Nestle Oats and More Almond Cereal, 425g

Product Information

Yoshikawa T, Tanaka H, Kondo M. Effect of vitamin E on ajuvant arthritis in rats. Biochem Med. 1983; 29:227–234. [ PubMed] [ Google Scholar]

Ahmad A, Anjum FM, Zahoor T, Nawaz H, Ahmed Z. Extraction and characterization of β-glucan from oat for industrial utilization. Int J Biol Macromol. 2010; 46:304–309. [ PubMed] [ Google Scholar] Steel-cut oats undergo minimal processing, and their hard exterior can take 15–30 minutes or more to cook, depending on the method. Steel-cut oats may take longer to digest, reducing spikes in blood sugar. Both oat types are better choices than other forms, such as instant oats, which have a GI of about 83. Lower blood sugar

Editorial Sources and Fact-Checking

AACC (1999) Definition of whole grain. Published online www.aaccnet.org/definations/wholegrain.asp. American Association of Cereal Chemists International, St. Paul, Minnesota, USA Yilmaz and Daglioglu ( 2003) have reported use of oat bran in meat balls as fat substitute. Meat balls prepared with 20% oat bran is reported to have highest protein, salt and ash content. These meat balls with oat bran showed high sensory acceptability. Oat based breakfast cereals have received considerable attention in recent times. These are rich in functional ingredients such as β-glucan and bioactive components which are known to reduce serum and plasma cholesterol levels and reducing postprandial glycemic response (Ryan et al. 2011).

Yilmaz I, Daglioglu O. The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Sci. 2003; 65:819–823. [ PubMed] [ Google Scholar] Flander L, Salmenkallio-Marttila M, Suortti T, Autio K. Optimization of ingredients and baking process for improved wholemeal oat bread quality. LWT - Food Sci Technol. 2007; 40:860–870. [ Google Scholar]In contrast, the manufacturing process breaks down rolled oats further. During cooking, they allow in more liquid and cook faster, taking around 5–10 minutes before they are ready. A typical heat processing operation of oats includes kiln drying and steam stabilization, while superheated steam processing and microwave heating are recent methods used for processing of oats. Moltenberg et al. ( 1986) reported that thermal treatment of oats may result in rancid and bitter flavour if processed with hulls. Fors and Schlich ( 1989) reported that the biggest influence on flavour composition was the lipid content and the processing of oats such as heat treatment and milling before or after roasting. Maillard reaction is often associated with heat treatment, which is involved in flavour development in oats (Klensporf and Jelen 2008). For foods where consistency is important, such as baked goods, rolled oats may well be a better option.

Mr Van Heyzen recommends using a broad-spectrum soil analysis to tailor supply and timings of both macro- and micronutrition. Oats are simple foods that are versatile enough to fit into most people’s diets. They also have several health benefits. Beta-glucan fiber Head DS, Cenkowski S, Arntfield S, Henderson K. Superheated steam processing of oat groats. LWT - Food Sci Technol. 2010; 43:690–694. [ Google Scholar] It has also been proposed that soluble fiber helps in the reduction of cholesterol synthesis through an alteration in serum concentrations of hormone or short-chain fatty acids (SCFA)—acetate, propionate, and butyrate—which ultimately affects lipid metabolism. SCFA butyrate concentration significantly decreases the de novo synthesis of cholesterol in isolated rat hepatocytes [ 33]. Another study reported an increase of serum acetate and propionate levels following the consumption of oat bran diet, and the authors suggested that the SCFA response might have contributed to the cholesterol lowering effect [ 37]. Del Valle FR, Villanueva H, Reyes-govea J, Escobedo M, Bourges H, Ponce J, Munoz MJ. Development, evaluation and industrial production of a powdered soy-oats infant formula using a low-cost extruder. J Food Sci. 1981; 46(1):192–197. [ Google Scholar]

Roediger WEW. Utilization of nutrients by isolated epithelial cells of rat colon. Gastroenterology. 1982; 83:424–429. [ PubMed] [ Google Scholar] Steel-Cut or Irish These offer a chewier, heartier texture. These can also be used beyond the breakfast bowl, including as a substitute for traditional rice dishes, like risotto and pilaf. ( 14)

Maillard reaction, Prevention of lipid hydrolysis, Stabilize the oat flour, Enzyme deactivation, Increased phenolic content and antioxidant activity in oat bran extracts, Reduction of grain micro flora, Brings characteristic oat taste Perrelli A, Goitre L, Salzano AM, et al. Biological Activities, Health Benefits, and Therapeutic Properties of Avenanthramides: From Skin Protection to Prevention and Treatment of Cerebrovascular Diseases. Oxidative Medicine and Cellular Longevity. 2018. Wu H, Flint AJ, Qi Q, et al. Association Between Dietary Whole Grain Intake and Risk of Mortality: Two Large Prospective Studies in U.S. Men and Women. JAMA Internal Medicine. March 2015. Kaur KD, Jha A, Sabikhi L, Singh AK. Significance of coarse cereals in health and nutrition : a review. J Food Sci Technol doi. 2012 [ PMC free article] [ PubMed] [ Google Scholar] A: Oatmeal contains fiber that has been linked to lower cholesterol and blood sugar levels. The fiber is also credited for the cereal’s ability to keep you satiated and satisfied. They’re also rife with antioxidants called avenanthramides, which also help suppress inflammation, according to a study in the journal Oxidative Medicine and Cellular Longevity.Pure oats are gluten-free but most commercial brands are processed in facilities that also produce gluten-containing wheat, rye, and barley. Cross-contamination can also occur if oats are grown too close to wheat crops. If there is cross-contamination of gluten in an oat product, it is difficult to know exactly how much. The Food and Drug Administration allows the voluntary use of the regulated term “gluten-free” to refer to products that contain less than 20 parts per million (ppm) of gluten. Because the term is voluntary, some brands of oats may actually be gluten-free although not labeled as such. However, those who have celiac disease or a gluten sensitivity may wish to choose oats specifically labeled “gluten-free.” Shen R, Luo S, Dong J. Application of oat dextrine for fat substitute in mayonnaise. Food Chem. 2011; 126:65–71. [ Google Scholar]