The risks of agricultural comingling and cross-contact: Unless certified gluten-free, oats may contain gluten-containing grains, potentially leading to the belief that the oats themselves are problematic . The term for gluten grains getting into non-gluten grains during growth, harvest, transport , or storag e is “ agricultural comingling ” and the pro per term for gluten getting into non-gluten foods during processing is “ cross-contact” (not cross-contamination which describes bacteria such as salmonella , not food particles). A number of mechanisms have been proposed which includes reduced rate of absorption because of increased viscosity of the gut contents, binding of bile salts to increase excretion and production of short chain fatty acids in the large intestine from fermentation of undigested carbohydrates which then inhibit cholesterol synthesis. The only therapy available at present is to completely exclude gluten from the diet of the individual. Additionally, a few studies indicate that oats may boost your immune system, enhancing your ability to fight bacteria, viruses, fungi, and parasites ( 90).

The Food and Drug Administration (FDA) has accepted a health claim stating that a daily intake of 3 g of soluble oat β-glucan can lower the risk of coronary heart disease (FDA 1997; Amundsen et al. Oats possess antioxidant capacity mainly due to presence of tocopherols, tocotrienols, phytic acid, flavanoids and non flavanoid phenoilc compounds such as AVAs. Oat has been widely shown to provide a vast range of human health benefits such as reduced symptoms of diabetes (Tapola et al.Oat starch offers untypical properties such as small size of granules, well developed granule surface and high lipid content (Berski et al. Codex alimentarius (2010) 25 new or revised codex standards or related texts or amendments to these texts and may new revisions. Shewry PR, Piironen V, Lampi AM, Nystrom L, Li L, Rakszegi M, Fras A, Boros D, Gebruers K, Courtin CM, Delcour JA, Andersson AAM, Dimberg L, Bedo Z, Ward JL. The difference between these products is that they provide different textures and have varying cooking times depending on the amount of processing they have had.

They absorb liquid quickly so the cooking time is reduced to 5-10 minutes when making porridge or they can be eaten without cooking for more texture. Oat proteins have been used in food products including heat resistant chocolates owing to their viscous and emulsifying properties (Zwer 2004).The bran, or fiber-rich outer layer of the grain, is often consumed separately as a cereal, with muesli, or in breads.

A: One of the benefits of being on the Nutrition team is that I get to try new flavors and think about different flavor options. Salminen S, Bouley C, Boutron-Ruault MC, Cummings JH, Franck A, Gibson GR, Isolauri E, Moreau MC, Roberfroid M, Rowland I. Oat, being a convenience food material consumed by humans irrespective of the age, requires more scientific attention to justify and modify its nutraceutical status in geriatric as well as paediatric diets.When made into porridge, it is creamier than steel cut oatmeal and can be cooked on the hob in around 10 minutes, or in a microwave. They’re most commonly rolled or crushed and can be consumed as oatmeal (porridge) or used in baked goods, bread, muesli, and granola.