Reply To: Why are the Hashgochos promulgating a fraud: Oat Matzos

Sam2, it is more than 30 days before the chag, and this is a year old rant, but that is a great mehalach. The Chachomim understood chometz as the instant self acting variety that you get with the grains that contain amylase and gluten, and YBN that any “dagan” and any ferment is chometz. A good tasty recipe for fermented rice is let it soak for FOUR DAYS, blend to a loose paste in blender or processor, season and steam for 20 minutes.

About Maklokes, it is because a) we have been urbanized, and even when not, we were disallowed from agricultural pursuits. b) crops and cereals were constantly bred, selected and improved. The wheat of today is not the wheat of our grandfathers, and certainly not the variety of the Mishna. Multipy the confusion by upheavals and change of continent and of micro climate. So we are forced to rely on second hand information. BH, two things happened in the last 150 years. Jews returned to agriculture (this was really big news for esrogim too) and we became able to analyze plants by their components. We can see in a lab what chazal describe as happening to certain grains exposed to water for 20 minutes. And we can be mevarer sfeikos, and new sfeikos arise, like why would we think oats are a chametz-able grain.