Health Life Today

The Nutritional Value of Oatmeal

Jun 10, 2010 food and nutrition

Oatmeal is one of the finest foods that we have for growing children. But the way the oats are eaten many times spoils the real quality of the oats. When milk and sugar are put on the oats, it causes fermentation in the stomach and thus you lose the benefit of the oats. There is a great misunderstanding with many of the people about the steel-cut oats and finely flaked oats. There is not a hair’s breadth difference in the steel-cut oats and the finely flaked oats as far as food value is concerned or the life-giving properties.

The chemical analysis of rolled oats and steel-cut oats is identically the same, because quick cooking rolled oats is nothing more than steel-cut oats run through heavy rolls revolving at a great rate of speed. A guaranteed minimum of 15 percent protein, and a minimum of 7.5 percent fat, a maximum of 1.9 percent fiber, 66 percent nitrogen free extract, and 77 percent carbohydrate.

Oatmeal can be used in many ways. When oatmeal is not spoiled in the preparation or used in wrong combination, it is one of the finest foods we have to prevent disease. Oatmeal water should be more frequently used for the sick as medicine:

Take the finely flaked oats and put two heaping tablespoonfuls to a quart of water. You can make it stronger or weaker to suit your taste. Let it simmer for half an hour and then beat it up with a spoon or egg beater, and strain it through a fine sieve. This makes an excellent drink for anybody and as I told you especially for the sick. If desired, you can add just a pinch of salt and little soybean milk.

Another recipe for making oatmeal water is:

Take a heaping tablespoonful of oatmeal to a quart of water and let it simmer for two or two and a half hour in a tightly covered pan, and then strain it. This makes a very refreshing, cooling drink when it is cooled off in the ice box.

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