetics, 2011 Oats: Academy of Nutrition & Dietetics Consumer Recommendations 6

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If oats are a naturally gluten-free grain why should gluten-free consumers eat only those products containing oats that are labeled gluten-free? Regular oats are highly likely to be contaminated with wheat and/or barley Cross-contact can occur when oats are being grown, harvested, stored, transported, or processed Oats: Cross-Contact 7

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Brand (4 lots tested in duplicate)Mean ppm Gluten McCann's< 3, 12, 23, 725 Country Choice