Oats are an annual cultivated plant that grows no more than one and a half meters in height. This plant has an adventitious and fibrous root. On a straight stem with dense nodes are linear green leaves, rough, located in the next position. At the top of the stem is an ear, collected in a panicle, consisting of 2-4 flowers. Oat flowers are small and bisexual. The fruit of the plant is a small grain, which is surrounded by scales.

The flowering of the plant begins in summer and lasts until July. Fruit ripening occurs at the end of summer - the beginning of autumn. Very rarely, oats are found in the wild. It grows in the fields of Europe, Asia, North America, Lithuania and Estonia. It also grows in Moldova, Russia, Ukraine and Estonia.

Useful properties of oats

Oats have many health benefits. It is used as an anti-inflammatory agent for inflammation of various organs, including the gastrointestinal tract. Oats contain an enzyme that improves the absorption of carbohydrates.

Due to the content of magnesium in oats, the plant is used to improve the functioning of the cardiac and nervous systems and metabolism. Oats are an immunity booster, so they are recommended for use in the initial stages of hypertension. Preparations from oats replenish the balance of silicon in the body, strengthens blood vessels and the musculoskeletal system of the body.

Oats contain not only silicon, but also phosphorus and potassium were found in it, so the plant is recommended for diseases of the heart and kidneys. Also, oats improve mental activity of a person.

Thanks to the beneficial properties of oats, many diseases can be cured with it without taking medication.

Oat oil

Oat oil is obtained from the seeds of the plant using a low-temperature extraction method. This oil contains such useful substances as vitamins E and A, fatty acids, biologically active components and many others. Oat oil is used for erosions and ulcers. It contains retinoids that improve eyesight. Due to the ability of the properties of the oil to remove sand and stones from the body, it is used for urolithiasis.

Oatmeal oil can be used both internally and externally. It helps with cramps, as a soothing, softening, nourishing, normalizing agent. The oil can also be used in place of sunscreen.

Application of oats

Oats have long been successfully used in folk medicine. Preparations from oats normalize the heartbeat, appetite, relieve insomnia. Oat baths help with rheumatism, metabolic disorders in the body and gout. Oat porridge is recommended for diseases of the intestines and stomach, lungs and kidneys.

Oat straw infusions are used as a diuretic, diaphoretic, carminative and antipyretic. A decoction of oats is recommended as an excellent laxative. Oats are used for diathesis, eczema and overwork. Kissel made from oats has a light enveloping effect in the body.

Oats help to get rid of excessive sweating of the feet. It is used in the treatment of lichen in children, as well as a remedy for smoking.

Oats for flu. You need to take 1 glass of oat grains, rinse them and pour 1 liter of water. Leaving the composition overnight, put it on fire in the morning until exactly half of the original volume remains. After straining, the finished broth should be drunk in one day warm. It is also necessary to drink 2 cups of curdled milk with 5 cloves of garlic, previously crushed and mixed with curdled milk, during the day.

Tincture for urolithiasis. For its preparation, they take green oat grass, pass it through a meat grinder. Next, take a half-liter jar and fill it with completely chopped grass. Everything is poured with vodka and left for 14–20 days in a dark room. It is necessary to shake the medicine periodically. After straining, the tincture can be used in 20-30 drops, which are diluted in 1 tablespoon of water. Take the tincture three times a day before meals.

Oats against smoking. Take 50 grams of oat grains, the same amount of barley, millet and rye. Mix everything and pour two glasses of water. Put the composition on the fire and bring to a boil. Keep on fire for another 10 minutes. Then pour everything into a thermos and leave for 12 hours to brew. After straining the finished infusion, it is taken 100 ml three times a day until the day when an aversion to smoking appears.

A decoction for depletion of the body. Take a glass of oats and pour 1 liter of boiling water over it. Put on fire and cook until jelly is formed. After straining the broth, milk is added to it in the same amount as jelly. We put the composition again on the fire for a few minutes, then cool and add 3 tablespoons of honey to the broth. Take the medicine warm, 200 ml three times a day.

Oat tincture for insomnia. We take 1 tablespoon of oat grains and pass through a meat grinder. Pour the finished raw material with 100 ml of vodka and leave for 2 weeks in a warm room. Take the medicine 30 drops diluted with water. The tincture is taken twice a day.

Oats for hepatitis and chronic gastritis. We take half a glass of oat grains and wash it. Next, fill it with 500 ml of clean water, leave it to brew for 12 days, then put it on fire and boil for half an hour, closing the lid. When removed from heat, leave the broth to brew for 12 hours. Next, we bring the resulting product with water to make 500 ml. Take the drug 70-100 ml three times a day before meals or in between meals.

Oat wraps for arthritis. Take enameled dishes and pour oat straw, hay dust and pine twigs into 2/3 of the volume (all in equal quantities). Next, fill everything with water and put on fire for half an hour. We insist about 20 minutes. Now we take a sheet and soak it in a decoction. We carry out the same procedure with socks and rags for the neck and hands. We wring out the rags a little and quickly wrap the hands, put socks on the legs, wrap the body up to the armpits. We lie down in bed and wrap ourselves tightly with a blanket. We lie like this for about two hours. Such wraps are done daily for 30-60 days.

decoction of oats

Few people realize what secrets of health and longevity are hidden in such an unremarkable-looking plant as oats. Meanwhile, the ancient Greek physician and philosopher Hippocrates, who was confident in the extraordinary and healing properties of this herb, advised drinking a decoction from it instead of tea. Later, his theory (about 400 years ago) was confirmed by the French doctor Jean de Saint-Catherine, who used this product for medicinal purposes three times a year. Thanks to this or not, he lived to... 120 years!

The benefits of decoction of oats are invaluable, because this cereal contains various amino acids, trace elements, proteins, fats, starch, vitamins, essential oils that turn into a decoction. This is the best way to use this plant. Preparations from it have a diuretic, tonic, enveloping, choleretic, antipyretic and carminative action. To feel all the beneficial properties of the plant, you just need to regularly use a decoction of oats, which is easy to prepare at home.

A decoction of oats for pancreatitis. Even before the preparation of the preparation, the grains of the plant are carefully sorted, separating them from the husks and spoiled seeds. The remaining seeds are poured with warm boiled water and placed in a warm place for several days. After the grains germinate, they should be thoroughly washed, dried and ground into flour in a coffee grinder. In the future, the flour is diluted in the ratio of 1 tablespoon per glass of water. The mixture is boiled for 2-3 minutes, insisted for an hour and drunk at a time. Drink the decoction until complete recovery.

A decoction of oats during pregnancy, in general, has no contraindications. The main thing is that the woman strictly observes the dosage and does not overdo it. The course of treatment with a decoction of the plant should be carried out after consultation and under the supervision of a physician.

How to cook a decoction of oats

Oatmeal is the best substitute for coffee and tea, you can drink it at least every day. To prepare this really healthy product, you should use whole grains. Herculean flakes sold in grocery stores are not suitable for this. Oat grains (2 cups) are poured into an enamel pan and pour 250 ml of cold water. After 10-12 hours they swell. After that, water is added so that it covers the grains, and the pan is put on fire.

The broth should languish for at least 1.5 hours under a lid over low heat. As the water boils away, it should be topped up. After cooling, the boiled oats are crushed with a blender and the resulting mass is mixed with a decoction. The mixture is boiled again until the consistency of thick jelly.

How to drink a decoction of oats? Even Hippocrates advised drinking a decoction of oats without any tricky recipes - like tea. It is best to take it in small sips half an hour or an hour before meals, very slowly and savoring it. In the treatment of various diseases, various doses of decoction and the number of doses per day are recommended. Of course, only a specialist can tell you the most correct dosage.

Contraindications to the use of oat decoction are most likely of a formal nature, but in matters relating to human health, there is nothing that could be neglected. The bioactive substances that make up the cereal have a number of chemical and biological characteristics, due to which treatment with a decoction of this plant is contraindicated for people with renal and cardiovascular insufficiency, a removed gallbladder, and individual intolerance.

Medicinal properties of oats

Oats are an excellent tool for improving metabolism, removing toxins and harmful substances from the body. It is an indispensable assistant in the treatment of liver diseases, pancreatitis, gastritis. It strengthens the cardiovascular system and normalizes the heart rhythm, has a beneficial effect on the nervous system and vital energy of a person, and improves immunity. Its grains are able to normalize the level of cholesterol and sugar in the blood, they help cleanse blood vessels from sclerotic plaques.

If you want to have healthy skin, strong nails and thick hair, then oat preparations are the best remedy. True, no significant improvements are expected in one or two weeks, but with regular intake of decoctions, tinctures and infusions from this cereal, you will achieve stunning results. Preparations from this plant also suppress addiction to opium and tobacco.

Decoction: a tablespoon of crushed oat grains should be poured in the evening with two glasses of warm boiled water, boiled for 5-10 minutes in the morning, strained and drunk as tea before meals.

How to boil oats? In different cases and for each specific purpose, there are methods for brewing this medicinal plant. It is during brewing and infusion that it retains the greatest amount of useful substances. Preparations from oat grains are prepared in milk and water (with the addition of honey), infused in a thermos, simmered in an oven or in a water bath. It is recommended to use clay, cast-iron or enameled dishes for these purposes.

Milk with oats

Such a mixture is considered very effective for pneumonia in children, for diseases of the liver and kidneys, and dry cough. Sometimes milk is poured into an already prepared broth and boiled for a while, or the preparation is initially prepared in milk, boiling oat grains in it for an hour.

Oats for the liver

This cereal is used both for cleansing and for restoring the liver. The most effective drugs are oatmeal decoctions in milk. However, for their preparation it is necessary to use only high-quality raw materials. If more than 2% of the grains float when soaking the cereal, then such oats are unsuitable for treatment. That is why it is best to buy it in special stores.

Oat liver treatment. Few of us do not need to cleanse and treat the liver in case of abuse of fried and fatty foods, alcoholic beverages. The liver also suffers from the constant intake of various drugs and antibiotics. It is known, after all, that most of them have a significant list of side effects that most negatively affect the functioning of the liver. That is why it is recommended for therapeutic and prophylactic purposes to drink oat preparations two or even three times a year.

A decoction of oats for the liver. The classic recipe for a decoction involves boiling 2-3 cups of unpeeled oat grains in three liters of water (depending on how concentrated the decoction you want to get) for 3 hours. During boiling, it is recommended to stir the broth from time to time, and after cooking, squeeze it thoroughly. The decoction is drunk 100-150 ml 2 times a day 30 minutes before meals, for 2-3 weeks. This remedy is very useful in combination with honey and milk.

Faster Recipe: pour 1 liter of boiling water 2 cups of oat grains with husks, cover the pan with a lid and wrap well, leave the mixture for several hours, then strain and take half a cup before meals 2-3 times a day.

Oats for weight loss

This healing cereal is considered not only an ideal dietary product for normalizing digestion and cleansing the body. With it, you can quickly and effectively lose weight. The polyphenols contained in oat grains are actively involved in lipid metabolism and contribute to a more complete absorption of fats. In addition, they are able to enhance the contractile work of the muscles. Using an oatmeal diet for a week, you can lose 3-5 kilograms.

A decoction of oats for weight loss: a glass of unpeeled oat grains should be poured with a liter of water and infused for 10-12 hours. After the grain swells, add a little more water and cook the mixture for about an hour and a half. The cooled broth should be filtered, the swollen grains should be wiped through a sieve and again mixed with the liquid, the mixture should be brought to a boil again and cooled. A decoction of oats for weight loss is taken an hour before meals 2-3 times a day, one glass each. Store the product in the refrigerator. The course of treatment is 2-4 weeks, depending on the results achieved.

germinated oats

The healing properties of oats are most valuable when they sprout slightly. It contains a large amount of silicon, calcium, phosphorus, magnesium, potassium, vegetable proteins, vitamins and fiber. Sprouted oats improves the functioning of the liver and gallbladder, restores cardiac activity and normalizes the vessels of the brain.

For the preparation of medicines from this useful cereal, it is not recommended to use grains intended for planting. They are treated with chemicals for better storage, which is by no means beneficial to the human body. To be sure of the quality of grains, purchase them in pharmacies or specialty stores. They should not have black spots and mold, they should be intact.

Oat tincture

To prepare the tincture, you can use oat grass, which is not inferior to its grains in terms of therapeutic activity. The grass should be crushed and filled with a 0.5 liter bottle. After that, the grass is poured with vodka and infused in a dark place for at least two to three weeks. The bottle should be shaken periodically. After straining the tincture, it is recommended to take 20-30 drops in a tablespoon of water. The drug is used as a tonic and tonic, with urolithiasis and flatulence.

Oat infusion

There are a great many recipes for infusion of oats. Each of them is designed to prevent and treat certain types of diseases.

Recipe 1. The infusion is prepared at the rate of 100 grams of oat grains per 1 liter of boiled water. The mixture is infused at room temperature for 10-12 hours, after which it is filtered. Such an infusion is useful for diabetes.

Recipe 2. It is necessary to pour a tablespoon of chopped oat straw into 250 ml of boiling water, insist the mixture for about half an hour and strain. This is an effective remedy for arthritis, which should be drunk three times a day for half a glass.

Recipe 3. To prepare the infusion, pour 0.5 kg of unpeeled oat grains with a liter of boiling water and leave for 30-40 minutes. Take this remedy 100 grams 3 times a day before meals. The infusion is very good for the treatment of cholecystitis.

Naked oats

A distinctive feature of this type of cereal crop is the complete absence of a flower film. Because of this, oat grains of this type weigh less (1000 grains - up to 25 grams), although their density is higher than that of filmy varieties.

Nude oats are of great nutritional value, since they contain significantly more proteins, fats and starches. It is especially valuable during germination - the activity of amino acids in its sprouts is much higher and they act as a natural energetic, removing gray hair and giving vigor to the human body.

Contraindications to the use of oats

Gallstone disease is the main contraindication to taking a decoction (infusion) of oats!

Oats naked rich in vitamins and minerals such as: vitamin B1 - 31.3%, choline - 22%, vitamin B5 - 20%, vitamin B6 - 13%, vitamin H - 30%, vitamin PP - 20%, potassium - 16.8 %, calcium - 11.7%, silicon - 3333.3%, magnesium - 33.8%, phosphorus - 45.1%, iron - 30.6%, cobalt - 80%, manganese - 262.5%, copper - 60%, molybdenum - 55.7%, selenium - 43.3%, chromium - 25.6%, zinc - 30.1%

What is the use of naked oats

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient intake of this vitamin can lead to disruption of the normal condition of the skin.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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A complete guide to the most useful products you can see in the application

Oats naked

The weight: 500 grams

Manufacturer: Barnaul, Altai Territory

Shelf life: 12 months

Description:

Naked oats are a special variety of oats that do not have a membranous shell on the grains. Such oats are not subjected to mechanical peeling, therefore, they retain high germination.

Nude oats contain significantly more protein and fat, as well as antiviral and antibacterial substances such as lysine and methionine.

Naked oats are one of the most popular cereals among adherents of a healthy diet, second only to green buckwheat.

Beneficial features:

Nude oats are rich in essential amino acids such as tryptophan and lysine. Rich in vitamins E, B1, B2, B6, carotene, vitamin K. Rich in potassium, phosphorus, magnesium, iron, iodine, silicon. Contains enzymes that aid in the absorption of fat in the intestines. Which makes it a very useful product in the fight against obesity.

Oats naked:

Improves metabolism

Improves the condition of hair and nails, cartilage and bones.

Prevents hair loss.

Improves the functioning of the liver and pancreas,

Promotes the absorption of fat in the intestines

Helps digestion of carbohydrates.

It has a positive effect on the activity of the thyroid gland.

Unique properties of oats.

Data from a study conducted by the Kama State Academy of Physical Culture, Sports and Tourism (Naberezhnye Chelny). The studies were carried out on the basis of the Olimpiysky pool with 2 groups of children. The experimental group was regularly (before and after training) given an infusion of oats, the 2nd group was not. The researchers determined the efficiency and speed of recovery of the body of swimmers by 3 tests. Result.

1. During the experiment, the levels of physical performance in the control and experimental groups were compared. After processing the data, a qualitative increase in the level of physical performance of the experimental group was revealed, according to the Ruffier test it was 13.4%, according to the Harvard step test it was 6.7%, and according to the Cooper test it was 2%. 2.

2. As part of the experiments, the beneficial effect of oat infusion with honey on the body of children involved was proved, which results in an increase in the level of working capacity and speed of recovery.

A simple recipe for infusion of naked oats:

Pour 1 tablespoon of oats (previously ground in a coffee grinder) into a thermos and pour 1 cup of boiling water. Let it brew for 6-8 hours. Strain and drink ½ cup 2-3 times a day.

A decoction of oats is boiled for 3-4 hours, and the infusion is infused for 8-10 hours. Different cooking methods produce different results.

Oat infusion is used:

After myocardial infarction (strengthens the heart muscle)

For liver diseases

For problems with hair and nails

In diabetes mellitus (a decoction of oats is the oldest sugar-lowering agent)

For skin problems (rich in silicon.).

For constipation (when brewing, oats form mucus, which perfectly cleans the intestines)

For occipital headache.

Naked oat sprouts:

This is an energetically very powerful food. Add them to your diet.

Regular intake of sprouts normalizes the work of the gastrointestinal tract. Oat sprouts increase immunity, restore muscle strength, renew blood.

They have an enveloping, choleretic and diuretic effect, promote the elimination of toxins. They can be used as a tonic, tonic and anti-inflammatory agent. Oats contain a lot of soluble fiber, vitamins E and K, are a source of calcium, iron, magnesium, sulfur, silicon, chromium, zinc, fluorine, iodine.

Regular consumption of sprouts stimulates metabolism and blood formation, improves immunity, compensates for vitamin and mineral deficiencies, normalizes the acid-base balance, helps cleanse the body of toxins and efficient digestion, increases potency, and slows down the aging process.

Sprouted seeds are especially useful for children and the elderly, pregnant women and nursing mothers, people with intense mental and physical labor.

How to germinate oats:

Place the oats in a bowl and rinse well. Pour water at room temperature and leave for 8-10 hours. Then rinse again, drain the water and leave in a cup, loosely closing the lid, periodically moisturizing. After 1-1.5 days after the start of germination, seedlings appear. They can be eaten immediately or stored in the refrigerator for 2-3 days. Sprouted grains must be chewed carefully so that the beneficial substances are absorbed as much as possible. Sprouted oats can be added to salads and various dishes.

Health and Longevity!

Oat grain is characterized by a high content of the most biologically valuable protein fractions. The dominant fractions of oats are globulins and glutelins, which contain, respectively, 5.5 - 5.0% of lysine. Compared to other cereals, it is the most balanced in terms of amino acid composition. The protein is easily absorbed by the body, differs from wheat and barley protein in a high content of such exogenous amino acids as lysine, valine, cystine, leucine and others. Compared to other cereals, oat grain contains 2-3 times more fat (3.11%). Oat fat has a high energy value, as well as a favorable ratio of fatty acids - low in linolenic (18: 3) and high in oleic (18: 1) and linoleic (18: 2)
It has a high level of antioxidants, is highly digestible and is well absorbed by the body. Oat grain is one of the sources of vitamin E (tocopherol), which is an antioxidant that prevents the formation of free radicals in the membranes of cells and blood vessels, prevents the deposition of cholesterol, the formation of thrombosis.
It is extremely important for the normal functioning of the reproductive organs, its deficiency leads to infertility. Oat grain is rich in organic compounds of iron, calcium, phosphorus, manganese, copper, molybdenum, and other trace elements, vitamins, especially group B. According to the content of vitamin B (4.5-8.0 mg / kg of grain), oat products are not inferior to buckwheat and food bean crops.

Oats naked
This variety of oats is ideal for sprouting and nutrition! Oats are grown in an ecologically favorable region of the Siberian Territory, the sowing area is limited, only manual labor is used. There is no thermal, chemical treatment, no chemical fertilizers and pesticides!
This variety of naked oats - with a thousand-year history, was taken out of Tibet for cultivation in order to supply the top government and society with environmentally friendly food.
Due to the good balance of amino acids, this variety of oats has excellent dietary properties. In sprouts, the activity of amino acids increases several times, which determines its high energy properties, thus it is an excellent alternative to various doping agents. When consumed in the body, metabolic processes, vigor and activity increase, the color of gray hair is restored. Antioxidant properties are very high. Due to its high antioxidant properties, it blocks the formation of radicals in the body that are formed during oxidative processes, thus, at the cellular level, it fights the aging of the body. Sprouts have a high content of vitamin E - > 21 mg / 100 g, increased zinc - up to 18 mg / 100 g, selenium and iron, which is very important in increasing antioxidant properties, stimulating the formation of carotene and collagen. Due to which it increases immunity, sharpens vision, smell, hearing and taste; supports optimal cell growth and reproduction.
It helps well with dysbacteriosis, caries, renews and increases skin elasticity, normalizes and increases the activity of the reproductive and urinary systems. Sprouted oat grain with its polysaccharides increases the production of perforin by the body, which blocks tumor cells, enhances the work of Te-killer cells that eliminate diseased cells and metastasis, improves the condition during chemistry and radiation therapy, mastopathy, adenomas of various organs, etc. After consumption, it instantly gives the body freshness, strength and vivacity!

Oatmeal is a whole grain of oats. But oatmeal porridge is made from oats by processing typical for grain: first, the shell is removed from the grains of oats and the germs are separated, and then the grain is pressed into the thinnest petals.
It is not recommended to use such porridge in a healthy diet - oat grains are destroyed in it and do not carry the benefits for the body that a whole grain of oats would bring. If you want your diet to be truly healthy, you should consume at least 100 g of whole grain oats that have undergone only minor processing. On the basis of oats, you can cook various soups.
Oats belong to the grain family, and therefore contain complex carbohydrates - the main source of daily energy. Oats are made up of the bran, endosperm and germ. Oats are used to produce oatmeal, bran and oatmeal.
Oat bran. Bran is the outer shell of oats, it contains proteins, fiber, minerals (iron) and B vitamins.
The endosperm is the intermediate layer of the grain, which contains carbohydrates, proteins, fiber, vitamins and minerals.
The germ is the main "supplier" of vitamins and minerals.
Oatmeal Properties
It has light, cool properties, helps to reduce mucus and heat in the human body.
Oatmeal contains virtually no fat and cholesterol, but is rich in vitamins and minerals: it contains vitamin B1, vitamin E , calcium, iron, magnesium, zinc.
Benefits of oatmeal
Well, now we will give the useful properties of oatmeal, having learned about which you will start every morning with oatmeal!
So, oatmeal
Contains calcium - good for teeth and bones.
An element of oats - inositol - lowers cholesterol and prevents the formation of cholesterol plaques.
Contains easily digestible fiber and contributes to the good functioning of the digestive tract.
It is used for the prevention and treatment of gastritis and other diseases of the gastrointestinal tract.
It has a low glycemic index, which means that oats can be eaten by diabetics: oatmeal helps to normalize blood sugar levels.
Oatmeal is a natural way to deal with stress and depression.
Suitable for the prevention of cardiovascular diseases.
Oat bran contains fiber, which saturates the body and promotes sleep.
Oatmeal helps to control weight and control appetite.
Oats have a healing effect.
Oats reduce the risk of stomach cancer.
Oats fight carcinogens.
Oats improve the functioning of the endocrine system.
pure oats
"Pure" oats are grown under contracts in agricultural farms using special seeds that meet the requirements of the pure variety. Regular checks during the growth period control the purity of the cultivation. Extraneous grain crops are removed from the oat field, the farm does not have the right to deal with other types of grain. The purity of the products is ensured throughout the entire production process right up to transportation. Oat grain is stored in special silos, which are designed only for this purpose. All products from "pure" oats are produced at enterprises that do not process other types of grain crops. In addition, the purity of raw materials and products is additionally checked with the help of analyses.
Products made from "pure" oats are a novelty, both here and around the world: only a few types of products made from "pure" oats are sold in stores.
The diagnosis of celiac disease forces many dietary changes to be made. Many people with celiac disease are forced to give up their usual foods. However, thanks to "pure" oats, one thing can stay the same: if they want, they can still start their day with a bowl of oatmeal. Celiac sufferers can consume "clean" oats without fear for their health.
Research supports the consumption of oats for celiac disease.
Oats are very different from their relatives in the cereal family. This is easy to verify by comparing the ears of rye and barley. The distant relationship of oats with other cereals and a number of other reasons aroused the interest of scientists in studying the possibility of using it in the diet of people suffering from celiac disease. The first references to the fact that oats can actually be consumed by patients with celiac disease appeared already in the 1950s. However, it was not until 1995 that these assumptions were clinically proven. Today, the suitability of oats for the diet of patients with celiac disease has been confirmed using 15 clinical studies. According to research, oats can be consumed by both newly diagnosed celiacs and long-term celiacs, including children, adults, and skin celiacs. Also, there was no harmful effect on the condition of the intestines when used for a long time.
Approved shortly after studies: for adults in 1997, for patients with cutaneous celiac disease in 1998, and for children in 2000. Since 2001, the Finnish Celiac Association has recommended the consumption of oats for people with celiac disease. The Celiac Associations of Sweden, Norway, England and French-speaking Switzerland adhere to the same line.
The working group created by the Finnish Gastroenterological Organization “Duodecimin” Finnish Association of Doctors in the updated recommendations “Effective Therapy” stated that the use of oats is possible for patients with celiac disease, both children and adults, as well as for patients with skin celiac disease. In the United States, there is still debate about whether oats should be allowed for celiacs, and in many European countries, oats are still discouraged. But why, if studies have undeniably proven that oats are suitable for many patients?! The main problem was that it was impossible to guarantee the "purity" of oats. Just a few grains of wheat or barley contaminate a kilogram of oats to such an extent that damage to the inner cell layer of the intestine can occur in the most sensitive celiac patients. However, products made from oats, whose purity can be guaranteed, are in constant demand.

Celiac sufferers should eat pure oats
According to studies, 73% of celiacs consume oats regularly. It is valued for its ease of preparation, taste, favorable cost, availability, and also for the diversity it brings to the diet. It is partly due to these qualities that the percentage of positive outcomes in the treatment of celiac disease in Finland is so high. In terms of nutritional advice, oats are ideal because they reduce the amount of fat in the diet. It also increases the daily intake of carbohydrates and fiber, which are often problems in the diet of celiac patients. In addition, oats are an excellent source of nutrients compared to other gluten-free grains. In addition, β-glucan has been shown to provide many benefits, ranging from digestive benefits to lowering cholesterol levels and normalizing blood sugar levels.

Oatmeal - a natural healer
Old and young know about this product. Oatmeal is a full-fledged breakfast hostess for a growing child and a fat woman who is losing weight, a person with a sick stomach and a fighter for a healthy lifestyle. The benefits and healing effects of oatmeal have been known since ancient times. Even Hippocrates and Avicenna recommended an infusion and decoction of oats as a cure for exhaustion and weakness of the body. And in Russia they drank oatmeal jelly with pleasure, giving beauty, energy and youth. Why did people like oatmeal so much?
oats - natural healer. It is rich not only in healthy carbohydrates, fiber and trace elements, but also in famous antioxidants. In addition, oatmeal is very nutritious, has a pleasant taste and is easily absorbed by any organism. If you do not eat this multivitamin product, then you do not know anything about it. Oatmeal is the perfect balance of price, health benefits and taste.
Fried oatmeal... Steamed oatmeal
Oatmeal can surprise with its variety. In addition to cereals, there are oatmeal, oatmeal, oatmeal flour. The difference is in processing technology, the presence of macro- and microelements and in appearance. Whole oat grain is obtained by separating the shell and germ, as well as further steaming. Whole oatmeal retains almost all minerals and vitamins, therefore it is considered the most useful of all oat products. Of course, the cooking time is quite long, but your health is worth it.
Oatmeal is a product obtained from steamed grain with the previous removal of the film shell. During processing, it is rolled a little to enhance the taste and reduce cooking time. Such cereals are called "flattened". Whole oats go through the same steps as whole grains. However, after parboiling, oat grains are turned into thin plates using smooth rollers. In this form, they arrive on the shelves of stores. Whole flakes are boiled in just 5 minutes, and they increase tone and improve health for a long time. They can be consumed both hot and cold.
Oat flakes are similar to whole oat flakes, only they go through a less gentle technological process: deep steaming and maximum conditioning. The result is everyone's favorite instant oatmeal. Pour boiling water over them - the porridge is ready.
Simplicity, speed and excellent digestibility have made oatmeal popular. However, such flakes lose a lot of valuable elements during manufacture. Oatmeal flakes are part of muesli - a semi-finished breakfast product. To do this, they are treated with an infrared beam. This treatment saves oatmeal lovers from cooking - just pour boiling water. Pieces of fruit (candied fruits), sweet corn flakes, peeled seeds are added to muesli
sunflower, nuts (walnuts, peanuts, hazelnuts).
Oatmeal - flour made from oatmeal. During processing, these grains are steamed, then dried, then roasted, cleaned and finally pounded. Hence the name oatmeal. But this product is not just flour: it contains coarse grain fractions that increase the benefits of the product. Oat flour is made in the same way as wheat flour; but contains a small proportion of starch and a lot of vegetable fibers and fats (6%). Oatmeal has an unusual taste. It is used in the preparation of various pastries.
Oatmeal helps the female genitourinary system, the work of the endocrine region. It is used diabetics due to the low glycemic index. In reasonable doses, oatmeal helps to lose weight and maintain weight. Oatmeal has also been shown to produce the hormone serotonin, which improves mood by combating lethargy and depression. Here's your oatmeal! Better than any medicine. Cook porridge from oatmeal in water or milk, fill it with oil. Add oatmeal or cereal to your soup. Cook oatmeal. Serve sweet dough with oatmeal or oatmeal. Make oatmeal for breakfast instead Sahara using candied fruit, pieces of fresh fruit, raisins, nuts and seeds. Your imagination can diversify oatmeal taste.
OAT PHARMACY
Oatmeal can be safely called a pharmacy, as it contains an incredible number of natural medicines.
It contains:
1. Proteins that nourish muscle tissue.
2. Complex carbohydrates that quickly saturate the body without leading to a set of extra pounds.
3. Easily digestible fiber. Thanks to this, oatmeal helps to normalize the functioning of the stomach and intestinal tract, helping with gastritis, chronic colitis, and pancreatitis.
It also removes toxins and reduces the risk of stomach cancer.
4. Beta-glucans reduce cholesterol levels in the blood and prevent the formation of cholesterol plaques, and also control the functioning of the cardiovascular system.
5. Antioxidants, in particular methionine, which protect the body from environmental influences.
6. Essential trace elements: zinc, copper, potassium, calcium, magnesium, iron, fluorine, iodine . Calcium and magnesium monitor the formation and development of bone tissue, and also take care of dental health. Iron is used to prevent anemia.
7. Vitamin complex from A, E, PP group of vitamins B.
The genus Avena is represented by a large number of species (more than 76), among which cultivated and wild (wild oats) species are known. Two species of cultivated oats are the most widespread: Avena sativa (sowing oats) and Avena byzantina (Byzantine oats).

Glycemic index
High glycemic foods such as white bread , sweets, fried potatoes - are quickly absorbed by the body. This causes a sharp increase in blood glucose levels - more than the maximum permissible values, and, as a result, leads to overweight, which in turn provokes cardiovascular and neurological diseases.
Foods with a low glycemic index (oat products, vegetables, fruits) raise blood sugar levels more slowly, since the carbohydrates they contain are absorbed more slowly and ensure that blood glucose levels rise to an optimal value that does not adversely affect the body.
Foods with a high glycemic index:
Glucose
100
Baked potatoes, fried potatoes
95
White bread made from premium flour
95
Mashed potatoes
90
Honey
90
Carrot
85
Corn flakes, popcorn
85
Sugar
75
White bread made from plain flour
70
Muesli with sugar
70
milk chocolate
70
Boiled potatoes
70
Cookies, biscuits
70
Corn
70
White rice
70
Gray and black bread
65
Beet
65
Melon
60
Bananas
60
Jam
55
Foods with a low glycemic index
Wholemeal bread with bran
50
Unpeeled (brown) rice
50
Peas
50
Muesli without sugar
50
Oat flakes
40
Fruit juice without sugar
40
Rye bread with bran
40
Buckwheat porridge
40
Wholemeal pasta
40
Beans
40
Milk products
35
dry beans
30
Fresh fruits
30
Canned fruits without sugar
25
Black chocolate
22
Fructose
20
Soya
15
Green vegetables, tomatoes
less than 15
Lemons
less than 15
Mushrooms
less than 15
GLYCEMIC INDEX VALUES
Most of the carbohydrate-containing foods included in the diet of a modern person are complex carbohydrates, mainly consisting of starch. These kinds of products can be divided into four families: Product families, mainly
made up of starch
Cereals
tubers
Legumes
Fruits
Hard and soft wheat
Rice
Corn
oats
Barley
Rye
Sorghum
Millet (millet)
Potato
Yam (sweet potato)
Cassava
Yam
Taro (taro)
Malanga
Beans
Peas
Chickpeas (chickpeas)
Lentils
beans
Banana
Mango
Apple
In order for the starch, which is part of these products, to be absorbed by the intestinal walls and enter the bloodstream, it must first be converted into glucose. Cleavage is carried out due to digestive enzymes, in particular, amylase. Digestion of starches begins in the mouth with chewing and wetting with saliva and continues in the small intestine after they have passed through the stomach.
The magnitude of hyperglycemia indicates the level of absorption of glucose and, therefore, the degree of digestibility of starch.

Glycemic indices reflect the magnitude of the increase in glycemia after the digestion of a particular food. Numerous observations have shown that with the same amount of net carbohydrate in different foods, the level of hyperglycemia after eating them can vary significantly. A greater or lesser degree of absorption of carbohydrate-containing food is due to the fact that a certain part of the starch cannot be broken down. The degree of absorption of starches, expressed in glycemic indices, is influenced by a number of factors.
Learn more about what glycemic indexes mean
Structure of starch: Starch grain is composed of two types of molecular compounds: amylose and amylopectin. They may be accompanied by a small amount of non-carbohydrate components: lipids, proteins, dietary fiber, as well as trace elements (vitamins, mineral salts...).
The physicochemical nature of starch-containing products and their effect on the human body are determined mainly by the quantitative ratio between amylose and amylopectin present in these products.

The ratio of amylose/amylopectin can vary significantly both from one family to another, and from one variety to another within the same family.
Cereal starch can contain from 15% to 28% amylose. But in some varieties of corn, amylose is present at less than 1% (for example, waxy corn, the extract of which is used in the food industry as a thickener).
Other types of corn, on the contrary, contain from 55 to 80% amylose, but they are very rarely grown, since the higher the amylose content, the lower the crop yield. Tuberous starches contain 17 - 22% amylose, while in legume starches it is much more - from 33 to 66%.
Changes in the glycemic index
The glycemic index of a starch-containing product depends on the following parameters: Amylose/amylopectin ratio
When heated with water, the structure of starch changes. Grains of starch, absorbing water, gradually swell, and part of the amylopectin goes into solution. With further heating, part of the amylose also passes into the solution.
The result is a more or less significant viscosity of the suspension. This phenomenon is called starch gelation.
The lower the amount of amylose in the product, the more intense the gelation, and vice versa. It has been proven that the more gelatinized starch is (due to its low amylose content), the easier it is hydrolyzed by amylases (digestive enzymes that break down starch in the human body), the more it is converted to glucose, and the more glycemia increases.
In other words, the less amylose in a starch-containing product, the higher its glycemic index. Conversely, the more amylose the product contains, the lower the degree of gelatinization, the less glucose is formed during splitting, and the lower the glycemic index.
So, potatoes, which contain a small amount of amylose, have a high glycemic index, while lentils have a low glycemic index due to a significant amount of amylose, which is part of it.
An interesting example is corn. Waxy corn, almost devoid of amylose, is widely cultivated precisely because of the high viscosity of its starch. It is commonly used as a thickening agent for various fruit jellies, and to give the desired consistency to canned and frozen foods. On the packaging in the "composition" section, it is called "corn starch".
As part of many industrial dishes, cornstarch, which has a very high glycemic index (close to 100), significantly increases human glycemia.
An interesting fact: in Australia, a bakery in Australia added corn starch with a high amylose content (more than 80%) to the dough to reduce the glycemic index of bread. The resulting bread was very fond of customers, especially children, who, as a rule, refuse bread made from wholemeal flour.
Type of mechanical and heat treatment to which the food is subjected
Heating in an aqueous medium increases the glycemic index of the product. For example, raw carrots have a GI of 35, but after cooking, their glycemic index rises to 85 due to gelatinization of the starch they contain.
Some types of industrial processing maximize the gelling of products. This applies, for example, to the manufacture of various cereals (instant mashed potatoes, breakfast corn flakes…) and binders such as modified starches and dextrins.
As a result of such operations, the glycemic index of products increases significantly (85 for corn flakes, 95 for mashed potato flakes, 100 for modified starches).
In the same way, when making popcorn, breaking a corn kernel (or a rice grain to make puffed rice) results in a 15-20 percent increase in the glycemic index of the original product. Pastification lowers the glycemic index
However, there is also a food processing that slows down the hydration of starch. This is the process of "pasting" durum wheat. Extrusion (pulling) of the dough through a die (forming element in the matrix) leads to heating, which results in the formation of a protective film, which subsequently slows down the gelation of starches during cooking.
This applies to spaghetti and some types of noodles made by "pasting", i.e. high pressure extrusion, but not dumplings, lasagna dough, or fresh hand-made noodles, despite the fact that all these products are also made from durum flour wheat .
So, from the same flour you can get products with different glycemic indices (dumplings / dumplings - 70, spaghetti - 40).
But that is not all. The way these foods are prepared at home just before eating them also affects their glycemic index.
Slightly undercooked, slightly crunchy spaghetti (after 5-6 minutes of cooking) will have the lowest glycemic index possible for them. These are the so-called spaghetti al dente (al dente), which literally means “on the tooth” in Italian. Prolonged cooking (15-20 minutes) will speed up the gelation of starch, which will inevitably increase the glycemic index of spaghetti.
Retrogradation is the reverse process of gelatinization.
After undergoing heat treatment (boiling, frying ...), leading to its gelatinization, starch undergoes new changes during cooling.
The macromolecules of amylose and amylopectin, which are in a jelly-like state, are again gradually rearranged. This is how starch retrogradation occurs - that is, a return (more or less significant) to the molecular structure that preceded gelation. Retrogradation progresses over time and as temperature decreases.
Long-term storage of starch-containing products (ready meals in a vacuum) at low temperatures (5°C) favors retrogradation. Drying some foods has the same effect. For example, the more stale bread is, the more moisture it loses and the more retrogradation the starch entering into it undergoes. The same thing will happen if you dry the bread in the oven or toaster.
Retrogradation, although it does not lead to complete reversibility of gelatinization, still allows a significant reduction in the glycemic index. So spaghetti (even white flour) cooked al dente and eaten chilled in a salad will have a glycemic index of 35.
Bread made from the same white flour, depending on whether it is fresh (and still warm), stale or toasted, will have a different glycemic index.
Following this logic, we can assume that freezing fresh bread and then thawing it at room temperature significantly reduces its original glycemic index.
Interestingly, chilled green lentils (and even more so after 24 hours in the refrigerator) have an even lower glycemic index than freshly cooked (GI between 10 and 15). This is due to the fact that the more amylose is contained in the initial starch, the more efficient the retrogradation process is.
At the same time, it has been proven that the addition of lipids to gelatinized starch retards subsequent retrogradation.
Note that when heated, starch that has previously undergone retrogradation partially loses its ability to subsequently gelatinize. Part of this starch (about 10%) becomes thermally stable. So reheating a carbohydrate-containing product after it has been refrigerated also lowers its glycemic index.
It must also be said that starch in its natural form (raw and unprocessed) is found not only in raw foods. Sometimes it can retain its original structure even during heat treatment. This is due to the lack of sufficient moisture for gelatinization. For example, the starch present in breadcrust and shortbread retains some of its granular structure even after baking, and this lowers its glycemic index relative to gelatinized starch (eg, in breadcrumbs).
So, when stewing or steaming, the access of moisture to the product is limited, which explains the lower degree of gelatinization of the starches included in it, in comparison with cooking in water.
The presence of proteins and dietary fiber in the product
Proteins naturally present in certain carbohydrate-containing foods (for example, cereals) can reduce the hydrolysis (breakdown) of starches and, as a result, lower the glycemic index of the product. Pasta is a good example of this phenomenon. The gluten (gluten) present in them slows down the action of digestive enzymes, which in turn limits the absorption of glucose.
Durum wheats, which are richer in gluten, have a lower glycemic index than soft wheats, which are used to make bread. But basically, all high-yielding varieties of wheat cultivated today contain two to three times less gluten than varieties that were grown in antiquity.
Refining modern cereals reduces their already low gluten content, which significantly increases the glycemia of the person who eats them.
On the other hand, the presence of dietary fiber in a starch-containing product can limit the action of digestive enzymes (amylases) on it and thus reduce the absorption of glucose. Especially effective in this sense is soluble fiber, found, for example, in legumes and oats. Dietary fiber is a direct or indirect barrier to glucose absorption and thereby lowers the glycemic index of this starch.
More about digestion and absorption of food
Degree of maturity and duration of storage
The glycemic index of starchy fruits increases as they ripen. These changes are more or less significant depending on the fruit. For example, the GI of a banana rises much more than that of an apple. A green banana has a low glycemic index (approximately 40), but as it ages, the starch content becomes less and less stable, so the glycemic index of a ripe banana rises to 65. The same phenomenon is observed when a banana is cooked in any way.

To complete the picture, we add that the shelf life of some products affects their glycemic index due to the natural transformation of their starches. So the GI of potatoes stored for several months is higher than the GI of fresh potatoes.
Starch particle size
When grinding a starch-containing product, the smaller the starch particles become, the easier it will be broken down later, which indicates an increase in its glycemic index.
This applies in particular to cereals that are turned into flour. So rice flour has a higher GI than the rice from which it is made. In the past, wheat grains were crushed between stone millstones, so that the flour particles turned out to be quite large. The sifting was not thorough, which gave a rather coarse brownish-gray (pecked) flour. The so-called "white" bread at that time had a GI between 60 and 65, which in principle is still acceptable. One of the rare breads that meet these standards today is the famous Poilâne bread. It is also useful because it is made exclusively from natural bread sourdough, which helps to reduce the glycemic index of bread.
Bread for the common people used to be made from unsifted wholemeal flour, which retained all the ingredients of the wheat grain, so this bread was called "whole grain". The flour particles were quite large, it retained all the dietary fiber and protein, and besides, the bread was made with sourdough - so its glycemic index was low (between 35 and 40). Montignac's whole grain bread, available in particular from the Premiere Moisson chain of bakeries in Quebec, meets this bread standard.
After the invention of the roller mill in 1870, the production of white flour began everywhere, first in the west, and later in all countries of the world. The spread of this technical novelty, taken, of course, as a step forward, leads to the depletion of bread in nutrients. As milling equipment is further improved, flour becomes more and more refined. In terms of nutritional value, this is expressed as follows: the flour contains less and less dietary fiber, proteins and trace elements (vitamins, minerals, essential fatty acids ...), and its particles become smaller and smaller. This explains the increase in the glycemic index of those products, the basis of which is such a highly refined flour.
Conclusion
The nutritional properties of carbohydrates can change significantly under the influence of certain factors.
We must not forget that there is not one, but many different types of starches. Starches differ in their original molecular structure (amylose/amylopectin ratio), as well as in the nature and properties of other nutrients (proteins, dietary fiber) included in their composition.
The physicochemical characteristics of starches are constantly changing under the influence of water, time (storage time) and temperature changes.
Any hydrothermal treatment, be it industrial or culinary, leads to transformations within the product that affect its specific properties and digestibility.

These changes affect the absorption process, followed by the corresponding glycemic and then the insulin response of the body.
The glycemic index of a food is the result of numerous parameters that must be taken into account in our daily food choices and how we prepare them.
Disregarding these scientific concepts, known since the late 1980s, traditional dietetics has allowed the agri-food industry not only to breed suspicious plant varieties without hindrance, but also to introduce into practice such methods of processing and preserving products that indirectly contribute to an excessive increase in glycemia. in modern man.
Hyperinsulinism, which develops as a result of the regular consumption of such products, underlies numerous cardiovascular ailments, as well as the increasing incidence of obesity and diabetes.
Now it is obvious how careless it is for modern dietitians to state that carbohydrates should make up 50-55 percent of the daily diet of a modern person, and at the same time not specify which carbohydrates they are talking about. Worse, if an attempt is made to explain which foods to choose, then it usually cites a completely erroneous classification of carbohydrates into “fast” and “slow sugars”.
More on the groundlessness of the concepts of "fast" and "slow sugars"
According to Professor Walter WILLETT of Harvard Medical School, these recommendations are never accompanied by additional explanations regarding the selection and processing (preparation, storage ...) of carbohydrate-containing foods, taking into account their glycemic index.
The maximum that can be “officially” recommended is to eat mostly complex carbohydrates, which means practically nothing in terms of modern nutritional knowledge.
As the scientist F. Bornet and Professor G. Slama rightly point out, in addition to the fact that “complex carbohydrates are not interchangeable”, as previously thought, one must also take into account the fact that “some starches and starch containing foods, despite the complexity of their structure, cause much more severe hyperglycemia than simple sugars. For example, eating fried potatoes (GI 95) causes a much higher glycemia than eating sugar (GI 70).
Michel Montignac is the world's first nutritionist to propose the use of food glycemic indexes for weight management. Since the late 1980s, he has been explaining in his publications how changing eating habits have led to a significant increase in obesity worldwide.
The person gradually moved from a food that causes a slight increase in glycemia to a food consisting mainly of carbohydrates with a high glycemic index. The result of this change is the ubiquitous metabolic pathologies observed today, and in particular hyperinsulinism, a factor in the appearance of excess weight and the development of diabetes.
More about Michel Montignac and the first use of glycemic indexes
ABOUT HUNGER
Your attention seems to be the best way to chain yourself to food. Become addicted to constant snacking and thinking about the variety of finesse of dishes. The technique is surprisingly simple and most have been using it for a long time. Many fans have already reached amazing heights of skill. After mastering it and with constant practice, food will become the center of life.
But first we must briefly consider the causes of what we call "hunger."
Where does hunger come from?
Glucose is known to be the main source of energy for representatives of the animal world on earth, including humans. Whatever we eat, it is primarily done to replenish our energy "batteries". We are looking for glucose in food.
When more than enough is eaten, the excess is stored in the liver and a little in the muscles in the form of glycogen. This is our reserve, on which the body works, in the absence of external inputs. Fat is not a form of energy storage.
What we experience as "hunger" is the sum of many factors, both psychological and physiological. If the first aspect of the matter is more diverse and individual, and much has been said about this, then biochemical hunger is the body's reaction to a decrease in the concentration of glucose in the blood. As soon as its level crosses a certain line, we feel hunger. And if we do not satisfy it, the body gradually switches to endogenous nutrition, i.e. Glucose comes from stores, primarily glycogen. The feeling of hunger is gradually disappearing.
This state of affairs is the norm for us. A person should not feel weak if he missed dinner, and get annoyed after drinking coffee without his favorite eclairs. But in reality, the picture is different.
Harm of sugar and fats
There is such a pattern: as soon as nutrients get into us, the body, “seeing” them, releases part of the glucose reserve to ensure digestion. It also requires energy, and, according to medicine, up to 80% of the energy received from food goes to "service" - its processing and assimilation.
It is logical that the more we eat, the more the liver releases a dose of glucose! And this natural mechanism is very easy to outwit. If we eat sugar, which is, in fact, a concentrated carbohydrate, then the body “scanning” it is introduced into embarrassment. In nature, there are simply no analogues of such a concentration of nutrients (except perhaps honey, but it can hardly be called the basis of our species nutrition). As a result, he "gives out" a huge batch of glucose from stocks.
Eaten sugar is also easily broken down into glucose and fructose, and together with the excessive "advance" of the liver, makes us feel full. This is the result of an exorbitant amount of glucose in the blood. What if these scams happen all the time? Glycogen is used up quickly. We do not particularly strive to replenish it, because. This requires not only proper nutrition, but also physical education!
What happens if you deplete your glycogen stores? Weakness, drowsiness, lethargy, coldness and other symptoms of hypoglycemia. After "draining" the liver, the muscles will go into action, gradually being replaced by a layer of fat. All the symptoms of a modern normal person.
The same is true with fats. Animal fats, vegetable oils, cold-pressed or not, expensive olive or cheap trans fats... it doesn't matter! All these are also concentrated products, unnatural in nature. And like sugar, they plant our liver very quickly.
Today, more and more people love sweet and fatty foods. For example, fast food: Coca-Cola, ice cream, french fries, etc. This is a very rich food, and we now know the reasons for this illusion. This nutrition really saturates and gives strength, but this momentary state of recovery is taken "on credit". The payoff is bound to come.
Please note that for many people, a meal is not complete without dessert, sweet and fatty. Custard, cake, sweet pastries. And a vegetable salad falls into "nowhere" if it is not preliminarily poured with vegetable oil or mayonnaise. Many today are simply not able to get enough without sugar and fat. And in such people, the above symptoms are most often seen.
This is a vicious circle, from which it is very difficult to escape.
And if all of the above is superimposed on problems with the gastrointestinal tract or a broken metabolism, we will end up with bulimia, a state of almost eternal hunger. This disease, by the way, is considered a psychological problem in our country, and psychiatry “cures” it. Still, against the background of such a metabolism, constant anger and nervousness were not present. Everything is in order.
Here is such a way to kill your metabolism quickly and reliably. The result is guaranteed, time-tested and backed by practice. Here the theory is redundant.
And oats, even in homeopathic doses, quickly cope with hunger. If you are hungry, try taking an oat straw bath. Even when you are in the bath, you feel full. Take advantage of this gift of nature. They say that many men become embittered during hunger, after eating half a cup of oatmeal, their anger will be extinguished and replaced by calmness. Such is the nature of oats. These properties of it are especially useful for withdrawal syndromes: during weaning from drugs, alcohol and when throwing a cigarette. Oats reliably relieve nervous tension at this time and calm, helping the action of other drugs. It combines well with allopathic medicine tincture of peony and homeopathic Nux vomica to smooth out narcological complications.
Differences between solid and liquid food
Solid food is the basis of any cuisine diet. Drinks, on the other hand, are perceived by the majority as a way to drink down something that has just been eaten or a means of quenching thirst. Well, sometimes as "pampering". But only a few people look at juices as a complete food. Than it is caused, except as a subconscious habit?
In the raw food diet, many also reject juices, citing the fact that the whole fruit is always healthier due to the presence of fiber. And in general, any human intervention is unacceptable in the originally created "ideal" fetus.
Is a whole orange really better than its squeezed counterpart in every situation? What is the difference between solid and liquid food? The answers to these questions will be covered in this article.
When are juices beneficial and when are they not?
First you need to recall the fundamental difference between the diet of a raw foodist and a lover of traditional cuisine.
The main reason we eat food is to extract energy and building material for "internal work". Our daily food is the source of both. But in a raw food diet, this source is slightly modified.
For a raw foodist, the main food is its microflora. By her own. Eating fiber with food, we feed our species flora - Escherichia coli. It immediately begins to grow with amazing speed, increasing in volume; after which, being absorbed by our own body, eat.
This is the most natural source of protein, glucose, amino acids, and other "essentials" in nature, which are not enough in fruits and vegetables.
But the matter is not limited to microflora, and our body absorbs some of the nutrients “directly”. This is where we differ from herbivores: their microflora fully provides all the necessary nutrients. Therefore, they are “sharpened” by nature for eating grass, which contains mainly fiber and water. But this is not enough for us, because for frugivorous microflora is primarily a source of deficiencies. But the amount of fiber required also falls.
So what about juices? In them, first of all, there is practically no fiber. It turns out that they nourish our body, but not the microflora! Therefore, a predominantly liquid diet for a raw foodist is not complete. It also saturates, but for a much shorter period. And with long-term observance of the juice diet, it threatens with a lack of certain nutrients. And if you “feed” herbivores with juices, the problems will be much more serious.
For omnivorous lovers, freshly squeezed juices, when properly introduced into the diet, due to the fact that they do not “feed” their pathogenic microflora, can give amazing results. But here, too, the fiber of raw plant foods is necessary: ​​its “panicle” function for our gastrointestinal tract is indispensable for any diet.
Well, I think it’s not worth mentioning once again the importance of mechanical chewing. It is necessary for everyone and its presence has a positive effect on the condition of the teeth.
When does a liquid diet make sense?
“Eating” juices is justified in those cases when the task is to “eat” while bypassing the participation of microflora in digestion. Or when we do not have enough of it for the full absorption of fiber. Or it is predominantly non-species and pathogenic.
Example: a way out of prolonged fasting, when fiber cannot be absorbed due to an insufficient number of microorganisms. In this case, it is reasonable to drink juices at the first stages of the exit, and the minimum amount of fiber in them will be enough for the growth of microflora. Thus, we provide a huge service to the body by depriving it of useless waste of energy to remove unnecessary from the body.
There are also many medicinal diets , the basis of which is juices. This is in many situations a lifeline for those who, for whatever reason, cannot starve. Juice turns out to be a great way to consume huge amounts of food that would be physically problematic to eat in its original form.
So do not unambiguously brush aside liquid food. In some situations, it can play a valuable service. And to unequivocally shout out that a whole fruit is always better than its liquid content is a dangerous delusion. Syroedov all the same in our world not the majority.
Liquid nutrition, above all, is of value to a person being treated for an illness. But when the body is already clean and “tuned” to raw plant foods, it is not rational to put juice as the basis of the diet.
But oats are so good at dealing with these problems, you don't get any difference between eating liquid food from oats or solid food from it. Try it, boil one glass of unshelled oats for a long time. And eat everything first in liquid form and another time in solid form, that is, without liquid, you don’t feel any difference from the gastrointestinal tract.
As a result, let's say that the constant use of oat products is a reliable shield against cancer and other intractable diseases and keeps a person's immune defense at a high level.