OATS and oatmeal: an alkaline food. And a source of plant gelatin.
Cooked oatmeal feels like a complete meal. Cooking breaks down the proteins,
and the oats become gelatinous.
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Medicinal properties: anti-acid and anti-inflammatory.
For pain and inflammation of tissue and organs: use honey oatmeal ice-cream and tea

For inflamed organs (oat milk and oatmeal): for inflamed heart and lungs and brain
For strong bones (cooked oatmeal): prevents bone loss. Regenerates ligaments and bones.
For good health and longevity.
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Oats contain protein, complex CHO and lipids (essential fatty acids). Rich in calcium magnesium and phosphorous.
Good source of folic acid and B vitamins: thiamine riboflavin niacin.
Also contains zinc selenium vitamin E and iron.

Oatmilk: 1/2 cup of dry oats in a cup of cold water. Cover and let soak for 1 hour.
Stir often. Becomes milky, and has a pleasant taste.
May strain it before drinking.

Raw oatmeal: (not cooked) Soak oats in cold water for 1 hour or more.
Can be soaked overnite, for 8 hours. Tastes better than cooked oatmeal.

Oat Milk sold in the UK (2001) under the brand name of Oatly.
Popular in Sweden.

Can be used for cooking, instead of cows milk.
Can be used in custards, cakes and mashed potatoes etc.

Copyright: Prinac, 2010.

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