Sensitivity or allergy to oats is uncommon. People with these conditions have an immune system reaction to avenin, a protein found in oats.
The cause of a food-related allergic reaction is an overly sensitive immune system to one or more of the proteins in the oatmeal. The immune system identifies the proteins as dangerous substances and a threat to the body and reacts by attacking the proteins. Immunoglobulin E antibodies trigger a chemical reaction throughout the body, causing white blood cells to produce histamine. Histamine is a chemical that protects the body from infection but also increases inflammation.
Your doctor will recommend allergy testing to determine the exact protein that is triggering the allergic reaction. Skin tests are commonly performed to see how the skin reacts when a small amount of oat proteins is placed under your skin. If the skin becomes inflamed, develops bumps or becomes itchy, you may have an allergy. Blood tests will be performed to confirm and clinically diagnose which proteins cause an allergic reaction in your body.
It is possible that the proteins can be destroyed by cooking, but it will be advisable to have a proper medical evaluation first before you attempt to overcome the allergic reaction on your own. Some allergic responses can be severe and life threatening.
Eating dry raw oats could lead them to build up in your stomach or intestines, resulting in indigestion or constipation. Moreover, raw oats contain the antinutrient phytic acid, which binds to minerals like iron and zinc, making it difficult for your body to absorb them. The good news is that soaking raw oats in water reduces phytic acid’s effect on mineral absorption.
