Answer to Question 1
Although most people with celiac disease can safely consume moderate amounts of oats, most oats grown in the United States are contaminated with wheat, barley, or rye. Oats are usually grown in rotation with other grains and may become contaminated during harvesting or processing. Some oat manufacturers now produce oats in dedicated facilities and test the products to ensure that they are gluten-free. Individuals who wish to include oats in their diet should purchase only uncontaminated oats and limit intakes to the amounts found to be safe (about 12 cup of dry rolled oats or 14 cup dry steel-cut oats per day).
Answer to Question 2
A