Oats and Forever Chemicals

[LoreD]

Interesting video on the effects of Beta Glucans on removing forever chemicals, like PFAS, from the body. Forever chemicals stay in the body until it binds with Beta Glucans in the body and we poop them out. According to the study 60% of PFAS were removed with a 75 gram daily serving of oatmeal. Barley has 2x the Beta Glucans of oats, so that might work even better.

 

[Lou]

Unfortunately even organic oatmeal is contaminated with Glycophosphate (Round up). but still this is just another reason to include oatmeal in your diet.

 

[LoreD]

Unfortunately even organic oatmeal is contaminated with Glycophosphate (Round up). but still this is just another reason to include oatmeal in your diet.

In these days, I don't think we can get away from RoundUp contamination. It is in just about everything.

 

[silva]

Unfortunately even organic oatmeal is contaminated with Glycophosphate (Round up). but still this is just another reason to include oatmeal in your diet.

I choose organic for all varities of oats, and most all other grains. That's pretty much where I draw the line, and can find organic oats not that much more
I used to switch up with purple barley, then very suddenly stopped liking it--like yuck just couldn't do it anymore.
I still have some left in the freezer I think I'll try again. I really dislike barley in it's typical soup.

 

[LoreD]

I choose organic for all varities of oats, and most all other grains. That's pretty much where I draw the line, and can find organic oats not that much more
I used to switch up with purple barley, then very suddenly stopped liking it--like yuck just couldn't do it anymore.
I still have some left in the freezer I think I'll try again. I really dislike barley in it's typical soup.

Oatmeal is good enough for me, but I might bring back a few barley soups.

 

[Lou]

Hmm. good idea. I haven't made barley soup in ages.

 

[Numgeye]

I used fine oatmeal instead of flakemeal once and the texture changed a bit—less crisp, more soft—but the flavor still worked well. Adding a pinch of salt helped balance it.

 

[Numgeye]

I used fine oatmeal instead of flakemeal once and the texture changed a bit—less crisp, more soft—but the flavor still worked well. Adding a pinch of salt helped balance it.

Mine kept turning out soft too. What helped was baking them longer at a slightly lower temp, then leaving them in the oven with the door cracked to dry out. Also swapped in coconut oil instead of butter once, and it gave a nice crisp edge. Been mixing in some nature foods too—things like chia or flax from Z Natural Foods give them a bit more texture and bite.