Why choosing Avena GoFit?

"Gluten-free is not about dietary limitations. A gluten-free lifestyle means health-consciousness, which means vigor, fitness, balance, supporting the Hippocratic idea that your food is your medicine!

Our company - as the first Hungarian production and processing plant - provides a product for this purpose, which is produced and processed with the utmost care by excellent professionals at all stages, with the aim of providing the greatest satisfaction to both gluten-sensitive and health-conscious consumers, while maintaining guaranteed quality.

In the taxonomy of cereals, oats form a distinct group from wheat, triticale, barley, and rye, with the gluten protein fraction in the background. Gluten, also known as seitan, is made up of two types of protein units, glutenin, and prolamin. Contrary to the name of the sensitivity, it is the prolamin fraction, not the glutenin fraction, that triggers the sensitivity. Prolamin fractions can be found in various cereals but only gliadin, which is found in wheat, causes symptoms. Fortunately, the protein avenin found in oats does not cause this type of complaint, so 95% of people with celiac disease can eat it.

The gluten (glutenin and prolamin fraction) cannot be broken down by the digestive enzymes in the stomach, so it is passed from the stomach into the duodenum and is only broken down by the transglutaminase enzymes present there. During the breakdown process, small fragments of the protein molecule are broken off and recognized as foreign material by the defense system of gluten-sensitive people. These protein molecules are bound by receptor cells on the surface of the intestinal epithelial cells. During the defense process, our body destroys not only the molecules recognized as foreign but also the intestinal epithelial cells that have bound them, causing a reduction in the microvilli of the intestinal wall system, which is necessary for efficient absorption and utilization of nutrients. The damage to the gut flora leads to deficiency diseases such as infertility, other autoimmune diseases, liver, and biliary tract diseases.

Since the protein in oats, avenin, is not treated as a foreign substance by the body, the aforementioned destructive process does not take place in the body.

 

The question rightly arises: if oats are basically gluten-free and do not cause any complaints, why can't consumers eat any oat product? The answer lies in the processing of oats. During cultivation, it can easily cross-contaminate with wheat and other gluten-containing products in the transport equipment. Many oat products are produced in factories where other gluten-containing products are also handled, which compromises the purity of the oats and easily contaminates them, so these oat products cannot be considered gluten-free.

Our company has made it a priority to protect our carefully cultivated oats at every stage of the process and to bring them to the consumer's table as a gluten-free raw material. We want people with gluten intolerance to be able to benefit from the goodness of oats, a tiny grain with so many positive qualities.

Its insoluble fibers reduce the toxicity of certain acids, and the phytochemicals it contains also have cancer-preventive properties. Phytochemicals: naturally occurring pesticides in plants. Each plant contains hundreds of phytochemicals and research has shown that they have protective or disease-preventive properties. In women, it helps prevent breast cancer due to its high oleic acid content. In addition, the fiber in oats has the effect of reducing the risk of developing colon cancer, a
A great source of energy! Improves coordination and mental performance. Highly recommended for athletes.One serving of oats contains 1367 KJ of energy. Oats are high in fiber and protein.
Before the invention of insulin, doctors used oats to lower blood sugar levels in diabetics and prescribed a diet rich in the grain. B-glucan, a water-soluble fiber found in wholegrain products and f mainly in oats, helps to stabilize blood sugar levels and thus has a positive effect on carbohydrate metabolism.
Eating breakfast will give you more energy during the day. People who eat oatmeal in the morning or during the day are less likely to snack in the mid-morning. After eating oats, our hunger pangs are reduced, so we get hungry again later. It speeds up your metabolism, which also helps you to lose excess weight.
Eating a few dkg of oats a day is enough to meet one-third of the essential fatty acid requirements for cardiovascular protection. Its high linoleic acid content plays an important role in the utilization of absorbed fat. It reduces the utilization of the fat content of the diet and the use of fat in the blood and provides a free path for the hormones that regulate fat burning.
Interestingly, unlike other flakes, oat flakes are flakes in name only because they are produced by mechanically flattening the oat grains, which keeps their absorption slow. It is, therefore, a suitable staple for diabetes and IR (insulin resistance).
We now know that oats, with their soluble fiber, also have a cholesterol-lowering effect, are suitable for treating stomach upsets and lower blood fats (triglycerides, cholesterol), which also help protect the cardiovascular system.
It also contains an antidepressant, a psychotropic substance with mood-enhancing effects. According to British scientists, a mug of muesli helps to combat stress during the rest of the day. It is also high in vitamin B, also known as the 'feel-good vitamin', which boosts the production of the happy hormone serotonin.
The high fiber content of oats means that you need to consume fewer calories in order to feel full. By delaying the emptying of the stomach, fiber helps to keep you feeling full for longer, so you can eat later. Beta-glucans also stimulate the production of tyrosine peptide (PYY protein) in the gut, a hormone-like substance that inhibits hunger. Beta-glucans, therefore, act at several points to reduce the risk of obesity, helping to maintain an ideal weight.
Whole oats are rich in plant polyphenols. Of these, avenanthramides are found almost exclusively in oats. Avenanthramides increase the production of vasodilator nitric oxide gas in the body, an effective natural vasodilator, which can lower blood pressure.

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