What to eat corn flakes with. Contraindications for use

IN modern world people are always in a hurry to get somewhere. They don't have time to prepare full breakfasts. Therefore, in many families in the morning, instead of omelettes or oatmeal ready-made breakfast cereals made from corn flakes are consumed. But how healthy this food is is worth understanding.

Composition and benefits

The history of corn flakes dates back to 1894. Over such a long period of its existence, this product has not lost its popularity, but, on the contrary, has gained large number fans, thanks to his good taste and crunchy properties. Many manufacturers claim in their advertisements that corn flakes contain maximum benefit, because they are saturated with useful components.

To talk about how useful this product is, you should study its composition and consider the nutritional value.

Table: chemical composition and nutritional value per 100 g of product

Nutrient	Quantity	% of the norm in 100 g
Calorie content	325.3 kcal	19.3%
Squirrels	8.3 g	10.9%
Fats	1.2 g	2%
Carbohydrates	75 g	35.5%
Dietary fiber	0.8 g	4%
Water	14 g	0.6%
Ash	0.7 g
Vitamins
Vitamin A, RE	200 mcg	22.2%
Retinol	0.2 mg
Vitamin B1, thiamine	0.1 mg	6.7%
Vitamin B2, riboflavin	0.07 mg	3.9%
Vitamin B5, pantothenic	0.3 mg	6%
Vitamin B6, pyridoxine	0.3 mg	15%
Vitamin B9, folates	19 mcg	4.8%
Vitamin E, alpha tocopherol, TE	2.7 mg	18%
Vitamin H, biotin	6.6 mcg	13.2%
Vitamin RR, NE	2.4778 mg	12.4%
Niacin	1.1 mg
Macronutrients
Potassium, K	147 mg	5.9%
Calcium, Ca	20 mg	2%
Magnesium, Mg	36 mg	9%
Sodium, Na	55 mg	4.2%
Sera, S	63 mg	6.3%
Phosphorus, Ph	109 mg	13.6%
Microelements
Aluminium, Al	29 mcg
Bor, B	215 mcg
Iron, Fe	2.7 mg	15%
Cobalt, Co	4.5 mcg	45%
Manganese, Mn	0.4 mg	20%
Copper, Cu	210 mcg	21%
Molybdenum, Mo	11.6 mcg	16.6%
Nickel, Ni	23.4 mcg
Tin, Sn	19.6 mcg
Titanium, Ti	27 mcg
Chromium, Cr	22.7 mcg	45.4%
Zinc, Zn	0.5 mg	4.2%
Digestible carbohydrates
Starch and dextrins	70.4 g
Mono- and disaccharides (sugars)	2 g

The benefits for the body from corn flakes are as follows:

• the product contains vitamins (A, B6, E, H, PP), macroelements (magnesium, phosphorus) and microelements (cobalt, iron, manganese, copper, molybdenum, chromium);
• Corn flakes contain fiber that normalizes digestion;
• the content of the amino acid tryptophan leads to the synthesis of the hormone serotonin. Consequently, after eating cereal, your mood improves and positive emotions appear;
• the product can improve memory and brain activity due to the glutamic acid it contains;
• pectins prevent the development of tumors;
• starch helps strengthen muscle tissue And nerve cells;
• cereals provide a large supply of energy to the body.

What are the disadvantages and harms of the product

According to research conducted by British experts, it turned out that corn flakes have quite a few disadvantages.

1. The biggest and main disadvantage is that it is a high-carbohydrate product (75 g of carbohydrates per 100 g of flakes). It is made from the highest grades of corn flour, i.e., before grinding, the corn grains are completely cleared of the shell and germs, leaving almost only carbohydrates.
2. When making corn flakes, a lot of sugar is added to the flour, and then the finished product is coated with a sweet glaze. As a result, 100 g of product may contain 40 g of sugar (8 tsp).
3. The technology for preparing corn flakes involves frying them. Consequently, the finished product contains trans fats, which, when ingested, displace the beneficial ones. fatty acids from cell membranes. As a result, cells are disrupted metabolic processes, and this can lead to various pathologies.
4. Manufacturers often use artificial flavors when making corn flakes. flavorings, preservatives and other chemical components, which do not have the best effect on health.
5. The product has a high calorie content - 325.3 kcal. This means that with its uncontrolled use there is a risk of gaining excess weight.

This is interesting. Scientists observed children aged 5 to 10 years who ate corn flakes for breakfast every day. After a year of eating this way, the entire group developed the problem of obesity.

Contraindications for use

1. Chronic caries, because high sugar content destroys tooth enamel.
2. Allergic reactions because corn flakes contain many chemical components.
3. Diabetes mellitus type 2 - with this disease, you should not eat foods with a high glycemic index.
4. Increased blood clotting and a tendency to thrombophlebitis.
5. Obesity, because carbohydrate products promote the accumulation of fat deposits.
6. Disorders in the gastrointestinal tract (supplements can cause colic, constipation).
7. Individual intolerance.

Choosing the right product

As it turned out from the above, corn flakes can cause certain harm to health. However, this means that they should not be eaten at all. You just need to choose them correctly and use them correctly.

When purchasing a product, you should carefully study the composition and packaging.

It is advisable to purchase a product with minimal or no sugar content.

On sale you can find corn flakes that are made from whole grains or to which coarse plant fibers have been specially added. The benefits of such cereals will be much higher, since they contain a lot of vitamins (especially group B) and healthy fiber.

It is advisable to study it yourself appearance corn petals. They should not have large swellings, which indicates irregularities in the manufacturing process. The surface of the flakes should be covered with small bubbles.

When buying a product, you should pay attention to the packaging itself. It is better if it is not transparent, but made of metallized film. This will preserve all vitamins and other useful components until the end of the expiration date.

After opening the package, the corn flakes should be placed in a container with a tight lid and placed in a dark place. Otherwise, in the open air, fats will begin to oxidize, and vitamins will begin to be destroyed in the light.

How to eat corn flakes

Most often people use breakfast cereals. However, paradoxically, this product, despite its high calorie content, does not provide a prolonged feeling of fullness. Cornflakes have high glycemic index(85 units). Consequently, the carbohydrates in this product are quickly absorbed and blood sugar levels rise sharply. This entails excessive production of insulin, which rapidly reduces the amount of sugar. As a result, the feeling of hunger sets in again. This is why experts do not recommend eating corn flakes for breakfast. It is better to use them as a snack between main meals in the first half of the day.

In order for the flakes to bring maximum benefit to the body, nutritionists advise pouring them with low-fat yogurt, kefir, and also adding chopped fruits and berries containing vegetable fiber. This will significantly slow down the absorption processes and prolong the feeling of fullness for a long time.

Video: corn flakes

Nuances of use

Pregnancy period

While carrying a child, a woman should be very attentive and careful when choosing foods, since the future health of the baby directly depends on her diet. Corn flakes - not the best best product for pregnant women, because it is high in calories and contains a lot of sugar and additives. All this contributes to the gain of extra pounds and the development of allergic reactions. Therefore, during pregnancy, if there is an irresistible desire to eat cereal, you need to choose an unglazed product and preferably from whole grains, while daily norm should not exceed 1 tbsp. l.

Corn flakes while breastfeeding

After birth, the child receives all the necessary nutritional components from breast milk. However harmful substances also enter the baby's body. Since the cereal contains a lot of sugar and chemical components, a nursing mother should think about what this product will bring to the baby more harm than good. In the first months of life, the baby’s digestive system continues to form, and each new product can cause unbearable colic, bloating, rashes, etc. in the baby. It makes sense to completely abandon corn flakes. They can be tried for the first time by a nursing woman 6 months after the birth of the child. In this case, the dose should not exceed several petals. The product should be consumed in the first half of the day. After this, it is necessary to monitor the baby’s health for 2 days. If no negative reactions does not appear, then the product is allowed to be taken in the amount of 1 tbsp. l. with low-fat yogurt or kefir once a week.

Introduction to complementary feeding

Children are allowed to give corn flakes no earlier than 2 years old. In this case, you should choose an unglazed whole grain product. A child can enjoy the product 1-2 times a week, with the daily norm being 1 tsp.

Is it possible to eat corn flakes if you have certain diseases?

If you have pancreatitis, you should forget about this product forever, because it contains many chemical components that negatively affect the condition of the pancreas.

At diabetes mellitus of the first type, it is possible to consume corn flakes no more than once a week, while the daily intake should not exceed 3 tsp.

Weight loss and diet

Those who want to lose weight often believe that the product will help them in this matter. However, for those who want to reset overweight, should not be used this product, because high sugar and carbohydrate content only contributes to the accumulation of fat.

But if you don’t have the willpower to give up corn flakes, you can mix them in a 1:1 ratio with bran and dilute them with Greek yogurt. As a result, protein and coarse fiber will significantly reduce the glycemic index, i.e., they will slow down the absorption processes in the intestines. In this case, cereals can be consumed an hour before class. physical exercise so that all accumulated calories are burned during the workout. The daily norm should not exceed 1 tbsp. l.

Recipes with corn petals

Diet salad

The salad is incredibly light, and the flakes give it a delicious crunch.

Ingredients:

• corn flakes - 2 tbsp. l.;
• cherry tomatoes - 4 pcs.;
• cucumber – ½ piece;
• canned chickpeas - 3 tbsp. l.;
• sprouted wheat sprouts - 2 tbsp. l.;
• olive oil - 1 tsp;
• lemon juice - 1 tsp;
• granular cottage cheese - 3 tbsp. l.;
• salt, pepper - to taste.

Cut the tomatoes and cucumber into cubes, add wheat sprouts and chickpeas to the vegetables, salt and pepper, season the salad olive oil And lemon juice. Mix everything well. After this, add corn flakes and cottage cheese and mix everything again.

Chicken fillet in corn flakes

To prepare one chicken fillet you need to prepare the marinade and breading.

For the marinade you will need:

• low-fat cream - 100 ml;
• soy sauce - 0.5 tsp;
• hot sauce - 0.5 tsp;
• garlic - 0.5 cloves;
• chopped greens - 1 tbsp. l.;
• green onions - 5–6 arrows;
• salt, pepper - to taste.

Ingredients for breading:

• corn flakes - 50 g;
• vegetable oil - 0.5 tbsp. l.;
• paprika – ¼ tsp;
• salt, red pepper - to taste.

Mix all the ingredients for the marinade in one bowl and place the chicken fillet in it. Leave to marinate for 4 hours.

Corn flakes should be crushed. To do this, just crush them with a rolling pin. Mix the flakes with the remaining breading ingredients.

Line a baking tray with foil and grease it vegetable oil. Remove the chicken fillet from the marinade and immediately roll it in the prepared breading. Place the meat on a baking sheet and place in an oven preheated to 200°C. Cooking time: 40–45 minutes. If the flakes start to fry too much, you can cover the top of the chicken with foil.

Fruit dessert

This dessert is distinguished by its low calorie content (only 83 kcal per 100 g of product) and delicate taste. To prepare it you should take:

• strawberries - 8 pcs.;
• kiwi - 4 pcs.;
• lean natural yogurt- 400 ml;
• corn flakes - 100 g;
• honey - 1 tsp.

Cut the fruit into cubes. Then the ingredients should be placed in the bowl in layers in the following sequence:

• yogurt;
• strawberry;
• yogurt;
• kiwi and flakes;
• yogurt;
• flakes;
• kiwi;
• strawberry.

If desired, you can add honey for taste.

Corn flakes have beneficial properties, but they are much less abundant than fresh corn because they are made from refined flour. When making the product, a lot of sugar, flavorings, and flavoring additives are added. All together, this leads to the fact that the benefits of the product declared by manufacturers fade, and the harm increases. Therefore, they must be used with caution.

Popular in the world since the 19th century. They first appeared in the United States as a cornmeal-based dish. These “breakfast cereals” have taken root among the ever-busy working population, since they often cook full breakfast there is not always enough time. The remarkable qualities of corn flakes are not only their fast and easy preparation, but also great benefit For human health. Experts recommend them not only for adults, but also for growing children. The only caveat is that the flakes do not completely replace good nutrition, therefore they are advised to be consumed as an additional source of vitamins in between main meals.

The benefits and harms of corn flakes

Initially, corn kernels are processed and dehulled. Next they are crushed to a fine grain. Traditional cornflakes consist of sugar and malt syrups, corn itself, salt and water. The process of preparing flakes is quite complicated and consists of many stages: mixing, heat treatment, drying, conditioning, frying thin sheets of flakes. Today, many components are added to corn flakes: chocolate, icing, caramel, dried fruits, milk, etc. Despite its fairly high nutritional and vitamin value, the cereal does not have high calorie content, however in some cases it can be up to 300 kcal. They can be used by those who follow diets, in particular for weight loss. But, nevertheless, you shouldn’t get carried away with them either, since it is the icing that can cause weight gain. Corn flakes contain a number of vitamins: A, PP, H, E, group B. The mineral diversity is also great: zinc, cobalt, copper, magnesium, iron, molybdenum, chromium, potassium, sodium. The flakes contain a high degree of fiber, which stimulates the activity of the gastrointestinal tract. The amount of nutrients in corn flakes is due to the same properties of corn. The only difference is that in the form of flakes, corn is digested much faster and easier.

Corn flakes contain an amino acid called tryptophan, which in the body is converted into serotonin or, as it is also called, the “happy hormone.” In other words, with the help of corn flakes you can fight depression and nervous disorders. Corn flakes improve intestinal activity, so they are recommended for those suffering from constipation, gastroenteritis and colitis. Glutamic acid in flakes improves brain activity, optimizes metabolic processes, and as a result, memory improves. The cereal also contains pectin, known for its anti-cancer properties. Corn starch takes part in the growth of muscle tissue and nerve cells, which is very important for children's and youth's bodies. For those who regularly consume cereal, the removal of toxins and waste from the organs is significantly accelerated. Flakes are indicated for gout, liver diseases, and epilepsy. Flakes can also cause harm if certain recommendations are not followed. It is undesirable for people with caries to use them as a sugar-containing product. Flakes can cause allergic reactions. In addition, you must carefully study the composition of the product on the packaging to avoid low-quality products.

With milk. But are breakfast cereals really healthy as their manufacturers claim? In this article, we will take a closer look at breakfast cereals and their effects on human health.

What is breakfast cereal?

These products are cereals made from processed grains. They are often eaten with milk, yogurt, fruit or nuts.

These grain products are often fortified with vitamins and minerals. This means that extra nutrients are added to make the dish healthier.

How is breakfast cereal produced?

As a rule, it includes the following stages:

Processing: The grains are processed into flour and exposed to high temperatures.

Mixing: The resulting semi-finished product is then mixed with ingredients such as sugar, chocolate and water.

Extrusion: Many breakfast cereals are produced by a high-temperature process that uses a machine to form the flakes.

Drying: extracting liquid under the influence of temperatures.

Molding: The product is formed into various shapes- balls, stars, figures or rectangles.

Breakfast cereals can also be fluffy - in the form of flakes or various geometric shapes. The snack may also be coated with chocolate or glaze before drying.

Breakfast cereal is made from refined grains, most often through a process called extrusion. This technology represents a high degree of processing of the product, during which many ingredients are added. Most of these dishes end up containing a lot of sugar and fast carbohydrates.

Potential Harm

Added sugar is the only but very significant drawback in the production of dry cereal snacks. This can lead to excess weight and other health problems if such foods are consumed regularly in large quantities. The main difficulty is that many people try to follow the principles healthy eating, eliminating sugar from their diet, but still getting it from ready-made processed foods.

According to nutritionists, breakfast cereals are one of the most commonly consumed processed foods high in added sugars.

However, in most of these cereals, sugar is listed as the second or third ingredient, which means that if you do not read the label carefully, it may not be noticed.

What could this mean?

Starting the day with a high sugar breakfast will cause your blood levels to spike and insulin production to increase.

After a few hours, your blood glucose levels will plummet and your body will begin to crave other foods that are equally high in carbohydrates, creating a vicious cycle of overeating.

Excess sugar consumption may also increase the risk of developing type 2 diabetes. cardiovascular diseases and cancer.

What conclusion can be drawn based on this?

Most breakfast cereals are high in sugar and made from refined grains. Excessive consumption this product may have harmful effects and may increase the risk of a number of diseases.

Typically, it will be stated on the front of the box that it is useful product, enriched with vitamins. Packaging often includes misleading labels such as “with low content fat" and "whole grain".

But if you look full list ingredients, you can be sure that the majority of the product is refined grains and sugar. Other useful components will be present, but their percentage is usually too small. This means that the benefits of breakfast cereals that are promoted long time, is highly doubtful.

They are overly processed food products which are produced with added sugar. A small amount in the composition does not negate the harmful effects of other ingredients.

Impact on children

A huge problem is that the manufacturers of these food products have promotions aimed at children. Companies use bright colors, cartoon characters and various colorful figures to attract the attention of young consumers.

Not surprisingly, this leads children to associate breakfast cereals with entertainment and fun. A classic example is Nesquik breakfast cereals. Every child knows the cheerful bunny from the commercials selling chocolate cereal.

This also affects taste preferences. Research shows that children prefer products that have images of popular cartoon characters on the packaging.

In addition to attracting children's attention, these products are often misleading about their health benefits. For example, Nestlé breakfast cereals are presented as a special children's breakfast rich in vitamins and microelements, which is doubly useful with milk. It actually contains the declared substances, but the sugar and chocolate content significantly reduces the benefits.

Does this mean that breakfast cereal should not be eaten?

In fact, these snacks are not completely unhealthy. Sometimes they can be consumed without any fear. If you want to eat breakfast cereal every day, you must adhere to certain rules.

Ideally, you should choose whole grain cereals that contain less than 5 grams of sugar per serving. Read the contents of the labels to find out what substances are contained in the product and in what quantities.

Secondly, fiber content is important. Breakfast cereals that contain at least 3 grams of fiber per serving are truly healthy. Eating sufficient quantity This substance has many health benefits.

Third, pay attention to the serving size. Breakfast cereals tend to be crunchy and tasty, which is the reason why you can consume a large number of calories at one time. Measure how much you eat and be sure to use the serving size information on the package.

Final verdict

Read the ingredient list very carefully. Ignore the list of healthy arguments on the front of the box. Check the full list of ingredients. The first two or three components are the most important, since the product mainly consists of them.

However, food manufacturers can sometimes use tricks to hide the amount of sugar present in a snack. If it is listed several times under different names, it may not be in the first three points.

You can make your breakfast healthier by adding some protein to it. This will help you feel full faster and reduce your appetite. A tablespoon of nuts, seeds or natural yogurt is good choice for serving with cereal flakes. You can also add a little fresh berries or pieces of juicy fruit.

We have long been accustomed to thinking that corn flakes are a very healthy and healthy product and no best breakfast than cereal flakes drenched in milk or juice. In addition, this product is incredibly easy to prepare - it does not require heat treatment and is ready in seconds. A very common idea is that cereal is essential for maintaining your figure. But have you ever thought about how much truth there actually is in these statements? Initially, the technology for preparing corn flakes did not contain any additives, but now most manufacturers “enrich” their product with various minerals and vitamins, cover them with sweet glazes from sugar, caramel and chocolate, dried fruits and even fat are added. But in addition to harmless components, the manufacturer often uses various flavor enhancers, stabilizers, flavorings... These substances can hardly be called healthy.

Research by British scientists has found that corn flakes are not as healthy as is commonly believed. One serving of this product can contain as much sugar as a whole chocolate cake - which is about a quarter of the daily sugar requirement for an adult! But cereal is considered an excellent food for children. And this is not to mention the fact that the cereal may contain trans fats, the dangers of which everyone around is shouting about...

The Italians found that with regular constant use corn flakes can significantly increase weight. After about a year of eating breakfast cereals, children between the ages of five and ten years begin to show a clear tendency towards obesity. Although corn itself does not contribute to the accumulation of fats, it’s all about sugar, which causes metabolic disorders and leads to the deposition of excess fats.

Look at the composition of corn flakes and you will immediately understand that there can be no talk of any diet - hardly flour, sugar, butter and various food additives are unlikely to contribute to the burning of excess fat. As for vitamins, it’s not so simple here either - yes, indeed, many types of corn flakes contain the daily norm of vitamins B and D, iron and calcium necessary for our body, but we should not forget that all these substances are synthetic. And accordingly – less useful than natural ones. You can perfectly replace breakfast cereals with natural cereals - they contain much more vitamins and are natural. It is better to consume milk in pure form- this is a proven fact.

If you still cannot imagine yourself without breakfast cereals, then try to choose a product in which the oil and sugar content is minimal. And it’s better to pour such flakes with regular boiling water, adding honey - with this recipe you’ll really get dietary dish, which is quite suitable for baby food.

We still find the cereal very healthy and great product, whereas in many European countries, for example, in England, in terms of their harmfulness, they are equal to snacks and soda. Doctors and nutritionists unanimously claim that corn flakes have practically no beneficial properties - during production, the grain loses its shell and germ, it is processed and ground many times, and it is not surprising that in the end there is practically nothing left from the original product: no acids, no minerals , no fiber, no vitamins...

But carbohydrates are preserved, which are perfectly absorbed by our body and lead to the appearance and accumulation of fat reserves. Flour, entering the human body, settles in the form of fat. At the same time, the feeling of hunger appears again very quickly, since the level of insulin in the blood increases due to high content sugars

Accordingly, a reasonable question arises - is there any point in eating corn flakes? You can, but not as a breakfast or main meal. In this case, it is advisable to choose unsweetened cereals without various additives. You can add to these cereals natural honey, fruits and berries, milk or kefir - and only in this case can you count on the result being healthy and healthy dish, suitable for children's and dietary nutrition.

Oat flakes - natural dietary product, obtained from oats by flattening. IN recent years oatmeal is gaining great popularity as a filling and healthy breakfast. Its nutritional value and benefits for the whole body are appreciated by supporters of a healthy diet. Many people eat this dish for breakfast to lose weight and improve their health. Let's find out whether oat flakes really have useful action on our health.

Composition of flakes

Oatmeal contains protein compounds, a minimum of fat and carbohydrates. Her chemical composition differs from others in rich content useful substances:

• : , ;
• : , ;
• organic acids: oxalic and maleic;
• amino acids: , ;
• dietary fiber.

Such unique composition makes oatmeal an indispensable dish for every person.

Did you know? Oatmeal is on the menu of many Hollywood stars.

Nutritional value and calorie content

The nutritional value of 100 g of oat flakes is as follows:

• : 11.9 g;
• : 7.2 g;
• : 69.3 g.

For several decades, doctors have recommended consuming oatmeal to improve health and normalize weight. Nutritional value has a positive effect on the functioning of the whole organism. Carbohydrates give you energy throughout the day. Vitamin complex improves well-being, gives vigor, reduces fatigue. Proteins restore and stimulate the growth of muscle tissue cells.
The viscous consistency of the cooked porridge has enveloping effect and saturates the body for several hours. Oatmeal contains required quantity substances for proper operation digestive system. It is easily absorbed and digested. The fiber content cleanses and stimulates intestinal motility, relieving constipation. Iron and iodine are beneficial for disease prevention thyroid gland. Phosphorus and calcium strengthen bone tissue.

Oatmeal is quite high in calories - 100 g of product contains about 350 kcal.

About the benefits of instant porridge

Life rhythm modern man accompanied by constant shortage time to prepare food and forces you to give preference to dishes instant cooking. Among them is oatmeal porridge. It takes little time to prepare it. Pour boiling water over it and you can eat. It's very convenient. What is the benefit of such porridge in bags? Instant cereals have crushed grains with multiple pre-treatments. They absorb quickly hot water and are just as quickly ready to eat.
But such cereals do not have sufficient beneficial properties, contain little minerals and vitamins. However, some vitamins are still present in them. Instant porridges have a significant advantage - they save time and keep you feeling full for a long time.

Important! Only cereals made from whole oat grains are healthy.

Instant whole grain porridges are necessary for patients with gastritis and peptic ulcer stomach. This dish has a positive effect on metabolic processes and provides the body useful vitamins and minerals. Oatmeal is distinguished by its ability to remove unnecessary fluid from the body and improves skin condition.

This is an indispensable dish for people with heart diseases. Eating porridge reduces and normalizes blood sugar levels. Oatmeal - the best remedy from many diseases. However frequent use Eating this dish can cause you to gain extra pounds.

Application of flakes

Rich chemical composition and nutritional value oat flakes allow their use in dietetics, cosmetology, and cooking.

In dietetics

Oatmeal is included in many diets. It regulates fat metabolism and lowers blood sugar levels.

Many people successfully use oatmeal for weight loss. Positive result is achieved if you cook the porridge in water, without adding oil and, and take it only for breakfast. Despite the high calorie content, this dish is easily digested and accelerates metabolic processes in the body.

In cosmetology

Oatmeal is often used to make lotions, creams, soaps, and scrubs. Thanks to its unique rejuvenating, nourishing and cleansing properties, oats accelerate cellular metabolism, restore damaged tissue, nourishes and moisturizes the skin. It becomes elastic, smooth, velvety, and has a beautiful healthy appearance.
The flakes have a smoothing effect and prevent the formation of wrinkles. Many women use oat products to make home remedies for skin care. Homemade mask made from gruel is suitable for all skin types. it removes oily shine and effectively fights the formation of inflammation and acne. Dry - softens, refreshes, nourishes useful substances. Baths made from a decoction of oat flakes make the skin of your hands soft and tender and strengthen your nails.

Oatmeal carefully takes care of hair and scalp. At regular use The hair structure is restored, hair loss is reduced, and curls acquire a healthy and shiny appearance. Oat-based products are used to treat many skin diseases.

In cooking

In addition to preparing porridge, oatmeal used in various culinary recipes. They are added to pastries, pancakes and pancakes, in minced meat . They are often used for breading and...
Useful properties flakes are not lost during heat treatment, so the prepared dishes will be beneficial for the body.

Is oatmeal harmful?

Despite its nutritional value and usefulness in the human diet, regularly consuming oatmeal for breakfast can lead to health problems.

At hereditary disease celiac disease, contained in oatmeal, disrupts the functioning of intestinal villi and absorption nutrients becomes impossible. can also trigger allergies. Phytic acid leaches calcium from bones and leads to osteoporosis. High calorie content stimulates the formation of fat deposits and leads to weight gain.

In general, oats themselves do not contain gluten, but they may contain traces of wheat, rye or barley, so patients should pay attention to the labeling of the cereal packaging.

Did you know?Oatmeal is introduced into children's diets as complementary foods at the age of 8 months.

So, let's draw conclusions. Oatmeal contains useful amount protein, carbohydrates and fats. Eating oatmeal for breakfast affects proper functioning gastrointestinal tract, reduces the risk of blood clots, reduces cholesterol levels in the blood, strengthens memory. She is an excellent remedy in the prevention of stress, improves well-being and mood. However, we must remember that a person’s diet should be varied. Therefore, it is recommended to alternate oatmeal intake with other healthy breakfasts.