Cereals

Could you please clarify the status of the cereal: OATS? Some sources indicate that it is gluten-free. Thank you.

As a gluten-free food, a manufacturer can label a product based on legislative rules if it contains less than 20 mg of gluten per 1 kg of food. Some types of oats meet this requirement, so you may encounter this label despite the fact that oats are generally classified as gluten-containing grains.

Good day, Mr. Jelinek, I would like to ask how vegan collagen supplements work, given that collagen can only be obtained from animal products? I would also like to know what the ratio of legumes to grains should be for vegetarians? Is it 1:1 in grams? I have also heard 3:1 in favor of grains. Thank you very much!

The term "vegan collagen" is largely commercially derived and targets products that aim to support collagen production in the body through their composition, as collagen is purely an animal protein. The foundation of their composition includes substances necessary for collagen production—amino acids (proline, lysine, and their derivatives), vitamin C, and certain minerals. In this respect, there is no reason to believe they would be less effective than products with animal sources.

The ratios of legumes to grains should always be addressed in relation to the planned dietary concept. Treat legumes as a significant source of protein, meaning their proportion in the diet should be based on the amount of protein you need to ensure in your diet (along with dairy products and eggs). In such cases, the ratio of legumes to grains becomes a secondary indicator.

Hello,
In the tasks for low carb, legumes are included. Do legumes really belong to LC? I thought that grains and legumes are precisely excluded.
Thank you.

The rules of LC (low carbohydrate) are not precisely and strictly defined. The foundation is limiting the intake of carbohydrates, where their richest sources (excluding technologically processed foods) are cereal grains and products made from them, as well as selected types of fruits and some legumes. In this context, it is not an issue to include legumes, but of course in moderate amounts. They are a rich source of proteins, fiber, minerals, and in some cases, fats, while their carbohydrate content is relatively low, making them suitable for the concept of a low carbohydrate approach.