Porridge is considered a useful dish for a breakfast and is very simple in preparation. In Scotland porridge (порридж) — almost most important dish of the country. In Russia from oat oat flour cooked tasty and nutritious food, mixing it with butter or honey, baked pies and pancakes from oat flour, cooked kissel.
Advantage of porridge
Oats are the unique cereal containing vitamins of group B, E, P, minerals magnesium, iron, calcium, sodium, phosphorus, zinc. Contents in it a large amount of antioxidants helps an organism to resist to various negative factors. So, beta glucan is irreplaceable in fight against harmful cholesterol.
Consumption of porridge not only reduces cholesterol level, but also reduces risk of developing of blood clots, promotes increase in a muscular tissue and also clarification of an organism. Porridge is a source of the slow carbohydrates giving energy. Having eaten such porridge for breakfast instead of a habitual sukhomyatka, the person gets rid of drowsiness, bad mood and doesn't remember food till the lunch. Caloric content of porridge is about 320 Kcal on 100 grams of a product.
The porridge cooked on water is included in dietary food for decrease in excess weight, for improvement of a condition of internals, skin, hair and nails. Porridge is mucous porridge therefore it envelops digestive organs and is an irreplaceable and useful dish during treatment of gastritis or stomach ulcer of a stomach. Regular consumption of porridge (without milk) reduces acidity of a stomach, will help to get rid of heartburn, locks and colitis, normalizes digestion and work of a liver. Porridge well influences a thyroid gland, consumption of this porridge improves memory and thinking. The hyaluronic acid which is contained in porridge positively affects a condition of skin and joints. Hyaluronic acid is included into medical cosmetics - creams on its basis remarkably protect and moisturize the skin, improve complexion and smooth wrinkles.
The oats alcoholature in traditional medicine is used as soothing, and infusion of straw or grains apply as sudorific and diuretic.
Harm of porridge
Porridge is harmful to people with a renal failure. Besides it contains phytin acid which at excessive consumption of porridge collects in an organism and washes away calcium, leading to violations of digestion of vitamin D. The lack of these elements can lead to development of osteoporosis, deformation of skeletal system.
Quick cooking oatmeals bear in themselves not enough advantage as seeds of oats undergo longer processing in production process, in them there are less vitamins and valuable nutritive matters.
Porridge is contraindicated to people with a gluten enteropatiya (tseliakiya). At this disease certain products, generally cereals, damage fibers of intestines and provoke digestion violation, causing an atrophy of a gut and violation of absorption. It leads to polyhypovitaminosis, also food allergy can be created.