Introduction of multicut varieties has Natural Synergy Cure Review reinforced the popularity of oats as fodder, but continuous breeding efforts are necessary to maintain disease resistance. Oats are also used for acute or chronic anxiety, excitation and stress, weak bladder, connective tissue disorders, gout, kidney ailments, skin diseases and as a tonic. Oat straw is used for the flu, swine flu, coughs, abdominal fatigue, bladder and rheumatic disorders, eye ailments, frostbite, gout, impetigo, and metabolic diseases. Oats are also used in some brands of dog and chicken feed. Steel-Cut oats are inherently full of nutritional value and are high in B-Vitamins, calcium, protein and fiber while low in salt and unsaturated fat.
One cup of Steel-Cut oatmeal contains more fiber than a bran muffin and twice as much fiber as Cream of Wheat. Steel cut oats take longer to cook than traditional oats - sometimes as long as 30 minutes. However, the time can be greatly cut down if the oats are soaked overnight in half or all the cooking liquid. Steel-cut oats are raw, but they are not alive and fresh. Steel-cut oats are oat groats that have been chopped into smaller pieces and retain bits of the bran layer.
Since the bran layer, though nutritious, makes the grains tough to chew and contains an enzyme that can cause the oats to go rancid, raw oat groats are often further steam-treated to soften them for a quicker cooking time (modern "quick oats") and to denature the enzymes for a longer shelf life. Steel cut oats are whole, crushed grains of oat which has been cut into smaller pieces. Steel cut oats are less processed and have a nuttier flavor. Steel-cut oats may be substituted in recipes where rolled oats would ordinarily be used-from oatmeal to breads, cookies or bars. Steel-cut oats offer a chewier and a firmer final product. For diabetics in particular, oatmeal should be a staple but we all should be having oats on a regular basis.