The Place of Oats In a Gluten Free Diet Part 3
Wednesday, August 29th, 2007Are you ready for your THIRD serving of oats in this blog ! ?
I want to start by saying that we have some potentially shocking scientific references in this article that may open up a whole new world for you.
The “Cereous” Business Behind Preparing Oats Properly.
In PART 2, I was “monkey-ing” around a bit, attempting to get the point across, that traditional wisdom has a lot to offer us in terms of how we can prepare our day-to-day foods. That this age-old approach may hold valuable keys to have contemporary consumers THRIVING instead of just surviving.
Using our oats theme as an example, today’s article weaves in some of the many scientific studies which confirm the transformative processes of soaking, fermentation and cooking.
For the celiac, or those concerned with the contamination of their oats with other gluten-containing grains, it has been suggested that “rolling your own” oat grain is the ideal solution. This way you can not only sort through and pick out any offending, alien grain, but you also gain the added benefit of freshly rolled oats.