The oats we eat today draw their history from the wild red oat that originated in Asia. Oats have been grown for 2,000 years in various areas of the world. Scottish settlers first introduced oats into North America in the early seventeenth century. Oats are currently the third most important grain crop in the United States. Although harvested in the fall, oats are available throughout the year.
Oats contain both soluble and insoluble fiber—8 grams in one cup of uncooked oatmeal. The soluble fiber (fiber which dissolves in water) consists mostly of beta-glucan, which has numerous and varied beneficial functions. Beta-glucan’s two main benefits are cholesterol reduction and immune system enhancement. When it comes to cholesterol, beta-glucan acts like a mop. It binds to cholesterol and moves it out of the body through the intestines.
Beta-glucan also activates the white blood cells known as macrophages and neutrophils. These are the natural killer cells and the “clean-up brigade” that recognize and destroy cancerous tumor cells, accelerate the repair of damaged tissue by removing cellular debris, and trigger additional components of the immune system.
Studies have shown that beta-glucan has beneficial effects in diabetes as well. Type 2 diabetic patients, also called Maturity-Onset Diabetes because people develop this as adults, when given foods high in this type of oat fiber, experienced much lower rises in blood sugar compared to those given white rice or bread. So oats are beneficial in slowing the rise of sugar in the blood, which is helpful in the management of diabetes.
Cooked, whole grain oats are considered an excellent source of manganese, selenium, tryptophan, phosphorus, vitamin B1, dietary fiber, magnesium, and protein. Manganese helps strengthen tendons, ligaments, and other connective tissue. Selenium is essential for the repair of damaged DNA and the prevention of various cancers, particularly colon cancer. Tryptophan is one of the eight essential amino acids and is necessary to build protein molecules. Phosphorus has a wide range of functions in the body and is necessary in the structure of DNA and RNA; it is essential in the cell membrane; it is vital in the pH regulation of our bodies; it is essential for the storage and controlled release of energy; and it is critical in the absorption and uptake of glucose in the body. Vitamin B1 is necessary in carbohydrate metabolism and is vital in energy release and storage. Magnesium is essential for all living cells. It is essential in the transmission of nerve impulses, in our skeletal structure and in many metabolic reactions. They provide a source of tocotrienols, part of the vitamin E family. This may be helpful in preventing/treating artery disease, some forms of cancer, diabetes, and in fighting free radicals.
It is important to include oats in your diet. They are one of the few nutrient-rich foods that you can still easily find that have not been contaminated, overly processed, or denatured. The recipe this month was served at the 2006 Steps to Life Camp Meeting.