THE Premier Low-Carb store .. .. AND Meeting Place

Thursday, July 28, 2011

Further Evidence that Oats Can Lower Cholesterol

For the majority of us, oatmeal is out!  It is way too carby, but the bit of oat flour in my Splendid Gluten-free bake mix will be fine for many of us - especially for those who need to be gluten-free as well as low-carb.  This is a very tasty bake mix and perhaps something to look forward to for those low-carbers that will one day be in maintenance.  If it doesn't create cravings and blood sugar remains stable, then it should be fine.  I don't use gluten-free oat flour as my DH is mainly intolerant to gluten and having gone off, he is losing weight easily and also his blood pressure is normal.  If he starts back on gluten, his blood pressure immediately goes up again.  So strange but glad we figured it out.

I found this quote below this morning on Pegasuslegend's Blog as the preamble to a really tasty sounding breakfast coffeecake.  I love raisins, but did you know that a few can go a long way?  My favorite trick is to halve the amount of raisins in a recipe and then snip the raisins used for the recipe in half.  The sweetness is still there but the carbs are reduced by half.  The cake would be easy to make lower carb, gluten-free and sugarless but I'm not going to go there as it will still be too carby for most of us.

As you guys know my low-carb and gluten-free bake mix has some oat flour in it (not a huge amount considereing it is mostly ground almonds), so I'm always interested to find out how healthy it is.  It certainly is a lot better than white flour or soy flour or many of the others out there and it helps my baking to taste "normal".  For those of you in the strict dieting phase and not worried about gluten, the Splendid Low-Carb Bake mix will be more appealing and may be used instead.

I have to say though I can lose weight using my newest gluten-free bake mix and so can my husband.  It is no different for us than using the other.  However, if one has been very low-carb and one switches to this bake mix, I imagine some glycogen stores will refill and will be seen as a 1 or 2 lb gain on the scale, but that should resolve pretty quickly.  I have come up with gluten-free bread that is fantastic as toast.  It makes 30 slices!  I love it toasted and to be honest I like it more than regular bread, toasted.

Here is the quote from Pegasuslegend:

"Oatmeal is a good source of a variety of nutrients. The nutrients in oatmeal include: vitamin E, Zinc, selenium, copper, iron, manganese and magnesium. Oatmeal also contains significant amounts of protein, soluble and insoluble fiber. Some reports indicate that oatmeal may reduce LDL cholesterol without reducing HDL cholesterol.Oatmeal actually did  work and help for me, my cholesterol went from 257 to 167 eating oatmeal everyday, oatmeal bread and then I added a teaspoon of cinnamon in it. That all happened as quickly as three months! My HDL was over 100 and the LDL 67. I was thrilled not to be put on medication.
Oatmeal is known to have cancer fighting properties and can reduce the risk of heart disease. Oatmeal is 100% natural. Excluding flavored oatmeals, the only ingredient you will find in an oatmeal box is oatmeal. Oatmeal is an easy and tasty meal, and did you know that currently approximately 80% of US household have some type of oatmeal in their cabinets." 


Haggus said...

In my drive to get off a statin drug, I ate loads(400g per day) of oat bran to drive it down. I went from 7 to 3.5 mmol/L in my fasting cholesterol and 4.1 to 1.0mmol/L with my LDL. What is also did was make me anemic.

After 18 months of being poked, scanned and scoped, where they didn't find a thing, I concluded it was the phytic acid in the oat bran that did me in.

These days, being statin free, I enjoy the odd bowl here and there (yeah, I actually like oat bran), but no where near as much as before.

On a side note, with the considerable carb load I was putting on myself at the time, my a1c only went from 4.5 to 4.6mmol/L.

Jennifer said...

That is a very interesting story, Haggus. Thank you for sharing it with us.

Have you ever heard of soaking grains to get rid of the phytic acid. Not sure how much is in oat flour:

Jennifer said...

I found this:

Phytic acid binds to any free iron or other minerals (even heavy metals such as mercury, lead and cadmium) in the blood, which are then eliminated through the kidneys. Phytic acid removes only excess or unbound minerals, not mineral ions already attached to proteins. So, I imagine eating enough red meat would keep one protected.

Theresa said...

Can you share the bread recipe you mention in this article? Is it in your recipes here? What's it called. I love your site.

I am slowly cooking my way through!

Jennifer said...

Thanks for your kind words, Theresa. You bet - I will be sharing the bread recipe one of these days soon in August. I need to take more pictures, so next time I make it, I'll be sure to do that. I'm excited to share the recipe!

RVcook said...

OOOOOOOh...I'm with Theresa...waiting anxiously for the new bread recipe. You are one BUSY lady! With all the things you have on the table right now, how do you find time to come up with such scrumptious recipes? Amazing...

Jennifer said...

Hey, Donna - I think you are busy too. :) We just do what we have to do, right? I pace myself and wish I could do more actually. There never seem to be enough hours in the day.

Anyway this gluten-free bread is neat, Donna. I think you will like it. It is easy peasy to make as well. I think I will always have it on hand. I am addicted in a good way.

Pegasuslegend said...

What a great blog you have here, very informative, I Love how you encorporated my oat cake.. thank you so much for your blogging ettiquette. Off to view the peanut oat cookie and spiced pumpkin oh my I hit the jack pot here! will follow you anytime! thank you!

Jennifer said...

I feel exactly the same way about your blog. You are amazingly talented! Thanks for letting me share your success story with oats.

Haggus said...

I didn't try to soak it before become anemic, but since then I've soaked it with rye, buckwheat, lemon juice and finally yoghurt whey, but really didn't like the taste any of those thing left.

These days, because I donated blood every 56 days, I only eat oat bran during the first 4 weeks after the donation. And so far, my hemoglobin has been good enough to donate the blood without popping up any red flags.

Jennifer said...

Read this on my article:

To soak oatmeal, use 1 cup of warm filtered water per cup of oats plus 2 TBL whey, yogurt, kefir, or buttermilk.

I have this feeling yogurt and water would be less noticeable than lemon juice or whey.

That's great that your hemoglobin is good enough to donate blood. Happy to hear that you are much better now.