Oat-flakes: what do of, than it is useful in the mornings why tastes bitter

Oat-flakes: what do of, than it is useful in the mornings why tastes bitter

Porridge — our force!, You eat porridge, and that you will not grow up!, Ate not enough porridge! — now it is, of course, figures of speech, but as always are impregnated with popular wisdom. In a diet of the average modern person four species of cereals dominate: buckwheat, rice, millet and of course, oat flakes, usefulness and influence on which human body we will also try to understand.

What do oat-flakes of

The commodity brand with the strong name which, undoubtedly, helped thousands of parents to adduce to children arguments in favor of eating of porridge makes flakes of oats. After preliminary cleaning of dust, pod and sorting of grain according to fractions, to croup pass through valtsovy the machine which flattens out grains to identical thickness in 0.4 mm.

Oats are in the third place among the grain crops which are most eaten by the person, right after wheat and barley. Though on grain counters we meet more often if not wheat, then rye bread in spite of the fact that the rye concedes to oats in demand.

To it there is a logical explanation the fact is that oats contain not enough starch and glutens thanks to which pastries turn out magnificent and crispy — such as it is pleasant to the consumer.

Advantage for a human body

Thanks to the high content of vitamins and good comprehensibility, oat flakes are very valuable nutrient, in certain cases, which does not have analogs:

  1. oats contain minerals: Mg, K, Zn, Na, Fe is standard structure which is recommended for improvement of work of nervous system, kidneys, heart and a liver.
  2. contains a number of vitamins of group B, namely — B1, B2, B3, B5, B6 and B9, last of which B9 (folic acid) — is irreplaceable for female health. Enough B9 in the woman's organism — one of indispensable conditions for the normal course of pregnancy.
  3. contains macrocells: P, C — are important for health of vessels and a musculoskeletal system.

Study useful properties of oats and oats decoction.

Besides recovery of vitamin balance in a human body, porridge has the excellent enveloping and anti-inflammatory properties. Introduction of oat flakes to a diet of the people having gastritis or an erosion of a stomach became classics of fight against similar problems.

Whether it is possible

It is clear, that in general porridge is useful to all and has no specific contraindications. But sometimes the person has a question specifically on its situation when it is not absolutely clear, any given product is how useful to it.

It is always more convenient to speak about something on an example, than to argue on abstract concepts therefore, let's analyze several specific cases.

At pregnancy

There are no direct contraindications of consumption of porridge during pregnancy.

Another matter — the individual intolerance or the first trimester of pregnancy when many women suffer from toxicosis and some products can provoke the strengthened desires. Often to such women along with drug treatment recommend to minimize liquid or viscous food, in that case porridge will be excluded from a diet. It is worth making a reservation that such sensitivity is strictly individual and porridge is not the specific product causing vomiting, for example.


Porridge — one of products which can be used during breastfeeding. Nutrient does not contain absolutely any allergens which could do much harm to the kid, and the rich vitamin structure of porridge will give to mother and the child of force for active life.

When breastfeeding it is also possible to use dates, almonds, sunflower seeds of a sunflower and baked apples.

Of course, at this time it is worth refusing porridges with fragrances and fruit additives and to replace them with natural sweeteners and dried fruits.

Important! Be careful with honey! Some kids can have on it an allergy.

At diabetes

Oat flakes — one of types of porridges which are useful and are recommended for the regular use to people with diabetes. Such useful to diabetics porridge is done by the mechanism of its assimilation by a human body.

  1. Porridge belongs to so-called slow carbohydrates which give long feeling of saturation.
  2. Getting into a stomach, porridge envelops its walls and inflates even more that has not only therapeutic effect at problems from mucous a stomach, but also creates feeling of fullness, at the same time without causing weight.
  3. Nutrients from porridge are soaked up by stomach walls slowly that prevents sharp jumps of glucose in blood and helps to support her at the stable level long time.

At the people suffering from diabetes who agreed to enter porridge into the daily diet the permanent decrease in sugar in blood, improvement of the general health and more stable course of humoral processes is observed.

At weight loss

At weight loss it is the best of all to follow the rules of the chosen diet. If your diet allows you to consume porridge in food — do not refuse to yourself this useful product and if is not present — better to replace it with something provided by a diet.

Porridge in itself quite low-calorie (only 68 kcal / 100) also consists of slow carbohydrates. But if you keep to a proteinaceous diet (for example, to Dyukan's diet), then porridge will not help to dump kilograms.

Whether you know? Oat bran is capable to clean perfectly intestines from slags and to stimulate its vermicular movement, besides, inflating in a stomach, bran will provide long feeling of saturation.

At locks

Porridge from oat flakes is not therapeutic an effective remedy for restoration of a vermicular movement of intestines. Porridge from wholegrain barley or addition in a dish of seeds of a flax can have more beneficial influence, but you should not use porridge as means for prevention of locks unambiguously.

We recommend to study useful properties of linen, wheat, corn, pea porridges and also spelled, a bulgura, semolina, a yachka, millet, rice, couscous, a kino and buckwheat.

Also the people having the weakened vermicular movement should refuse porridge on milk or sweet porridge as these additives will only aggravate the existing problem, provoking fermentation and a meteorizm.

At gastritis and pancreatitis

At gastritis porridge, as well as flax seeds decoction, are simply irreplaceable as they help to neutralize hydrochloric acid and to save from its impact on stomach walls. The situation with pancreatitis differs a little, namely, it is impossible to eat porridge at exacerbation of a disease, actually, as well as to eat in general. At pancreatitis in a condition of remission and at chronic pancreatitis porridge can be eaten and it is even necessary, it does not load a GIT and well is digested. People with a disease of a pancreas are not recommended to fill porridge with butter or to train her with use of home-made milk.

Will help to cope with pancreatitis to you: red beans, acorus marsh, repeshok ordinary, seeds of fennel, turn, siliculose haricot.

Whether it is useful

Once again it is not necessary to speak about usefulness of porridge, other question in when it is better to use it. Let's understand in what time of day oat-flakes are most useful and best of all it is perceived by our organism.

In the mornings

Of course, it is better to eat porridge in the mornings and to it there are several reasons:

  1. It is better to consume carbohydrates since morning. This rule can be heard from lips of any nutritionist or fitness instructor. Carbohydrates for breakfast not only give us strength and load with energy for the whole day, but also are not laid in store in problem places.
  2. The people suffering from gastritis or other inflammations mucous a stomach can never ignore the first meal as it is very important to protect walls from effect of hydrochloric acid what porridge very much helps with.

For the night

One dinner more proteinaceous food — fish or a bird, low-fat meat will approach. Any porridges as evening meal create excess load of a GIT which in the second half of day already lowered the activity, and can become the reason of an uneasy dream and heavy feeling in a stomach.

Why porridge tastes bitter

Now at modern technology to processing of grain, rancidification of oat flakes happens extremely seldom. The oxidized fats which normal contain in grains give smack of bitterness.

Technological process of preprocessing of grain at the plant provides steaming of grains at high temperatures to neutralize those fatty acids which further, in interaction with air oxygen, begin to taste bitter.

Flakes from the steamed grain remain longer, are less subject to the attacks of wreckers, but potentially lose a part of the useful properties. Some producers offer organic porridge (Nordic, 4life) which technological process of production does not include a steaming stage.

Whether you know? Oats so are cultivated long ago by the person that today any his wild-growing relative is unknown to scientists. Any other plant or animal, ever cultivated or cultivated, cannot brag of the same long history.

Such porridge has considerably a smaller period of storage and most often is on sale in vacuum packages. But on taste also began to smell this product considerably differs from made in the traditional way: flakes brilliant and oily, have saturated color and aroma.

Whether it is possible to eat oat-flakes in the raw

Considering preprocessing at the plant, porridge can really be not cooked, but it does not mean that flakes do not need to be processed at all. Besides cooking, flakes still can be troubled and presoaked.

  • Steaming. One part of flakes is filled in with three parts of boiled water or hot milk and allow to infuse under a cover of 10-20 min. then porridge is ready to the use.
  • Soaking. Newer way of preparation. Consists in filling in 1 part of flakes with 3 parts of liquid (milk or water) of room temperature and to leave in the cool place (it is possible in the fridge) for 8-12 hours. Then porridge is ready to the use. Thus it is possible to take care of the breakfast since evening.

Whether you know? The recipe of the well-known oatmeal cookies is from Scotland. Crispy delicacy, favourite in millions, was invented in the 17th century.

The question is in what effect you want to achieve thanks to heat treatment. The viscous, inflated porridge — balm at gastritis, will turn out only in the course of cooking, more rigid and structured flakes suitable for inclusion in food, it is possible to receive also by means of steaming, for example.

How often it is possible to eat

Any monodiets — the evil. Not one ten thousand nutritionists and practicing such food already came to this conclusion. If not to diversify a diet, it can result in deficiency of useful substances necessary for an organism and syndrome of a lazy stomach.

Porridge can quite be made a traditional breakfast and to use 3-4 times a week, changing ways of preparation and flavoring additives (dried fruits, fruit, nuts).


The abundance of recipes for this dish will disarm even the person with the most refined taste. It is possible to vary everything: from rigidity of flakes to a porridge sytnost to impact it sweet or salty relish.

With dried fruits and berries

Culinary, as well as the friend types of taste — business very individual, but porridge with such berries as is especially tasty: strawberry, currant, bilberry, blackberry, blueberry; fruit: apricots, peaches, apples, pears.

For preparation of porridge with dried fruits it is required to us (for 4 portions):

  • 100 g or 200 ml of flakes;
  • 400 ml of water or milk;
  • handful of berries or dried fruits (to taste);
  • honey, sugar (to taste).

To bring liquid, milk or water to boiling and to add flakes. Dried fruits need to be added together with flakes that they managed to steam out and become impregnated with moisture, but if you use fresh berries — add them already to a ready dish, otherwise berries will start up juice, and porridge will be painted in a certain color.

Video: preparation of porridge with dried fruits and berries Further lower fire and you cook 5-7 min. Fill with oil and give on a table.

On milk in the multicooker

In the instruction to many multicookers there is point in which it is forbidden to use home-made milk for cooking, and store advise to part 1:1 with water. It is not deprived of sense, the boiling milk can run away even from under the closed multicooker cover.

The fact is that when heating a molecule of milk which contact to air will be polymerized and form a film which saves under itself gases. The vials of air saved in a large number escape outside and we receive a dirty plate.

Density of molecules in the milk diluted with water is much lower also than them just insufficiently for formation of such film. Here and all secret.

Whether you know? Do such unexpected products as oat milk and alcohol of oats. In the West to the second half of the 20th century oats were used for preparation of whisky.

For preparation of porridge on milk in the multicooker it is required:

  • 100 g of flakes;
  • 400-500 ml of the milk diluted with water in a proportion 1:1;
  • salt, sugar (to taste);
  • dried fruits, nuts (to taste).

We load all ingredients into the multicooker at once, we slam a cover and we choose the corresponding mode. If in your device there is no porridge parameter, then simply choose the cooking mode and we expose time of 20 min. The whole 20 minutes it is required therefore as you place in the multicooker all products cold.

Video: preparation of porridge on milk in the multicooker

Face packs

Porridge is often used in house cosmetology and some procedures bring noticeable effect. It is possible to find information that masks from oat flakes even help to smooth wrinkles, but if it and the truth, then the speech, most likely, not about mimic and age wrinkles, and about cracks which arise from excessive dryness and fatigue of skin in the Internet.

Masks from oat flakes and oatmeal were fallen in love to women for two main properties: to remove inflammations and peelings and to nourish skin. Let's consider several popular recipes.

Plain classical mask

For preparation of a classical mask from oat flakes it is required to us:

  • 2-3 tablespoons of the processed oat flakes;
  • 100 ml. boiled water

Way of preparation:

  1. To crush flakes in the coffee grinder or in a mortar to fraction of coarse flour.
  2. To fill in the received weight with boiled water and to leave to cool down for 15-20 minutes at the room temperature.

How to prepare skin:

  1. For a start purify leather from dust and skin fat by means of gel or usual soap.
  2. Massage face skin a soft bast to strengthen inflow of blood and to open a time.
  3. Further it is necessary to steam out skin. It can be done by means of a hot towel which is put on a face for 10-15 minutes.

Drawing mask:

  1. Apply to the prepared skin still a warm mask. It is necessary to put on massage lines, as shown in a photo from below.
  2. The mask is not put around eyes (under lower and over an upper eyelid).
  3. It is worth maintaining means about 15 minutes, before its full drying then the mask is washed away warm water or the sponge moistened in broth of herbs or in usual green tea.

For dry skin


  • tablespoons of the processed flakes;
  • tsp of honey (liquid);
  • tsp spoon of coconut oil;
  • egg yolk.


  1. Flakes to trouble water or milk, as for a classical mask.
  2. To connect honey, a yolk and coconut oil among themselves and to bring to a uniform state.
  3. After oat weight gains consistence of sour cream, to connect it to egg and honey mix.

Way of drawing:

  1. The mask is put on massage lines, avoiding sites around eyes.
  2. To leave for influence for 20-30 min.
  3. To wash away warm water.

Video: the mask for dry skin Often happens that the mask, useful on structure, has no effect at all, or works, but at all not as it is necessary. It occurs because ingredients are incomparable among themselves: some react with air, others lose the qualities under the influence of components.

In the mask described above, honey and a yolk which is inclined to form a crust, drying up on air are counterbalanced by oil which allows all useful components to remain active and to get into the upper layer of the skin.

Whether you know? Extract of oats is present at composition of many cosmetics. As a part of creams it is used for fight against dryness of skin and hypersensitivity, as a part of masks for hair — for normalization robots of sebaceous glands, protection against ultraviolet and smoothing of a surface of a hair.

Author: «MirrorInfo» Dream Team