Carbohydrates aren’t always something to be scared of. For some reason, people steer away from them the second they want to diet and loose weight. What people seem to ignore is that there are plenty of carbohydrates that actually do more good than bad.
Carbs are imperative to your body and actually help regulate weight loss. People deprive themselves of carbohydrates thinking it will reduce their weight loss, but usually that doesn’t happen.
Oat bran, the outer husk of an oat grain, is one of the best carbohydrates that should be added in your diet daily. Oat bran is high in a soluble fiber called Beta-D glucan. You’re probably thinking, what is Beta-D glucan? Simply, Beta-D glucan makes you feel full and satisfied. Fiber delays digestion and absorption of food, thus delaying hunger (aka consuming fewer calories). Eating what you think is healthier than a carbohydrate, perhaps rice cakes or carrots, actually just makes you want to snack later because you’re not satisfied. Eat the good carbs and stay full!
Not only does Oat bran make your hunger subside longer, it absorbs 10% of the fat you eat and keep your bowels in check. Not ever carbohydrate is necessary to run away from. Oat bran is even a good source of iron and minerals, low in sodium and cholesterol.
What’s great about Oat bran versus other carbohydrates is the various ways you can add it to your diet. Eating the same thing everyday gets boring and isn’t good for your body anyway. There are many different ways to incorporate oat bran into your diet that it’s unlikely you will get tired of it. Oat bran tastes great in yogurt, omelets, soups and especially baked goods. Here are two great satisfying recipes to keep Oat bran in your diet and avoid from the bad carbohydrates:
Oat Bran Pancakes
- 2 tablespoons of generic oat bran
- 1 tablespoon of Greek yogurt
- 1 egg white
- Touch of cinnamon and Splenda to make it sweet
Chocolate Oat Bran muffins
- 6 tablespoons of oat bran
- 2 tablespoons of low carb cocoa powder
- 2 eggs
- 6 tablespoons of zero fat yogurt
- 1 teaspoon of baking powder
By Carly Goldstein