Oat: the new healthy grain!

Forget about spelled, oat is the new, healthy grain! At least, new? Oat is of course an old crop and everyone is on the oatmeal porridge. But if it is up to the bakers, we will soon eat oatbread, oatbread and oat crumble. Tasty, healthy, lowering cholesterol and also saving money for care.

Recently a ‘new’ bread was presented in the Zaandamse Bakery Institute: oat bread. For the baker who wants to offer the consumer healthy food – good news! But how new is this? Already in 2013, GezondNU wrote about the benefits of oats and we spoke to scientist Luud Gilissen of Wageningen University and Research Center. At the time he said that oat has a bad image. “The elderly of today used to be forced to eat oatmeal as a child, which some people came out of.” How is it now?

We have to eat more oats, you have argued for that for years. Is that going to work?

Gilissen: “In the meantime, oats are becoming more popular among young people, sometimes even hip. Young people realize that it is healthy, I think that is a wonderful development. “

What can healthy eating mean for the Netherlands?

Gilissen: “A lot. We are wrong. Just look at Prinsjesdag, almost thirty percent of the expenditure goes to the care. A lot of money is spent on expensive medicines, with again many side effects. With good nutrition you can improve a lot, save costs and you do not need a large part of all these medicines at all. I regret the medicalization of society. We have to rely on our own health. “

What are the healthy properties of oats?

Gilissen: “In 2012, oats received an important health claim: it reduces cholesterol levels (EFSA). This is due to the beta glucans in oats. Every day a plate of oatmeal (40 grams) with a handful of oat bran already ensures that you get enough beta-glucans for the cholesterol-lowering effect. That makes many other factory products that promise the same thing superfluous. “

Are there other healthy effects of oats?

Gilissen: “Oats can be used as a meat substitute because the proteins are of high quality. That is a quality that wheat does not have. The grain also contains more oil than wheat, with which it supplies many unsaturated fats. These fats are good for your heart and blood vessels. In addition, the combination of beta-glucans, oils and starch ensures that oats have a low glycemic index. As a result, you do not get a strong glucose peak after the meal, which you get with wheat. Oat is therefore also interesting for people with diabetes. “

So oats is a healthy grain. Why then are we en masse to the wheat?

François Brandt knows how to explain this. He is a teacher at Bakery Institute and has already won several international prizes as a baker. “Oats has no baking value. There are no gluten in oats, but the gluten is important in the fermentation process. This process ensures that you get beautiful, airy bread. The absence of gluten makes the bread as hard as a brick. Loaves made from wheat are therefore simply easier to make. But the consumer discovers that everything you eat has consequences for health. As a baker you play on it, oats offers a nice added value for bread. And so, oats are mixed with, for example, barley and spelled to still get nice, airy bread. “

Will oats finally get the stage that Luud Gilissen hopes for? It remains to be seen whether we will find oat products in the shelves. They have already started working at the Bakery Institute, but you can also use oatmeal cookies at home. Or make oatmeal pancakes: 75 grams of oatmeal, a banana, an egg and a hundred milliliters of (vegetable) milk.

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