Celiac Disease is a lifelong digestive disorder found in genetically predisposed individuals, resulting in damage to the small intestine and interfering with the absorption of nutrients. Celiac Disease (CD) is the only autoimmune disorder where a specific food component, gluten, has been identified as the culprit.
Gluten is the common name for these proteins harmful to CD sufferers. Gluten is found in all forms of wheat and related grains, such as rye and barley. Certified gluten free oats are safe for celiac consumption. Not all oats are guaranteed to be gluten-free unless they are certified GF. Oats may be cross-contaminated in the process, (such as wheat or barley mixed with oats during harvesting, etc.) and cross-contamination also causes damage to the immune system. Damage to the mucosal surface of the small intestine (villi) is caused by an immunological toxic reaction to the ingestion of gluten on patients with CD.