Back in the early part of this decade -- when celiac disease was just beginning to be recognized as a much more common disease than previously believed -- the standard advice given to new celiacs was to avoid the big four gluten-containing grains: wheat, rye, oats, and barley. That advice is still often repeated today, but research over the past few years has raised questions over whether oats should be included in the sacred quadrumvirate. It now seems clear that, for many celiacs, oats are safe to eat, with certain precautions.

My About.com colleague, Nancy Lapid, has put together a terrific article addressing the controversies of oats and celiac disease: the history of research on oats and celiac disease, current recommendations from medical organizations and advocacy groups, and the safest way to introduce oats to a gluten-free diet. Highly recommended!

More on celiac disease:

• Is Celiac Disease an Allergy?
• What's the Difference Between an Allergy and an Intolerance?
• Side Effects of a Gluten-Free Diet