Nutri Courses

Advisory

Flakes

Flakes are a healthy and nutritious addition to a daily diet. They are rich in fiber, which supports digestive health and helps maintain a feeling of fullness, potentially contributing to weight management. Flakes also contain a range of essential vitamins and minerals, including iron, zinc, and B vitamins. Some types of flakes, such as oatmeal, are also a good source of protein.

Flakes are also very versatile and can be added to many different dishes and recipes. They can be consumed alone with milk or yogurt as breakfast, added to smoothies for extra nutrition, or used as an ingredient in baking. Flakes are also a good source of slow carbohydrates, providing the body with long-lasting energy and helping regulate blood sugar levels.

Hello, Mr. Jelínek,

My friend pours cold water over oats every evening. He leaves it overnight in a shaker and drinks it in the morning. Does this have any effect on the microbiome? And regarding fermented vegetables, what happens when the temperature is higher than the recommended 18 degrees?

Thank you.

This adjustment certainly has an impact - by soaking the flakes, you initiate their fermentation, making the food more digestible (the proportion of antinutritional substances decreases, and the amount of SCFA increases... - microorganisms perceive all these changes, essentially making their "work" easier). The temperature during fermentation is a bit more complex. Generally, the optimal temperature range for vegetable fermentation is presented as 18 to 22 °C, which is argued to promote stable growth of lactic acid bacteria. Some studies indicate the possibility of using significantly higher temperatures (up to 32 °C), but there is a risk of cultivating undesirable molds and other microorganisms.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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