What is useful oatmeal porridge, especially the selection and storage

Oatmeal is considered a classic English dish. However, in Russia it began to be used for a long time. Since the XII century, traditions of its preparation in the form of cereals and jelly have been created. For ordinary people, croup was an attractive “multifunctionality”. She allowed to cook different dishes - from sweet to everyday. And what is very important, these dishes were very satisfying.

Grain Features

Which oatmeal is healthy, large or small, and what does it look like? The traditions of using oatmeal in Russian cooking have been preserved. This dish is familiar to our table. However, the choice of it, the subtleties of use are still little known. Why? Because modern industry offers a huge range of oat groats, the beneficial properties of which vary.

• Unboiled cereal. The most useful, in the form of whole grains. It has a little starch, but a lot of mucous substances, which is why it is extremely useful in clinical nutrition. When cooking, it increases in volume up to 5 times, however, the cooking time is extremely long. To cook steamed uncrushed cereal, it is necessary to simmer it for up to 2 hours, so it is practically not used in everyday kitchen.
• Groats flattened polished. Grains undergo double mechanical processing, due to which the amount of coarse fiber in them decreases. Nevertheless, their nutritional value remains high, and the benefits of oatmeal from them are not inferior in many respects to steamed uncrushed cereals. The advantage of this grits is a shorter cooking time - up to 40 minutes, the finished product gets a grayish-yellow color.
• Flakes. They are obtained as a result of processing primarily processed polished cereals. The intensity of processing determines the type of product. The Hercules flakes are least subjected to flattening; they retain the structure, respectively, and a greater amount of fiber. Their cooking time is 20 minutes. Extra flakes distinguish between three varieties and separate them by size. The largest are obtained from whole kernels, the smallest - from small, cut. The flakes “Extra 3” are cooked the fastest, in 5 minutes. But their composition is far from an ideal healthy product. The finer the grain, the higher its glycemic index, and the faster it brings the body extra calories. Accordingly, oatmeal for weight loss should be exclusively in large grains, for example, varieties "Hercules" coarse.

Which cereals are healthier and which is better to choose? The choice of cereals should be based not only on its type. We recommend using oatmeal in airtight, sealed plastic packaging. The fact is that during storage the cereal intensively absorbs moisture, which is more likely in cardboard boxes. At the same time, it rancid due to the abundance of vegetable fat, becomes tasteless, unfit for consumption.

For a healthy diet, coarse grits are ideal, the time to bring it to readiness is 8 minutes.Instant oatmeal sachets have nothing to do with healthy foods. Their calorie content, especially with sugar, is equivalent to a cake, and the rate of assimilation of calories is similar. Applying the right flakes is allowed after boiling, but you will get the most useful dish by simply pouring them boiling water and letting it stand under the lid.

Calorie content and nutritional value

Product benefits

So, consider the benefits of oatmeal. According to nutritionists, it is difficult to find a more valuable product for a healthy diet. Grains are almost 100% composed of coarse fibers. Some of them are insoluble, that is, they are excreted from the body in its original form. In the process of elimination, they "take" with themselves a lot of unnecessary. For example, fats, due to which they cleanse the body of harmful cholesterol. Or slags that contain dangerous acids and toxic substances that stimulate the development of cancer.

Other useful properties of the products are related to its composition.

• The abundance of vitamins and minerals. In this croup, a huge amount of vitamins of group B. Thiamine, riboflavin are involved in the metabolic processes of the body, normalize the composition of the blood, participate in the formation of mucous membranes and skin. Valuable trace elements in oatmeal are iron, potassium and phosphorus in large quantities, calcium and zinc.
• Alimentary fiber. They are not digested in the stomach due to the coarse plant structure. And in the intestines they work like a brush. The intensity of bowel cleansing depends on the degree of grinding of the flakes. The larger they are and the less processed, the more beneficial they are for the body.
• Low glycemic index. They are inherent in coarse grains. Despite the fact that the calorie content of the product is high (up to 360 Kcal), they are absorbed extremely slowly. The product saturates the body with valuable, long-lasting carbohydrates that do not settle on the hips and abdomen instantly, like from an eaten cake. And they are spent for several hours, while maintaining a feeling of satiety and without releasing excess calories. That is why the question of how many calories in oatmeal is not relevant. From the right product you will not get a single extra. For the same reason, the product is useful for diabetics. When eating oatmeal, the blood sugar level does not “jump” instantly, but remains within normal limits.

The most useful cereal cooked in water from whole grains. Coarse flakes are also suitable for a healthy diet, which can be boiled or just soaked in boiling water. The porridge in milk is least valuable, since the dietary fiber of oatmeal removes milk fat from the intestine, which came from them. But they cannot capture toxins and cholesterol already settled in the body.

Product harm

Despite the fact that oatmeal is among the most useful dishes in the diet, there are contraindications to their use. The harm of oatmeal can occur in early feeding of the child, introduced up to eight months. It is especially undesirable to cook such cereals in milk, since the baby's body is not able to break down animal fat before this period.

It is important to consider other risks.

• Gluten Intolerance. Oatmeal is a gluten-containing product. This protein creates the very “gluten” that is valuable for people with gastrointestinal disorders. However, with individual intolerance (it is determined genetically), gluten can cause chronic inflammation in the intestines, which violates the absorption of substances. Such a dangerous condition is called celiac disease. According to doctors, up to a third of the entire population of the planet is prone to it.
• Impaired absorption of calcium and other trace elements. This problem is formed due to the enveloping properties of the product. But with reasonable consumption, it is not dangerous. Despite the benefits of porridge, you can not abuse it. It is enough to include it in the diet 3 times a week.
• High calorie content. It is inherent in all varieties of oatmeal and cereal, but in instant cereals and small flakes "Extra-3" becomes dangerous. These foods provide instant calorie release that stimulate the formation of adipose tissue. From such oatmeal they do not lose weight, but recover, so do not use it in the diet.

Now you know the benefits and harms of oatmeal. Use this valuable product carefully, in which case it will demonstrate extremely beneficial qualities.

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