Please can you help me understand what glutens, with thyroid problems, we should avoid? Some weeks ago I cut out gluten, or so I thought, and have been drinking delicious milk-alternative Provitamil (I'm vegan) and eating oats believing them to be gluten free. I have felt much better than before and now, having stopped drinking the Provitamil, the depression has come back. I'm wondering if this was coincidence since receiving the explanation of glutens below though my gut feeling (!!) is that something in the Provitamil really helped, possibly the added vitamins. Please can some of you knowledgeable and experienced people tell me which glutens you avoid? All? Or just some?
I found this note on the internet which may be of interest:
“All grains contain proteins, and the proteins in wheat, barley and rye are generally called glutens. While you won’t hear the name mentioned as often as ‘gluten’, if at all, the specific proteins in oats are called avenins.
If you google ‘do oats contain gluten?’ and find yourself on The University of Chicago’s Celiac Disease Center, you’ll learn that avenins are not glutens. Many blogs will quote this or a related source.
However, this is not actually the correct picture. The Coeliac Australia website goes into a little more detail in regards to some technical terminology and testing processes. And this reveals a different picture of oats.
As they explain it, the term ‘gluten’ is generally used to describe a prolamin protein fraction that is associated with coeliac disease. This prolamin protein occurs in wheat, barley, rye and oats.
However in each of the grains the protein goes by different names: gliadin in wheat, hordein in in barley, secalin in rye, and avenin in oats. So, in fact, all oats naturally contain the prolamin protein, generally known as gluten, albeit in a slightly different form.”