A variety of oat flour, oatmeal, has an interesting taste, ease of use and extraordinary benefits, known since ancient times.

The dietary properties of oatmeal allow, with its inclusion in the diet, to significantly improve health and even achieve weight loss.

Grain composition and technology for the production of oatmeal

The nutritional benefits of oatmeal are based on its differences from oat flour.

Both products are made from oat grains, but only their inner part is used for flour, and the top layer, containing a huge amount of vitamins, minerals and other valuable elements, goes to waste. The exception is certain types of flour, in which these parts are stored and ground.

So for oatmeal, the maximum is preserved from oat grains.

But only for oatmeal, the grain is subjected to multi-stage processing - it is steamed (soaked), dried (fried) and crushed (pounded).

Naturally, along with the properties, this also changes the taste of the product.

Sometimes oatmeal is turned into flour - if, for example, a dough requires a product with a minimum particle size, but more often it is used as it is.

For a variety of baked goods (from bread and cookies to pancakes and dumplings), oatmeal, like oatmeal, due to its low gluten content, needs to be supplemented with other varieties, wheat, for example, is taken in the amount of 2/3 of the total.

Even in the past, oatmeal was highly valued for the fact that it does not require a thorough thermal (thermal) treatment; in fact, it was a five-minute semi-finished product available to everyone.

In cereals and soups, oatmeal can be boiled, or you can simply add it to a hot liquid and leave for 5 minutes. The product is used for jelly, desserts, smoothies, thickening sauces and gravy, making fillings for pancakes and stuffed poultry.

High-quality oatmeal has a creamy color, a homogeneous crumbly consistency and a light aroma of cereals, and if you try it, it should melt in your mouth, and not feel like something sandy on your teeth.

The composition of oatmeal is almost identical to that of oatmeal, but, as already mentioned, the manufacturing technology of the product has highlighted and emphasized the importance of some elements, of which the following should be noted:

The same portion of 100 g of oatmeal in porridge provides 50% of the daily requirement for copper, which is indispensable for the assimilation of ascorbic acid, the synthesis of hemoglobin and collagen, a well-known protein for youth and joint health;

B vitamins form the basis of energy production in the human body and are important for stress resistance and good memory;

Avenanthramides are powerful antioxidants that promote rapid recovery from skin diseases and prevent the development of atherosclerosis.

Only 100 g of oatmeal porridge more than 150% satisfy the daily need for manganese, which is necessary for the health of the pancreas, cell division, proper lipid (fat) metabolism and prevention of liver obesity;

Lecithin is important for the transmission of nerve impulses, the assimilation of vitamins (A, K, D), protein, and again fat metabolism;

In addition, oatmeal contains vitamin E, potassium, iron, zinc, molybdenum, phosphorus.

The benefits of oatmeal for weight loss

The energy value of oatmeal is quite high - about 360 kcal per 100 g, which is similar to the calorie content of oatmeal (rolled oats) and that, surprisingly, does not diminish the dignity of oatmeal as a weight loss product and you can achieve the desired result thanks to its following properties:

Improving digestion, including normalizing the production of digestive enzymes and reducing sugar cravings;

Stimulating the body to use when physical activity stored fat reserves;

Decreased appetite due to complex carbohydrates present in oatmeal and, again, fiber.

Due to the action of fiber - cleansing the body through the gastrointestinal tract from toxins, toxins, bile acids, heavy metal salts and increasing the absorption of nutrients from food;

General acceleration of metabolism;

Also, when including oatmeal in the diet, it is worth considering that 100 g of the product contains 12 g of proteins, almost 6 g of fat and 68 g of carbohydrates.

Other health benefits from oatmeal

The toloko is not worse than itself oatmeal energizes the body, tones up and increases efficiency for long hours, and is also able to recuperate after a long illness or during the rehabilitation period after surgery.

Thanks to the soft enveloping effect of oatmeal, unpleasant manifestations of diseases such as gastritis and ulcers can be reduced.

Oatmeal is one of the healthiest foods for a sensitive, irritable and slow-moving gastrointestinal tract.

The complex of biologically active substances of oatmeal strengthens the immune system before infectious diseases traditional for winter and off-season (flu, ARVI).

For the kidneys, oatmeal is useful, first of all, as a mild diuretic, helping to get rid of edema not only of the extremities, but also of the face.

Also, the use of oatmeal, contributes to:

Strengthening bone tissue (due to well-absorbed phosphorus).

Prevention of blood clots;

Normalization of blood glucose levels, which, coupled with low glycemic index product (25 units), can be very useful when diabetes mellitus(note that the GI of oatmeal is almost twice as high);

Reduction of manifestations allergic reactions of various origins;

Improving the work of the endocrine (hormonal) system;

Oatmeal harm

Despite the fact that there is no harm in oatmeal, that is harmful substances as such beneficial features remain useful only outside the abuse of the product.

In other words, if you consume oatmeal 3-4 times a week and in medium portions, its effect on the body from all sides will be positive, but if you start eating it in large quantities and often, the harm of oatmeal will manifest itself in the form of the following consequences:

An excess of manganese, which is rich in oatmeal, can result in a deterioration in tone and even muscle atrophy, as well as disturbances in the functioning of the nervous system, manifested in forms of insomnia, chronic fatigue and mood swings;

Oatmeal is definitely contraindicated for gluten allergies.

A large amount of fiber that helps cleanse the gastrointestinal tract acts proportionally stronger, which ultimately frustrates work digestive system and can provoke dysbiosis.

The leaching of calcium from the body will accelerate, and the absorption of this mineral from food and even from vitamin complexes, in connection with which the condition will worsen skeletal system and after it - the entire musculoskeletal system. In connection with these properties, some nutritionists recommend enriching the diet with fermented milk (rich in calcium) products on the days of eating oatmeal - cottage cheese, sour cream, cheese and others;

Tolokno is a Russian folk product that has long been well known and widespread in our country. It was produced in pre-revolutionary Russia in Vyatka, Vologda, Kostroma and other northern provinces in an artisanal way: oats were soaked in water for a day (a bag of oats was dipped into a pond or river), then it was languished in a Russian oven, then swollen and highly heated grain, which received a pleasant malt smell, dried so that it was slightly browned, after which it was either ground in mills, or manually pounded in mortars (which is preferable), sifted on sieves and turned into a fragrant fluffy flour - oatmeal. It can be barley, pea, oatmeal ...

The lard, mixed with chilled boiled water, seasoned with salt, was called kulaga. It was the kids' favorite treat (I can hardly imagine such a "delicacy"). From the thickened oatmeal "little sculptors" quickly sculpted a scoop, fish, cockerels - and fun, and tasty, and drives away hunger.

Dough differs from ground flour first of all better taste, more nutritional value, since all grain fractions are preserved in it, while in the ground, mill flour, the first, most nutritious peeled fractions often go to waste. Due to the fact that all parts of the original plant are preserved in oatmeal, oatmeal flour can be eaten without additional heat treatment.

Roasting in the oven gives the oatmeal the opportunity to use it without boiling - simply brewing it with hot water or milk, or even simply pouring it over with cold kvass.

Fiber contains about 15-20% protein and about 5% fat, which contains lecithin - a building material for damaged cells

How to cook oatmeal porridge

Ingredients:

• butter 10 g;
• milk 1 tbsp.;
• oatmeal 40 g;
• sugar 1 tbsp. l .;
• salt 1 pinch;

Preparation:

1. For porridge, use milk, oatmeal, salt, sugar and butter to taste.
2. Boil the milk.
3. 2-3 tbsp. l. Dissolve oatmeal gradually in hot milk or water.

About the benefits

1. Bioflavonoids provide the prevention of oncological diseases, have a good effect on the endocrine and immune systems, and remove toxins.
2. Lignin lowers bad cholesterol.
3. Alanine strengthens the immune system, regulates sugar levels and stimulates the brain.
4. Cysteine ​​burns fats, protects against radiation, binds heavy metals.
5. The high content of potassium and magnesium ensures the normalization of the heart.

Most modern nutritionists agree that humanity uses the opportunities of the current food market to its own detriment, that is, with the broadest possibilities of organizing healthy, and at the same time delicious food, the choice falls on unhealthy products. At the same time, some products that were previously present in literally every home are simply unfamiliar to many today. For example, in recent years, there has been a massive talk about the benefits of oatmeal, but most people probably do not really understand what it is. Nevertheless, many experts have already called this product "food of the XXI century", which means that the time has come to remember the well-forgotten old.

What it is?

If you ask older people, they will remember that this product was quite easy to buy forty years ago, but even then it was obvious that it was about to go out of wide use. Indeed, for several decades, oatmeal, known to our ancestors for many centuries, was forgotten, but today it is making new strides towards conquering mass consumer love.

Logically, you can come to the conclusion that this product is called oatmeal because it must first be pounded, however, the widespread opinion is incorrect that oat flour and oatmeal are one and the same. More precisely, visually these products for an uninformed person may seem identical, but clearly suggests a little more difficult process manufacturing. So, for a start, oat grains were soaked in water for several hours, and then kept in an oven all night, which, although not heated, retained the remnants of the heat.

It turns out that the grains swelled a little at first, and then not only dried, but even slightly fried. This is the difference from oat flour, which is made from ordinary unprepared grain - oatmeal required preliminary processing of raw materials in the manner described above. After all the procedures, the oats were pounded and sieved several times in succession until the resulting powder acquired a uniform consistency.

It would seem, why such tricks, if flour could be prepared without all this soaking and drying, but the difference, it turns out, is fundamental. The fact is that oatmeal, being a toasted grain flour, is not used for baking, but as a kind of porridge that does not even need to be boiled. The cooking process is shocking in its simplicity: you just need to dilute the powder with water or more noble liquids - milk or kvass, add a little oil - and you can eat it.

It turns out quite tasty, healthy, and most importantly - original, which allows you to diversify boring diets.

Composition and calorie content

Our ancestors, who ate massively oatmeal, had no idea how useful such a product was, their choice was based mainly on the availability of raw materials for preparing such food.

Scientists have proven that such an element of the diet for humans is very useful, if only because it contains many useful components.

• Lecithin is considered perhaps the most fundamental component of oatmeal, because this phospholipid is vital for human body- without it, it is impossible to build a normal cell membrane. Its presence in the composition of the cell membrane allows the latter to assimilate protein, and its absence, accordingly, negatively affects absolutely all systems of the body. Memory and attention especially suffer from the lack of lecithin, the person as a whole feels constantly tired.
• Vitamin P helps to strengthen the walls of small blood vessels, which without it quickly become brittle. Among other things, this substance also takes an active part in the elimination of heavy metals from the body, and also fights the manifestations of allergies and slows down the aging of the body.

• B vitamins have a very wide range of useful activities, and their absence, accordingly, has numerous unpleasant consequences. So, B1 contributes to the proper absorption of most nutrients from food, B2 is responsible for the healthy appearance and proper functionality of the skin and hair, B6 controls the metabolism of carbohydrates and supports nervous system, and B12 is responsible for cell division into full-fledged new cells.
• Wheat is rich in a number of different micronutrients, including phosphorus and calcium, zinc and potassium, magnesium and copper, iron and many other useful substances in a lower dosage. All of them are the "building blocks" that make up the human body.
• Lignin- another irreplaceable component that is responsible for the integrity of the vascular walls, complementing the effect of vitamin R.

What is unusual about this product is its ability not to contribute to weight gain, even despite the very immodest calorie content of 360 kcal per 100 grams. The fact is that you cannot eat a lot of such a product - it is very satisfying and tends to increase several times in the stomach. At the same time, it is absorbed for a very long time, and the body spends more energy on its digestion than it eventually receives.

Benefit and harm

It has already been described above how useful is the use of a sufficient amount of some components of oatmeal.

The benefits are even greater when consumed as a whole.

1. The product is whole grain, and the presence of such components in the diet helps to normalize blood sugar levels, preventing obesity and the development of diabetes.
2. A significant percentage of oatmeal is fiber, which helps cleanse the intestines from toxins and harmful microorganisms... Interestingly, it is also the main food product for beneficial microflora, without which digestion simply does not work.
3. Product components have a positive effect on performance sebaceous glands making hair and skin look healthy and well-groomed. This effect is useful not only for increasing self-esteem, but also in the fight against unpleasant ailments like seborrhea.
4. The presence of vitamin D in the composition of the product makes oatmeal a natural antidepressant, which allows you not to lose your cheerful mood.
5. Due to its high iron content, oatmeal is considered a very useful and even necessary product for anemia. Other trace minerals help clean up the myocardium, as well as teeth and bones.
6. Cooking oatmeal does not involve processing at high temperatures, so all its useful components are preserved in their original form.
7. Gluten intolerance is not an obstacle to eating oatmeal, because it contains almost no gluten.

As is often the case, even comprehensively useful product in some situations it can harm the body. For example, the abuse of oatmeal will not be beneficial, since this product eventually begins to flush calcium out of the body, and in case of acute gastritis with high acidity, such a product will only contribute to the active production of gastric juice.

For patients with gout, the use of oatmeal is also undesirable, since the latter provokes an exacerbation of the disease.

Finally, oatmeal is known to be an excellent food for fast weight loss, but a diet consisting only of this ingredient deprives the body of animal proteins, as a result of which constant weakness, nausea and dizziness will become a constant phenomenon.

How to cook yourself?

The approximate process of making oatmeal in the old days has already been described above, and today it has practically not changed - it's just that housewives are more actively using modern kitchen appliances to simplify the process, which was initially quite laborious. Today, it is customary to soak oats for oatmeal for about a day, while the water needs to be changed several times - it must be fresh all the time, otherwise unwanted microorganisms may interfere with the process. After that, the grains are steamed for another hour - a multicooker, double boiler or any other suitable device will help a lot.

Thoroughly swollen grains are sent to the oven - the optimal result in the form of toasted, light brown grains is achieved at a temperature of 100 degrees and an exposure of about five hours, and in order to avoid burning, the grains must be stirred periodically. After that, it remains to turn the oat grains into powder - if you are not a supporter of the classic pounding in a mortar, use a coffee grinder or a hand mill.

Terms of use and reviews

You can use the finished product in different ways and culinary delights are just one of the possible directions. However, today many people eat oatmeal not so much out of taste preferences, but on the advice of doctors and nutritionists - for this purpose, you need to have a snack every two hours with a lean oatmeal porridge based on water. It should be remembered that such a diet cannot be abused - it is devoid of animal proteins. The advantage of eating oatmeal is that there are practically no diagnoses in which this product would be prohibited.

Since the oatmeal contains enough nutrients that are responsible for the health and attractive appearance of the skin, beauty experts have guessed that this product can be used not only for food, but also as part of masks or face scrubs. So, a combination of oatmeal and milk, strongly reminiscent of a similar food recipe, is used as a scrub against blackheads.

The cosmetological scope of application of oatmeal is practically unlimited - it is useful for dry and oily skin, for rejuvenation or lightening, as well as for leveling out pigmentation.

Recipes based on it

Contrary to the newfangled cosmetological exercises with food, oatmeal is still used mainly for food. The secret of making porridge has already been revealed above - the ground mass only needs to be diluted with water, milk or kvass to get an unusual, but very satisfying snack.

Culinary fantasy allows you to use oatmeal and more original.

• For example, kulaga resembles ordinary porridge - a traditional dessert of the common people of past centuries. The dish was prepared in the same way as ordinary porridge, only instead of the described liquids, berry compote was used, which required a liter per glass of oatmeal. This compote was cooked with the addition of sugar and honey, therefore it gave the finished dish a characteristic dessert flavor. Unlike ordinary porridge, kulaga was nevertheless subjected to heat treatment - a mixture of oatmeal and compote was kept in a water bath until it acquired a uniform consistency.
• Soup lovers can make a liquid dish suddenly very thick and nutritious by adding oatmeal. Culinary experiments are not prohibited, but mushroom soup was especially popular among our ancestors. The mushrooms fried in the company of onions and carrots were dipped into a saucepan and boiled for several minutes, after which the diluted and steeped oatmeal was added to the future soup. Here, too, a small heat treatment is assumed, because after adding all the ingredients, the soup had to cook for another five minutes. A thick brew is served on the table, accompanied by traditional sour cream and herbs.

• A very nutritious mixture of mashed potatoes and porridge is made from oatmeal for babies. In fact, a traditional oatmeal porridge is prepared separately in milk with the addition of butter, and then mixed with apricot or apple puree, either purchased or cooked on its own. It should be noted that for the digestive system of the baby, the abundance of fiber will be an exorbitant load, therefore, such complementary foods should be introduced no earlier than six months. Separately, it is worth recalling that oatmeal should by no means become a strict diet, because many parents abuse the product, appreciating its ability to satisfy a child's hunger for a long time.
• The famous oatmeal cookies can also be made from oatmeal. To begin with, beat a couple of eggs with a third glass of sugar, then add a glass of milk, a tablespoon of honey and the same amount of butter there, after which the mass is thoroughly mixed. Further, on its basis, with the addition of half a glass of oatmeal and a glass of rolled oats, as well as a pinch of vanillin, soda and salt, knead the dough into which raisins, berries and dried fruits, as well as sesame or flax seeds are added for the sake of taste. The tortillas are kept in the oven for about half an hour until tender.

You will learn more about oatmeal in the following video.

Today, many housewives actively use oat flour in the process of preparing familiar dishes, the benefits and harms of which are known not only to nutritionists, but also to ordinary people. Unfortunately, grain oat has not yet gained such popularity. It is obtained by grinding whole grains of oats and contains a lot of nutrients in its composition. With the right approach to using a food ingredient, you can significantly diversify your diet. New dishes will turn out to be very tasty, satisfying, nutritious, but at the same time dietary and extremely healthy.

Difference between oatmeal and oat flour

Many people mistakenly believe that oatmeal is no different from similar flour. In fact, the difference is huge. It is worth starting with the fact that the dietary ingredient is prepared by grinding the grains in mortars. From a technical point of view, this process today is no different from the one that was used hundreds of years ago.

Here are just a few points to understand the difference between the two products:

1. The lard tastes much better and, in general, it is a finished product that can be consumed without additional processing.
2. In the process of creating flour, the shell is removed from the grains, due to which the final mass is deprived of a significant amount of nutrients and dietary fiber.
3. If the finished oatmeal is fried in the oven or in a pan, you can get a composition with an unusual taste and pleasant smell... It will remind you of something. The mass is poured with boiling water, warm milk or, getting drinks unique in taste and properties.

It turns out that flour cannot be compared with oatmeal. The latter has one more obvious plus - from it you can prepare treats for children and adults in just a few minutes, which will not be inferior in properties to natural medicines.

Oatmeal composition

To understand the composition of oatmeal, it is enough to study the set of substances characteristic of oats. During the machining of the main ingredient, all chemical elements and the connections are preserved in full and original form. Here are just the most useful ones, presented in large quantities:

• B vitamins. Irreplaceable participants metabolic processes, stimulants of vigorous chemical activity occurring at the cellular level.
• Proteins. Only 1 teaspoon of the product contains a fifth of the daily protein intake for an adult who is not actively engaged in physical activity.
• Slow carbohydrates. Provide the body with energy and give it a feeling of fullness.
• Cellulose. Oatmeal, like any other product vegetable origin, due to this substance, gently cleanses the body and normalizes the activity of all parts of the intestine.

Tip: The process of preparing oatmeal is quite simple, so you can prepare the nutritious mass yourself, at home. The main thing is to take a responsible approach to the choice of the main component, consistently carry out all the degrees of its cleaning and achieve maximum grinding of the workpiece.

• Bioflavonoids. Increase the functionality of the endocrine and immune systems, cleanse the body of toxins and toxins. Reduces the risk of the appearance and development of cancers.
• Lingin. A substance that can lower the level of bad cholesterol to acceptable levels.
• Alanin. A stimulant of brain activity, which also strengthens the nervous system, reduces pathologically elevated level blood sugar.
• Cysteine. Actively burns body fat. It is thanks to its presence that oatmeal can be used for sustainable weight loss in a natural way.
• Minerals, amino acids, antioxidants. The optimal combination of these components endows a natural product with numerous beneficial properties.

100 g of oatmeal contains no more than 120 kcal, which allows it to be classified as a dietary product. But such a valuable and rich in important elements composition does not mean that oatmeal can be consumed without any restrictions. Even in this case, you will have to adhere to specific rules.

Useful properties of oatmeal

Oatmeal made from oat grains, if not used against the background of contraindications, will benefit any body. But there are several conditions in which the reception of a unique product is especially effective and appropriate:

1. Tendency to oncology, suspected cancer, any of the stages of treatment of a malignant pathology.
2. Severe anemia.
3. Depression, apathy, panic states, any nervous disorders.
4. Slow metabolism, bowel disruptions.
5. Obesity of any stage, the presence of the need to adjust the weight and silhouette.
6. Period breastfeeding... Oatmeal introduced into the diet of a young mother stimulates milk production, but does not change its chemical composition.
7. Recovery period after a serious illness or surgery.
8. Weakness of the body's defenses.
9. Disorders in the liver and kidneys.
10. Skin problems, unreasonable hair loss, flaking nails.

If oatmeal oatmeal is introduced into the diet of a person who does not complain about his health, such positive changes can be noted:

• Harmful cholesterol and bile acid will be removed from the body faster.
• Increased functionality endocrine system, the immunity will be strengthened.
• Cells and tissues will regenerate faster. This will slow down the aging process of the body and speed up the healing of wounds and injuries.
• Memory will improve, sleep problems will disappear, mood will normalize.
• The walls of blood vessels will be strengthened, and the likelihood of blood clots will decrease.

To obtain the listed results, you just need to introduce oatmeal into the diet in any form. It can be consumed clean and unprocessed, added to your favorite dishes, and used to prepare unusual desserts. When using the product, you still need to monitor the calorie content of the diet, but practice shows that eating a lot of oatmeal simply will not work.

Oatmeal in dietetics

People who have tried many different methods of losing weight sooner or later come to a diet based on oatmeal. In fact, the program looks more like a system proper nutrition... It requires the elimination of all unhealthy foods from the diet. Otherwise, you can eat as you want, but with one small caveat. Before eating, you should eat a special bearberry dish.

To prepare it, you need to mix 0.5 cups of oatmeal with 0.5 cups of milk and heat it all over medium heat, not letting it boil. Then the mass needs to be cooled in a natural way, it should swell. Add chopped greens to the finished product, pounded with a small amount of vegetable or. Such an appetizer will perfectly satisfy and satisfy hunger. It is quite possible that after it the usual portions of food will be reduced several times.

Oatmeal in cosmetology

Oatmeal deserves special attention as a cosmetic ingredient. It can be used for various dermatitis, but much more often it is used to improve the condition of the facial skin or fight cellulite:

• To prepare a mask for dry skin, it is enough to mix the main ingredient with oily sour cream, tomato juice, vegetable oil, fruit pulp, cottage cheese or cream.
• For treatment oily skin oatmeal is combined with watermelon juice, low-fat or natural yogurt. To increase the effectiveness of the approach, a little cosmetic clay can be added to the mass.
• Oatmeal in combination with cabbage brine or sour milk will relieve age spots and too bright freckles.
• A cleansing scrub can be made from oatmeal. To do this, it is enough to mix the product with a little warm water. By the way, this scrub can smooth the skin on the thighs and buttocks, rid it of the orange peel. You just need to conduct sessions regularly, and not from time to time.

Beard masks provide positive impact on the hair and scalp. There is only one problem in this case - you will have to spend a lot of time and effort to completely wash the composition.

The harm of oatmeal and contraindications to its intake

Oatmeal is one of the few natural products that rarely cause allergies or other unpleasant consequences for the body. There are no contraindications to its use, but there is one caveat. Substances in the composition of the mass reduce the quality of calcium absorption. True, in order to fear for such consequences, you need to eat oatmeal alone and eat it at the same time in huge quantities. Therefore, you can safely switch to cereals, desserts, pastries and just original snacks with oat composition, it will only benefit the body.

Oatmeal is a flour made from oat grains. Before grinding oat grains to a state of flour, they are also steamed, dried, fried and peeled. It is important that oatmeal can be used without boiling, diluted with hot water or hot milk. That is why in pre-revolutionary Russia it was used as the first baby food. Porridge based on oatmeal turned out to be very tender, nutritious and low-allergenic.

Useful properties of oatmeal

Oatmeal is 60% polysaccharides, 15% proteins and 5% fats. In sufficient quantities, it also contains essential nutrients for the body: bioflavonoids with antioxidant activity, fosvolipid lecithin, amino acids cysteine and alanine, vitamins of group B, E and PP, as well as macroelements and microelements (potassium, calcium, phosphorus, magnesium, sodium, iron, manganese).

Due to its composition, the use of oatmeal can contribute to:

• improving the state of the immune and endocrine systems,
• removing excess cholesterol and bile acids from the body,
• cleansing the body of toxic substances,
• regulation of sebum secretion,
• improving the condition of hair, nails and skin,
• prevention of insomnia and depression,
• improving the state of memory and attention,
• preventing blockage of blood vessels,
• nutrition and strengthening of the heart muscle,
• prevention of benign and malignant neoplasms.

Thus, oatmeal is a valuable product for children from 6 months of age, nursing mothers (to increase lactation), the elderly, as well as those who are recovering from various diseases and injuries. Due to its easy digestibility (polysaccharides present in oatmeal are complex carbohydrates) and high nutritional value, oatmeal is a dietary product and an additional remedy in the treatment of many diseases.

The use of oatmeal in medicine

Based on the beneficial properties of oatmeal, doctors recommend its regular use in the form of cereals, jelly and decoctions for people suffering from:

• chronic inflammatory diseases,
• stressful or depressive conditions,
• various pathologies of the liver and / or kidneys,
• oncological diseases,
• gastrointestinal diseases,
• metabolic disorders,
• skin diseases
• tuberculosis
• anemia.

The use of oatmeal in cosmetology

It can also be used for cosmetic purposes.

The use of oatmeal in cooking

"The fastest food is oatmeal: knead, but put it in your mouth"

In cooking, oatmeal is used in various dishes.

The first porridge for children

Structure: oatmeal, warm boiled water, optional: milk, butter, vegetable or fruit puree.

Cooking. Combine the lard with warm boiled water and mix very thoroughly.

Dumplings with milk

Structure: oatmeal 1 tbsp, boiled water 2 tbsp, egg 1 pc, milk 1l, salt to taste, sugar 1 tbsp. l.

Cooking. Place the lard in a bowl, pour 1 glass of water and stir until a homogeneous mass is formed. Add egg, salt, sugar and stir again. The dough will turn out. Pour milk and 1 glass of water into a saucepan. Wait until it boils and reduce heat. With one teaspoon, take the dough, and with the other, pour it into boiling milk. Ready-made dumplings are served to the table in milk, in which they were cooked, adding a little cinnamon or vanilla.

Oatmeal cookies

Structure: oatmeal 1 tbsp, flour ½ tbsp, rolled oats 1 tbsp, sugar ½ tbsp, honey 1 tbsp. l., egg 2 pcs, milk 1 tbsp, vanilla sugar 1 sachet, slaked soda 1 tsp, butter 120 g, a pinch of salt, soda on the tip of a knife.

Cooking. Beat eggs with sugar, pour in warm milk, dissolving honey in it in advance, as well as melted butter. Dry the oats a little in a pan and add it to the egg and milk mass. Then add oatmeal, flour, salt, sugar, soda and vanilla sugar. Knead the dough and put it in the cold for 30 minutes. Make small cakes from the dough and place them on a baking sheet previously oiled. Bake in an oven preheated to 180 ° C for 10-15 minutes.

Kulaga (national Russian dish)

Structure: oatmeal 100 g, any berries 1 kg, honey 100 g, sugar 200 g.

Cooking. Rinse the berries, add a little water, put on fire and bring to a boil. Then add the brewed oatmeal to them. Add sugar gradually during cooking. Steam the resulting mixture in a water bath for 30 minutes. Add honey at the very end. Delicate berry delicacy is ready.

Mushroom soup

Structure: oatmeal 4 tbsp. l., champignons or porcini mushrooms 300 g, butter 50 g, onion 2 pcs, parsley 1 bunch, salt and pepper to taste.

Cooking. Melt the butter in a saucepan, add the finely chopped mushrooms and simmer over low heat. Add finely chopped onion. When the onion acquires a golden hue, pour 1 liter of boiling water over everything. Season with salt, pepper and simmer for about 10 minutes over low heat. Dilute the milk cold water and stir so that there are no lumps. The resulting mass, stirring constantly, pour into a saucepan. Cook for 3 minutes until thickened. Add parsley to the soup and let it brew a little with the lid closed.