Oats, Wonder Food, Indiadiets: Your guide to Health, Nutrition, Diets, fitness, Weight loss, Diet counselling,

Oats

The common oat (Avena sativa) is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other grains). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed.

Oats have numerous uses in food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli and granola. Oats are also occasionally used for brewing beer.

Oat bran is the outer casing of the oat. Its consumption is believed to lower LDL ("bad") cholesterol, and possibly to reduce the risk of heart disease.

Oats contain more soluble fibre than any other grain, resulting in slower digestion and an extended sensation of fullness. One type of soluble fibre, beta-glucans, has proven to help lower cholesterol.

Oats are the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. Oat protein is nearly equivalent in quality to soy protein which is supposed to be equal to meat, milk, and egg protein.

Coeliac, or celiac disease, is often associated with the ingestion of wheat, or more specifically, a group of proteins labeled prolamines, or more commonly, gluten. Oats lack many of the prolamines found in wheat; however, oats do contain avenin. Avenin is a prolamine that is toxic to the intestinal mucosa of avenin-sensitive individuals, and can trigger a reaction in these coeliacs.

Oat grass has been used traditionally for medicinal purposes, including to help balance the menstrual cycle, treat dysmenorrhea, and for osteoporosis and urinary tract infections.

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