Good News About the Health Benefits of Oats

Last week there were some good news for porridge lovers, specifically concerning oats and oatmeal. Oats have long been recognized for their ability to lower levels of harmful cholesterol. Research has also shown that oats can produce a lowering of glycemic response, body weight, and blood pressure, as well as increasing satiety. In many countries products containing oats are allowed to be marketed as health products because the link to improved health has been sufficiently well researched. The main benefit comes from the beta-glucan that oats contain, but research that was presented last week suggest that there might be other components in oats that add to the health benefits. Here's The Telegraph reporting from the Annual Conference of the American Chemical Society in Dallas:

"Researchers said studies suggest that a bioactive compound called avenanthramide could stop fat forming in the arteries, causing heart attacks and strokes.

Dr Shengmin Sang, from the North Carolina Agricultural and Technical State University said: “While the data to support the importance of oat beta-glucan remains, these studies reveal that the heart health benefit of eating oats may go beyond fibre.

“As the scientific investigators dig deeper, we have discovered that the bioactive compounds found in oats may provide additional cardio-protective benefits.”

Researchers believe that the bioactive compounds in oats could stop fat formation in the arteries, which can become a condition called atherosclerosis."

Oatmeal is not just healthy, but delicious! Check out our easy beginner's recipe for Basic Rolled-Oats Porridge that you can  eat as such or spice up with nuts, berries and whatever else you find in your cupboard; the Fridge Porridge that you make overnight and don't even need to cook; and, for the connoisseurs or on a rainy day, the fantastic Scotsman (oatmeal with whiskey, cream & honey).

Why such slow recipes?

As you might have noticed many of our recipes take quite long to make. All our recipes can be made with quick oats, crushed or pearl barley or rice flakes instead of rice, depending on how much time you have to spare and what you want to get out of the porridge. The reason we tend to use the wholegrain versions is simple: 

whole grains taste better, get creamier when cooked and are more nutritious. 

The more you process the grain, the more you loose of the most nutritious parts of the grain.
The processed grains have a higher starch content as compared to other nutrients, which is part of why they've become such a no-no for a lot of carb-conscious people. Real whole grains have a rich amount of vitamins, minerals and dietary fibre, as well as protein and fats. Also, the complex structure of the carbs in unprocessed grains make them slow for the body to take up. This means that instead of the quick peak in blood sugar you get from sweets and highly processed foods, you get a more modest blood sugar rise that is easier for the body to handle. If you cook your porridge using milk the end product has a surprisingly high protein content, and if you're still not sure, go ahead and throw in some nuts and seeds or, as my body-building friend does, mix in some cottage cheese after the cooking is done.

Heres a comparison of a bunch of different whole grains and their nutritional contents from the Whole Grains Council. Looking forward to blogging about lots of these grains in the future! Linn-Sofie is just finising up a delicious barley oven porridge recipe, should be up here shortly.