MOTIVATION: an excuse to post a picture of Dean Cain. It really doesn’t take much. But this article on why OATMEAL is the superman of food was an easy one. Check it out! (via Why Oatmeal Is the Superman of Food) Pity the oat (Avena sativa): Superman in Clark Kent’s garb, a nutritional powerhouse transformed in our culture of convenience into a non-nourishing flake used as a conduit for sugar and artificial preservatives. In this age of health problems linked to diet, the unassuming oat can be our best friend. And oatmeal is the easiest way to go. To pack a nutritional punch, we want to make oats that are closest to their form in nature. The sight test works: Can I tell this is an oat? When this seed is stripped of its parts via rolling or pulverizing, nutrients disappear. Minimally processed oats, which leave them mostly intact, contain natural micronutrients, such as selenium, manganese, and magnesium, which are beneficial for achieving optimal wellness.   The minimally processed oat is a slow digesting carbohydrate, because of its soluble fiber content. Inside our stomachs, water mixes with this fiber to create a gel-like substance that delays the time food goes from the stomach to the small intestine. This increases satiety and tamps down the urge to eat more. Since the small intestine is an absorptive organ, the delay also prevents a sharp spike in blood sugar and keeps the pancreas from going into overdrive. Sugars and simple carbohydrates – the kind found in many processed cereals and breads – break up and pass through the digestive tract quickly, causing blood sugar spikes. In the short term, this creates energy crashes and overeating. Long-term consequences can include the host of Western dietary ailments, including diabetes and obesity. Read the full article here: Why Oatmeal Is the Superman of Food

MOTIVATION: an excuse to post a picture of Dean Cain.

It really doesn’t take much. But this article on why OATMEAL is the superman of food was an easy one. Check it out!

(via Why Oatmeal Is the Superman of Food)

Pity the oat (Avena sativa): Superman in Clark Kent’s garb, a nutritional powerhouse transformed in our culture of convenience into a non-nourishing flake used as a conduit for sugar and artificial preservatives. In this age of health problems linked to diet, the unassuming oat can be our best friend. And oatmeal is the easiest way to go. 

To pack a nutritional punch, we want to make oats that are closest to their form in nature. The sight test works: Can I tell this is an oat? When this seed is stripped of its parts via rolling or pulverizing, nutrients disappear. Minimally processed oats, which leave them mostly intact, contain natural micronutrients, such as selenium, manganese, and magnesium, which are beneficial for achieving optimal wellness.  

The minimally processed oat is a slow digesting carbohydrate, because of its soluble fiber content. Inside our stomachs, water mixes with this fiber to create a gel-like substance that delays the time food goes from the stomach to the small intestine. This increases satiety and tamps down the urge to eat more. Since the small intestine is an absorptive organ, the delay also prevents a sharp spike in blood sugar and keeps the pancreas from going into overdrive. Sugars and simple carbohydrates – the kind found in many processed cereals and breads – break up and pass through the digestive tract quickly, causing blood sugar spikes. In the short term, this creates energy crashes and overeating. Long-term consequences can include the host of Western dietary ailments, including diabetes and obesity.
Read the full article here: Why Oatmeal Is the Superman of Food
4 months ago