Nestle Oats and More Almond Cereal, 425g

Product Information

Sign up to our FREE monthly newsletter for tips, information and practical help to manage cholesterol. The muesli is a blend of Pimhill Porridge Oats, Pimhill Jumbo Oats, wheatflakes, sultanas, raisins, currants, apple flakes, almonds, hazlenuts and brazil nuts. Jumbo oats, porridge oats, apricots, figs, sultanas, pumpkin seeds, apple, sunflower seeds, rye flakes, barley flakes.

Effects of oat grain hydrothermal treatments on wheat–oat flour dough properties and bread baking quality. In fact, it is much easier to test for gluten in oat flour than in whole, unprocessed oat groats because if there are gluten grains present , they have been more evenly distributed through out the flour . Experts attribute oats with a wide variety of health benefits, including lower blood pressure and reduced risk of obesity and type 2 diabetes.due to the protection from endogenous antioxidants such as tocopherols, L- ascorbic acid, thiols, phenolic amino acids and other phenolic compounds. Soluble oat beta glucans are unique among fibers, as they can form a gel-like solution at a relatively low concentration. Oats offer more soluble fiber than other grains, leading to slower digestion, increased fullness, and appetite suppression ( 13, 14).

Microwave heating at above 150 °C for 15 min, has shown increased phenolic content and antioxidant activity in oat bran extracts (Keying et al. Changes in serum cholesterol and sterol metabolites after intake of products enriched with an oat bran concentrate within a controlled diet. Upon consumption of 140 g of rolled oats, an average reduction of 11 % in the plasma total was observed (Poinerou et al.The hypocholesterolemic effect of oats is attributed to β-glucan; two hypotheses for possible mechanisms are suggested; first, the intestinal viscosity effect of β-glucan which is believed to increase the thickness of the unstirred layer of the small intestine, slowing and inhibiting the absorption of lipids and cholesterol (Wang et al. Molecular characterisation of 36 oat varieties and in vitro assessment of their suitability for celiac’s diet. A gluten-free diet is the only solution for individuals who suffer from celiac disease, as well as for many individuals with gluten sensitivity. If an oat product is certified gluten-free , the certification mark verifies that the product is safe to eat . In wheat and some other cereals, the storage protein is insoluble in salt solutions, while in oats, a large portion of salt water soluble globulins also belong to the storage proteins of the endosperm (Klose et al.

Very active - You exercise almost every day of the week doing high intensity training such as running, spinning, team or competitive sports. GFCO will not certify any foods, including oats or foods containing oats in any form, unless there is a high degree of confidence that they are gluten-free because they’ve passed the many criteria to earn the GFCO certification mark. Before we break down the difference between your four options, let's start with what they have in common.

Antioxidant activity of oat extracts added to human LDL particles and in free radical trapping assays. Steel Cut: These oats, which take about 20-30 minutes to prepare, are chopped into tiny pieces and have a tough texture before they are cooked.

It escapes digestion and provides fermentable carbohydrates for colonic bacteria, similar to oligosaccharides such as fructo-oligosaccharides. Studies have repeatedly confirmed that oats can lower cholesterol levels, which may reduce your risk of heart disease ( 44, 45, 46, 47). For other people, texture is important, and they find the delicious bite of steel-cut oats more desirable. Th is process consists of a non-regulated set of steps to address the early stages of oat production .All foods are fine within the context of a balanced diet, but this is a good way to get more volume of food for your calories! Tocols are found to be stable in unprocessed groats for over 7 months of storage at room temperature, while processing of oats result in degradation of these compounds within 1 to 2 months (Peterson 2001). Thus, the degradation is not desired if the oats are intended for use in food products rather than brewing purpose. reported that AVAs have an antioxidant activity of 10–30 times greater than that of other phenolic antioxidants such as vanillin and caffeic acid.