Corn flakes with what to eat. Contraindications for use

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

Composition and benefits

The history of corn flakes dates back to 1894. For such a long time of its existence, this product has not lost its popularity, but, on the contrary, has gained a large number of fans due to its pleasant taste and crunchy properties. Many manufacturers claim in their advertisements that corn flakes carry the maximum benefit, as 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 norm in 100 g
calories	325.3 kcal	19.3%
Squirrels	8.3 g	10.9%
Fats	1.2 g	2%
Carbohydrates	75 g	35.5%
Alimentary 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, folate	19 mcg	4.8%
Vitamin E, alpha tocopherol, TE	2.7 mg	18%
Vitamin H, biotin	6.6 mcg	13.2%
Vitamin PP, NE	2.4778 mg	12.4%
Niacin	1.1 mg
macronutrients
Potassium, K	147 mg	5.9%
Calcium Ca	20 mg	2%
Magnesium	36 mg	9%
Sodium, Na	55 mg	4.2%
Sulfur, S	63 mg	6.3%
Phosphorus, Ph	109 mg	13.6%
trace elements
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
Chrome, 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 health benefits of 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);
• in the composition of corn flakes there are fibers that normalize the processes of digestion;
• the content of the amino acid tryptophan leads to the synthesis of the hormone serotonin. Consequently, after eating flakes, the mood improves, positive emotions appear;
• the product is able to improve memory and brain activity due to its constituent glutamic acid;
• pectins prevent the development of tumors;
• starch helps to strengthen muscle tissue and nerve cells;
• flakes provide a large supply of energy to the body.

What are the cons and harms of the product

According to studies conducted by British experts, it turned out that there are not so few disadvantages of corn flakes.

1. The biggest and main disadvantage is that this is a high-carb product (75 g of carbohydrates per 100 g of cereal). It is made from the highest grades of corn flour, i.e., corn grains are completely cleaned of shells and germs before grinding, and almost only carbohydrates remain.
2. In the production of corn flakes, a lot of sugar is added to the flour, and then the finished product is also covered with a sweet glaze. As a result, 100 g of the product may contain 40 g of sugar (8 tsp).
3. The technology for preparing corn flakes involves roasting them. Therefore, the finished product contains trans fats, which, when ingested, displace beneficial fatty acids from cell membranes. As a result, metabolic processes are disturbed in the cells, and this can lead to various pathologies.
4. In the manufacture of corn flakes, manufacturers often use artificial flavors, flavors, preservatives and other chemical components, which is not the best way to affect 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 have observed children aged 5 to 10 years who ate corn flakes for breakfast every day. After a year of such nutrition, the whole group developed the problem of obesity.

Contraindications for use

1. Chronic caries, because high sugar content destroys tooth enamel.
2. Allergic reactions, as there are many chemical components in corn flakes.
3. Type 2 diabetes - with this disease, you can not eat foods with a high glycemic index.
4. Increased blood clotting and a tendency to thrombophlebitis.
5. Obesity, because carbohydrate foods contribute to the accumulation of body fat.
6. Disorders in the gastrointestinal tract (additives can cause colic, constipation).
7. Individual intolerance.

The right choice of 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. It is only necessary to choose them correctly and use them correctly.

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

It is advisable to purchase a product with a minimum sugar content or no sugar at all.

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

It is advisable to study the very appearance of corn petals. They should not have large swellings, which indicates violations 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 a metallized film. This will keep all the vitamins and other useful components until the end of the shelf life.

After opening the package, the corn flakes should be transferred to 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 break down in the light.

How to eat corn flakes

Most often, people use breakfast cereal. However, paradoxically, this product, for all its high calorie content, does not give a long-lasting feeling of satiety. Corn flakes have a 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 comes again. That 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 morning.

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

Video: corn flakes

Nuances of use

Pregnancy period

During the bearing of a child, a woman should be very careful and attentive to the choice of products, since the future health of the baby directly depends on her diet. Corn flakes are not the best product for pregnant women because they are high in calories, high in sugar and additives. All this contributes to a set 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 the daily rate should not exceed 1 tbsp. l.

Corn flakes while breastfeeding

After birth, a child receives all the necessary nutrients from breast milk. However, harmful substances also enter the body of the baby. Since cereals contain a lot of sugar and chemical components, a nursing mother should think that this product will do more harm to the child than good. In the first months of life, the digestive system of the baby still 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. The first time they can be tried by a nursing woman 6 months after the birth of a child. In this case, the dose should not exceed a few petals. You need to use the product in the morning. After that, it is necessary to monitor the health of the baby for 2 days. If no negative reactions appear, then the product is allowed in the amount of 1 tbsp. l. with low-fat yogurt or kefir once a week.

Introduction to complementary foods

Children are not allowed to give corn flakes until they are 2 years old. In this case, you should choose an unglazed product from whole grains. A child can eat the product 1-2 times a week, while the daily rate is 1 tsp.

Is it possible to eat corn flakes with some diseases

With pancreatitis, this product should be forgotten forever, because it contains many chemical components that adversely affect the state of the pancreas.

In type 1 diabetes, it is possible to consume corn flakes no more than once a week, while the daily rate 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, those who want to lose weight should not use this product, because the high content of sugar and carbohydrates only contributes to the accumulation of body fat.

But if there is not enough willpower to refuse corn flakes, then you can mix them in a 1: 1 ratio with bran and dilute with Greek yogurt. As a result, protein and coarse fibers will significantly reduce the glycemic index, i.e., slow down the absorption processes in the intestines. At the same time, cereals can be consumed an hour before exercise, so that all the accumulated calories are used up during training. The daily rate should not exceed 1 tbsp. l.

Recipes with cornflakes

diet salad

The salad is extremely light, and the flakes give it an appetizing crunch.

Ingredients:

• corn flakes - 2 tbsp. l.;
• cherry tomatoes - 4 pcs.;
• cucumber - ½ pc.;
• canned chickpeas - 3 tbsp. l.;
• germinated 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 germ and chickpeas to the vegetables, salt, pepper, dress the salad with olive oil and lemon juice. Mix everything well. After that, add corn flakes and cottage cheese and mix everything again.

Chicken fillet in corn flakes

To cook 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.

Breading Ingredients:

• 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 put the chicken fillet in it. Leave to marinate for 4 hours.

Corn flakes should be crushed. To do this, it is enough to crush them with a rolling pin. Mix the cereal with the rest of the breading ingredients.

Line a baking sheet with foil and grease it with vegetable oil. Remove the chicken fillet from the marinade and immediately roll in the prepared breading. Put the meat on a baking sheet and place in an oven preheated to 200 ° C. Cooking time - 40-45 minutes. If the flakes begin to fry too much, then the chicken can be covered with foil on top.

fruit dessert

This dessert has a low calorie content (only 83 kcal per 100 g of product) and a delicate taste. To prepare it, you should take:

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

Fruit cut into cubes. Then the ingredients should be laid out in the creamer in layers in the following sequence:

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

Honey can be added for taste if desired.

Corn flakes have health benefits, but they are much less than fresh corn because they are made from refined flour. In the manufacture of the product, a lot of sugar, flavors, and flavors are added. All together, this leads to the fact that the benefits of the product declared by the 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 dish based on cornmeal. These "dry breakfasts" have taken root among the ever-busy working population, since there is often not enough time to prepare a full breakfast. The remarkable qualities of corn flakes are not only in their quick and easy preparation, but also in their enormous benefits to human health. Experts recommend them not only to adults, but also to growing children's organisms. The only caveat is that cereal does not completely replace a good diet, so they are advised to be used as an additional source of vitamins in between meals.

The benefits and harms of corn flakes

Initially, corn grains are processed and freed from shells. Then they are crushed to the state of grains. Traditional corn flakes 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 ingredients are added to corn flakes: chocolate, icing, caramel, dried fruits, milk, etc. Despite its rather high nutritional and vitamin value, flakes do not have a high calories, but 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 should not get carried away with them either, since it is the icing that can provoke weight gain. There are a number of vitamins in corn flakes: 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 content, which stimulates the activity of the digestive 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 is converted in the body to 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 the activity of the intestines, therefore they are recommended for those suffering from constipation, gastroenteritis and colitis. Glutamic acid in the flakes improves brain activity, optimizes metabolic processes, and as a result, memory improves. Also in cereals there are pectins, known for their anti-cancer abilities. Corn starch is involved in the growth of muscle tissue and nerve cells, which is very important for children and youth. For those who regularly consume cereals, the removal of toxins and waste products from the organs is significantly accelerated. Flakes are indicated for gout, liver diseases, epilepsy. Flakes can also cause harm if certain recommendations are not followed. It is undesirable to use them for people with caries, as a sugar-containing product. Flakes can provoke allergic reactions. In addition, it is necessary to carefully study the composition of the goods on the packaging in order to avoid low-quality products.

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

What is dry breakfast?

Such products are flakes made from processed grains. They are often eaten with milk, yogurt, fruits, or nuts.

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

How is the production of dry breakfasts?

As a rule, it includes the following stages:

Processing: grains are processed into flour and subjected 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 made using a high temperature process that uses a machine to form flakes.

Drying: the extraction of liquid under the influence of temperatures.

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

Breakfast cereals can also be airy - in the form of flakes or various geometric shapes. The snack can also be covered in chocolate or icing before drying.

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

Potential Harm

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

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

At the same time, in most of these cereals, sugar is listed as the second or third ingredient, that is, if you read the label inattentively, it may not be noticed.

Than it can be fraught?

Starting the day with a high-sugar breakfast will cause sugar levels to spike and insulin levels to rise.

After a few hours, blood glucose levels will plummet, and the body will begin to crave other foods with an equally high carbohydrate content, thus creating a vicious cycle of overeating.

Excess sugar intake can also increase the risk of type 2 diabetes, cardiovascular disease, and cancer.

What conclusion can be drawn from this?

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

As a rule, on the front side of the box it is indicated that this is a healthy product enriched with vitamins. Often, packaging includes misleading labels such as "low fat" and "whole grain."

But if you look at the full list of ingredients, you can see that most of the product is refined grains and sugar. Other useful components will be available, but their percentage is usually too small. This means that the benefits of breakfast cereals, which have been promoted for a long time, are very doubtful.

They are overly processed foods that are made with added sugar. A small amount in the composition does not negate the harmful effects of other ingredients.

Impact on children

The huge problem is that the manufacturers of these foodstuffs carry out promotions aimed at children. Companies use bright colors, cartoon characters and various colorful figurines to attract the attention of young consumers.

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

It also affects taste preferences. Studies show 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. The claimed substances are indeed present in it, but the content of sugar and chocolate significantly reduces the benefits.

Does this mean that dry breakfast should not be eaten?

In fact, these snacks are not entirely harmful. Sometimes they can be used without any fear. If you want to eat breakfast cereal daily, you must adhere to certain rules.

Ideally, you should choose a cereal made from crushed whole grains that contains less than 5 grams of sugar per serving. Read the contents of the labels to find out what substances and in what quantities are contained in the product.

Secondly, the fiber content is important. Breakfast cereals that contain at least 3 grams of fiber per serving are really healthy. Eating enough of this substance has many health benefits.

Third, pay attention to portion size. Breakfast cereal is usually crunchy and tasty, which is the reason why you can eat 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 listing of healthy arguments on the front of the box. Check out 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 multiple times under different names, it may not be in the first three items.

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 are good choices to serve with cereal. You can also add some fresh berries or pieces of juicy fruit.

We have long been accustomed to thinking that corn flakes are a very useful and healthy product and there is no better 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 prepared in seconds. It is a very common idea that cereal is indispensable for maintaining a figure. But have you ever thought about how much truth there really is in these statements? Initially, there were no additives in the technology for making corn flakes, but now most manufacturers "enrich" their product with various minerals and vitamins, cover it 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, flavors ... These substances can hardly be called healthy.

Studies by British scientists have found that corn flakes are not as healthy as is commonly believed. In one serving of this product, the sugar content can reach that of a whole chocolate cake - and this is about a quarter of the daily amount of sugar for an adult! But cereal is considered a great food for children. And this is not to mention the fact that cereals may contain trans fats, the dangers of which are shouted by everyone around ...

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

Look at the composition of corn flakes and you will immediately understand that there can be no question of any diet - it is unlikely that flour, sugar, butter and various food additives can hardly contribute to the burning of excess fat. As for vitamins, everything is not so simple here either - yes, indeed, many types of corn flakes contain the daily norm of B and D vitamins, 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 dry breakfasts with natural cereals - there are much more vitamins in them and they are natural. Milk is better to use in its 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 will be minimal. And it is better to pour such flakes with ordinary boiling water, adding honey - with such a recipe, you will get a really dietary dish, which is quite suitable for baby food.

We still consider cereals to be a very useful and wonderful product, while in many European countries, for example, in England, they are equated with snacks and soda in terms of their harmfulness. Doctors and nutritionists unanimously claim that corn flakes have practically no useful properties - during the manufacture, the grain loses its shell and germ, it is repeatedly processed and ground, and it is not surprising that in the end, almost nothing remains of 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, getting into the human body, settles in the form of fat. At the same time, the feeling of hunger reappears very quickly, since the level of insulin in the blood rises due to the high content of sugars.

Accordingly, a reasonable question arises - is there any point in eating cornflakes at all? You can, but not as a breakfast or main meal. In this case, it is desirable to choose unsweetened flakes without various additives. You can add natural honey, fruits and berries, milk or kefir to such cereals - and only in this case you can count on the fact that you will get a healthy and healthy dish suitable for children's and diet food.

Oatmeal is a natural dietary product obtained from oats by flattening. In recent years, oatmeal has become increasingly popular as a hearty and healthy breakfast. Its nutritional value and benefits for the whole body were appreciated by supporters of a healthy diet. Many people eat this dish for breakfast to lose weight and improve their health. Let's see if oat flakes really have a beneficial effect on our health.

Flake composition

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

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

Such a 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 calories

The nutritional value of 100 g of oatmeal is as follows:

• : 11.9 g;
• : 7.2 g;
• : 69.3 g

For decades, doctors have been recommending oatmeal for health and weight loss. Nutritional value has a positive effect on the vital activity of the whole organism. Carbohydrates provide energy for the whole day. The vitamin complex improves well-being, gives vigor, reduces fatigue. Proteins restore and stimulate the growth of muscle tissue cells.
The viscous consistency of cooked porridge has an enveloping effect and saturates the body for several hours. Oatmeal contains the right amount of substances for the proper functioning of the digestive system. It is easily absorbed and digested. The fiber content cleanses and stimulates intestinal motility, relieves constipation. Iron and iodine are useful for the prevention of thyroid diseases. Phosphorus and calcium strengthen bone tissue.

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

About the benefits of instant porridge

The rhythm of life of a modern person is accompanied by a constant lack of time for cooking and makes people prefer fast food. Among them is porridge made from oatmeal. It takes little time to prepare. Filled with boiling water - and you can eat. It is very comfortable. What is the use of such porridge in bags? Instant flakes have crushed grains with multiple pre-treatment. They quickly absorb hot water and are just as quickly ready for use.
But such flakes do not have enough useful properties contain few minerals and vitamins. However, some vitamins are still present in them. Instant cereals have a significant advantage - they save time and keep you feeling full for a long time.

Important! Only flakes made from whole grain oats are good for health.

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

This is an indispensable dish for people with heart disease. The use of porridge lowers the level and normalizes blood sugar levels. Oatmeal is the best remedy for many diseases. However, frequent consumption of this dish can lead to a set of extra pounds.

Application of flakes

The rich chemical composition and nutritional value of oatmeal allow them to be used in dietetics, cosmetology, and cooking.

In dietetics

Oatmeal is a part of many diets. It regulates fat metabolism, lowers blood sugar levels.

Many successfully use oatmeal for weight loss. A positive result is achieved if you cook porridge in water, without adding oil and, and take it only for breakfast. Despite the high calorie content, this dish is easily digested and speeds up 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 cell metabolism, restore damaged tissues, nourish and moisturize the skin. It becomes elastic, smooth, velvety, has a beautiful healthy appearance.
Flakes have a smoothing effect, prevent the formation. Many women use oat products to make homemade skin care products. Homemade porridge mask is suitable for all skin types. it cleanses from oily sheen, effectively fights the formation of inflammation and acne. Dry - softens, refreshes, nourishes with useful substances. Baths of decoction of oat flakes make the skin of the hands soft and tender, strengthen the nails.

Oatmeal takes care of hair and scalp. With regular use, the hair structure is restored, hair loss is reduced, curls become healthy and shiny. Oat-based products are used to treat many skin diseases.

In cooking

In addition to making cereals, oatmeal is used in various culinary recipes. They are added to pastries, pancakes and pancakes, in minced meat. Often they are used for breading and.
The beneficial properties of flakes are not lost during heat treatment, so cooked meals will be beneficial to the body.

Is oatmeal harmful?

Despite the nutritional value and usefulness in the human diet, regular consumption of oatmeal for breakfast can lead to health problems.

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

In general, oats themselves are gluten-free, but they may contain traces of wheat, rye, or barley, so patients should pay attention to the label on the cereal packaging.

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

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