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There was just one brand of oats in the market since the time I was a child. Suddenly, there are quite a few and they are nicely packaged too. They beckon you with seduction and best of all, many of them actually live up to their promise!
The oats we buy are wholegrain and all varieties of oats on the shelves have the same nutritional value. Amazingly, the processing does not take away anything as in the case of other grains. Oats offer an unbeatable number of health benefits: seven B vitamins, Vitamin E, and nine minerals, including calcium and iron. Oats have twice the amount of protein as wheat and corn, including essential amino acids-good for growth, maintenance and repair of the body. Importantly, a high level of soluble fibre is found in oats and this helps keep blood pressure and cholesterol levels in check, thereby protecting you against cardio-vascular diseases.
Soluble fibres also act as bottle brushes in the intestines, cleansing them of toxins and food debris. Its complex carbohydrates (sugar from them is released slowly in the blood stream) are good for diabetics, weight and health-watchers alike. Oats also have GLA (gamma linoleic acid), known for its anti-inflammatory and anti-oxidant properties. Strangely enough it took us a while to discover the wonders of oats. They have grown wild since pre-historic times and been cultivated for more than 5000 years. But they have been eaten by man only for a few hundred years-since medieval times. At first, they were considered great only as feed for animals, especially horses, as a source of strength and energy. Eventually, horse sense prevailed and it was adapted as food for people! As oats contain certain oils, they go rancid quickly. In order to avoid this and to 'fix' the flavour, they are first steamed and then cut or rolled into flakes. The thickness and size of the flakes can vary.
There is one rule of thumb when it comes to choosing. The finer the grain, the faster it will leave you hungry. Of course, the larger or thicker it is, the longer it will take to cook. But then, we do know that a slow-cooked dish is tastier by far, don't we?
Although touted mainly as a breakfast cereal, the wonderful thing is that oats are so versatile. Just use your imagination. Have them salted or sweet. Since they have been steamed for processing, they can even be eaten 'raw'. Just roast slightly for flavour and add gomasio (a healthy salt), or drizzle with cheese and pepper. Make an upma with it. Add to cakes, cookies, shortcrust pastry, breads, pancakes, soups and dosas. Add milk or curd, honey and nut. In short, add texture, flavour, health and zest to your life!
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