A Counsel On OTS Marzidoats and dozidoats and little lamzidivie, A kiddeldiedivey too, wouldn’t you?”. A tough, old cowboy once counseled his grandson that if he wanted to live a long life, the secret was to sprinkle a pinch of gunpowder on his oatmeal every morning. The grandson did this religiously and live to the age of 110. He left four children, 20 grandchildren, 30 great grandchildren, 10 great grandchildren and a 50 foot hole where the crematorium used to be.
Oats have been around for centuries & a bowl of porridge has always been considered a satisfying breakfast in the West. The craze has also caught up here not only because it is the best source of soluble fibre, but also as oats are a very versatile cooking ingredient. A serving of oats ( half a cup, cooked) has nearly 4 grams of viscous souble fibre(Beta Glucan). This fibre helps lower blood LDL cholesterol, the so-called “Bad” cholesterol.
Oats absorb the extra fat & flush it out of the system. That is why they cure constipation because of the high soluble fibre & assist in regulating gastro-intestinal functions.
A diet which is rich in oats may also help stabilize blood glucose levels, which could help people with non-insulin dependent diabetes. A study at a famous University in Boston showed that meals with oats lowered blood pressure & total cholesterol in just six weeks. Balancing blood sugar levels by eating fibre-rich food can help your mood. Porridge oats is used traditionally as a relaxant herb & can be taken in tincture form. This helps in nervous disorders.
If aids to cope with ovarian & uterine problems associated largely associated with the onset of menopause in women. Depression & mood swings that affect after menopause are relieved through a regular oat meal, because of its high protein & fibre content. Oat meal rejuvenates the endocrine systems & enriches sexual pleasure because it matures the nerves.
Oats have some unique fatty acids & antioxidants which together with vitamin E slow cell damage & have been shown to reduce the risk of cancer.
Oats are low in fat & salt; they are a good source of natural iron. Being a good source of calcium, they are ideal for heart, bones & nails. Oat Bran because of its food value has received considerable attention from the medical community for its role in reducing blood cholesterol. In 1997, the U.S. food & Drug Administration announced that the fibre from oatmeal may reduce the risk of heart disease.
Several types of baby foods contain oats, mainly in the form of whole oat flour. Dry pabulum type infant food often use just oat flour with a little barley malt & some vitamins & minerals. The product is “drummed” to create very thin flakes of pabulum. Thin oat flakes are equally useful for invalids ask for toddlers. They can easily be swallowed & are easy to digest. The nutrient value in 100 grams of oats when compared to wheat is much more – food value is 389 K cal 19% more than in wheat.
Being partly cooked in the mill, oats can easily be teamed with fresh or died fruits & natural yoghurt. It can be assimilated as a part of any meal breakfast, lunch or dinner. Oats are a very good dessert ingredient because they are low in sugar & compensate for the otherwise rich ingredients.
In an age of fast & processed food, mothers have to be very innovative in cooking up new dishes. Oats have the flexibility not only because of its variety, but also because it is half cooked. It can easily used to make quick pastas, muffins, crossiants. Moreover, since it substitutes for maida, it is a healthy option any day. It can act as a thickening agent for soups & gravies instead of maida & replace wheat flour in Indian cooking.
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