Raw oatmeal health benefits and recipes md-health.com gas x coupon 2015


Oatmeal is a cereal that is considered a staple in many cultures. Historically, oats were considered to have medicinal purposes. Eventually the Scandinavians, British, Scots and Germans began using them as a bona fide food. Oatmeal is praised for having properties that enhance your health, which are more potent if the oats are eaten when raw. They contain high amounts of vitamin B1, selenium, phosphorus and manganese as well as providing a high source of fiber. People who have gluten allergies can get nutrition from oats that they might be missing from other sources.

Cholesterol Levels. Eating oatmeal can lower your bad cholesterol because the beta glucan in the oats will bind to your bile acids in the feces, helping you to maintain normal cholesterol levels. Eating raw oats can also increase your good cholesterol levels.

• GI Tract. When you eat oats they add bulk to the feces in your GI tract, helping your body pass this substance more quickly. This can help you manage your bowls and avoid constipation and other gastrointestinal illnesses. Oatmeal also contains enzymes that can bond with the oil in your digestive tract so it is easy to move these substances out of your body. Doctors will frequently prescribe oats to those that suffer from ulcerative colitis. The fiber content can also help you avoid bowel cancer.

• Heart Disease. Because oats help maintain your cholesterol levels, they are helpful in maintaining your cardiovascular health. On top of this, oatmeal is high in beta-glucan that helps you prevent thickening heart muscles. This lowers your risk of a heart attack or hypertension.

• Phase Two. Continue eating half a cup of oatmeal three times a day for 30 days while continuing to eat your regular diet, aiming to eat around 1000-1300 calories each day. You may eat a half cup of raw fruit and a half cup of raw vegetables for an afternoon snack. You may now include instant oatmeal in your diet.

• Ingredients: Four ounces oats that have been soaked overnight, a tablespoon finely chopped onion, a tablespoon finely chopped parsley, a tablespoon grated carrot, a tablespoon yeast, a tablespoon flaxseed oil, a teaspoon miso, four fluid ounces boiling water.

• Instructions: Blend the oats in your food processor until they are a thick mash. Add the remaining ingredients except the water and blend them into the mash for another minute. Continue pouring the water into the mixture as it blends until it forms a creamy batter. Consume immediately.

• Instructions: In a large bowl, mix the fruit, nuts and cereals, crushing any large chunks of bran or granola. Add the jam and banana. Place the peanut butter in the microwave for around 20 seconds or until it is melted and add it to the mixture, combining the ingredients thoroughly. Scoop even amounts of the dough onto a cookie tray, pressing the dough together to form a firm ball. Wrap each ball in cling wrap, mashing them into a flat cookie shape, ensuring that they are firm and place the cookies in the freezer overnight. Consume when desired.

• Instructions: Grind the oats in a food processor until they form a batter and place in a bowl. Pulse the nuts in the food processor until they are coarsely chopped; then mix them into the oat batter. Mix the sweetener, goji berries and cacao nibs into the batter. The sweetener will make the batter sticky, so be careful how much you add. Grind cashews in the food processor until they are a powder but not butter. Spread this powder on the bottom of a flat bowl. Scoop out portions of the oat mixture and roll them in the cashew powder. Place the cookies in a dehydrator and dry for up to 12 hours at 110 degrees F. Check them occasionally to determine if they have dried enough as the humidity in your home can alter this process. Pat the dehydrated cookies into the thickness you prefer and consume.