The Institute for Optimum Nutrition
OATS SO LOVELY:
Why porridge really can be an
exciting start to the day
by Roz Kadir Nutritional therapist and
health journalist
Synonymous with cold winter days
as a great fuel to start the day,
porridge has been a very popular
breakfast staple for centuries.
A comforting bowl of oats can stave off hunger pangs for several hours by providing slow-release energy. It is a great alternative to wheat-based breakfast cereals and toast, particularly as many people eat wheat several times a day.
Porridge is low in calories and as a sports nutritionist, porridge is always high on my list for breakfast for athletes. A portion of porridge along with some protein such as eggs, will provide a highly nutritious start to the day.
Remains of oat porridge have been found in the stomachs of 5,000-year-old Neolithic bog bodies. 18th century cookbooks such as Hannah Glasse’s The Art of Cookery made Plain and Easy, outline recipes for ‘Water Gruel’made of oatmeal and water, flavoured with butter and pepper.
Such a dish may also have been served with wine sauce, sherry and dried fruits for rich people, whereas the poor ate the dish on its own. In Scotland it is usual to eat it cooked with water and seasoned with salt. Back in the 18th century it could be served with any meal at any time of the day, but nowadays, of course, it is only considered a breakfast food.
It is still true today that different
people like their porridge prepared in
different ways. Some people like it very
dry and others enjoy a more gruel-like
texture. The degree of processing the
oats will determine how long they take
to cook and what the consistency will be
like; it is a myth that they take a long
time to prepare.
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