Oats do contain a relatively high level of protein, but they also may contain gluten, to which about 75 percent of the world’s population are allergic. In 2001 I did blood work on all my clients, using six different labs, and oatmeal was the most common food allergen. Gluten-free oatmeal is available, but there is an issue with cross contamination, as oats are often harvested, processed and transported along with wheat crops. If you’re in the minority who’s carbohydrate adapted and want your morning bowl of oatmeal, avoid the instant packs because they’re often extensively processed and contain added sugar. Steel-cut oats would be a better choice.
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