Regulate Blood Sugar with the Classic Oat Cure

Oats were known to be health-promoting even in ancient times, and their effect on blood sugar was valued until the invention of modern medicines. Now the oat cure is experiencing a renaissance.

Obesity, high blood pressure, type 2 diabetes, and dyslipidemia are widespread and often related. A number of people with type 2 diabetes could even fight back their disease with targeted exercise and a conscious diet. Large doses of medication can be avoided and insulin resistance can be reversed with lifestyle changes. One piece of the puzzle is oats.

Oats contain valuable dietary fiber beta-glucan

Oats contain fiber that helps lower blood sugar levels: beta-glucan. It has been proven that oat days make the body cells more sensitive to insulin again. Fiber also has a positive effect on fat metabolism. The beta-glucan is the secret behind the oat cure.

How does an oat cure work?

With an oat cure, there is only porridge to eat in the morning, at noon, and in the evening – each made from 75 grams of oat flakes, prepared with 300 to 500 ml of water or fat-free broth. If you don’t want to cook, soak the oatmeal in cold water.

Spices are added to add variety in taste, as well as a maximum of 100 grams of vegetables per day (such as leeks, broccoli, zucchini – no corn), onions, or mushrooms or 50 grams of low-sugar fruit such as berries or kiwi. If you want to emphasize the nutty taste, you can lightly brown the oat flakes in a dry pan before further processing.

Oat days lower blood sugar and help with weight loss

The porridge fills you up without containing too many calories and prevents cravings. An occasional oat diet can also help with weight loss. The energy supply is greatly reduced during the oat days, it is around 800 to 1000 kilocalories.

The effect of an oat diet on the metabolism lasts for several weeks. A cure or individual oat days can initiate a long-term and sustainable change over to a healthy diet or support it in between.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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