Recipe for oatmeal jelly from oat flakes by Izotov and Momotov

Oatmeal, sir!

Regular oatmeal jelly can provide our body with a whole range of vitamins, microelements and amino acids:

Vitamins A, E, K, B1, B2, B6 and PP;
Magnesium, calcium, manganese, iron, potassium and nickel;
Phosphorus, iodine, sulfur and fluorine;
Lysine, choline, tryptophan, methionine and lecithin.

Doctors recommend consuming oatmeal jelly to everyone who suffers from diseases of the kidneys, liver, gallbladder, stomach, intestines and, of course, pancreas. If you drink this jelly every day for three months, you can reduce the painful manifestations of pancreatitis to zero. Then you need to switch to a maintenance regimen: drink oatmeal jelly a couple of times a week, and the pancreas will no longer bother you.

Recipe for Kissel from rolled oats. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Rolled oats jelly”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	32 kcal	1684 kcal	1.9%	5.9%	5263 g
Squirrels	1.1 g	76 g	1.4%	4.4%	6909 g
Fats	0.6 g	56 g	1.1%	3.4%	9333 g
Carbohydrates	5.6 g	219 g	2.6%	8.1%	3911 g
Alimentary fiber	0.5 g	20 g	2.5%	7.8%	4000 g
Water	92 g	2273 g	4%	12.5%	2471 g
Ash	0.218 g	~
Vitamins
Vitamin B1, thiamine	0.041 mg	1.5 mg	2.7%	8.4%	3659 g
Vitamin B2, riboflavin	0.009 mg	1.8 mg	0.5%	1.6%	20000 g
Vitamin B4, choline	3.67 mg	500 mg	0.7%	2.2%	13624 g
Vitamin B5, pantothenic	0.102 mg	5 mg	2%	6.3%	4902 g
Vitamin B6, pyridoxine	0.022 mg	2 mg	1.1%	3.4%	9091 g
Vitamin B9, folates	2.091 mcg	400 mcg	0.5%	1.6%	19130 g
Vitamin E, alpha tocopherol, TE	0.145 mg	15 mg	1%	3.1%	10345 g
Vitamin H, biotin	1.818 mcg	50 mcg	3.6%	11.3%	2750 g
Vitamin K, phylloquinone	0.2 mcg	120 mcg	0.2%	0.6%	60000 g
Vitamin RR, NE	0.4182 mg	20 mg	2.1%	6.6%	4782 g
Niacin	0.091 mg	~
Macronutrients
Potassium, K	30 mg	2500 mg	1.2%	3.8%	8333 g
Calcium, Ca	13.82 mg	1000 mg	1.4%	4.4%	7236 g
Magnesium, Mg	13.55 mg	400 mg	3.4%	10.6%	2952 g
Sodium, Na	3.64 mg	1300 mg	0.3%	0.9%	35714 g
Sera, S	8 mg	1000 mg	0.8%	2.5%	12500 g
Phosphorus, P	29.8 mg	800 mg	3.7%	11.6%	2685 g
Chlorine, Cl	6.64 mg	2300 mg	0.3%	0.9%	34639 g
Microelements
Iron, Fe	0.327 mg	18 mg	1.8%	5.6%	5505 g
Yod, I	0.55 mcg	150 mcg	0.4%	1.3%	27273 g
Cobalt, Co	0.455 mcg	10 mcg	4.6%	14.4%	2198 g
Manganese, Mn	0.3473 mg	2 mg	17.4%	54.4%	576 g
Copper, Cu	47.27 mcg	1000 mcg	4.7%	14.7%	2116 g
Selenium, Se	2.627 mcg	55 mcg	4.8%	15%	2094 g
Fluorine, F	4.09 mcg	4000 mcg	0.1%	0.3%	97800 g
Zinc, Zn	0.2818 mg	12 mg	2.3%	7.2%	4258 g
Digestible carbohydrates
Starch and dextrins	5.464 g	~
Mono- and disaccharides (sugars)	0.1 g	max 100 g
Essential amino acids
Arginine*	0.075 g	~
Valin	0.057 g	~
Histidine*	0.025 g	~
Isoleucine	0.041 g	~
Leucine	0.065 g	~
Lysine	0.043 g	~
Methionine	0.013 g	~
Methionine + Cysteine	0.041 g	~
Threonine	0.039 g	~
Tryptophan	0.02 g	~
Phenylalanine	0.055 g	~
Phenylalanine+Tyrosine	0.099 g	~
Nonessential amino acids
Alanin	0.049 g	~
Aspartic acid	0.093 g	~
Glycine	0.104 g	~
Glutamic acid	0.198 g	~
Proline	0.065 g	~
Serin	0.052 g	~
Tyrosine	0.045 g	~
Cysteine	0.029 g	~
Saturated fatty acids
Saturated fatty acids	0.1 g	max 18.7 g
14:0 Miristinovaya	0.002 g	~
16:0 Palmitinaya	0.119 g	~
18:0 Stearic	0.005 g	~
Monounsaturated fatty acids	0.195 g	min 16.8 g	1.2%	3.8%
18:1 Oleic (omega-9)	0.195 g	~
Polyunsaturated fatty acids	0.212 g	from 11.2 to 20.6 g	1.9%	5.9%
18:2 Linolevaya	0.207 g	~
18:3 Linolenic	0.005 g	~
Omega-6 fatty acids	0.2 g	from 4.7 to 16.8 g	4.3%	13.4%

The energy value of rolled oats jelly is 32 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

A little history

Fermenting oats with the help of lactic acid fungi was thought of in Rus' a very long time ago. This recipe is described in Domostroy, but in general it is considered a monastery recipe. It was in monasteries that internal diseases were treated with the help of such jelly, as evidenced by entries in books of the 16th century. They called it “Russian balm”, and sometimes “spleen”, because in those days oatmeal jelly was the main and, in fact, the only cure for a diseased spleen.

Our contemporary, virologist Vladimir Kirillovich Izotov, revised and supplemented the old monastery recipe, and in 1992 patented “Doctor Izotov’s Miracle Jelly.” And to prove its high efficiency, I tested oatmeal jelly on myself for several years. The results were worth it: Dr. Izotov had a whole army of devoted followers who managed to overcome their ailments with the help of the miracle jelly.

How to treat the pancreas? History of Momotov

What is oatmeal jelly according to Izotov

This amazing health product received its name from the name of its inventor - Vladimir Kirillovich Izotov, a virologist.

Izotov suffered a number of complex illnesses, after which he had to take up to 30 tablets at a time to recover. From such a load of chemicals, complications and failures of all organs and systems began. The doctor himself found a safe method for cleansing the body of waste and toxins in folk medicine, which was oatmeal jelly.

He drank it every day for eight years. I was able to get rid of all diseases, felt energy and strength in my body, and most importantly, I restored my lost immunity, which is the basis of health. According to Izotov: “this product improves health even in cases where traditional methods of treatment are ineffective...”

He found a mention of this healing product in Domostroy, which was popular in the 16th century. Having supplemented the ancient recipe with modern knowledge, Izotov received his own recipe, with wider healing capabilities.

His invention was approved by official medicine and a patent was issued for the health product not only in the Russian Federation, but also abroad, where it is called “Russian balm”.

Doctor Izotov's experience

Vladimir Kirillovich suffered a serious illness - tick-borne encephalitis. The disease was cured, but it was replaced by a whole bunch of complications: hearing impairment, hypertension, ischemia, arrhythmia and urolithiasis. Being a man of science, Dr. Izotov first tried all the modern methods and drugs proposed by his colleagues. In his interviews, he admits that he sometimes took more than thirty medications in one day. This did not bring recovery, but it provoked a persistent drug allergy.

As they age, many people come to the conclusion that the best way to treat chronic illnesses is to turn to nature. Natural remedies and folk recipes often seem too simple, gentle, sometimes strange, and generally ineffective. But they definitely have one undeniable advantage over chemistry – safety. As for the effectiveness, you need to be patient and do not stop treatment after a couple of weeks if you do not see a radical improvement right away. Izotov’s oatmeal jelly is a vivid example of this. Everyone who strictly followed the doctor’s advice was able to improve their health. What's stopping you from doing this?

Useful properties of Izotov jelly

I am personally pleased by the fact that every day more and more people ask about the benefits and possible harms of Izotov’s jelly. This suggests that many people are interested in healthy eating. I would like to say right away that there are practically no negative health consequences from consuming this natural product. Individual intolerance may occur in people with chronic allergies.

The main beneficial properties of Izotov oatmeal jelly:

improves digestion;
restores intestinal microflora and the protective intestinal barrier, which prevents infections from causing serious illnesses;
inhibits the aging of the body;
helps maintain optimal levels of glucose and cholesterol in the blood;
restores impaired metabolism;
cleanses the body of toxins, waste, antibiotic residues and other medications;
restores the activity of digestive enzymes and the functioning of the pancreas;
relieves chronic abdominal pain, which is characteristic of dysbiosis and irritable bowel syndrome;
helps strengthen the immune system;
improves the condition of skin, hair and nails;
prevents the occurrence of senile myopia and other eye diseases;
has a positive effect on the nervous system, improves sleep and the general condition of the body.

Kissel Izotova is one of the few products that is suitable for the treatment of almost all common diseases and for preventing their development.

We don't have many useful products. So that you can use them every day, knowing that it is only beneficial. If you love Izotov’s jelly and are not lazy about making it, in almost a few months you will notice that many health problems go away.

Oats according to this recipe have a positive effect primarily on digestion. And when the stomach and intestines work properly, there are enough enzymes to break down food, beneficial microorganisms grow and prevent unhealthy ones from causing illness, and then we feel excellent.

A healthy intestine also means beautiful, clear skin without acne, strong nails and shiny and strong hair. You just have to work hard for your health. Izotov's oatmeal jelly recipe is simple, but you'll have to tinker with it. Believe me, the result is worth it.

And now let’s move on to the description of the most step-by-step recipe for Izotov’s oatmeal jelly from the author.

Chemical composition of oatmeal jelly

A healing drink with beneficial properties contains:

lysine;
tryptophan;
biotin;
nicotinic acid;
lecithin;
choline;
a small amount of vitamins C and D;
methionine;
retinol;
vitamins B, E;
mineral salts of fluorine, potassium, iron, magnesium.

Izotov's oatmeal jelly recipe

Fermentation. Boil 3.5 liters of clean water, pour it into a five-liter glass jar and wait until it cools to a temperature of 30-40 °C. Then add half a kilo of oatmeal, pour in half a glass of kefir and mix thoroughly. Seal the jar with a tight plastic lid, wrap it in a blanket and hide it in a dark place - let it ferment for two days. This process can be speeded up a little: grind one hundred grams of oat grains in a coffee grinder, not too finely, and pour it into a jar. You can occasionally “visit” the oatmeal jelly and check how he is doing. If the contents of the jar are separated and bubbling, then everything is going well. The jelly should not ferment for more than two days; this will only worsen its taste.

First filtering. Take a clean three-liter glass jar, a 5-liter enamel saucepan and a colander with holes no larger than two mm. If you don't have such a small colander, place sterile gauze in a large colander. Strain the oatmeal jelly into a saucepan, and transfer the dense mass remaining in the colander into a three-liter jar.

Second filtration. Add three times more boiled water to a three-liter jar with dense sediment, close the lid and shake vigorously. The resulting semi-liquid mass must be strained again through a colander into the five-liter saucepan where you have the jelly after the first filtration. The curd remaining in the colander should not be thrown away: it can be used for pancakes or given to the dogs.

Filtrate treatment. Thoroughly wash the five-liter jar in which the jelly fermented, and pour the contents of the five-liter pan into it. Re-cork and set aside in a dark place for 16-18 hours. During this time, the liquid will separate into two fractions: below there will be a white precipitate - this is the concentrate for preparing oatmeal jelly, and on top - an almost transparent liquid, let’s call it kvass. Pour the kvass into a separate container, and package the concentrate in small jars so that it can be conveniently stored in the refrigerator. It is stored for a maximum of 21 days.

Making oatmeal jelly. Pour two glasses of clean cold water into a small enamel saucepan. Add concentrate to taste: 5-10 spoons. Stirring constantly with a wooden spoon, bring the jelly to a boil and simmer over low heat to the desired consistency. It’s good to add a little salt and butter (olive, sunflower, butter - whatever you like) to the finished oatmeal jelly, and it’s best eaten with bread - very tasty!

Culinary secrets

The upper liquid, which we called kvass, can be drunk chilled as a healing drink. The taste is peculiar, but many people like it. You can also use kvass when kneading dough for baking - it works on the same principle as kefir or whey.

Not only oatmeal jelly is perfectly prepared from the concentrate. This white mass is good to add to sauces and stews: firstly, it produces an interesting taste, and secondly, the concentrate acts as a thickener. If you overdo it with water while cooking, this is a great saver.

Oat concentrate serves as an excellent base for pureed soups. Having an immersion blender, you can prepare real “haute cuisine” from ordinary boiled vegetables, butter and this wonderful concentrate. Try making pumpkin soup with processed cheese or cream of mushroom soup - you'll lick your fingers!

With milk

Oatmeal jelly is even tastier with the addition of milk. But the liquid part should not be too fatty. This recipe makes a healthy dessert. To do this, sugar and vanillin are added to it. It is allowed to take other spices. For example, cinnamon.

Ingredients

For the dish you need to take:

oatmeal – 80-90 g;
milk (not too fatty) – ½ l;
potato starch - 1 tbsp. l.;
beet sugar and vanillin.

Sugar and spices are added to taste. But for the specified amount of food, 2 tbsp is usually enough. l. sand

Step-by-step cooking process

The cooking process includes several stages:

Oat flakes need to be poured with a warm dairy product and left in this form for about 20-25 minutes.
Next, the mass should be filtered through the finest sieve or a couple of layers of clean pharmacy gauze.
From the resulting liquid you need to pour ½ cup, add potato starch and mix thoroughly.
Place a small saucepan with the milk-oat mixture over medium heat. Only after this add sugar and selected spices.
Then, stirring the mixture constantly, pour in the diluted starch.

After boiling, let the jelly cook for another 2-3 minutes over low heat. Afterwards you can cool it and serve it immediately.

Momotov's oatmeal jelly recipe

There is another recipe for oatmeal jelly, proposed by Dr. Momotov, who, by the way, suffered from pancreatitis until he began treatment using his own method. The cooking process is a little simpler, the taste is different, and there are fundamental differences in the recipes.

So, we will need:

Small oat flakes – 300 grams;
Large oat flakes - 4 tablespoons;
Bio-kefir – a third of a glass.

Fermentation. Place all ingredients in a clean three-liter jar, fill with warm water to the top, mix carefully with a wooden spoon, seal with a plastic lid, wrap and hide in a dark place for two days, as in the previous recipe.

First filtering. Strain the fermented mixture through a fine sieve - you will get about two liters of liquid. Pour it into jars and put it in the refrigerator. This is a mixture with high acidity.

Second filtration. The contents of the sieve should be washed in two liters of warm boiled water and also poured into jars for convenient storage in the refrigerator. This is a mixture with low acidity.

Preparing jelly. You probably already guessed the essence of Dr. Momotov’s technique. People with peptic ulcers and high acidity are recommended to cook oatmeal jelly from a mixture of the second filtration, and those with low acidity - from the first. In both cases, the mixture from the cans is simply brought to a boil and reduced over low heat while constantly stirring with a wooden spoon. You need to drink this jelly several times a day, in small sips, half a glass. If you have normal stomach acidity, you can simply mix the first and second filtrate.

The benefits of oatmeal jelly for weight loss

Known since ancient times, the healing oatmeal jelly for weight loss is used very often. Its benefits:

High nutritional value with low calorie content. The composition will ensure the activation of metabolism due to insoluble fibers - cellulose. In the stomach it swells and increases in size, which creates a long-lasting feeling of fullness. The diet drink is rich in vitamins, minerals, and phosphorus.
Increasing human performance - due to the elimination of toxins, saturation with energy synthesized by adenosine triphosphate. Self-rejuvenation begins. Due to mucus, the fibers will stick to the intestinal walls and move the stool.
Removal of toxins - stimulation of intestinal function.
Normalization of the functioning of the liver, pancreas , and other organs of the digestive tract.
Getting rid of fluid stagnation - eliminating edema.

Harm of oat jelly and contraindications

Oatmeal jelly, due to its properties, has no contraindications and does not cause harm. During the entire study of this product, not a single harmful effect on the body was identified. This product should not be used only by people with individual intolerance and allergies to the main ingredient and other components.

The only downside of the dish is that it cannot be consumed in unlimited quantities. There is a daily norm. Especially do not overeat this oat product at night. This can overload your digestion and prevent you from falling asleep. It should be remembered that the abuse of oatmeal dishes is harmful - it washes calcium from the bones.

People with gluten sensitivity should also not consume oatmeal. After all, the forbidden substance is found in all cereals.

We recommend reading: Gluten: what it is and why it is harmful, where it is found, symptoms of intolerance

Attention! Oatmeal jelly can bring both benefit and harm if you ignore medical recommendations and existing chronic diseases.

How to take oatmeal jelly

Depending on the case and illness, oatmeal jelly is taken in different ways.

For weight loss

To normalize weight, nutritionists advise drinking 1 glass of jelly for breakfast. You should not use sweeteners and other additives so that the benefits do not turn into harm. To speed up the effect, people losing weight dilute the drink with boiled water. This way the fibers swell faster in the stomach, and the feeling of fullness lasts for a long time.

For pancreatitis

In addition to traditional medicine, inflammation of the pancreas is relieved by a starvation diet. Attacks of pancreatitis are accompanied by nausea, vomiting and heartburn. After fasting days, patients are allowed boiled vegetables, weak teas and oatmeal jelly.

For gastritis

Oatmeal jelly, according to doctors, should be included in the diet for gastritis. Regular consumption of this product leads to normalization of acidity in the stomach. For maximum benefit, drink the drink warm in the morning.

To cleanse the liver

Dry fiber is added to the jelly and stirred. The resulting cocktail is drunk on an empty stomach in the morning. Then use a teaspoon of honey in liquid form. You should have breakfast no earlier than 30 minutes later, with natural yogurt.

For constipation

The problem for people with constipation is the accumulation of toxins. As a result, the person feels tired and generally unwell. Oat jelly will not only make the intestines work, but will also remove toxins without harm, and will also give you strength. Should be consumed daily in small quantities before bedtime.