At breakfast, a splash of organic oat flakes over yogurt add wonderful texture. You can also add our oat flakes to granola, oatmeal, no-bake oatmeal, muffins, cookies, pancakes and bread. They can also be added to soups as a thickener and increase the protein value. It is a very rich soluble fiber food and in addition it is a good source of phosphorus, manganese and magnesium. A diet rich in fiber can reduce the risk of heart disease. Did you know that oats are the highest in fat of all grains.
To obtain organic oat flakes, you must first steam process the naked oat kernel. This stabilizes and neutralizes the enzyme that triggers rancidity. Then, it is flattened under rollers. And there you go, all that’s left to do is savor and enjoy their soft texture and their sweet aroma.
Oats appeared almost 4,000 years ago in the Kazakh steppes and are intimately linked to the domestication of the horse, its first consumer. It was introduced to North America in the early 1600s and it adapts perfectly to the climate as well as the land. It was in 1910 that more oat were planted than any other cereal. Over the past 50 years, there has been a resurgence in popularity for oats, as this cereal has been promoted by consumers for whom health is a priority.
Are oats gluten free? Oats do not contain gliadin which causes digestive problems in celiacs. However, it contains another molecule of similar composition, avenin. Because the two molecules are similar, oats have been attributed the same effects as those caused by wheat. However, more and more studies have shown that oats are tolerated by the vast majority of people with celiac disease. But, given the lack of certainty, the Canadian Celiac Association advises against consuming oats for the moment to people intolerant to gluten, especially since this cereal is at high risk of being contaminated by others. cereals such as wheat or barley.
