Nervous System Foods
 |
| Oats |
Traditional practice in some Central European countries is to those suffering from nervousness or insomnia sleep on a mattress of oats hay. It is very possible since oats contain an alkaloid that is sedating to nervous system.
However, oats have been primarily used as animal feed in most European countries up until a few decades ago when the food industry discovered the significant benefits of this small grain.
In some places, such as Scotland and Wales, people have eaten oats for centuries. Porridge (oatmeal) is the main dish of typical Scots breakfast. On the other hand, in England oats were used primarily to feed animals. Perhaps this is the origin of the British saying that "Scotland produces the most beautiful people, while England produces the most beautiful horses."
PROPERTIES AND INDICATIONS: Oats are the most nutrient-rich of any grain. They contain more than twice the fat as wheat, more proteins, and more carbohydrates. They are very rich in phosphorous, iron (4.72 mg/100 g,which surpasses meat with no more than 3 mg/100 g), and vitamin B1.
The most abundant nutrient in Oats is:
CARBOHYDRATES. Due to the particular structure of the oat grain, these carbohydrates are easily assimilated and absorbed slowly. For this reason oats provide energy for several hours. the following carbohydrates stand out on oats.
- Starch and products of its decomposition: dextrin,maltose and glucose. These are very easily assimilated substance that the body converts quickly into energy.
- Fructose: This is found in a small amount together with other carbohydrates. It has the peculiarity of requiring less insulin to be metabolized and produce energy. As a result, oats are highly recommended for diabetics.
- Mucilage: This is a type of carbohydrate with a gelatinous consistency and a propensity to retain water. It constitutes a special type of soluble fiber. It lubricates and softens the interior of the digestive tract. This makes oats appropriate in cases of gastritis and colitis.
- Vegetable fiber: This is found particularly in the outer layer of the grains, and it remains in whole-grain flakes. It may also be eaten separately in the form of oat bran. Its primary component is beta-glucan, a soluble derivative of cellulose. It has a mild laxative effect,but above all, it lowers cholesterol levels since it absorbs and removes bile acids from the intestine, a raw material for the manufacture of cholesterol within the body.
- Oats proteins are abundant(16.9%)and easily digested. They contain all of the essential amino acids, but not in optimal proportions. Oats relatively poor in lysine and threonine,while they have an excess of methionine. On the other hand, legumes (chickpeas,lentil,or beans) are rich in lysine and threonine, but are deficient in methionine. Because of this, the combination of grains such as oats with legumes is very beneficial; the proteins of both types of foods complement each other to form a complete protein. Oats combine particularly well with chickpeas. Milk protein also combine well with oats.
- Fatty acids: Unsaturated (80%) including linoleic acid, and saturated (20%). The predominance of unsaturated fatty acids has a regulating effect on the synthesis of cholesterol
- Avenasterol, a phytosterol, which is a vegetable substance similar to cholesterol and has the interesting effects of interfering with the absorption of true cholesterol in the intestine, reducing its level in the blood.
0 comments:
Post a Comment