why overnight oats are bad
Someone misunderstood this trend. 
Oh, it’s not all incorrect. However, they made a mistake in the recipe’s sole step! Our overnight oats should be soaked in warm water at room temperature or even warmer rather than in the refrigerator. Furthermore, did you know that boiling the oats afterward significantly increases their nutritional value? You don’t want to eat this item raw. Let me explain the fundamentals to you.
Our ancestors fermented or soaked whole grains before consuming them. They eventually discovered this was the proper way to prepare grains—to prevent disease. Back then, there were no refrigerators, so food was left out. Therefore, it was likely by chance that they discovered this. But we have been hurriedly cooking our grains as generations have passed and food culture has waned. We’ve even gone so far as to believe they taste the finest raw! This is completely incorrect. why overnight oats are bad
As you can see, all grains’ outer layer of bran contains a substance known as “phytic acid,” or phytates, and oats have more of them than practically any other grain. Therefore, if this phytic acid is left untreated, it will mix with vital minerals in our bodies and prevent them from being absorbed. I’m referring to copper, zinc, iron, magnesium, and calcium. Modern farming practices are causing our food supply to have fewer and fewer of these minerals, which we require. We should do everything we can to preserve the minerals that we still have. why overnight oats are bad
Frequent use of poorly prepared grains, including legumes and nuts, can result in food allergies, bone loss, irritable bowel syndrome, leaky gut, mineral deficiencies, and even mental disease. This is caused by a mixture of these plant compounds and others like lectins, goitrogens, and oxalates, to mention a few, rather than just the phytic acid level. The dosage determines the poison, which differs greatly from person to person (or gut to gut).
So, how should these grains be prepared?
The procedure is quite easy. The whole grains need to be soaked for the entire night at room temperature or even warmer and then cooked. Adding an acid starter, such as liquid whey, kefir, yogurt, or even lemon juice, during the soak is beneficial. If you let the natural enzymes and other beneficial organisms ferment the grains for seven to twenty-four hours., a significant amount of the phytic acid will be neutralized
In addition to eliminating this mineral-blocking material, soaking in warm, acidic, or cultured water releases all of the vitamins in grains and promotes better digestion by partially breaking down some of the proteins (such as gluten). Win-win, everywhere! Cook your oats for 5 to 10 minutes to finish it off (see the recipe at the end of this page for further details). why overnight oats are bad
Tell others we care about about it.
One of those foods people eat regularly—every morning—is oatmeal. It’s crucial to disseminate the news because of this. Since many of my closest friends and family periodically eat oatmeal, I felt compelled to concentrate on this recipe even though I don’t typically eat it or most grains. My Longevity Kitchen aims to provide information on reducing pollutants and increasing the nutrients in our diet. And I am most passionate about the ancient cooking techniques of our forefathers. On the contrary, oatmeal can be nutrient-dense. I hope you have learned how to make it genuinely nourishing. Here’s the recipe and some more advice for you!
Additional Advice on Oats:
Always purchase organic grains and oats. This is crucial because research has shown that the weed killer glyphosate penetrates the intestinal wall when gluten is present in the digestive tract. Immune reactions, irritable symptoms, leaky gut, or gluten intolerance are likely to result from this. Be cautious and only purchase organic, gluten-free grains.
Always pair your grains and oats with healthy fat, such as coconut milk, coconut oil, grass-fed butter, or grass-fed cream. Without the lipids, we cannot absorb the fat-soluble vitamins in grains. why overnight oats are bad
Don’t purchase your rolled or cracked oats from the bulk bin. You want them in a sealed container to prevent the oils from going rancid and releasing free radicals into the body.
It is strongly advised to soak your oats in a probiotic-rich beverage, such as buttermilk, whole-milk plain yogurt, whole-milk kefir, coconut kefir, or whey (the liquid on top of plain yogurt). This is the most effective way to break down phytic acid and prevent the growth of any dangerous bacteria. You can use another acidic medium, such as lemon or apple cider vinegar if you are against dairy or have none. However, you should add another gluten-free grain, such as buckwheat groats (which aren’t grains but are gluten-free), as they help break down the phytic acid in those stubborn oats (more on this here). why overnight oats are bad
More on Whey Liquid:
Acid Hippocrates suggested whey, a byproduct of producing unripened fresh cheeses, about 460 BC for various human diseases. Sounds good. Doctors continued administering whey so frequently during the Middle Ages that “whey houses” appeared throughout Western Europe. They used whey to cure everything from anemia to arthritis. Whoa.
Lactobacilli, which are essential probiotics, are found in whey. One of the various applications for liquid whey is the production of facto-fermented vegetables, like as those used in pickling and sauerkraut. It can also be used to soak and sprout grains or nuts (like the oats in this recipe) or to make condiments or drinks like kefir and cultured mayonnaise. Whey’s lactic acid aids in dissolving the tough grain and seed barriers.
Whey can also be added to sauces and soups for traditional purposes; if you don’t cook or reheat the soup after adding it, you’ll benefit from the enzymatic properties that aid digestion and nutrient availability. Even after boiling or heating the bacteria, there are some ongoing benefits for reasons that are not fully understood. Still, it could be as simple as the fact that the microbes make healthy byproducts that support our gut and aid in the absorption of nutrients. why overnight oats are bad
Note: Whey powder does not aid in grain soaking or offer the same advantages. Visit the following links to learn more about whey.
Easy Ways to Make Your Whey:
Get some high-quality, plain, full-fat yogurt (not Greek yogurt) at the grocery store. Look for organic brands made from the milk of pasture-raised cows, goats, or sheep, have active cultures (the label should mention that it contains lactobacillus or “live active cultures”), and aren’t homogenized (this means there’s less processing and the cream rises to the top—like it should).
Place a mesh strainer over a bowl to rest after lining it with a thin dish towel, muslin if you’re lucky enough to have it, or four or more layers of cheesecloth. After adding the plain yogurt, leave it for five hours at room temperature. As you can see in the above shot, the (acid) whey is poured into the dish. why overnight oats are bad
To allow the cloth to hang over the top of the bowl and drip even more whey, gently collect the ends of the fabric without compressing them. You should use a pitcher rather than a bowl at this stage because the sack will hang too low. You would normally leave it like this overnight to get the most whey out of it, but you can stop at any point. In the past, I have tied the cloth on a high oven rack and let it drip into a bowl on the bottom shelf. After tying it to the faucet head, some individuals let the sack drip into a sink basin.
You now have an abundance of whey that will last six months in a glass jar refrigerator. Bonus: the leftover cheese is cream cheese, ideal for spreads or dips, and will be kept in the fridge for up to a month.
