Oatmeal, sir!
Regular oatmeal jelly can provide our body with a whole range of vitamins, microelements and amino acids:
- Vitamins A, E, K, B1, B2, B6 and PP;
- Magnesium, calcium, manganese, iron, potassium and nickel;
- Phosphorus, iodine, sulfur and fluorine;
- Lysine, choline, tryptophan, methionine and lecithin.
Doctors recommend consuming oatmeal jelly to everyone who suffers from diseases of the kidneys, liver, gallbladder, stomach, intestines and, of course, pancreas. If you drink this jelly every day for three months, you can reduce the painful manifestations of pancreatitis to zero. Then you need to switch to a maintenance regimen: drink oatmeal jelly a couple of times a week, and the pancreas will no longer bother you.
Benefits and contraindications
Oatmeal jelly is useful not only for those who want to lose excess weight, but also for everyone else who monitors their health, measures their calorie intake, and tries to take an active lifestyle. The vitamins and microelements that oat miracle jelly contains can only be compared with an expensive set of supplements:
- beta-glucan;
- zinc;
- iron;
- copper;
- potassium;
- manganese;
- phosphorus;
- iodine;
- cobalt;
- B vitamins;
- vitamin K and E.
Oatmeal jelly helps improve digestion, the functioning of the pancreas and liver, and immunity increases significantly. By consuming oatmeal jelly for weight loss, you will improve the condition of your hair, nails, and skin. Isn’t this the most important thing in the process of losing excess weight? Cereals for weight loss have no contraindications, which once again proves their benefits for every person, regardless of gender and age.
A little history
Fermenting oats with the help of lactic acid fungi was thought of in Rus' a very long time ago. This recipe is described in Domostroy, but in general it is considered a monastery recipe. It was in monasteries that internal diseases were treated with the help of such jelly, as evidenced by entries in books of the 16th century. They called it “Russian balm”, and sometimes “spleen”, because in those days oatmeal jelly was the main and, in fact, the only cure for a diseased spleen.
Our contemporary, virologist Vladimir Kirillovich Izotov, revised and supplemented the old monastery recipe, and in 1992 patented “Doctor Izotov’s Miracle Jelly.” And to prove its high efficiency, I tested oatmeal jelly on myself for several years. The results were worth it: Dr. Izotov had a whole army of devoted followers who managed to overcome their ailments with the help of the miracle jelly.
How to treat the pancreas? History of Momotov
How is jelly beneficial for pregnant and lactating women and children?
The benefits of jelly for pregnant and lactating patients are as follows:
- normalizes blood pressure, which has a beneficial effect on the condition of blood vessels and heart muscle;
- eliminates heartburn, which is often observed during pregnancy;
- relieves hemorrhoids, constipation;
- improves psycho-emotional state, relieves irritability and tension;
- stimulates the production of breast milk.
Hercules jelly is also good for children. It provides the growing body with the necessary vitamins and microelements, proteins, and nutrients. The drink improves food digestion processes and gastrointestinal microflora, increases mental and physical activity.
You can introduce the product into your diet from 6 months of age. Initially, it is given to the baby in liquid form, but starting from the 10th month, the drink is made thicker.
To obtain the greatest health benefits, you should follow the rules for taking oatmeal jelly
Doctor Izotov's experience
Vladimir Kirillovich suffered a serious illness - tick-borne encephalitis. The disease was cured, but it was replaced by a whole bunch of complications: hearing impairment, hypertension, ischemia, arrhythmia and urolithiasis. Being a man of science, Dr. Izotov first tried all the modern methods and drugs proposed by his colleagues. In his interviews, he admits that he sometimes took more than thirty medications in one day. This did not bring recovery, but it provoked a persistent drug allergy.
As they age, many people come to the conclusion that the best way to treat chronic illnesses is to turn to nature. Natural remedies and folk recipes often seem too simple, gentle, sometimes strange, and generally ineffective. But they definitely have one undeniable advantage over chemistry – safety. As for the effectiveness, you need to be patient and do not stop treatment after a couple of weeks if you do not see a radical improvement right away. Izotov’s oatmeal jelly is a vivid example of this. Everyone who strictly followed the doctor’s advice was able to improve their health. What's stopping you from doing this?
Composition and calorie content
Oatmeal jelly has many beneficial properties due to its rich composition.
It includes the following substances:
- vitamins, mainly belonging to group B, but also A, E and F;
- probiotics that take care of intestinal microflora;
- micro- and macroelements such as potassium, fluorine, magnesium and iron;
- healthy fiber;
- amino acids, including lysine, choline, lecithin, methionine and tryptophan.
And, of course, we should not forget that the additional products included in the jelly also contain a lot of useful ingredients.
As for the calorie content of this drink, it is low enough to include it in a diet and is no more than 70 kcal. At the same time, most of the nutritional value of the product is occupied by healthy carbohydrates - up to 11 g . But there is very little protein and fat in it . The only exception is jelly prepared with milk, because its calorie content exceeds 100 kcal, so this is not the most suitable option for losing weight.
Izotov's oatmeal jelly recipe
Fermentation. Boil 3.5 liters of clean water, pour it into a five-liter glass jar and wait until it cools to a temperature of 30-40 °C. Then add half a kilo of oatmeal, pour in half a glass of kefir and mix thoroughly. Seal the jar with a tight plastic lid, wrap it in a blanket and hide it in a dark place - let it ferment for two days. This process can be speeded up a little: grind one hundred grams of oat grains in a coffee grinder, not too finely, and pour it into a jar. You can occasionally “visit” the oatmeal jelly and check how he is doing. If the contents of the jar are separated and bubbling, then everything is going well. The jelly should not ferment for more than two days; this will only worsen its taste.
First filtering. Take a clean three-liter glass jar, a 5-liter enamel saucepan and a colander with holes no larger than two mm. If you don't have such a small colander, place sterile gauze in a large colander. Strain the oatmeal jelly into a saucepan, and transfer the dense mass remaining in the colander into a three-liter jar.
Second filtration. Add three times more boiled water to a three-liter jar with dense sediment, close the lid and shake vigorously. The resulting semi-liquid mass must be strained again through a colander into the five-liter saucepan where you have the jelly after the first filtration. The curd remaining in the colander should not be thrown away: it can be used for pancakes or given to the dogs.
Filtrate treatment. Thoroughly wash the five-liter jar in which the jelly fermented, and pour the contents of the five-liter pan into it. Re-cork and set aside in a dark place for 16-18 hours. During this time, the liquid will separate into two fractions: below there will be a white precipitate - this is the concentrate for preparing oatmeal jelly, and on top - an almost transparent liquid, let’s call it kvass. Pour the kvass into a separate container, and package the concentrate in small jars so that it can be conveniently stored in the refrigerator. It is stored for a maximum of 21 days.
Making oatmeal jelly. Pour two glasses of clean cold water into a small enamel saucepan. Add concentrate to taste: 5-10 spoons. Stirring constantly with a wooden spoon, bring the jelly to a boil and simmer over low heat to the desired consistency. It’s good to add a little salt and butter (olive, sunflower, butter - whatever you like) to the finished oatmeal jelly, and it’s best eaten with bread - very tasty!
Culinary secrets
The upper liquid, which we called kvass, can be drunk chilled as a healing drink. The taste is peculiar, but many people like it. You can also use kvass when kneading dough for baking - it works on the same principle as kefir or whey.
Not only oatmeal jelly is perfectly prepared from the concentrate. This white mass is good to add to sauces and stews: firstly, it produces an interesting taste, and secondly, the concentrate acts as a thickener. If you overdo it with water while cooking, this is a great saver.
Oat concentrate serves as an excellent base for pureed soups. Having an immersion blender, you can prepare real “haute cuisine” from ordinary boiled vegetables, butter and this wonderful concentrate. Try making pumpkin soup with processed cheese or cream of mushroom soup - you'll lick your fingers!
How to take jelly
You should drink a drink made from whole oats every day during breakfast. The next meal is allowed after 3 hours.
Kissel prepared according to Izotov’s recipe is tasteless, so you can add other ingredients to it: honey, salt, sweetener, butter or vegetable oil, dried fruits, berries. It is advisable to take the jelly warm.
How much drink can you drink per day without harm to health?
Many people wonder how much product they can drink per day. Doctors say that the optimal portion is 500 g (2 faceted glasses).
There are several ways to prepare the drink at home
Momotov's oatmeal jelly recipe
There is another recipe for oatmeal jelly, proposed by Dr. Momotov, who, by the way, suffered from pancreatitis until he began treatment using his own method. The cooking process is a little simpler, the taste is different, and there are fundamental differences in the recipes.
So, we will need:
- Small oat flakes – 300 grams;
- Large oat flakes - 4 tablespoons;
- Bio-kefir – a third of a glass.
Fermentation. Place all ingredients in a clean three-liter jar, fill with warm water to the top, mix carefully with a wooden spoon, seal with a plastic lid, wrap and hide in a dark place for two days, as in the previous recipe.
First filtering. Strain the fermented mixture through a fine sieve - you will get about two liters of liquid. Pour it into jars and put it in the refrigerator. This is a mixture with high acidity.
Second filtration. The contents of the sieve should be washed in two liters of warm boiled water and also poured into jars for convenient storage in the refrigerator. This is a mixture with low acidity.
Preparing jelly. You probably already guessed the essence of Dr. Momotov’s technique. People with peptic ulcers and high acidity are recommended to cook oatmeal jelly from a mixture of the second filtration, and those with low acidity - from the first. In both cases, the mixture from the cans is simply brought to a boil and reduced over low heat while constantly stirring with a wooden spoon. You need to drink this jelly several times a day, in small sips, half a glass. If you have normal stomach acidity, you can simply mix the first and second filtrate.
