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2. What Happens To Your Body When You Eat Oatmeal Every Day - AOL

   www.aol.com/lifestyle/15-side-effects-eating...

   To lessen the side effects, start with a small quantity and increase gradually to the chosen amount. When you start eating oat bran, the harmful outcomes from your body will probably disappear." 3.

3. 12 Unhealthiest Instant Oatmeals—Ranked by Sugar Content - AOL

   www.aol.com/12-unhealthiest-instant-oatmeals...

   PER 1 PACKET (43 G) SERVING: 160 calories, 2 g fat (0.5 g saturated fat, 0 g trans fat), 260 mg sodium, 33 g carbs (3 g fiber, 12 g sugar), 4 g protein. Quaker's Maple&Brown Sugar Instant Oatmeal ...

4. What is the healthiest breakfast cereal? Dietitians reveal ...

   www.aol.com/news/healthiest-breakfast-cereal...

   Cereal is a breakfast classic — just add milk and you have a quick morning meal that can be healthy if you make the right choice.. But it can also be candy in a bowl if the temptation for sweet ...

5. Nutri-Grain - Wikipedia

   en.wikipedia.org/wiki/Nutri-Grain

   Nutri-Grain is a brand of breakfast cereal and breakfast bar made by Kellanova since 1976. In Australia and New Zealand Nutri-Grain is a breakfast cereal made from corn, oats, and wheat. The pieces are shaped like bricks. In the United States, Canada, the United Kingdom and Ireland, the Nutri-Grain name is used for soft breakfast bars.

6. Bran flakes - Wikipedia

   en.wikipedia.org/wiki/Bran_Flakes

   Bran flakes is a type of breakfast cereal similar to corn flakes. It consists of small toasted flakes of wheat or oat bran together with binders and seasoning. They may be nutritionally fortified. They are usually served cold with milk. [1] [2] They have been available since 1915. [3]

7. Oat beta-glucan - Wikipedia

   en.wikipedia.org/wiki/Oat_beta-glucan

   Oat β-glucans are linear and linked at the 1,3 and 1,4 carbon sites. Oat β-glucans can form into a random coil structure and flow with Newtonian behaviour until they reach a critical concentration at which point they become pseudoplastic. The gelling ability of oat β-glucan correlates to the percentage of trimers. [3]