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Questions about Oats

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Questions about Oats

Post  john3333 on Sun Dec 25, 2016 10:47 am

1. What type of oats do you eat?
2. How often do you eat oats and how much?
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Re: Questions about Oats

Post  cdto2012 on Fri Dec 30, 2016 4:53 am

Hi John,
Mostly just saying hello to you, but I do happen to eat a lot of oats recently. I suppose healthfood non GMO would be ideal, but living overseas I just eat some basic oats that are the rolled type, not the quick oats, they seem healthier. Then I soak them in hot water, not overcooking them. They can turn soggy, that is fine.

The reason I eat them so often is because I found that my recipe makes me crave them. I add a full layer of sprinkled cinnamon (this helps your body better regulate the glucose). Then add a huge spoonful of pork fat - just kidding affraid I know you are a vegetarian. Then I add a nice amount of honey and a scoop of frozen cranberries. The cranberries are antioxidants and really seem to better my body chemistry. I prefer the whole dish chilled and will eat 2 bowls a day.

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Re: Questions about Oats

Post  Delphine on Fri Dec 30, 2016 11:00 am

cdto2012 wrote:Hi John,
  Mostly just saying hello to you,  but I do happen to eat a lot of oats recently.  I suppose healthfood non GMO would be ideal, but living overseas I just eat some basic oats that are the rolled type, not the quick oats,  they seem healthier.  Then I soak them in hot water,  not overcooking them. They can turn soggy, that is fine.

The reason I eat them so often is because I found that my recipe makes me crave them.  I add a full layer of sprinkled cinnamon (this helps your body better regulate the glucose).  Then add a huge spoonful of pork fat - just kidding  affraid  I know you are a vegetarian.   Then I add a nice amount of honey and a scoop of frozen cranberries.  The cranberries are antioxidants and  really seem to better my body chemistry.  I prefer the whole dish chilled and will eat 2 bowls a day.

Sounds good. Can you tell me the approximate amounts of the ingredients, in making your recipe? Seems to me coconut oil would be a nice addition too.
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Re: Questions about Oats

Post  cdto2012 on Fri Dec 30, 2016 3:09 pm

Hi, I usually make up the oats in a canning jar that I think is quart size. The jar is nice because I can submerge it in a cool water bath and cool it quickly and it stores in the fridge easily. I fill up the jar 3/4 full with boiling water. I really like to add a teaspoon of fennel seeds to the water, but not sure if everybody likes the liquorice taste. Then I fill the jar with the dry oats and let them sit and soak until they are cooked .
In the bowl I guess it is about 1/2 teaspoon of cinnamon, enough to lightly cover the oats. Then I suppose 1-2 teaspoons of honey well mixed in to sweeten the cranberries. Then 1/4 cup of cranberries. The cranberries can be sour and even a bit bitter. You may notice that the taste of them remains in your system. I am pretty sure that this is a good thing that I got to appreciate and like with time. It is like a shields up reminder for antioxidants, vitamin C , and antibacterial benefits as detailed below.

http://www.medicalnewstoday.com/articles/269142.php

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Re: Questions about Oats

Post  Delphine on Fri Dec 30, 2016 5:45 pm

cdto2012 wrote:Hi,   I usually make up the oats in a canning jar that I think is quart size. The jar is nice because I can submerge it in a cool water bath and cool it quickly and it stores in the fridge easily. I fill up the jar 3/4 full with boiling water.  I really like to add a teaspoon of fennel seeds to the water, but not sure if everybody likes the liquorice taste.  Then I fill the jar with the dry oats and let them sit and soak  until they are cooked .
 In the bowl I guess it is about 1/2 teaspoon of cinnamon,  enough to lightly cover the oats. Then I suppose 1-2 teaspoons of honey well mixed in to sweeten the cranberries.  Then 1/4 cup  of cranberries. The cranberries can be sour and even a bit bitter. You may notice that the taste of them remains in your system.  I am pretty sure that this is a good thing that I got to appreciate and like with time.  It is like a shields up reminder for antioxidants, vitamin C , and antibacterial benefits as detailed below.

http://www.medicalnewstoday.com/articles/269142.php

Thanks.  I can see how this would be really healthy and yummy.  You say you fill up the jar with the oats, do you mean you use equal amounts of water and oats? btw, I was just reading this page, and I think it gives good advice on reducing phytates, to add apple cider vinegar or lemon juice to the soaking water. http://thenourishinghome.com/2012/03/how-to-soak-grains-for-optimal-nutrition/
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Re: Questions about Oats

Post  cdto2012 on Fri Dec 30, 2016 7:02 pm

Good idea about the presoak, I would do this with beans and it took out the indigestible parts that would cause gas.

For the dry oatmeal in the jar, the water soaks into it as it is added to the hot water , then as it sits the oatmeal expands to fill the jar. I suppose that it is about half the quart jar full if it was by it's self. I guess most oats packages have the water to dry oats ratio. I think that lemon juice and coconut oil would be nice tasting additives as you mention. I was surprised how good any excess watery oat "milk" (like rice milk substitute ) tasted when mixed with the other ingredients.

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Re: Questions about Oats

Post  Delphine on Fri Dec 30, 2016 8:53 pm

cdto2012 wrote:Good idea about the presoak,  I would do this with beans and it took out the indigestible parts that would cause gas.  

For the dry oatmeal in the jar,  the water soaks into it as it is added to the hot water  ,  then as it sits the oatmeal expands to fill the jar.  I suppose that it is about half the quart jar full if it was by it's self.  I guess most oats packages  have the water to dry oats ratio.  I think that lemon juice and coconut oil would be nice tasting additives as you mention.  I was surprised how good any excess watery oat "milk" (like rice milk substitute ) tasted when mixed with the other ingredients.  

Have you noticed improvement in your hair? Oats are one of the best hair foods, partly due to the high silica content.
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Re: Questions about Oats

Post  cdto2012 on Fri Dec 30, 2016 11:50 pm

I seem to do so many things combined for my hair that I am not sure what is helping the slow regrow. Now I also eat a lot of good quality gummy bears that are gelatin and I suppose that this should be useful also. Oats do seem to be one of the grains that my body likes and seems to keep my tongue on the pink instead of white color, meaning better digestion and less toxins.

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Re: Questions about Oats

Post  Delphine on Sat Dec 31, 2016 7:36 am

cdto2012 wrote:I seem to do so many things combined for my hair that I am not sure what is helping the slow regrow.  Now I also eat a lot of good quality gummy bears that are gelatin and I suppose that this should be useful also. Oats do seem to be one of the grains that my body likes and seems to keep my tongue on the pink instead of white  color,  meaning better digestion and less toxins.

Uh huh...you might try doing the yoga headstand to help speed up regrowth.  Something I keep recommending here, but I don't know how many are actually doing it Cool

Anyway, you've got me thinking about making oats a regular part of my diet.
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Re: Questions about Oats

Post  john3333 on Sat Dec 31, 2016 1:01 pm

Delphine wrote:
Thanks.  I can see how this would be really healthy and yummy.  You say you fill up the jar with the oats, do you mean you use equal amounts of water and oats?  btw, I was just reading this page, and I think it gives good advice on reducing phytates, to add apple cider vinegar or lemon juice to the soaking water. http://thenourishinghome.com/2012/03/how-to-soak-grains-for-optimal-nutrition/
Phytates are another phytonutrient like curcumin, anthocyanins, and resveratrol. Many studies have shown that phytic acid actually helps with many diseases including cancer and heavy metal toxicities.
http://nutritionfacts.org/video/cadmium-and-cancer-plant-vs-animal-foods/
Eating fiber three hours before eating lead can eliminate 90 percent of absorption of the lead. If you remove phytates by soaking you will lose these benefits.
According to this video, kale is one of the best foods on the planet. This is why Ray Peat is unhealthy. He isn't eating enough phytates.

http://nutritionfacts.org/?fwp_search=phytates&fwp_content_type=video


Lectins, another phytochemical Keto advocates talk bad about, are actually good.
https://en.wikipedia.org/wiki/BanLec#HIV_inhibition
In 2010, BanLec was reported to be a potent inhibitor of HIV replication.
Just don't eat raw beans.
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Re: Questions about Oats

Post  Delphine on Sat Dec 31, 2016 2:25 pm

john3333 wrote:
Delphine wrote:
Thanks.  I can see how this would be really healthy and yummy.  You say you fill up the jar with the oats, do you mean you use equal amounts of water and oats?  btw, I was just reading this page, and I think it gives good advice on reducing phytates, to add apple cider vinegar or lemon juice to the soaking water. http://thenourishinghome.com/2012/03/how-to-soak-grains-for-optimal-nutrition/
Phytates are another phytonutrient like curcumin, anthocyanins, and resveratrol. Many studies have shown that phytic acid actually helps with many diseases including cancer and heavy metal toxicities.
http://nutritionfacts.org/video/cadmium-and-cancer-plant-vs-animal-foods/
Eating fiber three hours before eating lead can eliminate 90 percent of absorption of the lead. If you remove phytates by soaking you will lose these benefits.
According to this video, kale is one of the best foods on the planet. This is why Ray Peat is unhealthy. He isn't eating enough phytates.

http://nutritionfacts.org/?fwp_search=phytates&fwp_content_type=video


Lectins, another phytochemical Keto advocates talk bad about, are actually good.
https://en.wikipedia.org/wiki/BanLec#HIV_inhibition
In 2010, BanLec was reported to be a potent inhibitor of HIV replication.
Just don't eat raw beans.

Drat...raw beans, my favorite Laughing

I appreciate this pov. I just wonder, if there is no evidence phytates reduce mineral absorption, where are people getting that idea?
And why did native peoples typically soak grains, nuts, beans and seeds?
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Re: Questions about Oats

Post  john3333 on Sat Dec 31, 2016 2:55 pm

If you are worried about mineral absorption just eat onions or garlic.
http://nutritionfacts.org/video/new-mineral-absorption-enhancers-found/
The whole grain phytonutrient phytic acid (phytate) partially inhibits mineral absorption, but has a wide range of health-promoting properties, such as anticancer activity. By concurrently eating mineral absorption enhancers, such as garlic and onions, one can get the best of both worlds by improving the bioavailability of iron and zinc in plant foods.
Better absorption of minerals is not always good though. After all heavy metals and iron are minerals. Heme iron, which is only found in animal foods, is extremely toxic.
http://nutritionfacts.org/video/the-safety-of-heme-vs-non-heme-iron/
Heme iron, the type found predominantly in blood and muscle, is absorbed better than the non-heme iron that predominates in plants, but may increase the risk of cancer, stroke, heart disease, and metabolic syndrome.

It's best to just become a flexitarian or vegan, honestly. No you won't become protein deficient if you become vegan.  In fact, protein may not be so good. One amino acid in particular,methionine, actually accelerate aging and increases cancer-growth promoting hormones. https://www.benbest.com/calories/Meth.html

You can soak your beans, nuts, seeds, and grains if you really want to though. The important thing is to make your diet mostly antioxidant-rich plant foods and eat very little animal products.
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Re: Questions about Oats

Post  Delphine on Sat Dec 31, 2016 7:40 pm

No, I don't have any wish to soak grains etc.  I just wondered why it has historically been part of traditional diets if there is indeed no real benefit.  I happen to love onions
and garlic, so I guess I'm covered.

I don't see myself becoming a vegan, though I certainly believe in balancing flesh food with lots of plant foods.

Another pov on heme iron:
http://www.davedraper.com/fusionbb/showtopic.php?tid/4594/

Heme Iron
========

Iron is an essential mineral and an important component of proteins involved in oxygen transport and metabolism within your body. Almost two-thirds of the iron in your body is found in hemoglobin, the protein in red blood cells that carries oxygen to your body's tissues. Smaller amounts of iron are found in myoglobin, a protein that helps supply oxygen directly to muscle tissue, and in enzymes that assist biochemical reactions in cells. About 14-16 percent of your body's iron is stored for future needs and mobilized when dietary supplies are inadequate. The remainder iron is in your body's tissues as part of proteins that help your body function.

There are two forms of iron available from your diet: Heme and Non-Heme. Heme iron is found in red meats, poultry, and fish. Non-Heme iron is found in both plant, animal, and mineral sources. Note that Heme iron is not available from any vegetarian source in any significant quantity, if at all.

Now, exactly what is the difference between the two, and why would anyone care, you ask?

Well, most iron supplements found in your neighborhood health food store are 'inorganic', which is not easily absorbed by your body and can cause symptoms such as abdominal cramping, diarrhea, dark stools, etc. It can even be dangerous if too much is taken -- this is the Non-Heme iron. It's generally a molecule of iron compound not 'organically wrapped'. Non-Heme iron tends to be poorly absorbed, and is well known to generate the formation of free radicals, molecules that damage cell membranes throughout the body. Think of it as particles of rust, circulating throughout your body. Where's the Rust-Oleum?

That's why our body has magically found a way insulate us from our own body's iron by placing it within what is called a Heme ring (hemoglobin), effectively wrapping the iron in a plastic coated cover, keeping it pure and non-rusted. We need the iron for oxygen transfer, but we also need to be protected from it internally. Heme iron is this same natural form of iron already found and used in our own body. Rarely has an overdose occurred in taking Heme iron supplements. It's readily absorbed, and almost immediately usable by your body.

The richest source of natural occurring Heme iron is liver.

Again, remember that Heme iron is involved in every process of oxygen transfer in your body, and almost all metabolic & protein synthesis processes.
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Re: Questions about Oats

Post  john3333 on Sat Dec 31, 2016 8:42 pm

CausticSymmetry, the creator of the Immortal Hair regimen, has said that the reason women live longer than men is because they have lower levels of iron. I trust what he says.
CausticSymmetry wrote:
Women live longer than men because of menstruation (less iron until menopause)

Maybe I should cut back on my legume intake. Luckily, legumes don't have heme iron. Still, Michael Greger said that vegans don't have iron deficiencies though. I need to figure out a good way to lower iron. It seems like cilantro may help with this.
https://raypeatforum.com/community/threads/cilantro-for-iron-chelation.7655/
I've already been trying to eat one bundle of cilantro a day to chelate heavy metals and will continue to do so.

http://healthyeating.sfgate.com/lower-iron-levels-food-7736.html
I might start eating nuts and seeds. Since they can be raw, they have even higher levels of phytates than cooked legumes, another of the foods highest in phytates. This could be one of the reasons why nuts and seeds are so healthy.

I'll need to do more research on iron and lowering it.



Edit: I was browsing some iron threads on this forum and found this. http://immortalhair.forumandco.com/t472-the-necessity-of-lowering-iron-levels
CS himself actually recommends phytic acid for lowering iron.
http://immortalhair.forumandco.com/t7701-iodine-reduces-ferritin-levels
I need to start donating blood and taking iodine. I didn't know this was so important. I'm scared of donating blood though.
http://immortalhair.forumandco.com/t3099-ot-mental-illness-from-heavy-metals
http://immortalhair.forumandco.com/t572-iron-depletion-more-effective-than-diet-in-reducing-insulin-levels
http://immortalhair.forumandco.com/t1249-my-hair-loss-theory-iron

http://longevitypost.com/elevated-iron-and-ferritin-recipe-for-a-living-hell/
Actually this is CS's most up to date suggestions for iron.
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Re: Questions about Oats

Post  Delphine on Sun Jan 01, 2017 8:42 am

I see CS doesn't address diet in his latest update on iron.  Specifically he doesn't advise avoiding such foods as red meat.

I too am squeamish about donating blood but I'll consider it.  Anyway, I think Mark's Daily Apple has a good take on the subject:  

http://www.marksdailyapple.com/should-you-reduce-your-iron-intake/


Summing Up

The idea of iron being wholly “bad” doesn’t jibe for me. High-heme red meat intake has trended downward and low-heme poultry has trended up, particularly in the US, yet the metabolic disorders and diseases associated with excess iron are progressing. In the context of a diet rich in refined PUFA oils and iron-fortified cereal grain products and deficient in colorful and phytonutrient-rich fruits, vegetables, chocolate, coffee, and tea with healthy full-fat dairy? Yeah, I can see heme iron adding to the issue.

But rather than give up a nutrient-dense food like red meat (and liver), you can get the best of both worlds by employing the strategies described in this post.
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Re: Questions about Oats

Post  john3333 on Mon Jan 02, 2017 8:37 am

According to your profile you're female, so you might not need to worry about lowering iron.
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