Oats: chemical composition, benefits, harm and recipes of traditional medicine

From time immemorial in our country, oats are cultivated in agriculture, used in informal medicine and used to prepare all sorts of dishes. This is a herbaceous annual plant, which is highly climatic resistant. About the history of the emergence of this culture, the properties of oats, its effect on the body, application in medicine and cosmetology we will talk in this article.

Oats belong to the family of cereals (Meat grass), in Latin called Avena, from the Greek Aviza. There are more than twenty species of plants that are cultivated in European countries and in the territory of America. The most demanded and valuable species for the agricultural industry is oats, the rest are classified as ornamental and weedy species. Oats sowing is characterized by unpretentiousness and a short period of germination and aging (3-4.5 months).

Seeds germinate at low temperatures of + 3 ° C, withstanding short-term frost on the ground. This feature allows you to cultivate oats, even in the north of our country. Plant growth conditions and soil composition dictate the main characteristics, height and yield. Oats can reach a height of fifty centimeters to one and a half meters.

The stem is a hollow straw with bare nodes, reaching up to 5-6 mm in diameter. The leaves of the grass are elongated, dark green, rough to the touch, reaching forty-five centimeters in length. The root system has a fibrous type of development.

Inflorescence - a panicle, consists of several flowers, collected in spikelets. Often the lower flowers are equipped with awn, but there may be awnless species. Scales, located on the flowers, reach a length of up to two and a half centimeters. The flowering of most species of seed oats continues throughout the summer. The oats of a sowing campaign are subdivided into two main subspecies. The membranous look is distinguished by a sprawling whisk, high yield and unpretentiousness to the environmental conditions.

Compared with other cereals, oat grains have a slight bitterness and a characteristic odor. Violations of storage conditions and pest damage can give the oat kernels a herring, garlic, rotten, or wormwood shade. A sweetish, honey tinge can be detected if the conditions for collecting raw materials are violated. The lack of gloss, dark spots and punctate inclusions on the grains indicate infection by diseases and fungi.

In the chemical study of grains is determined by a wide range of vitamins, trace elements and other nutrients. The ratio of BZHU in the composition of whole grains corresponds to 10% - 6% - 55%, respectively, per 100 g of product. Water and soluble fibers are 13% and 12%. Calorie - 316 kcal.

The composition of the raw grains are highlighted:

• Pantothenic acid - 0.9-1 mg;
• pyridoxine - 0.25 mg;
• folic acid - 26-27 mcg;
• tocopherol - 1.5 mg;
• vitamin PP - 4-5 mg;
• retinol - 2.5-3 μg;
• thiamine - 0.46 mg;
• Riboflavin - 0.11 mg;
• Choline - 115 mg.

The composition of the grains: 55% carbohydrates, most of which is starch - 99%. Sugar accounts for about 1%. The list of elements contains twelve essential amino acids (arginine, valine, isoleucine, lysine, cysteine, tryptophan, phenylalanine, tyrosine, etc.) and eight interchangeable (aspartic acid, prine, serine, glutamic acid, etc.). 100 g of whole grains cover the daily need for omega-6 by fifty percent for the human body. The grain contains monounsaturated (palmitoleic, oleic) and polyunsaturated (linoleic, linolenic) acids.

One hundred grams of oats contains:

• potassium - 420 mg;
• chromium 3.4 mg;
• calcium - 120 mg;
• silicon - 1000 mg;
• sulfur - 96 mg;
• phosphorus - 360 mg;
• selenium - 23 mcg;
• fluorine - 118 mcg;
• chlorine - 118µg;
• iodine - 7 mcg;
• manganese - 5.20 mg;
• copper - 595 mcg;
• molybdenum - 38 mcg;
• cobalt - 7 mcg;
• iron - 5 mg;
• sodium - 36 mg;
• magnesium - 136 mcg.

The composition of the product determines the beneficial properties of the product.

• Thiamine maintains the balance of intercellular and energy metabolism, provides the human body with essential substances and amino acids. Provides full operation of the neuro-humoral, vascular, hormonal and digestive systems.
• Vitamin b4 takes an active part in the synthesis of phospholipids, ensuring the smooth functioning of the liver.
• Pantothenic acid - an indispensable link in carbohydrate, protein and fat metabolism. With the help of vitamin B5, a number of hormones are synthesized. Amino acid absorption is enhanced, hormonal function is maintained, and normal work of the adrenal cortex is maintained. Inadequate intake of vitamin B5 contributes to the development of diseases such as diathesis, conjunctivitis, seborrhea, alopecia.
• Pyridoxine responsible for the full operation of the immune system, controls the basic processes of the nervous system, the transmission of impulses of neurons, the process of synthesis of tryptophan, nucleic acids. Contributes to the full maturation of red blood cells, controls the level of homocysteine. When avitaminosis develops anemia, the integrity of the upper layers of the dermis is disturbed, concentration, memory, speed of reaction, weakness, drowsiness, apathy is observed.
• Vitamin H controls the metabolism of proteins and carbohydrates. Participates in the synthesis of lipids, supports normal turgor, is responsible for the elasticity of the skin.
• Vitamin PP controls energy metabolism, participates in redox processes. Responsible for the full work of the digestive system and increases the elasticity of blood vessels.
• Potassium stabilizes blood pressure, promotes the conduction of nerve impulses along the neurons of the brain.
• Silicon participates in metabolic processes, promotes the synthesis of collagen, is responsible for the youth of skin, hair and nails.
• Calcium responsible for the strength of teeth and bones, improves the functioning of muscle fibers. Promotes normal functioning of the central and peripheral nervous system. Calcium deficiency threatens with such diseases as osteoporosis, especially in women during menopause.
• Cobalt activates metabolic processes in the body, is part of cyanocobalamin, is involved in the synthesis of folic acid.
• Manganese It is part of the bone and cartilage tissue, participates in the synthesis of enzymes, amino acids, and promotes the absorption of vitamins and trace elements. A lack of manganese can lead to impaired reproductive function, retarding fetal growth, leading to hormonal dysfunction of the body.
• Selenium ensures the full functioning of the hormonal system, stimulates the immune system, participates in metabolic processes. It is used to prevent the development of deformities of the joints and bones.
• Chromium - the main element involved in the synthesis and regulation of glucose levels, enhancing the effect of insulin.

The energy value of oatmeal - 342 Kcal. Boiled oats have a caloric content of 147.4 Kcal. Porridge boiled on water - 72 Kcal, on milk 2.55 fat - 125 Kcal per hundred grams of the main product without consideration of boiling.

In the food industry used grains of oats, flour, oatmeal, cake, wort. Traditional medicine also uses stems and green grass before flowering. Therapeutic and prophylactic properties of plants are widely used as:

• antipyretic;
• expectorants;
• anti-inflammatory;
• antiviral;
• tonic;
• laxatives;
• diuretic and diaphoretic;
• enveloping and dietary;
• painkillers;
• cosmetic.

In folk medicine, the healing properties of oats have been used for a rather long time to strengthen the body.Often used cereal during physical and nervous exhaustion, to rejuvenate the body, as a cosmetic tool. This grass:

• helps to restore muscle mass and strength;
• compensates for energy deficiency in case of chronic fatigue;
• prevents blood clots, promotes full maturation of blood cells;
• normalizes redox processes in the body;
• responsible for the normal work of the cardiovascular, hormonal, digestive systems;
• has a slight sedative effect, therefore it is recommended for nervous exhaustion, overwork, insomnia;
• gradually treats nicotine addiction, helping to overcome cravings for smoking;
• prevents the formation of blood clots, improves the elasticity of blood vessels;
• increases the immune response, is used as an antiviral and antibacterial agent;
• stabilizes the thyroid gland, is used for thyrotoxicosis and goiter;
• used for the prevention of gallstone disease, liver disease, with jaundice;
• promotes healing of the gastric and duodenal mucosa, it is recommended to improve intestinal motility;
• reduces the production of bile in the body and mucus in the stomach;
• recommended for prolonged and obstructive bronchitis, pneumonia, shortness of breath and pulmonary tuberculosis;
• prevents the effects of free radicals, promotes the removal of toxic substances from the body;
• anti-inflammatory effect is used in diseases of the joints, rheumatism, osteoporosis and arthrosis;
• will help with hyperhidrosis of the palms and feet, used to treat mild degrees of frostbite and burns;
• used in allergic diseases, diathesis, psoriasis, bronchial asthma;
• in diabetes mellitus of the first and second type contributes to increased insulin production;
• recommended for nephritis, chronic, acute pyelonephritis, renal failure, diseases of the bladder and urinary tract;
• restores the correct functioning of the heart rhythm, is recommended for ischemic heart disease;
• used in diabetes, pancreatic diseases and high cholesterol;
• used as a restorative tool after surgery and strong neuro-emotional exhaustion.

Dietary fiber (beta-glucan) and soluble fiber contained in oats, has a beneficial effect on the human digestive system. These components help cleanse the intestinal walls of mucus and food residues, prevent rot and create the necessary conditions for the development of beneficial microflora. Fiber contributes to increased blood supply, which increases the absorption of nutrients, increases peristalsis of all parts of the intestine.

Oats have long been a miracle cure for weight loss, at the same time filling the balance of essential vitamins, trace elements, minerals. It is recommended as a separate dish with mono diets or as a biological additive. The secret of weight loss lies in its individual characteristics.

• Eliminates accumulated toxins and slags. Promotes the removal of excess fluid from the body.
• Oats are a source of complex carbohydrates that contribute to the hasty release of energy. It provides rapid saturation, controls the appetite, reduces cravings for sweets, snacks.
• The hung amount of fiber in the grains can increase the intervals between meals and reduce the volume of meals.
• Helps to improve metabolism, metabolic rate, which contributes to weight loss.
• It has a low glycemic index, which prevents an increase in blood glucose levels.
• Normalizes lipid metabolism, enhances the burning of calories.

Oatmeal has a beneficial effect on the body of a pregnant woman.

• Increases levels of iron and folic acid. It is a means of preventing the development of anemia in pregnant women.
• It is a means of preventing congenital fetal malformations.
• Relieves irritability, reduces the manifestations of toxicosis in the first trimester of pregnancy.
• Promotes digestion, is the prevention of constipation.
• In pediatrics, oatmeal oatmeal is used as a first complementary food for children. It normalizes digestion, relieves intestinal colic, reduces gas formation.

It is not recommended to include oats in the diet with:

• allergic reactions of the body to oats, straw, bran and components of pharmaceutical preparations;
• not recommended for use with cholecystitis, acute pancreatitis;
• in case of nephropathy, cystitis, urethritis, it is necessary to control the recommended doses of drugs and products;
• contraindicated in enteritis, acute colitis, enterocolitis, intestinal colic;
• the use of any therapeutic agent requires expert advice and compliance with the recommended doses of drugs.

There is a huge number of recipes for decoctions, infusions, tinctures, jelly, kvass. But the main thing is the preliminary preparation of raw materials and compliance with the ratio of ingredients. Before using the decoction, you must be familiar with the rules and features of its preparation. Most of the nutrients are in the form of phytin salts (phytases), which significantly reduces the degree of absorption of nutrients by the body. Maximum release of salts that prevent the absorption of vitamins and minerals, possibly using fermentation.

The release of phytase produced by soaking cereals. To do this, soaked prepared grains in whey, vinegar (grape, apple) and insist until the volume increases by half. Washed, poured water in the ratio of one part of the raw material to five parts of water and bring to a boil and cook over low heat. The broth is filtered through a sieve and stored in a cool place.

In herbal medicine used grains, grass, straw, as the main raw material for the production of juice, decoctions, infusions. Included in multi-component fees, adding pollen, scouring milk, berries, nuts, raisins.

For the preparation of infusions used pre-washed grain, sprouts of milky ripeness, grain in the husk and straw. Twenty milligrams of oat grains is poured with a glass of boiling water and left to infuse for several hours. Apply two tablespoons 3-4 times a day for urticaria, atopic diathesis, allergies, bronchitis, tuberculosis. Bran pour boiling water in a ratio of 1: 3, insist for several hours. Infusion take a third cup an hour before meals. Means facilitates the digestion of food, has a slight sedative effect and reduces the craving for smoking.

For the preparation of decoctions at home using pre-cooked washed raw materials. Grains must be soaked for several hours. Grains, stalks and young green grass are used. Oats is well established as a local remedy for rheumatism, allergic manifestations on the skin, kidney diseases, frostbite, mild burns, and dermatological diseases.

Also, oat decoction is recommended as a means of suppressing nicotine addiction during persistent smoking. A glass of bran is poured with one liter of water, brought to a boil and boiled for an hour. The broth is cooled, filtered, the resulting volume is brought to a liter and take 0.5 cups three times a day one hour after meals. A decoction of oats with milk, steamed in a thermos, is used as a cough remedy. To do this, take half a glass of oats, pour a liter of boiled milk and insist in a thermos for two hours. Apply 50 mg three times a day half an hour after meals.

In the old days, oatmeal kvass was one of the revered drinks, especially during the hot summer heat. It is used as a standalone drink and is used to prepare refreshing okroshka. Traditional medicine recommends it for overwork, sleep disturbances, high blood sugar, hypertension, dropsy, optic nerve atrophy and osteomyelitis.

To make oat kvass, it is necessary to fill half the volume of a three-liter jar with previously washed grains of unpeeled oats. In warm boiled water, dissolve sugar at the rate of a tablespoon per liter of water. Fill the jar with this solution, leaving 5 cm to the brim, cover the neck with gauze. Put in a warm place for fermentation, stirring occasionally. After 24 hours, all the liquid must be drained, so it collects all the bitterness.

The remaining ferment is poured with the same solution of water and sugar, leaving to ferment. For a richer taste, it is recommended to withstand ferment for three days, but no more. The resulting drink is filtered, add honey, sugar, berries, raisins.

Kissel, made from whole grains, initially has a sour taste, so honey, milk, nuts, and spices are added to it. For the preparation of oatmeal jelly cook half a liter jar of unrefined grains, previously washed. Pour water in any quantity and leave overnight for fermentation. In the morning, wash the material, put it on a clean towel and cover it with a natural cloth. As required, the grains are moistened and stirred for uniform germination.

Full germination of grains occurs in two days, subject to the observance of heat and sufficient moisture. Raw materials are passed through a meat grinder, poured with water, left for several hours to infuse. The pooled mixture is filtered, sugar, honey, nuts, and raisins are added to taste and taken fifty grams in the morning on an empty stomach. Kissel is ready to eat.

Oat oil is obtained from whole grains, husks, oilcake, by cold pressing and extraction with hexane. The healing properties of oatmeal oil are due to its unique composition, rich in vitamins and minerals. Used for complex treatment of diseases of the gastrointestinal tract and urogenital system, in ophthalmic practice to improve the trophic processes of the eyeball, in gynecology with erosion of the uterus, in dermatology for healing wounds, scars and treating acne, teenage acne, colloid scars.

Promotes rejuvenation of the body, maintains normal hormone levels, prevents premature aging of the skin, increases the turgor and elasticity of the upper layers of the dermis. Reduces the negative impact of ultraviolet rays, is a natural SPF filter. Oil is a concentrated product, therefore it is necessary to carefully follow the recommended dosage, in order to avoid skin burns, allergic reactions. Reception begins with a few drops, gradually bringing to the maximum recommended dose. The course duration is two weeks.

Oatmeal baths nourish, moisturize and increase skin elasticity. Make it velvety, give a healthy look and dullness. Apply with gout, rheumatism, lumbago, arthritis, calluses, corns, spurs, ingrown and brittle nails. To prepare the bath, you need to take 400 g of oat straw, pour 5 liters of boiling water, leave for 2 hours. Strain and use as an additive for a common bath.

Flakes "Hercules" pour water at the rate of 1: 20 bring to a boil, filter and the resulting solution is added when taking a bath. This is a common cosmetic remedy that improves regeneration, nutrition of the skin, relieves irritation, and inflammatory processes. Brewed oatmeal powder, crushed in a coffee grinder in the ratio of 1:10, is added to the water before bathing. This contributes to the opening of pores, the removal of excess fluid, the removal of edema.

For the first time mention of this culture can be found in the writings of the north-eastern regions of China and Mongolia. It is noteworthy that oats were considered a malicious weed and at that time were subjected to widespread destruction. However, in the second millennium BC, it began to be cultivated as the main crop in China. On the territory of old Europe, the first mention of oat crops is dated to the 11th century BC. They are found on the territory of Switzerland, in the Danish Kingdom, in France.

The ancient Roman writer Pliny the Elder noted in his historical treatises in the fourth century BC, the indignation of Greek warriors watching as the Normans ate oatmeal. At the end of the VIII century, oat cakes were the favorite delicacy of the inhabitants of old England, Scotland and neighboring states.

In the XVI century, oats became the main ingredient for brewing beer. It began to be used in the breweries of Nuremberg and Hamburg along with barley. On the territory of ancient Russia, oats were cooked from oats and kissels made for the preparation of various dishes. In a cold climate, oat has a significant place in agriculture. Despite the fact that it is inferior to the primacy of legumes, maize and wheat, its properties are highly valued and used in Russia, the USA, Chile, Ukraine, Belarus, Sweden. Thanks to modern technologies of cultivation of sown areas, the world indicators of growing oats have risen to fifty centners per hectare.

Due to the unique composition and nutritional values, oats have gained widespread use in traditional medicine, cosmetology, cooking around the world. It is a universal product for pregnant women, athletes, the health of young children and the elderly. It helps to cure serious diseases, restores eyesight, strength after heavy operations, nervous exhaustion and overwork. It is unpretentious in application, cultivation, differs in reasonable price.

On the beneficial properties of oats, see the video below.