Gallaher Discusses Whole Oats as Superfood

The following article is a part of a “30 Days Of Superfoods” series and discusses whole oats as an immunity-boosting energy source. University of Minnesota food science and nutrition professor and researcher Daniel Gallaher is quoted with his input on the topic.

Reprinted from Originally published on November 2, 2017.

“What are whole oats? In short, they’re the old-fashioned, unrefined whole grain version of oats—not the sugar-laced instant oatmeal packets of your youth. They’re also pretty much miracle workers. Since whole oats are a rich source of cholesterol-lowering fiber, a single serving can decrease your risk of death by 5%, studies have shown. That’s because the particular kind of fiber they offer—called beta-glucans—is key to cardiovascular health.

“Think of beta-glucans as long strands that tangle as 
they move,” says Daniel Gallaher, a food science and nutrition professor and researcher at the University of Minnesota. The strands “catch” cholesterol as it exits your body. Beta glucans also have antimicrobial and antioxidant capabilities that outperform echinacea, reports a Norwegian study. Thus, whole oats are believed to boost immunity, speed wound healing, and even help antibiotics work better.

If you’re totally over oatmeal, take heart: Whole oats have moved beyond the breakfast bowl. Packed with protein (one cup delivers 10 grams), they’re an ideal anytime pick-me-up, whether blended into smoothies or crumbled onto baked goods. And unlike the processed grains found in many breads and pastas, whole oats stabilize your blood sugar, warding off spikes, drops, and resulting headaches. Now that’s a feel-good food.”

The entire original article can be found here. Photo courtesy of Carolyn Lagattuta.