It helps reduce blood glucose levels, promotes healthy gut bacteria, and can regulate type 2 diabetes. Oats are among the world’s healthiest grains and a good source of many vitamins, minerals, and unique plant compounds.

The only therapy available at present is to completely exclude gluten from the diet of the individual. Process optimization for the development of a functional beverage based on lactic acid fermentation of oats.Oats also contain a varied range of phenolic compounds including ester linked glycerol conjugates (Gray et al. In fact, it is much easier to test for gluten in oat flour than in whole, unprocessed oat groats because if there are gluten grains present , they have been more evenly distributed through out the flour . Oat has been widely shown to provide a vast range of human health benefits such as reduced symptoms of diabetes (Tapola et al. Testing alone does not guarantee oats are gluten-free because there are many steps before and after testing where cross-contact could happen if proper procedures aren’t followed . Starch is not considered to be part of dietary fibre because it is hydrolysed by enzymes and is absorbed in the small intestine.

Though limited data is available, some beneficial effects of β-glucan on carcinoma cells are reported (Murphy et al. Development of a germination process for producing high β-glucan, whole grain food ingredients from oat. The interesting thing about mechanical sorting, however, is that it is a very extensive process with many steps that can literally identify and remove gluten grains, getting oats that much closer to being truly gluten-free. That’s because they may be harvested and processed using the same equipment as other grains that contain gluten.As well as the ever-popular porridge and overnight oats, they can be used for pancakes, baked goods, granola and even smoothies. In a study ranking the fullness effect of 38 common foods, oatmeal ranked third overall and first among breakfast foods ( 74). To broaden application of oat protein as a food ingredient, chemical modification was performed to improve solubility and further increase already good emulsifying and binding properties. Cereals account for phenolic compounds derived mainly from hydroxybenzoic and hydroxycinnamic acids.

Si nce the gluten-free diet is already limited, adding additional restrictions can have negative effects on quality of life.

Soluble oat beta glucans are unique among fibers, as they can form a gel-like solution at a relatively low concentration.