Rolled Oats Nutrition
Rolled Oats Nutrition
Rolled Oats Nutrition
Grain flakers can roll a variety of grains including wheat, oats, rye, barley, and quinoa. These grains can often be purchased in the bulk section of natural foods stores, and are becoming increasingly popular at regular grocery stores as well. Whole grains can also be easily purchased online. Grains in their whole form usually only cost pennies per serving, making flaking your own grains a very economical option.
Oats are typically grown in cool environments. The highest yields are had in the United Kingdom, where cool moist summers (combined with good farming) make the ideal climate for oats. Oats are often grown on the same fields or milled in mills that grow or mill other grains. Oats are often processed in the same mills as wheat and other gluten containing grains and may get contaminated, making the product unsafe for consumption by a celiac requiring a gluten-free diet for life.
Three grams of soluble fiber from oatmeal daily, in a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Besides all this, this nourishing cereal also contains, vitamins, starches, minerals and 5g of protein. Clinical trials have been done, and they have shown that regular consumption of oat bran reduces blood cholesterol levels in just one month. High-fiber diets may also reduce the risk of colon and rectal cancers.
With instant oatmeal, it is first cooked and then rolled thin. Adversely, steel cut oats begin as the whole grain, maintaining the nutritional value. The next step is to cut the gains into small pieces with steel blades, hence the name. As opposed to instant oats, steel cut oats are not rolled which leaves them with their unique texture.
The most common way to eat oats is in oatmeal or porridge. Porridge is a warm breakfast cereal, typically served with milk. It is used by athletes for energy during training, to heal the sick, and makes a great breakfast for children, or anybody looking for an energy food that will keep their stomach content until lunchtime.
Every year, when we sit down and prepare for iftar, I am disturbed at the amount of food that is prepared to break (or open) the fast, this coupled with the actual types of food that are presented is seriously a double whammy! Most of the food is deep-fried, full of sugar, highly processed and causes inflammation and free radical damage - basically: nothing but a health disaster.
The problem is that manufacturers of "sports nutrition" supplements no doubt have to strike the balance between a genuinely useful product and one that suits the average consumer e.g. looks good, tastes good and comes in a neat package. The result is that they're not always designed as effectively as they could be for genuine sporting nourishment and they often have added ingredients or increased processing to make them more saleable. Good for profits but not for us.
The only time complex carbohydrates become the enemy is when they are processed or cooked with ingredients that are unhealthy; like when they are richly-buttered, seasoned with much sodium and other additives, or coated with sugar and creams. Thus, the biggest challenge is on how to achieve optimum health benefits from complex carbohydrates and prepare the food more healthily.
There are many other benefits to maintaining a low GI diet. Diets consisting of mostly high GI foods have been linked to heart disease, high blood pressure, strokes, diabetes and even cancer. In addition, low GI foods will help with satiety and can even improve physical endurance, especially important for athletes.
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