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Scottish Ultra Fine Oats, why?

Ultra Fine Scottish Oats are a premium source of quality carbohydrates with many added benefits.

These are regular oats that have been ground to a very fine powder 100% natural with no added salt, sugar or additives high quality British ingredients. Oats form part of the bedrock of sports nutrition being a fantastic slow releasing carbohydrate source 100% natural with masny added health benefits

Ultra Fine Scottish Oats also known as:

Oat Powder, Fine Oats, Ground Oats, Oatflakes, Porridge Oats.

Product Benefits 
 
Sustained Energy release — Being extremely high in quality complex carbohydrates and soluble fibre, Ultra Fine Scottish Oats are a great source of sustained energy and the fibre increasing the metabolic effect of feeding. Help you not only deliver amino acids to muscle, stay full of energy, have numerous health benefits but also burn more Kcal's. 

Extra Nutrients — naturally occuring calcium, zinc, iron, manganese, thiamine, vitamin B1, vitamin E and folic acid. They also contain one of the highest levels of soluble fibre in any food. Fibre helps ensure healthy digestion and has also been shown to maintain a healthy heart when used as part of a low fat diet. Further more they contain a very respectable 13% protein.

Cholesterol reducing — As we all know when we have too much cholesterol it can begin to clog our arteries, reducing blood flow and increasing the risk of heart disease. Beta glucans in Oats have been shown to collect cholesterol from our bloodstream and help the body cleanse it self of bad cholesterol.

Nutritional information per 100g:

Energy: 1525kJ, 361kcal

Protein: 11g
Carbohydrates: 61.1g of which sugars: 1.5g
Fat: 8.1g of which saturates: 1.6g of which mono unsaturates: 3.8g of which poly unsaturates: 2.7g
Dietary Fibre: 8.5g
Sodium: 0.03g
Iron: 0.004g

Directions:

This will depend on your dietary needs. Per serving, we would recommend using anywhere between 30g-100g..

Can be included with in protein shakes and for creating traditional oat dishes.

Oat bran and cholesterol

Brown, L., Rosner, B., Lillett, W., Sacks, F. (1999) Cholesterol-lowering effects of dietary fiber: a meta-analysis. Am J Clin Nutr 69, pp. 30-42.

Kashtan, H., Stern, H., Jenkins, D., Jenkins, A., Hay, K., Marcon, N., Minkin, S., Bruce, W.R. (1992) Wheat-bran and oat-bran supplements' effects on blood lipids and lipoproteins. Am J Clin Nutr 55, pp. 976-980.

Ripsin, C.M., Keenan, J., Van Horn, L., Liu, K., Turnbull, W.H., Thye, F.W., Kestin, M., Hegsted, M., Davidson, D.M., Davidson, M.H., Dugan, L.D., Demark-Wahnefried, W., Beling, S. (1992) Oat Products and Lipid Lowering: A Meta-analysis. JAMA - J Am Med Assoc 267, pp. 3317-3225.

Burris, J. (1990) Oat Bran and Serum Cholesterol. New Engl J Med 322, pp. 1748.

Roubenoff, R.A., Roubenoff, R. (1990) Oat Bran and Serum Cholesterol. New Engl J Med 322, pp. 1746-1747.

Swain, J.F., Rouse, I.L., Curley, C.B., Sacks, F.M. (1990) Comparison of the effects of oat bran and low-fiber wheat on serum lipoprotein levels and blood pressure. New Engl J Med 322, pp. 147-152

Glycemic response

Livesey, G., Taylor, R., Hulsof, T., Howlett, J. (2008) Glycemic response and health, a systematic review and meta-analysis: the database, study characteristics, and macronutrient intakes. Am J Clin Nutr 87, pp. 223-236.

Mälkki, Y., Virtanen, E. (2001) Gastrointestinal effects of oat bran and oat gum: A review. Lebensm.-Wiss.u.Technol. 34, pp. 337-347.

Würsch, P., Pi-Sunyer, F.X. (1997) The role of viscous soluble fiber in the metabolic control of diabetes: a review with special emphasis on cereals rich in beta-glucan. Diabetes Care 20, pp. 1774-1780

www.oatsandhealth.org/index.php?option=com_content&view=article&id=9&Itemid=28