Oatmeal in the morning isn’t just for athletes. We can get all the same benefits weight lifters and other exercise fanatics get from their morning bowl of porridge. Health benefits include a leveling of metabolism, lower blood cholesterol and a stabilizing of blood glucose levels.
Oats grow on an Oat plant, also called Avena sativa. The top three producers of Oat are Russia (5.1 metric tons), Canada (3.3 metric tons) and the US (1.7 metric tons). Oats grow in temperate climates and require less heat and thrive with more rain.
Oats grow inside the hull of the plant. The plant is processed and the oats are rolled or ground for human consumption, while horses and cattle will eat the entire plant. Truly oats are an eco-friendly life cycle with every part of the plant being useful.
The beta-glucan in oats is responsible for reducing the risk of heart disease, especially if combined with a low-fat diet. The fiber of rolled oat keeps digestion moving while providing maximum energy from the complex carbohydrates. Oatmeal is also high in B vitamins which are important for energy and overall good health and especially important for non-meat eaters.
Traditional Cooking Methods
Scotland: Oats have been a staple in the Scottish diet for centuries. Often cooks will soak the oats with some salt overnight then in the morning cook over a low heat until the mixture thickens.
Switzerland: Oats are soaked in milk, honey & cinnamon overnight then in the morning, add fruit & nuts, serve cold.
Vermont: An American version via Scottish settlers of the 19th Century, oatmeal is soaked overnight with a pinch of salt and maple syrup. In the morning, the mixture is cooked with nutmeg, cinnamon and ginger. This must be the best recipe because Vermont leads the US per capita for oatmeal consumption.
Clearly, oatmeal is a breakfast food of champions!