Oat Flakes: Benefits and Types

Oat flakes offer a valuable and advantageous contribution to the human diet due to their abundant nutritional content. The procedure for producing oat flakes involves the steaming of whole oats to soften them, followed by flattening. These flattened oats are then converted into petite pieces that cook swiftly while upholding the nutritional benefits of whole oats.

Dietary fiber stands as the main constituent of oat flakes. It acts as a solution for gastrointestinal problems by forming a safeguarding layer on the gastrointestinal mucosa. This protective barrier serves to shield the mucosa from the harmful effects of stomach acid and also aids the process of digestion. Additionally, oat flakes not only provide a sense of fullness but also foster sound digestion.

Many individuals find delight in utilizing oat flakes as a breakfast cereal. They can be heated and blended with a variety of ingredients. Furthermore, oat flakes can enhance baked goods like scones, muffins, cookies, and bread, introducing an element of texture and elevating the nutritional value of these edibles.

A variety of oat flake types are at one's disposal:

~Quick oats or quick-cooking oats undergo supplementary processing to abbreviate their cooking time. They undergo partial cooking through steaming, followed by even more extensive flattening compared to traditional oats.
~Rolled oats, also recognized as old-fashioned oats or large flake oats, are fashioned through the steps of steaming, flattening, and cutting oat groats into sizable flakes. These thicker flakes necessitate a longer cooking time than quick oats (roughly 10 minutes).
~Instant Quaker Oatmeal is crafted from 100% wholegrain rolled oats, albeit with flakes that are thinner and smaller than those found in other varieties. This design allows for effortless preparation by simply adding boiling water.
~Minute oats: These oats are rolled, resized to a smaller dimension, and subjected to slightly lengthier steaming. Their diminished size and pre-cooking significantly curtail the final cooking duration, resulting in almost instantaneous preparation.

Oat Flakes: Benefits and Types

Wheatgrass juice: King of all juices

Wheatgrass is a vegetable, harvested prior to the plant forming the flower head. Wheatgrass juice has been called the king of all juices. It has the highest beta-carotene and chlorophyll content of all the cereal grasses.

Wheatgrass juice is the young grass of the common wheat plant freshly juiced for human consumption.

The juice is touted for many health benefits due to its high concentration of chlorophyll, enzymes, vitamins and minerals. Wheatgrass is a complete food that contains bioflavonoids, proteins and other important nutrients and helps in maintaining body functions.

Two ounces of wheatgrass juice is equivalent to the nutrition provided by four of organic green vegetables. The starch in the wheat berry is stored energy that, when converted to simple sugar, is a quick energy source.

It is good for athletes because it is a juice, and when taken on an empty stomach it is absorbed into the blood in about 20 minutes.

Chlorophyll present in wheatgrass can protect human body from carcinogens; it strengthens the cells, detoxifies the liver and blood stream, and chemically neutralizes the polluting elements.

Wheatgrass juice will provide with more energy by fulfilling nutritional deficiencies and by removing wastes that clog body cells, blood, tissues and organs.

It is one of the best detoxifiers and blood purifiers available. It contains many vitamins, minerals, enzymes, proteins and trace minerals, but is especially rich in the antioxidants selenium and vitamin A and E. Wheat grass juice is high in vitamin K, which is a blood-clotting agent.

The right way to use wheat grass juice is in small amounts throughout the course of the day, always on an empty or nearly empty stomach.
Wheatgrass juice: King of all juices