Oatmeal flakes gluten-free 400g
Oatmeal can be used in many ways. Flakes are most often used to prepare popular, traditional porridge very often eaten in the morning. They have a high fiber content and are a source of protein.
Usage: can be mixed with milk, kefir, buttermilk, yogurt. They can be used to thicken sauces and stews. They are added to some types of bread, cakes, cookies, diet bars and muesli.
Porridge recipe: Heat 200 ml of milk with honey in a saucepan (can be replaced with sugar or xylitol), then add 4-5 tablespoons of cereal and cook for a while. You can add e.g. a grated apple, a handful of dried fruit, cinnamon.
The latest discovery: increased fiber intake reduces the risk of heart disease and cancer!
Research at the University of Otago in New Zealand has shown a direct relationship between increased fiber intake and reduced risk of heart disease, diabetes and colorectal cancer.
Systematic studies conducted for almost 40 years have shown that patients with a diet high in fiber compared to those who consumed the least, the risk of death and diseases associated with coronary heart disease, myocardial infarction, type 2 diabetes and colorectal cancer decreased by as much as 15- thirty%. These studies will be used by the World Health Organization to issue new recommendations on fiber intake.
25 grams of fiber
The study's author, Dr. Andrew Reynolds, believes the results point to the need to include more fiber in the diet. "Our study showed that we should consume at least 25 to 29 grams of fiber daily, but most of us consume less than 20 grams," explains Dr. Reynolds. Co-author of the study Professor Jim Mann confirms that the research results are groundbreaking. "This research is important because there is still some confusion in the public mind about how to choose our meals and how our choices affect the risk of certain diseases. We were all aware that fiber has a beneficial effect on our health, but now we have hard evidence. "
The analysis included 58 clinical trials and 185 studies from around the world that deal with the effects of fiber, nutritious foods and the glycemic index. Professor Mann believes that this study is unique in that it analyzed a number of indicators and disease patterns. Previous studies have considered only one factor and a small number of diseases. Studies have shown that people who increased their dietary fiber had lower body weight and cholesterol levels. "It turned out that a high-fiber diet has a huge impact on the body's protection against heart disease, diabetes and cancer," explains Professor Mann.
Nutritional value in 100 g of product **
||1380 kJ / 327 kcal
- Saturated fatty acids
- monounsaturated fatty acids
- polyunsaturated fatty acids
||14 g (17% *)
* Reference intake for an average adult (8,400 kJ / 2,000 kcal)
Ingredients: 100% gluten-free oat flakes
Manufactured in the factory where they are made up nuts, peanuts (peanuts), sesame and products containing Sulphur dioxide, eggs, milk, celery.
Country of origin*: Ireland
Manufacturer: INTENSON EUROPE SP. Z O.O.
Kissing 94 G
05- 480 Karczew
Best before date and batch number on the package.
Store in tightly closed original container.
Available in packages: 400 g
* depending on the batch (current country of origin on the packaging)
** depending on the batch (current nutritional value on the packaging)