Whole Grains

Whole grain oats in their natural form, are a great source of fiber, vitamins, minerals, antioxidants, and phytochemicals.

A healthy diet should include many different foods, and although this site is focused on whole grain oats, we believe it is necessary to eat many other food groups to obtain all the nutrition necessary for a healthy body.

Eating more whole grains, including whole grain oats in their natural form is helpful in controlling weight, reducing the risk of heart disease, diabetes, stroke and colon cancer, and better controlling blood pressure and cholesterol. Making whole grain oats an integral part of your diet offers significant benefits in overall health.  

Although you can obtain many of the healthy nutrients from supplements, there is no substitute for eating whole grain oats. All parts of a whole grain oat (germ, endosperm and bran) work together as a unit to offer maximum benefits.

Eating whole grain oats can decrease hunger by making you feel fuller and curb blood sugar spikes that can trigger appetite.

Research shows that diets high in fiber and whole grains helps reduce the risk of heart disease, diabetes, insulin resistance, obesity and premature death.  

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Historical Information

People have been eating whole grain oats a least back to 400 BC. Before being consumed as a food, whole grain oats were used for medicinal purposes and as a desiccant when applied to the skin.  Whole grain oats were widely accepted in Ireland and Scotland where the Highlanders used it in a variety of porridges and for baked goods. It is believed whole grain oats reached American in the early 1600’s and were used widely for relief of stomach discomforts and other ailments. Whole grain oats were introduced into North America by the first Scottish settlers in the early 17th century and were promoted to the public as a healthy food in the early 1900’s.

Whole grain oats have been cultivated for two thousand years in various regions throughout the world. Whole grain oats were widely grown in Europe where they constituted an important commercial crop. They were a dietary staple for the people of many countries including Scotland, Great Britain, Germany and the Scandinavian countries. The largest commercial producers of whole grain oats include the Russian Federation, the United States, Germany, Poland and Finland.

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How to eat grains?                         

• Chew, chew and chew some more. Grains need to be chewed lots, in part because digestion begins in the mouth with chewing. Chewing breaks down the food molecules into smaller particles which the enzymes in the saliva and to permeate the food.  Chewing sends a signaling message to the body to start the entire digestive process. Chewing activates taste receptors in your mouth and the actual process of chewing signals the nervous system.
  
  
• Sometimes we eat so fast that we don’t really enjoy the food we are eating as much as we should. Whole grain oats taste so good, they need to be savored and enjoyed to the fullest. The taste of food can trigger the stomach lining to produce acid. Because of this, your stomach begins to respond to food even before any food leaves your mouth.
  
  
• Drink lots of water when eating whole grain oats. Oats contain lots of fiber and fiber requires water to bulk it up, which helps the digestive process eliminate waste more quickly.

Fiber

Fiber – Each 2 ounce bag of whole grain oats contains 6 grams of fiber, which is 24% of the daily recommended value.

• Whole grain oats are a significant source of both soluble and insoluble dietary fiber. Soluble fiber slows the breakdown and absorption of sugar, which in turn can reduce the levels of sugar in the blood. In the digestive process, soluble fiber forms a substance that binds bile acids which are needed for cholesterol absorption. Enough of this substance can help reduce the quantity of cholesterol in the blood.

• Insoluble fibers may play a role in preventing gastrointestinal disorders. It is believed insoluble fibers are effective in diluting carcinogens in the gastrointestinal tract. Soluble fibers have been shown to slow the increase in blood glucose that normally follows a meal. Eating high fiber foods, such as whole grain oats can help prevent heart disease. Insoluble fibers are those that pass through the digestive track pretty much unchanged except for being broken up during the chewing process. Fiber absorbs large amounts of water, up to 15 times their weight thus creating a soft, bulky stool. 

• Is has been noted that people who eat high fiber diets have less incidents of hemorrhoids, diverticulosis and colon cancer.

• Fiber traps water and adds bulk to the stool. This makes it easier to empty through the colon and helps prevent constipation. Certain fibers act as tiny sponges that in turn, absorb many times their weight in water. As a result the feces become saturated with water which turns it soft and bulky which makes it pass more easily and rapidly pass through the digestive track. This helps prevent constipation and related problems due to increased pressure in the gut, such as diverticulosis and hemorrhoids. The larger, bulkier stool produced by a high-fiber diet does not require as much intestinal muscle to push it through the bowel. This reduces the chances of fecal matter filling the diverticular pockets. The softer the stool also passes more easily without excessive straining at stool (that can promote hemorrhoids).

• Increased water in the bulkier high-fiber stool may help dilute cancer-causing chemicals. Researchers also have noted modest differences in the population of bacteria in the intestinal tract of people who consume a high-fiber diet verses those who don't. 

• There is sound evidence that some of the soluble fibers like pectin, oat bran, guar and others can have a cholesterol-lowering effect. Since high blood cholesterol is closely associated with the narrowing of coronary (and other) arteries from fatty plaque, the major cause of heart attacks, dietary means of lowering cholesterol can play a role in reducing the risk of heart attacks.

• It is the sticky soluble fibers that may be important in preventing heart disease.  Several studies have shown that adding oat bran to the diet will produce a modest lowering of blood cholesterol. The addition of oat bran should be gradual however, because abruptly adding large amounts of oat bran or any other fiber can upset gastrointestinal functions, resulting in bloating, diarrhea, abdominal pain, flatulence, and other symptoms. Note that eating more fiber alone will not lower cholesterol unless you reduce the fat content of your diet at the same time.

• The value of high-fiber foods in appetite and weight control is nothing new. Dietary fiber can help control weight in a number of ways. Because the human digestive tract does not break the crude fiber portion of it down into form that can be used for energy, that portion does not contain any calories. Fiber adds bulk to the diet and gives the feeling of being full, and thus can help prevent overeating at a single sitting. When attempting to lose weight, it is better to modify the diet to include a variety of high fiber foods other than to rely on fiber supplements.    

• Studies have shown that stools produced from a high-fiber diet contain more fat than those of low-fiber meals.

• Note that too much fiber can irritate the colon and cause other complications. Too much fiber can lessen the absorption of essential minerals and can lead to deficiencies, particularly of iron, zinc and calcium which are attached to the unabsorbed fiber that is excreted in the stool.

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Protein

Protein – Each 2 ounce bag of whole grain oats contains 9 grams of protein.

Oats have a high concentration of well-balanced protein.

What is protein?

• Protein is the body’s major building material.   
  
  
• Each protein molecule is composed of amino acids.
  
  
• Protein is used to create, maintain, and repair all the protein components of the body, including the brain, muscles, blood, skin, hair, nails and the connective tissues that hold the body together. All of these are made mostly of protein. In addition, the antibodies of the immune system that fight off disease and repel foreign bodies or the invasion by an infectious organism are constructed of protein as are all the enzymes and many of the hormones that regulate the body’s biochemical activities. When protein supplies are insufficient, antibody formation is depressed and the body becomes more vulnerable to disease and infection.
  
  
• The RDA for protein for a healthy adult is .8 grams for each 2.2 pounds of ideal body weight. Ideal body weight (the weight you should be based on your body structure) is used rather than actual body weight because fat contains little protein.
  
  
• Protein contains nitrogen, which is the 4th most abundant element in the body (the first is oxygen, the second carbon and the third is hydrogen). Nitrogen is routinely lost through the tissue, stool, skin, hair and nails. Dietary protein is necessary to replenish these losses. Negative nitrogen balance is not normal or desirable and occurs during starvation, fasting or crash dieting. Periods of injury, illness, or immobilization can cause excessive breakdown of tissues.

• According to the American Heart Association and the National Institutes of Health, as little as 50-60 grams of protein should be sufficient for most adults. This equals about 10-12% of total calories. Your body only needs about .36 grams of protein per pound of body weight. To calculate your needs, multiply your “ideal” weight by .36 (ideal weight is what you should weigh based on your height and structure other than your actual weight). This will give you your optimum daily grams of protein. Infants, children, body builders and pregnant and or nursing women require more protein. Remember, ideal body, or the weight you should be based on your particular body structure should be used instead of your actual weight, because fat contains little protein, thus, if you have a higher percentage of fat, your calculations could be incorrect.

The function of proteins:

• Proteins have the specific job of transporting nutrients, including potassium and sodium in and out of cells, while others ferrying substances in the blood.
  
  
• Proteins play an essential role in maintaining the body’s water balance. If protein levels in the blood plasma fall too low, fluid accumulates in the tissues causing edema. Edema is an excessive accumulation of serous fluid in tissue spaces or a body cavity.
  
  
• Proteins act as buffers to regulate the acid-base balance (pH) of the body fluids.
  
  
• Proteins are a critical component of the disease-fighting immune system. Antibodies are the substances manufactured by the immune system from proteins to repel an invasion by an infectious organism or other foreign bodies. When protein supplies are limited, antibody formation is depressed and the body becomes more vulnerable to disease and infection.
  
  
• Proteins can be used for energy (although carbohydrates and fats are more efficient).  When the body does not contain enough carbohydrates and fats to meet the body’s calorie needs, it breaks down not only dietary protein, but also protein from the blood, liver, pancreas, muscles, and other tissues in order to maintain vital organs and functions. The proteins are stripped of their nitrogen and burned for energy instead of being used for other vital functions that can be only carried out by protein. Too much protein intake is broken down and then converted to either glycogen or fat and stored for future needs.
  
• Proteins supplies the amino acids the body needs to carry out its many activities, one of the most essential of which is to grow tissue and maintenance. Others include replacing and maintaining body tissues such as muscles, skin, body organs and connective tissues.

Over-consumption of Protein

To say: “if a moderate amount of protein is good, more must be better” is incorrect.

Too Much Protein can:

…impose extra work on the liver and kidneys, which must dispose of unused and potentially toxic parts of the protein molecule.

…increase the risk of dehydration because extra water is required to rid the body of the by-products of protein metabolism.

…from animal sources increases fat intake, especially saturated fat, which when consumed in excess, can contribute to the development of atherosclerosis as well as obesity. Note: Red meat is thought to be a high protein food, but only 25% of the calories in a choice T-bone steak come from protein; the remaining 75% come from fat.

… is likely to replace other foods such as fruits, vegetables, and grains. Remember that eating a variety of foods is important to get the proper nutrient, vitamins and minerals needed every day.  
Note: The body does not store excess protein except in the sense that amino acids are present in all tissues. Thus, extra protein just adds extra calories to the diet, so, eating a high-protein diet is often just overeating.

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Carbohydrates

Complex Carbohydrates - Each 2 ounce bag contains 37 grams of carbohydrates, which is 12% of the daily recommended value.

Oats are a great source of carbohydrates that provide calories for energy needs. Complex carbohydrates should make up the majority of our calories according to current dietary guidelines. Whole grain oats contribute both starch and dietary fiber to the diet. Whole grain oats also contain essential vitamins, minerals, and fatty acids and have been recognized as an important source of soluble fiber.

• All carbohydrates contain 4 calories per gram

• Carbohydrates are our most important source of providing energy for the brain, central nervous system and muscle cells in the form of glucose, or blood sugar. 

• Simple carbohydrates are sugars whose bonds are more easily broken down by digestion. This includes sugars from fruits, some vegetables, maple sap, honey, white and brown sugar and molasses. 

• The two chief types of complex carbohydrates are starch and fiber. These are found in rice, whole grains, potatoes and beans.

• It takes longer for the digestive system to break down the chemical bonds in a complex carbohydrate than form a simple carbohydrate. This is in part, why a sugar snack provides a quick lift of energy, and a bowl of whole grain cereal or a slice of whole grain bread gives a slower or more sustained one.

How does the body use Carbohydrates?

• Carbohydrates are designed to provide our body with energy that can be burned in the form of glucose, or stored as glycogen for use at a later time. Glucose is the only form of carbohydrate the body can use directly for energy. It makes no difference whether the glucose comes from a bowl of oatmeal or a piece of candy. Note that a piece of candy has little to no other nutrients or fiber, thus, it is better to eat foods that offer a more balanced nutritional profile.

• Burning carbohydrate for energy serves the body very well in that it allows protein to be used for its prime role as a building block for cell growth and repair. (Thus the reason high-protein / low-carbohydrate diets are not desirable).  

The body can put glucose to work in three ways:

1. It can burn it immediately
2. It can be converted by the liver or the muscles into glycogen, which can be converted back to glucose at a later time. Note: Glycogen that is stored in the muscle can only provide energy to the muscle, while glycogen that is supplied from the liver can supply any part of the body. The bloodstream holds approximately an hour supply of glucose, and the body can store only enough glycogen for about a half days requirement. Thus, bodily carbohydrate reserves can be depleted in less than 24 hours without proper food. 
3. If the body has an excess of glucose and all glycogen storage sites are full, the surplus glucose is converted to fat by the liver and stored in adipose tissue deposits around the body.

Eating a variety of carbohydrates is very important because this increases obtaining a wide range of nutrients. Carbohydrates should take a prominent role at every meal.

Lactose in milk is the only major carbohydrate from an animal source.

The body may not store carbohydrates as efficiently as it stores fat. The process of digesting carbohydrates burns more calories than equivalent amounts of fat. The body uses 25% of excess carbohydrates to convert it to fat for storage, while by comparison, it only uses 3% of fat to be stored.  

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Lipids (Fats)

Lipids (Fats) - Each 2 ounce bag contains 4.5 to 5 grams of fat (mostly unsaturated) depending on the flavor.

• Whole grain oats contain more lipids than other grains, noting that the lipid composition of whole grain oats is favorable because it is high in unsaturated fatty acids.
  
  
• Whole grain oats contain linoleic acid which is an essential fatty acid. Linoleic acid is used in the synthesis of prostaglandins that are found in all tissues and regulate smooth muscles.
  
  
• Lipids are distributed throughout the whole oat grain rather than being concentrated specifically in the germ, as is the case in other grains.
  
• The lipids in oats contain food components, including vitamin E, carotenoids, and tocotrienols with biological properties

How much dietary fat do we actually need?

• Although some fat is essential, only a very small amount is needed to meet basic nutritional needs.
  
  
• There is no RDA for fats, but as little as a tablespoon a day of polyunsaturated fat can provide all of the essential fatty acids the body needs.
  
  
• Even people who are trying to loose weight should get about 20% of their calories from fat.

• According to the World Health Organization (WHO) we should restrict our dietary fat intake to 30% of our calories. Heart Associations suggest 20-30%, while some experts believe that we may actually need as little as 10% of our calories in the form of fat.
  
  
• "The American Heart Association recommends that daily fat intake should be less than 30 percent of total calories; saturated fat intake less than 8-10 percent of total calories, and cholesterol less than 300 milligrams per day."

• Although there is a negative emphasis on fat and cholesterol, in moderate amounts both are essential in maintaining health and indeed, life itself.

How are Fats used?

• Fats provide a ready source of energy (although carbohydrates are the most efficient energy source).
  
  
• Fats supply a substantial portion of energy used in basal metabolism, and stored body fat can be converted into energy in times of need.
  
  
• Fats supply the fatty acids necessary for many bodily chemical activities. IE: Linoleic acid, an essential fatty acid, is needed to ensure proper growth in children. It is used by the body to make sex hormones and cell membranes.
  
  
• Fats help prevent excessive dry skin and flaking.
  
  
• Fats carry the four fat-soluble vitamins (A, D, E, and K). An extremely low-fat diet can result in a deficiency of these vitamins, which even if consumed in adequate amounts, cannot be properly absorbed by the body without fat.
  
  
• Fats make eating more pleasurable, noting that fats add flavor, texture and aroma to foods and help satisfy the feelings of hunger. Fats are slow to digest and provide the feeling of satiety even after proteins and carbohydrates have left the stomach.
  
  
• About half of the body’s fat is deposited just beneath the skin which provides a layer of insulation to protect against changes in environmental temperature.
  
  
• Fats act as a protective cushion for organs. The heart, kidneys and other vital organs are surrounded by fat deposits which help hold them in place and protect them from injury. This fat is the last to be converted to energy in times of caloric need. Thus, during starvation diets, this fat will not be used, but lean tissue may be.
  
  
• Fats are necessary for hormone production and regulation. Hormones act as the body’s chemical messengers and are instrumental in virtually every body function. Fatty tissue is instrumental in regulating the production of female sex hormones.  
  
  
• A moderate amount of body fat – 18-24% for men and 15-18% for women of total weight is normal and consistent with good health.

Note that the quantity of fat is not the only issue. The type of fat is also important. Certain types of fats (omega 3 fats) obtained from whole foods like seeds, nuts, and oily fish are now viewed as essential to a healthy diet. If you have high cholesterol, you should reduce your fat intake even further and reduce your saturated fat to an absolute minimum.
Warning! Low-fat does not necessarily mean low-calorie. Many low-fat products contain extra sugar, take caution to check labels and choose low-fat and low-sugar.

While minimal amounts of fat are necessary and essential for proper health, some types of fats are damaging to the cardiovascular system, including artery-clogging fats that increase blood cholesterol include saturated fat and trans fat. Saturated fat comes mainly from animal sources like meat and dairy products, but it can also be found in coconut and palm oils. Trans fats come from hydrogenated vegetable oils, like margarine and vegetable shortening. Both saturated fats and trans fats stay solid at room temperature.

A more heart healthy fat is unsaturated fat, generally found in vegetables. This type of fat includes both monounsaturated and polyunsaturated fats. Monounsaturated fat is found in olive, canola and peanut oils. These oils remain liquid at room temperature but start to thicken when cooled in the refrigerator. This type of fat is considered the healthiest for your heart and body. Avocados and nuts also contain monounsaturated fat. Polyunsaturated fat is found in soybean, corn, safflower and sunflower oils. These oils are liquid at room temperature and in the refrigerator. This type of fat is considered the next healthiest fat that does not clog arteries.

When unsaturated vegetable oils are manufactured into solid form, they turn into trans fats. This type of fat is commonly called fully or partially hydrogenated vegetable oil in a food's list of ingredients. Trans fats are found in hundreds of processed foods, usually to protect against spoiling and to enhance flavor. Restaurants tend to use a lot of trans fat (hydrogenated vegetable oil), especially when frying foods.  

Trans fats are even worse for the cardiovascular system than saturated fats. Researchers have conservatively calculated that trans fats alone account for at least 30,000 premature deaths from heart disease every year in the United States. Recent studies indicate that trans fats drive up the body's LDL, the bad cholesterol, even faster than saturated fats. High levels of cholesterol have been linked to heart disease and stroke.

Diets high in fat, particularly saturated fat, also promotes breast, colon, endometrial, lung, prostate and rectal cancers. Therefore, saturated fats and trans fats are the only fats that we should strive to completely eliminate from our diet. Replace these fats with monounsaturated and polyunsaturated fats. The American Heart Association recommends that daily fat intake should be less than 30 percent of total calories; saturated fat intake less than 8-10 percent of total calories, and cholesterol less than 300 milligrams per day. Always read the Nutrition Facts label and list of ingredients to find out the amount of, and the type of, fat contained in any particular food.

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Weight Loss

Over the past decade, many studies have shown that whole grain intake can reduce the risk of obesity. Note that
eating too many calories of any food group adds pounds, but eating whole grains has many benefits when eating in moderation. It appears that countries that have the highest intake of fiber also have the lowest rates of obesity. How can whole grains help in weight loss?

• Whole grains are high in protein which can reduce hunger.
  
  
• Whole grains are high in fiber, and studies have shown that high fiber intake is associated with less hunger.
  
  
• Eating whole grains for breakfast will make you less hungry at your next meal.
  
  
• The calorie density from whole grains is low which is associated with improved satiety (feeling more full). This can reduce caloric intake.
  
  
• Studies have shown that more weight is lost while eating foods high in fiber and low fat than on a diet that is only low in fat.

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Disease Categories

Note: Eating whole grains have proven to have positive effects on many diseases, but eating whole grains does not give us freedom to eat a poor diet that is high in fat and too many calories. To eat a whole grain snack or a meal high in whole grains, and then consume unhealthy fast food at the next meal is a poor decision. It also does not mean we do not need to have an active work-out and exercise program. Both are very important to an overall health plan. Adding whole grains is a great way to ensure better health and assist in decreasing the risk in many diseases, but is one of many disciplines required for overall health. 

Because of strong evidence provided by science, the FDA has approved a health claim, stating:

"Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease and certain cancers"

Heart Disease

Soluble fiber from whole grain oats, coupled with a low saturated fat and low cholesterol diet may reduce the risk of heart disease.

• As many as 70 million people suffer from some form of heart disease in the U.S. 
• Men and women who eat a high fiber and higher intake of whole grains have less risk of heart disease.
• Diets that contain whole oats are linked to a lower risk of high blood pressure and lower cholesterol.

 
Diabetes

• The risk of diabetes is lower for those who eat a diet higher in whole grains. They can be an important part of treatment for diabetes as well as prevention.
• Whole grains digest slower and thus release their sugar into the blood stream in a more controlled fashion that allows the body to assimilate it without secreting large amounts of insulin.
• Adding fiber is a good way to improve the health of those with diabetes.
• Whole grains impact both glucose intolerance and insulin resistance.
• Studies show that those who eat whole grains on a regular basis reduce the risk of diabetes.
• Whole grains high in soluble fiber are more effective at improving insulin sensitivity (whole grain oats are high in soluble fiber). More soluble fiber is associated with decreases in both blood sugar and cholesterol levels.  

Cancer

• The leading causes of cancer, according to scientific evidence are obesity, physical inactivity, and poor nutrition.
• Fiber intake is very important in that it increases fecal bulk and reduces the time it takes to get through out of your system. This reduces the exposure of possible cancer causing chemicals found in your diet.
• Increased fiber can help in reducing the risk of colon or rectum, pancreatic and stomach cancer. It is believed that women who eat more whole grains are less likely to experience cancer of the uterus and ovaries.

• It has been determined by scientists that fiber plays a vital role in the health of the GI track. Whole oats are a good source of soluble fiber and bind water in the upper GI tract. This creates a gel-like mixture that slows the rate of gastric emptying, which helps you eat less. It also slows down the absorption of sugar into the body which makes whole grains very important for people with glucose intolerance.  This gel also blocks the absorption of bile acids in the lower GI tract which in turn, helps to lower cholesterol.

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Essential vitamins, minerals, and fatty acids

Whole grain oats contain essential vitamins, minerals, and fatty acids, including small but significant quantities of several of the essential vitamins, particularly thiamin, folic acid, biotin, and pantothenic acid.

Cholesterol Lowering Properties

Whole grain oats contain a specific type of fiber known as beta-glucan which is believed to lowerserum cholesterol.

Because oats have high fiber content, they are known to help remove cholesterol from the digestive system that would otherwise end up in the bloodstream.

Antioxidants

Antioxidants are natural occurring substances found in foods that can help nutritionalize the damaging effects of free radicals. Antioxidants in whole grain oats include vitamins E, beta-carotene, trace minerals (selenium, copper, zinc, manganese), and nonnutrients such as phenolic compounds (phytoestrogens, phenolic acids) and antinutrients (phytic acid). If the body does not have sufficient supplies of antioxidants, the risk of developing heart disease and cancer is increased.

Whole grain oats are concentrated sources of antioxidants that slow down the rate of oxidation in the body. Whole grain oats are a very good source of selenium which works with vitamin E in numerous vital antioxidant systems throughout the body. These powerful antioxidant actions make selenium helpful in decreasing asthma symptoms and in the prevention of heart disease. Selenium is also involved in DNA repair and is associated with a reduced risk for cancer, especially colon cancer.

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Phytochemicals

Phytochemiclas are substances produced by plants and protect the plant from viruses and bacteria. Phytochemiclas are believed to a benefit to the immune system and defend it against heart disease, cancer and diabetes. Whole Grain Oats contain phytochemicals.

Whole grain oats contain hundreds of phytochemicals that have been associated with protection from chronic disease. Phytochemicals are currently being studied for their protective properties against chronic diseases such as heart disease and cancer.

Beta-Glucan

In 1998, the Food and Drug Administration issued its final rule allowing health claims to be made on the labels of foods containing soluble fiber from whole oats, noting that these foods, in conjunction with a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. In order to qualify for this health claim, the food containing oats products, or whole grain oats must provide at least 0.75 grams of soluble fiber per serving.
Beta-glucan  is a compound found in oats that enhances the human immune system’s response to bacterial infection.

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Phytoestrogens

Oats contain phytoestrogens, which have been linked to decreased risk of hormone-related diseases such as breast cancer.

In addition, the consumption of a phytoestrogen-rich diet has been linked to reduced rates of heart disease, cancer (including cancer of the breast and uterus) and osteoporosis (though much more research is needed to confirm these studies).

Avenanthramides

Scientists have discovered that certain compounds in whole grain oats (called  avenanthramides) hinder the ability of blood cells to stick to artery walls. Avenanthramides suppressed adhesive molecules that adhere blood cells to artery walls. It is believed that the suppression provided by avenanthramides in whole grain oats may prevent the narrowing of the passageways through which blood flows.

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Breakdown of a Whole grain: Bran – Endosperm - Germ

Our Whole Roasted Oats contain all three parts of the kernel: