Planet Organic Sprouted Rolled Naked Oats, 600 g

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Basic overnight oats offer a blank canvas for toppings and fillings that add flavor and variety to a creamy, plant-based base with a soft but satisfying oaty texture. Start with: There is no definitive answer to this question because it depends on personal preference. Some people find that sprouted oats have a more nutty flavor than rolled oats, while others find that rolled oats are more flavorful. Ultimately, it is up to the individual to decide which type of oat is best for them. Steel-cut oats undergo minimal processing, and their hard exterior can take 15–30 minutes or more to cook, depending on the method. Hefni, M., and Witthöft, C.M., Enhancement Of The Folate Content In Egyptian Pita Bread. Food & Nutrition Research vol. 56 (2012): 10.3402/fnr.v56i0.5566. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3321255/pdf/FNR-56-5566.pdf, accessed August 11, 2020.

From our oats to our granolas and cereals, to our flours, breads, and seeds, practically every whole grain we use at One Degree is sprouted. That means you have many ways to get all the goodness of certified organic sprouted whole grains any meal of the day! How? Sprouting increases the protein 6 and free amino acids in oats 2. Although lower in phytates to begin with, sprouting oats for 24 hours breaks down antinutrient phytates by 13 to 20% 2 to improve the bioavailabilty of vitamins and nutrients. In addition, sprouted oats are higher in magnesium 11 and GABA 12 than raw oats. The One Degree Sprouted Rolls Oats (0.33 cup) in this recipe contain 23g total carbs, 19g net carbs, 2.5g fat, 6g protein, and 140 calories.Hsu, T. F., et al. "Effects of pre-germinated brown rice on blood glucose and lipid levels in free-living patients with impaired fasting glucose or type 2 diabetes." Journal of Nutritional Science and Vitaminology 54, no. 2 (2008): 163–68. Combine sprouted steel cut oats, water, and salt in a medium saucepan. Place saucepan on stove over medium heat and bring mixture to a boil, stirring occasionally. As with other grains, sprouting improves the digestibility of brown rice, and increases the quantity and bioavailability of certain vitamins, minerals, antioxidants, micro- and phytonutrients. But what interests many researchers is how sprouting increases gamma-aminobutyric acid (GABA) in brown rice—and what that might mean for human health 18*.

Phytate is highly concentrated in several food items derived from plants; it represents the major storage form of phosphorus in mature grains and legumes [ 68]. However, in human beings the insufficient endogenous intestinal phytase limits phosphorus utilization [ 69]; phytate also negatively impacts the bioavailability of mineral ions such as Zn 2+, Fe 2+/3+, Ca 2+, Mg 2+, Mn 2+ and Cu 2+ since it is characterized by a strong chelation affinity with cations and is therefore considered an antinutritional factor [ 68]. It is well known that prolamins content decreases as time of sprouting increases, as observed in triticale, barley, rye, oats [ 14] and wheat [ 39]. On the other hand, several authors have reported an increase in crude proteins in barley [ 49], waxy wheat [ 40], brown rice [ 50] and oats [ 51], as a result of the proteins and amino acids stored in the cereal being decomposed by water absorption, changed into transportable amides, and supplied to the growing parts of the seedlings [ 52]. However, the protein content depends on the balance between protein degradation and protein biosynthesis during germination [ 53]. Benincasa P., Falcinelli B., Lutts S., Stagnari F., Galieni A.. Sprouted Grains: A Comprehensive Review. Nutrients. 2019; 11(2):421. Available from: https://www.mdpi.com/2072-6643/11/2/421/htm, accessed December 4, 2019. A: Yes! Sprouted rolled oats are an excellent choice for any overnight oats recipe. Make a few jars of overnight oats with sprouted rolled oats for busy weekday mornings and start your day with a wholesome, no-cook breakfast with all the nutritional goodness of oats. Oat groats are thought to be especially nutritious and provide a higher fiber content than other oatmeal varieties, so they are popular as a breakfast choice. If you are looking for a more heart-healthy breakfast option, oats groats may be better than rolled or steel-cut oats. The preparation takes a little longer, but once the food is assembled, it becomes a nutrient-rich breakfast. If you want something with a sweeter flavor, sprouted grain products may be a good option; while they don’t have as strong of a flavor as their uncooked counterparts, they still have a sweet taste. One Degree Sprouted OatsNelson, K., Stojanovska, L., Vasiljevic, T., Mathai, M., Germinated Grains: A Superior Whole Grain Functional Food? Canadian Journal of Physiology and Pharmacology, 2013, 91:429-441. Available from: https://www.nrcresearchpress.com/doi/full/10.1139/cjpp-2012-0351, accessed December 4, 2019.

A: The oats One Degree Organics uses to make our sprouted oats are grown by a network of organic farmer partners located in Canada’s prairie provinces, specifically in northern Alberta. It is one of our greatest pleasures to work with these farmers and bring you the highest quality sprouted oats in the world. A: One Degree Organics sprouted oats are stabilized using steam to deactivate the lipase enzyme that causes the lipids (fats) in untreated oats to go rancid. No chemicals or other agents beyond steam and gently oven-drying are used to make our sprouted oats shelf-stable. Where do your sprouted oats come from? Q: Where are the oats for One Degree Organics sprouted oats grown? Often called germinated brown rice (GBR to scientists, or GABA rice to serious fans), sprouted brown rice has become so popular, many smart rice cookers now come with setting for it. For those who want a tasty, nutritious, and gluten-free cereal that will boost their gut health and overall well-being, sprouted oats are a great option. Why You Should Soak Your Oats Before Eating Them

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Sprouting tempers bitterness of tannins, saponins, and other antinutrients in grains. And it changes the natural compounds like flavonoids and phenols that give foods flavor, so sprouted grains and seeds have a more complex flavor profile than their unsprouted counterparts 8. If people are going to all of this trouble to have sprouted grains, they must be better for you, right? The answer is maybe. A: While all the basic processing steps that take freshly-harvested oats from field to a bag of rolled oats or steel cut oats are the same, sprouting is the step that makes the difference. Sprouting oats activates endogenous enzymes in the grain, helping to break down proteins, starches, and fiber into forms that are easier to digest—and easier for your body to use. Q: What are the benefits of sprouted oats? Wu, F., Xu, X., Sprouted grains-based fermented products: Germinated Brown Rice. In Sprouted Grains: Nutritional Value, Production, and Applications (pp. 145–147). AACC International via Elsevier, 2019. https://doi.org/10.1016/B978-0-12-811525-1.00006-3, accessed August 11, 2020. All One Degree Organics sprouted oats are tested for glyphosate and certified glyphosate free. Q: Who certifies One Degree Organics sprouted oats glyphosate-free?

There are numerous health benefits to consuming sprouted grains. When the germinating process breaks down starch in grain, the relative amounts of vitamins and nutrients in it increase. GRAIN IS A GRAIN THAT CONTAINS MORE Folate, Fiber, vitamin C, Zinc, Magnesium, and B D CO2 CO2 CO2 CO2 CO2 The Benefits Of Sprouted Grains Tian, B., Xie, B., Shi, J. , Wua, J., Cai, Y., Xu, T., Xue, S., Deng, Q., Physicochemical changes of oat seeds during germination. Food Chemistry 119 (2010) 1195-1200, 2009. Available from: https://www.researchgate.net/publication/229190492_Physicochemical_changes_of_oat_seeds_during_germination, accessed December 4, 2019. Mix your ingredients into a medium saucepan and bring to a boil, then reduce heat and simmer, stirring occasionally, for 5 – 7 minutes or until oats are tender.

And the same process that makes that stored nutrition easier for the seed to use also makes it easier for people to use. Sprouted whole grains are more nutritious and easier to digest. And they taste better, too! Sprouted Grains Are More Nutritious Those defenses—compounds like phytates, trypsin inhibitors, tannins, and (in some seeds) saponins—are not just bitter. Scientists call them antinutrients because they make it hard for humans to digest whole grains without extensive grinding or cooking. Sprouting also changes the total amount of fiber in whole grains—and the type of fiber, too (soluble and insoluble fiber). This may be why the prebiotic properties of the fiber in sprouted whole grain wheat improve (which also helps to support the friendly bacteria in your digestive system) 7. Sprouted Grains Taste Better