The healing powers long associated with oats probably derived from the grain’s high nutritional value. Oats contain more essential fatty acids than most grains, and are an excellent source of B vitamins, iron, zinc, potassium and calcium, as well as high levels of silica and vitamin E.

They are rich in dietary fibre and high quality protein. The outer coat of the grain, the bran, contains the B vitamin, inositol, in significant quantities. Inositol metabolizes fats and cholesterol, and combines with choline to form lecithin.  As well as lowering cholesterol levels, the consumption of oats promotes healthy hair and may help to prevent eczema in predisposed individuals.

Oats also contain vitamin K, essential in the formation of prothrombin, a blood-clotting agent. They are also a source of selenium, an antioxidant which helps to prevent or slow down aging and hardening of tissues resulting from oxidation.
Eating oats also helps your body regulate its iron stores, as it contains the mineral molybdenum, which plays a vital role in iron utilization.

Oats (Avena sativa), in the tincture form is used extensively in the clinic. I regularly incorporate it in herbal mixes to treat the nervous system, gut pain and discomfort and some skin conditions. People with a gluten sensitivity can tolerate the tincture. (Gluten is found in wheat, oats, barley and rye.)

Oats is one of the best remedies for “feeding” the nervous system. It is considered a specific in cases of nervous debility and exhaustion when associated with depression. The high levels of silicic acid explains its use, both internally and externally, as a remedy for skin conditions.

Oat tea is often prescribed as a remedy for reducing cigarette smoking and other addictions. It also helps soothe inflamed mucus membranes of the stomach and intestines.

Oatmeal paste relieves the itching and swelling of insect bites or hives and will also work as a poultice to draw out splinters.
Indeed an old fashioned oatmeal bath can be used for any type of skin rash or itching.
A home-made nerve remedy is of course at your fingertips!
PORRIDGE! While porridge may not be considered a gourmet food, there are many ways of eating it to make it exceptionally delicious and very appealing.
Some new ideas to consider:

• • add a hint of almond essence
• • add chopped dates, raisins or figs
• • top with toasted sunflower or sesame seeds
• • cook with apples, banana or pumpkin
• • dribble a spoon of rice malt or manuka honey on top

Perfectly delicious porridge
4 cups water
½ cup raisins
1 cup hot stewed apples
2 cups rolled oats
1/3 cup coarsely chopped almonds (dry roasted in heavy fry pan)
1/3 cup sunflower seeds (dry roasted in heavy fry pan)
½ cup wheat germ
Boil water in saucepan and add oats and raisins and simmer, stirring occasionally, for about 10 minutes. Remove from heat.

Stir in nuts, sunflower seeds and apple. Pour into bowls, sprinkle with wheat germ and serve with soy, rice or oat milk and/or yoghurt.

This porridge can be refrigerated and used as required.