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The “Oatzempic” Trend
Oats for weight loss? Maybe not.
Andy Gildersleeve - Chief Content Editor
May 07, 2024
This week, we take a look at the viral “Oatzempic” trend, which doesn’t seem to be supported by science…
🍽️ Oat Diet for Weight Loss?
🍽️ Easy coconut yogurt recipe!
🍽️ Sautéed Swiss Chard!
Healthy News Dose
According to a recent New York Times article, some folks have been blending half a cup of rolled oats with one cup of water and the juice from half a lime, and drinking it for weight loss?
A recent TikTok trend has been making the rounds and encouraging folks to try this fad diet for forty days. Like many weight loss strategies, it seems that most of the success people are having likely results from consuming fewer calories than before, and isn’t necessarily tied to the “oats” or lime juice that lie at the foundation of the diet itself.
Also if you suffer from IBS or other digestion issues, oats might not be the best choice. You may find you have a sensitivity to oats in larger quantities, leading to digestive discomfort such as bloating, gas, and stomach pain.
This can be caused by avenin, a protein similar to gluten, or by FODMAPs, certain carbohydrates.
So, blended oats as the key ingredient for weight loss? Probably not!
However, some recipes that might help you can find here!
MAKE HEALTHY YOGURT AT HOME WITH THIS EASY, STEP-BY-STEP GUIDE
This Yogurt is velvety thick, creamy, and rich…
It’s packed full of health-boosting probiotics and nutrients…
It tastes amazing – far beyond anything you can buy in the stores…
And you made it.
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The Cooking Corner
Easy Plant-Based Yogurt Recipe
So if you can’t eat oats for breakfast, what can you eat instead?
Yogurt is the breakfast gift that keeps on giving.
Mix it with fruit, dollop it over your granola and even mix it with your morning smoothie, the options are limitless!
So here’s how to make our ultimate plant-based yogurt 🙂
Ingredients:
4 cups (960ml) coconut milk (Homemade recipe find in our yogurt guide here)
1/8 teaspoon of powdered vegan starter culture
1 teaspoon of fine agar agar powder
Method:
In a double boiler, add agar agar and coconut milk and heat it until it reaches 190⁰F (85/90°C). Control the temperature in order to keep it at that level for at least 10 minutes. Then, let the milk cool below 108°F (42°C).
Off the heat, stir the starter into the milk to inoculate it.
Transfer the mixture in a glass jar and cover with a breathable cloth, secured at the top with a rubber band. Place it into your yogurt maker or keep it in a warm spot with a controlled temperature. Allow it to sit undisturbed for 6 to 8 hours.
After this time, place a lid on your jar and let it cool for an additional 2 hours at room temperature.
Finally, refrigerate the yogurt for 6 hours before serving.
Chef’s Word of the Week:
What are the Four Most Important Words you learn to say while working in a professional kitchen?
(1) “HEARD!” If your chef or colleague calls out an order or asks you to do something, this one-word response is expected, and considered respectful.
(2) “BEHIND!” Kitchens are generally tight, chaotic spaces. Saying “behind” tells your coworkers that you are moving behind them.
(3) “CORNER!” Similar to “behind”, cooks would say “corner” before rounding a corner. This is especially expected in a context where you are carrying something and about to round a corner.
(4) “HOT!” Whenever carrying around something that is hot and you are close to others, make sure to say, “Hot, hot, hot!” as you are moving with the item.
Upgrade your plate…
with Sauteed Swiss Chard
Pro Tips on Sautéed Swiss Chard:
(1) Make sure to wash your greens well under cold water before cooking.
(2) I like to sauté my greens in some olive oil and minced garlic, although you can add onions or a variety of other vegetables before adding the Swiss chard.
(3) For added flavor, I’ll finely slice a slice of bacon and cook it with the garlic before adding the large bag of roughly chopped greens. In the version that I made recently, I added a bunch of finely-minced fresh ginger, in addition to some sesame seeds and homemade Miso Peanut Inferno hot sauce—don’t worry, the fermented hot sauce recipes are coming your way soon!
And that’s all we have for this week!
Feel free to reach out with any questions you have about recipes or cooking!
You can also CLICK HERE to join our lovely Facebook group!
Andy G
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