The Health Benefits of Oats: Fiber and Personalization | 4min snip from ZOE Science & Nutrition

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The best (and worst) oats for your health | Prof. Sarah Berry

ZOE Science & Nutrition

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CHAPTER

The Health Benefits of Oats: Fiber and Personalization

This chapter explores the remarkable health benefits of oats, focusing on the role of beta-glucans in lowering cholesterol and improving blood sugar responses. It also highlights the importance of individual dietary responses and the effects of food processing on nutritional value.

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Oatmeal has long been considered a heart-healthy breakfast, but is it really as good for us as we think?

In this episode, Jonathan and Sarah break down the great oat debate. First, they explore the different types of oats - instant, rolled, and steel-cut and how processing impacts their nutritional value. Then, they put oats to the test using continuous glucose monitors (CGMs), comparing instant to steel-cut, with and without toppings, to demonstrate how blood sugar works.

Sarah also discusses wider debates around oats: Are pesticides a concern? Is oat milk as healthy as it claims? Finally, she shares the ultimate guide to choosing the healthiest oats - and for those who prefer alternatives, she’s got delicious, nutrient-packed swaps to try.

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Timecodes

00:00 The breakfast of champions?

01:40 Quickfire questions

03:17 What are oats?

05:03 Oats vs wheat

08:20 What are instant oats?

09:58 Are oats good for your heart?

12:20 ZOE’s oats experiment