Oatmeal is just what you need for breakfast! It has already been proved that those who do not neglect breakfast are better able to understand, have fewer problems with excess weight and a better mood than those who forget to refresh themselves in the morning. But why oatmeal porridge?
Five reasons to fall in love with porridge:
Solid
This cereal contains up to 60% carbohydrates and a lot of protein (14-15%) - which means that you will have enough energy for a long time.
Usefull
Oatmeal is rich in vitamins B, B2, PP, and also with mineral substances: potassium, magnesium, phosphorus, iodine and iron. British scientists conducted a study: during the month, a group of volunteers aged 30-80 years were fed daily oatmeal. The results exceeded expectations - a week later, all people improved their brain performance, and "side effects" showed cheerfulness and high spirits.
Dietary
Oatmeal porridge is simply indispensable for patients with inflammation of the stomach or intestines, after surgery and during illness. If the doctor has appointed a warm and enveloping fractional food, eat oatmeal and quickly go to the amendment! Thanks polysaccharide betaglukanu a plate of oat flakes will help reduce cholesterol by 8-23%. Oat flakes provide cleansing of the body from harmful toxins, reduce the possibility of allergies, and regulate blood sugar levels.
Slender
It turns out that if there is porridge every morning and a little bit during the day, replacing it with the usual sweets, then a few kilograms will go away by themselves. In many respects due to fiber, which in oat flakes is 1.3%. It, like a soft brush, cleanses the intestines, envelops the walls of the stomach and gives a feeling of satiety. And oat flakes have a low glycemic index. This means that they saturate, gradually raising the sugar level (and not abruptly, like simple carbohydrates - sugar and bread). Therefore, you will want to eat not soon, and the pancreas will stop "demanding" the sweet.
Delicious
If you do not share this opinion, maybe you just do not know how to cook it? Pour oat flakes with boiling water or hot milk, add sugar and salt to taste. And then simmer on a small fire, stirring constantly, until the flakes absorb all the liquid. Just do not let the porridge boil, otherwise it will become too dry. And then add a spoonful of butter, pieces of your favorite fruit or berries, raisins, nuts or honey - and the delicious food is ready. Not for nothing because he was chosen for breakfast by aristocrats. And with oat flakes prepare muesli, cookies, fritters, bread and even desserts.
Oat technology
The first oatmeal, which does not require cooking, was produced in the eighties of the XIX century in England. Its taste was so "neutral" that it became a reason for ridicule among other Europeans. And the first quick-dissolving oatmeal porridge was invented much earlier in the northern provinces of Russia. Oats first for a day soaked and long languished in a Russian oven. The swollen hot grain was dried before browning. The resulting flour was fluffy, fragrant.
Use or time?
Unfortunately, most flattering words about oatmeal to "minute" porridge can not be attributed. Flakes of the "Hercules" type are whole grains, from which only the coarse husks were removed, and a significant part of the shell and the embryo, containing all the most useful, remained. But the "instant" cereal in the process of long processing lose most of the bioactive substances and dietary fiber. From oat grain there are thin crumbs, rich except that starch. Therefore, the less processing was flaked, so they are more useful. A separate word about flavor additives. The dose of fruits in them is negligible for use, and "identical to natural" flavors are completely unnecessary for the body substances. There is one advantage - cooking time. Here the choice is yours. What is most important for you - benefit or time? A lot of salt - and the porridge turned out so thick that it was possible to mold figurines of males or fish from it, as if from a dough. Modern technologies allow you to turn oat grains into flat flakes for quick cooking. To do this, each oatmeal is first peeled and steamed. After that, the seeds are cooled, flattened on a roller machine and dried. The thickness of the flakes obtained should not exceed 0.3-0.5 mm.
Minute business
Today in our stores there are two kinds of oatmeal porridges - "fast" (which must be insisted for several minutes or brought to a boil) and "instant" ("instant"), not requiring cooking. For "instant" cereals the finest flakes are required - the speed of brewing depends on the thickness of the petal. And still go to the tricks - when flattening a little tear the fibers of flakes, make them incised or crushed. The second mandatory condition of "instant" porridge is hydrothermal treatment. For this, the cereals are steamed for 30-70 minutes at high temperature and pressure or boiled in boilers with a small amount of water. The third way - treatment with infrared rays - lasts less than a minute and significantly improves the assimilation of porridge. It's a pity that until it is widely spread. The next stage - drying - is also very important. The future consistency of porridge depends on it. Dry flakes at high temperatures. In most "instant" porridges, add slices of dried berries or fruits, nuts, cream. We still have to pour porridge boiling water - and a minute later, ready.