OATS: the most Nutritious Grain
Especially Fermented and Bran
.
I have rarely eaten grains, beans and other cooked starches for many years because they are too high in carbs, too low in nutrients, and highly allergenic / containing anti-nutrients
One exception is oats that I ferment myself so that the probiotics are still alive.
The sour taste from fermentation with butter on it is one of the most exquisite flavors.
Taste can be based on instinct about physical needs.
If you crave sour flavors like sourdough bread but then you can’t tolerate it, your instincts may be trying to tell you something but you just don’t know the best option.
I use oats because the ferment easily and have more nutrients than other grains.
A BEST SOURCE OF THESE NUTRIENTS
Plain oats are one the best sources of these nutrients:
Beta Glucans
Number one and highly studied soluble beta glucan fibers that boost immunity of macrophages and killer cells.
Especially the bran.
Beta glucans is considered a top immune booster. The immune system and beta glucans is not just for infection, but even recovery from work outs and weight loss as the immune system cleans everything
The mechanism of action are usually not addressed in studies but fibers are often food for probiotics that can in turn create on the three short chain fat acids like butyrate that feed colon cells and acts as a systemic hormone.
Beta glucans feed akermansia, a keystone bacteria that activates gut immunity through gut lining health. This is considered better than taking live akkermansia directly.
Fiber is not a broom that pushed the bowels mechanically.
Some fibers feed bacteria that recycle bile to increase bile and liver function, these are other bacteria, not akkermansia.
Bile is one thing that moves the bowels.
The colon fuel of butyrate and other short chain fatty acids, scfa, also contribute to peristalsis.
Beta glucans increase scfa.
Beta glucans are known to increase bile flow. This is measured through excretion of bile acids with higher rates being bad because it indicates bile is not recycled.
GLA Essential Fat
Gamma linolenic acid is a very unique fact important to controlling inflammation through eicosinoid production, which are like hormones that control other hormones.
Oats are the only common food source that is less well known that the supplements sold primarily to women for premenstral syndrome: primrose oil, borage oil, and black current oil.
Thiamine B1
This often hard to get vitamin is important for energy production and nervous system functioning.
Manganese
Oat bran and grain brans are the highest source of manganese that easily surpases a daily requirement.
Avenanthramides
This is a polyphenol antioxidant only found in oats, but I am not sure if it can do anything other antioxidants cannot.
BETTER THAN OTHER GRAINS:
The following are additional nutrients found in oats generally higher than in other grains, but not higher than in other food sources like meat or fruit.
Copper and zinc
Anti oxidants: Vitamin E, various polyphenoals
Protein higher: 11-17% non fermented.
Fermentation increases protein and decreases carbs.
Oats have the amino acid lysine the weak link in other grains
Oats are lower in gluten, or no gluten technically, but have a similar to gluten protein avenalin, that is still probably a problem for some.
Molybdenum
I’m not sure how oats compare to other grains for this, or even if it is a favored source in general.
So I will just say that molyb is an important mineral for utilizing sulfur and its deficiency is probably the main cause of sulfur intolerance.
It’s also important for detoxing the endotoxin acetylhyde, internally produced from candida
FERMENTATION
Fermentation manufactures probiotic bacteria and yeast that produce nutrients like B vitamins, betacarotene, and vitamin K.
These probiotics can grow in you to continue producing nutrients like neurostranmitters amino acids while helping to push out the bad guys.
Soaking, cooking and fermentation neutralizes many of the “allergens” or anti nutrients like phytates, not that phytates are necessarily all bad, but that’s another issue.
Fermentation of whole food produces a wider variety of probiotics than in isolates supplements.
Home brews are also more alive than something that has been dried and in a bottle for weeks.
Here are some:
The microorganisms involved in cereal fermentations mainly belong to the genera Lactobacillus (Lb. plantarum, Lb. fermentum, Lb. casei, Lb. reuteri, Lb. rhamnosus, Lb. Acidophilus, Lb. brevis and others);
Pediococcus (P. acidilactici, P. pentosaceus, P. pentisaceus etc.),
Bifidobacterium; Candida; Debaryomyces; Endomycopsis; Hansenula; Pichia; Saccharomyces and Trichosporon
These may also help take hold to colonize the gut to keep fermenting our food as part of digestion and create b vitamins, betacarotene, vitamin K, neurotransmitters, butyrate and other short chain fatty acids.
Conclusion
Not all carbs are bad and make people fat as there are plenty of thin carb eaters especially rice.
It’s relative to gut bacteria to digest.
It’s relative to vitamins and minerals that help utilize macronutrients as energy so they don’t have to be stored. Insulin sensitivity is relative.
Some people like athletes need higher carbs.
Traditional preparation methods like fermentation have also been developed under survival conditions for optimum results.
If reading on social media:
I have rarely eaten grains, beans and other cooked starches for many years because they are too high in carbs, too low in nutrients, and highly allergenic / containing anti-nutrients
One exception is oats that I ferment myself so that the probiotics are still alive.
The sour taste from fermentation with butter on it is one of the most exquisite flavors.
Taste can be based on instinct about physical needs.
If you crave sour flavors like sourdough bread but then you can’t tolerate it, your instincts may be trying to tell you something but you just don’t know the best option.
I use oats because the ferment easily and have more nutrients than other grains.
A BEST SOURCE OF THESE NUTRIENTS
Plain oats are one the best sources of these nutrients:
Beta Glucans
Number one and highly studied soluble beta glucan fibers that boost immunity of macrophages and killer cells.
Especially the bran.
Beta glucans is considered a top immune booster. The immune system and beta glucans is not just for infection, but even recovery from work outs and weight loss as the immune system cleans everything
The mechanism of action are usually not addressed in studies but fibers are often food for probiotics that can in turn create on the three short chain fat acids like butyrate that feed colon cells and acts as a systemic hormone.
Beta glucans feed akermansia, a keystone bacteria that activates gut immunity through gut lining health. This is considered better than taking live akkermansia directly.
Fiber is not a broom that pushed the bowels mechanically.
Some fibers feed bacteria that recycle bile to increase bile and liver function, these are other bacteria, not akkermansia.
Bile is one thing that moves the bowels.
The colon fuel of butyrate and other short chain fatty acids, scfa, also contribute to peristalsis.
Beta glucans increase scfa.
Beta glucans are known to increase bile flow. This is measured through excretion of bile acids with higher rates being bad because it indicates bile is not recycled.
GLA Essential Fat
Gamma linolenic acid is a very unique fact important to controlling inflammation through eicosinoid production, which are like hormones that control other hormones.
Oats are the only common food source that is less well known that the supplements sold primarily to women for premenstral syndrome: primrose oil, borage oil, and black current oil.
Thiamine B1
This often hard to get vitamin is important for energy production and nervous system functioning.
Manganese
Oat bran and grain brans are the highest source of manganese that easily surpases a daily requirement.
Avenanthramides
This is a polyphenol antioxidant only found in oats, but I am not sure if it can do anything other antioxidants cannot.
BETTER THAN OTHER GRAINS:
The following are additional nutrients found in oats generally higher than in other grains, but not higher than in other food sources like meat or fruit.
Copper and zinc
Anti oxidants: Vitamin E, various polyphenoals
Protein higher: 11-17% non fermented.
Fermentation increases protein and decreases carbs.
Oats have the amino acid lysine the weak link in other grains
Oats are lower in gluten, or no gluten technically, but have a similar to gluten protein avenalin, that is still probably a problem for some.
Molybdenum
I’m not sure how oats compare to other grains for this, or even if it is a favored source in general.
So I will just say that molyb is an important mineral for utilizing sulfur and its deficiency is probably the main cause of sulfur intolerance.
It’s also important for detoxing the endotoxin acetylhyde, internally produced from candida
FERMENTATION
Fermentation manufactures probiotic bacteria and yeast that produce nutrients like B vitamins, betacarotene, and vitamin K.
These probiotics can grow in you to continue producing nutrients like neurostranmitters amino acids while helping to push out the bad guys.
Soaking, cooking and fermentation neutralizes many of the “allergens” or anti nutrients like phytates, not that phytates are necessarily all bad, but that’s another issue.
Fermentation of whole food produces a wider variety of probiotics than in isolates supplements.
Home brews are also more alive than something that has been dried and in a bottle for weeks.
Here are some:
The microorganisms involved in cereal fermentations mainly belong to the genera Lactobacillus (Lb. plantarum, Lb. fermentum, Lb. casei, Lb. reuteri, Lb. rhamnosus, Lb. Acidophilus, Lb. brevis and others);
Pediococcus (P. acidilactici, P. pentosaceus, P. pentisaceus etc.),
Bifidobacterium; Candida; Debaryomyces; Endomycopsis; Hansenula; Pichia; Saccharomyces and Trichosporon
These may also help take hold to colonize the gut to keep fermenting our food as part of digestion and create b vitamins, betacarotene, vitamin K, neurotransmitters, butyrate and other short chain fatty acids.
Conclusion
Not all carbs are bad and make people fat as there are plenty of thin carb eaters especially rice.
It’s relative to gut bacteria to digest.
It’s relative to vitamins and minerals that help utilize macronutrients as energy so they don’t have to be stored. Insulin sensitivity is relative.
Some people like athletes need higher carbs.
Traditional preparation methods like fermentation have also been developed under survival conditions for optimum results.
If reading on social media:
- I can’t give instructions on how to ferment or anything in comments. Anyone can find that.
- If you want to share how you ferment grains or use oat products that could be helpful.
Eat to energize, detoxify & immunize.
Move to circulate, align, & relax.
Primal Rejuvenation Health Coaching
Find out what you get in a
Free Assessment
See how I support you fully in
Health Coaching Steps
I work over video: Facebook, Zoom, Google, from Michigan, USA
Hess.PaulC@gmail.com
Follow me on FACEBOOK:
choose “See First” to get all notifications. blog posts
INSTAGRAM
Primal Rejuvenation
Systematic
enough to make a difference
Simple
enough to implement
Sensitive
to individual needs
Move to circulate, align, & relax.
Primal Rejuvenation Health Coaching
Find out what you get in a
Free Assessment
See how I support you fully in
Health Coaching Steps
I work over video: Facebook, Zoom, Google, from Michigan, USA
Hess.PaulC@gmail.com
Follow me on FACEBOOK:
choose “See First” to get all notifications. blog posts
Primal Rejuvenation
Systematic
enough to make a difference
Simple
enough to implement
Sensitive
to individual needs
