Gluten-free beer not contain gluten, do not trigger an autoimmune response in celiacs. Some brewers brew with barley or rye, and reduce the level of gluten to below 20 ppm. In most countries this technically classifies them as gluten-free beers. These brewers believe they are safe to drink. The brewers argue that the proteins from barley are converted into non-harmful amino acids. Statements from brewers show that their scientists feel confident that their product is non-harmful to those who are gluten intolerant. Some celiacs report problems drinking these beers. However, there is some concern and evidence that the claim is not true.(for
Oat sensitivity Oat sensitivity Oat sensitivity represents a sensitivity to the proteins found in oats, "Avena sativa". Sensitivity to oats can manifest as a result of allergy to oat seed storage proteins either inhaled or ingested. A more complex condition affects individuals who have gluten-sensitive enteropathy in which there is also a response to avenin, the glutinous protein in oats similar to the gluten within wheat. Sensitivity to oat foods can also result from their frequent contamination by wheat, barley, or rye particles. Studies on farmers with grain dust allergy and children with atopy dermatitis reveal that oat proteins can act as