Are oats gluten free?
The short answer is YES — non-contaminated, pure oats are gluten-free. They are safe for most people with gluten-intolerance and those with Celiac disease. The main problem with oats in gluten-free eating is contamination. Most commercial oats are processed in facilities that also process wheat, barley, and rye and can cross contaminate the oats.
Oats are considered safe for those with a gluten allergy or gluten intolerance, easier for most people to digest, and much less likely to cause negative reactions. So the good news is that as long as you use 100 percent pure oats or oat flour that has not been contaminated by gluten-rich flours, it’s a great choice for people looking to avoid gluten. Infinity Foods sell gluten free oats.
Health benefits of oats
But not only are oats gluten-free, they are also loaded with nutrients and health benefits. How exactly can oats benefit your health? Oats have been shown to reduce the risk of coronary artery disease, lower cholesterol levels and more. Oats are very versatile and can be as a breakfast cereal, in cookies and oat flour can be used in pancakes and bread. There are so many great ways to use oats in order to reap the amazing health benefits.
Oats are loaded with important vitamins, minerals and antioxidant plant compounds. Half a cup (78 grams) of dry oats contains.
Manganese: 191% of the RDI
Phosphorus: 41% of the RDI
Magnesium: 34% of the RDI
Copper: 24% of the RDI
Iron: 20% of the RDI
Zinc: 20% of the RDI
Folate: 11% of the RDI
Vitamin B1 (thiamin): 39% of the RDI
Vitamin B5 (pantothenic acid): 10% of the RDI
They also contain small amounts of calcium, potassium, vitamin B6 (pyridoxine) and vitamin B3 (niacin)
Here is a list of some of the recognised health benefits from consuming oats:-
• Reduced Heart Disease Risk
• Lowers Cholesterol
• Helps Diabetics
• Decreases Blood Pressure
• Helps satisfy hunger and improve blood sugar control
• Rich in Antioxidants
• Contain soluble fibre
There is little solid evidence about the first record of oatmeal being consumed. Archaeological studies have found references to oats dating as far back as 2,000 B.C. However, these oats were not likely consumed in the same way we eat them today.
After 2,000 years of cultivation, oats were finally brought to Europe. The Romans and Greeks considered oats to be a rancid form of wheat, which is why so many nations believed oatmeal to be more suited as animal feed.
Back in the Bronze Age of Europe, oats were considered to be a secondary crop, largely regarded as weeds. Before oatmeal became a popular breakfast cereal or baking ingredient, oats were most likely used for medicinal purposes.
Eventually, oatmeal became popular in Scotland, Germany, Ireland, and Scandinavia. Then the popularity of porridge took off in these countries.
Oatmeal became so common in Scotland that households had ‘porridge drawers.’ They’d store porridge so that it could solidify and be eaten as an oatmeal bar. The Scottish formed many traditions around oatmeal, including the way it was prepared and the insistence that porridge should only be eaten from a wooden bowl.
The Scottish eventually took oats to North America in the 17th century. In 1850, Ferdinand Schumacher founded the German Mills American Cereal Company in Ohio. And by 1877, Quaker Oats became the first breakfast cereal with a registered trademark. From there, oatmeal began to rise in popularity as a breakfast cereal across North America. By 1995, oatmeal was being promoted as heart-healthy and good for reducing cholesterol.
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