Oats, like wheat, contains phytatesthat bind positively-charged minerals, such as calcium, iron, zinc, and magnesium, making them unavailable for absorption and adding to deficiencies. There are lots of reasons to avoid oats. Beta-glucan, a fiber present in oats, lowers cholesterol. Also , there is a slight problem with the emergence of wheat and “tooth decay” ….. The problem with processed food is that it is abusing our body, not only does it add sugar to our diet, but when combined with all the precessed sugar in sweets, cakes etc……then we are going to have a problem…..Dr Lustig also shows how Froctose is a major contributor, just watch the video. 2) certified seed oats. 4) certified forage oats. re: «I think the other problems with proteins in oats could be mitigated or eliminated if we had decent gut health in this day and age.». re: «…“Silchester” … when you look at their skulls…». I’m not trying to be rude or anything, but you’ve said the same thing about bananas raising blood sugar sky high and my blood sugar barely budged after a large banana. For this same reason, an oat-containing product labelled âgluten freeâ from the United States for example might be labelled âwheat freeâ in New Zealand. Barley is Hordeum vulgare, while oat is Avena sativa. Today, Iâm hard pressed to find a spring-seeded oat field anywhere in central Ohio. We are to a large extent, covering old ground here. Yeah, the texture may be similar to instant oatmeal, but oats and wheat are very, very different grains. The beta-glucans in oats might be their only benefit (and the researchers doing oats trials likely have little idea why), but it doesn’t compensate for the other problems, which only begin with metsyn. Mutating it to canola only addressed one of its problems. Oats, after corn, have the most important lipid substance of any oat, e.g., more unmistakable than 10% for oats and as high as 17% for some maize cultivars stood out from around 2â3% for wheat and unique grains. Meals composed either of raw rolled oats, oatmeal porridge or a mixture of raw rolled oats with raisins were served. Oats are naturally gluten-free, but often become contaminated with gluten when theyâre processed. In the Wheat Belly lifestyle, we reject the idea that humans were meant to consume the product of the seeds of grasses, “grains,” regardless of whether they are refined or whole, as the unhealthy components are truly little different, despite the repeated and over-the-top claims made by the grain industry and agencies that took the bait of the misleading findings and flawed logic of epidemiology. Lowers cholesterol. Perform the same procedure with oats and transfer into the same bowl that contains rava. The word âwholeâ in their names is vital and means that they both contain grains that are fully intact. The role of oats in a gluten-free diet therefore remains a matter of debate. Oatmeal is made out of whole grain oats, while cream of wheat is made out of ground wheat and defatted wheat germ. The DoC problem has now gotten so aggravated that it’s obvious to everyone except nutritional policy setters, medical guilds, and the processed food industry. There are to many variables to blame it entirely on WHEAT as there are to many other factors to take into consideration! Our net carb goals allow so little of even relatively benign pseudo-cereals, that there’s little point in messing with them. 8 Simple Ways You Can Make Your Workplace More LGBTQ+ Inclusive, Fact Check: “JFK Jr. Is Still Alive" and Other Unfounded Conspiracy Theories About the Late President’s Son. While the wheat bran consists of insoluble fibres, the oat bran consists of soluble fibres. Gluten grains can grow within oat crops if theyâre planted in the field the previous year, in which case the oats ⦠I once thought the same thing, that flaked oats would help with head retention. However, oats help to promote healthy bowel function. For an expanded Undoctored experience, join our Inner Circle to talk to Dr. Davis and others engaged in the program. I would rather eat a bag of wheat or other grains like oats than consume a half cup of rapeseed oil, ANY DAY ! One last point on the OMEGA 6 issue , when cooking with rapeseed oil, if you over heat it or you let it cool down and then cook with it again and again, it becomes very unstable and OXIDISES ! Trans-fats, for example, go back to 1911, and we’re not clear of them yet (watch out for hydrogenation on the lard label). So letâs look at why that is. I’m sometimes the family shopper, and I know what we don’t buy, which is an astonishingly high percentage of the food-like substances in modern markets (most of which flat out didn’t exist a mere century ago — those treats come with price beyond what the bar code rings up as). Bread, for the most part, goes back only 20,000 years (dawn of settlements), matching the decay of oral health in the fossil record. Click to order and learn more. Also , why is it that when they unearth a mummy form ancient Egypt there teeth a in really good condition ??? Related: Is Oatmeal a Carb? 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