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A gluten-free diet is recommended amongst other things in the treatment of celiac disease and wheat allergy. It is a diet completely free of ingredients derived from gluten-containing cereals: wheat (including Kamut and spelt), barley, rye, oats and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stablizing or thickening agent. Although most patients can tolerate oat products, there is a controversy about including them in a gluten-free diet: some medical practitioners]][1] say they may be permitted, but the Celiac Society advises against them.