Cassie on Nostr: It's because oats are often either processed on the same equipment as wheat or ...

It's because oats are often either processed on the same equipment as wheat or rotated in the same fields, so there's huge huge potential for cross-contamination.

The mnemonic for what to avoid for gluten actually includes oats (BROW - barley, rye, oats, and wheat) because of this, even though oats themselves are gluten-free.