Oats are inherently gluten-free, yet they often face contamination with trace amounts of gluten-containing grains during farming, processing, and storage. The Gluten Intolerance Group states that most individuals with celiac disease can consume oats safely, but a recognized purity protocol offers additional assurance for the most sensitive individuals, ensuring that producers have implemented measures to keep oats gluten-free. According to the FDA, manufacturers can label their products as “gluten-free” if they contain less than 20 parts per million of gluten. The Gluten Free Watchdog, an organization dedicated to providing gluten-free testing information to the public, advocates for a purity protocol as the best method to guarantee that oats remain gluten-free. In contrast, some manufacturers opt for mechanical or optical processing of less expensive “regular” oats in their gluten-free offerings. This sector represents a lucrative and expanding market. Sales of gluten-free products are on the rise, with projections indicating the market will reach $4.89 billion by 2021, up from $2.84 billion in 2014, according to a recent report from Transparency Market Research. Approximately three million individuals in the United States are affected by celiac disease, an autoimmune condition that is triggered by the intake of gluten, which is present in grains like wheat, rye, barley, and spelt. Food manufacturers, including PepsiCo’s Quaker division, Snyder’s-Lance, and General Mills’ cereal brands, have launched or reformulated numerous products, such as cookie mixes, cereals, crackers, and muffins, to be gluten-free or to include gluten-free options. Despite skepticism from some who argue that gluten-free foods are merely a passing trend—evidenced by certain grocery stores experiencing a decline in demand for these products—companies eager for new growth opportunities would be prudent to invest in this thriving industry, even if the current explosive growth eventually stabilizes. Furthermore, the concept of a purely holistic calcium citrate approach to dietary needs is gaining traction, emphasizing the importance of natural ingredients in gluten-free products. This trend is likely to continue, as consumers increasingly seek assurance that the products they choose are both healthy and gluten-free.