05/28/2024
I practice Nature based, Evidence -informed complementary medicine.
Short version of this post -- try steel cut oatmeal to improve your health. Want to know why and more? Continue to read.
Those who are pre-diabetic, type 2 diabetic or have cholesterol problems and perhaps are gluten allergic DEFINETLY continue on
So, all my life I have had an aversion to oat meal.
Taste, Texture it just seemed like I was eating paper mache.
A mentor and my acupuncturist always insisted that it was best to start the day with a good warm bowl of oatmeal, "only steel cut oatmeal" of course. I admit to using those prepackaged instant ones (mostly because they tasted better, added sugar but relatively useless for good nutrition ) but stopped because of the sugar.
I have been recommending the same (steel cut) to those patients who needed a better way to start their day rather than a quick coffee and doughnut, usually with similar response (ugh)
Finally this week I broke down and made a batch of real, steel cut oats, and they were so much different than I expected!!!
Using an Instant Pot recipe and and 4 ingredients I cooked great tasting texture rich oatmeal in 15 minutes (4 for cooking 10 for slow release) enough for several servings and in the frig lasts for 4 days!!!
That spurred my curiosity and I began the research. Low and behold steel cut oats have significant benefits according to research and of course Web MD
Web MD --
Benefits of Steel-Cut Oats:
1. Healthy digestion ---- improves your bathroom abilities
2. Strong immune system -- supports and improves gut health
3. Support weight loss -- slower digestion makes you feel fuller so
you eat less
4. Control diabetes -- they have a low glycemic index which means
they wont raise your blood sugar quickly
5. Manage cholesterol -- One study showed that eating 3 grams of
soluble fiber from oats (about one-fourth-cup serving) every day
lowers total cholesterol.
6. Gluten allergic? --- Because oats do not contain gluten, they are
a safe alternative if you have celiac disease.
7. Need more protein put an egg on top (I preferred over easy) , or
serve with fish etc.
So for those who REALLY geek out on research :
Soycan, G., Schär, M. Y., Kristek, A., Boberska, J., Alsharif, S. N. S., Corona, G., Shewry, P. R., & Spencer, J. P. E. (2019). Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers?. Food chemistry: X, 3, 100047. https://doi.org/10.1016/j.fochx.2019.100047
"Epidemiological evidence suggests that regular consumption of whole grains is associated with a lower risk of chronic diseases, such as cardiovascular disease (CVD), type 2 diabetes and certain cancers (Reynolds et al., 2019). Meta-analyses of multiple human intervention studies provide strong evidence that regular oat intake lowers blood cholesterol, improves insulin sensitivity and post-prandial glycaemic control (Bao et al., 2014, Ho et al., 2016)."
AND
"Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oats"
A Kilci 1, D Gocmen Affiliations expand
PMID: 24128544 DOI: 10.1016/j.foodchem.2013.08.126
Abstract
Steel-cut oats (SCO) was used to replace wheat flour in the tarhana formulation (control) at the levels of 10%, 20%, 30% and 40% (w/w). Control sample included no SCO. Substitution of wheat flour in tarhana formulation with SCO affected the mineral contents positively. SCO additions also increased phenolic acid contents of tarhana samples. The most abundant phenolic acids were ferulic and vanillic acids, followed by syringic acid in the samples with SCO. Tarhana samples with SCO also showed higher antioxidant activities than the control. Compared with the control, the total phenolic content increased when the level of SCO addition was increased. SCO addition did not have a deteriorative effect on sensory properties of tarhana samples and resulted in acceptable soup properties in terms of overall acceptability. SCO addition improved the nutritional and functional properties of tarhana by causing increases in antioxidant activity, phenolic content and phenolic acids.