Oct. 29--What is it about oatmeal that people love to hate?
Many people just consider it a big bowl of goo that's good for you, and that's the end of it. But oatmeal doesn't deserve the bum's rush, and here's why.
Have you had your cholesterol checked lately?
More than 40 studies show that the soluble fiber in oats helps lower the LDL, or "bad" cholesterol, and reduce the risk of heart disease.
According to Quaker, which began milling oats in the late 1800s, all it takes is 3/4 cup of oatmeal each day to help lower cholesterol while maintaining the good cholesterol that your body needs. And in January 1997, the Food and Drug Administration announced that oatmeal could carry a label saying it may reduce the risk of heart disease when combined with a low-fat diet.
OK, sure it's a healthy breakfast, but used in other ways, oatmeal can enhance a variety of dishes from meat loaf to cookies. Oatmeal is the backbone of granola and energy bars, and bakes into a great bread, adds a blast of goodness to the morning smoothie and makes a great topping for a fruit crisp or coffee cake (See Simply the Best recipe below).
Just as toast is merely a piece of browned bread, oatmeal without the trimmings can indeed be bland.
But add some brown sugar, maple syrup or vanilla extract, some fresh or dried fruit and a dollop of flavored or plain yogurt, and oatmeal can be as inviting as an ice cream sundae (without all the calories, of course).
Come to think of it, add some toasted oatmeal to your ice cream sundae, and you'll measurably cut your guilt.
Oatmeal comes in a few varieties, including old-fashioned (also called rolled) and instant . But according to
ratings from Consumer Reports, the longer it takes
to cook, the
better oatmeal tastes. And the unflavored, longer-cooking oatmeal also has fewer calories, no sodium and no added sugar.
Aside from its health benefits, oatmeal is affordable, unlike those sugary cereals with no added nutritional benefit unless you consider sugar a health booster.
All about oats
--Old-fashioned or rolled oats: Oats that have been rolled to flatten them into a flake so they cook faster, about 5 minutes.
--Quick cooking oats (also called minute oats): Rolled oats cut into smaller pieces so they cook in 1 minute. Great to use in meatloaf, in place of bread crumbs or as a topping for crisps.
--Instant oats: Oats that are cut even thinner and finer. Usually flavored and designed to be cooked in microwave. Watch the sugar content in instant oats as they are usually loaded.
--Steel-cut oats or Irish oats: Oats that have been cut into chunks instead of rolled. They have a hearty, nutty taste, take longer to cook -- about 30 minutes -- but have more flavor and better texture.
-----
To see more of The Anniston Star or to subscribe to the newspaper, go to http://www.annistonstar.com/.
Copyright (c) 2008, The Anniston Star, Ala.
Distributed by McClatchy-Tribune Information Services.
For reprints, email tmsreprints@permissionsgroup.com, call 800-374-7985 or 847-635-6550, send a fax to 847-635-6968, or write to The Permissions Group Inc., 1247 Milwaukee Ave., Suite 303, Glenview, IL 60025, USA.