Guest guest Posted February 27, 2005 Report Share Posted February 27, 2005 At 03:25 PM 2/27/2005, JoAnn Guest wrote: >Avena Sativa Well-Tolerated in Celiac Disease >Feb 27, 2005 12:18 PST > >Avena Sativa, (oats) Research Update > >Avena sativa is the scientific name for the grass commonly known as >oats. Recent studies indicate that patients with *celiac disease* >in remission are able to tolerate avena sativa. HEALTHY EATING/COOKING TIP: Pre-soaking rolled or steel-cut oats for 7 to 12 hours in warm water with 2 tablespoons of plain yogurt or kefir will reduce cooking time to 10mins on very low heat (do not boil or you will kill off the beneficial bacteria, and there's no need to boil it) It will taste much better and be much creamier. In addition to taste, the mild fermentation soaking makes more nutrients available for absorption by removing phytic acid. Finally, the gluten is partially broken down as well by this method, making it even more digestible for everyone, especially those with celiac disease. David Elfstrom Quote Link to comment Share on other sites More sharing options...
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