The Oat (Avena sativa) is originally from southern Europe; its cultivation has spread to all five continents. The oat is a plant of the Gramineae family, growing up to 1 meter high. Its flowers, as well as its grains, are grouped in pairs in ears. The Bran and the grains are the main parts used.
The oat is used as food for people and as feed for animals, particularly fowl and livestock. Oat Flakes, which are prepared by pressing oats into ground grain, are an essential food which is very well-liked in countries of central and northern Europe. Furthermore, oats have remarkable effects on the nervous system.
Oat grains have about 60-70% of starch and additional sugars (carbohydrates), about 14% of proteins, about 7% of lipids (fats). Amid other substances, they contain a considerable quantity of lecithin, B vitamins, pantothenic acid, enzymes, minerals, mainly calcium and phosphorus, certain trace elements and an alkaloid (avenine), which has corresponding and stimulating effects on the nervous system.
The use of oats is very suitable in cases of depression, insomnia, and physical or nervous fatigue. Individuals suffering from stress or sexual impotence, students mainly during exams--athletes and breast-feeding women will find that oats are an ideal medicine-food. Because of its tremendous use in cases of poor digestion, it is also good for convalescents and individuals suffering from gastritis, colitis and other digestive troubles.
Oat Bran contains silicon and vitamins A and B. It has soothing effects on the nervous system, both when taken orally as a concoction, and when used externally, during bathing.
Several studies have confirmed that oat bran reduces cholesterol in the blood. This decline only affects the so-called "bad" cholesterol (LDL), but does not manipulate the level of "good" or protective cholesterol (HDL), which as recently revealed acts to help shun arteriosclerosis.
