From the depths of gray centuries, the folk wisdom of our ancestors has come down to us - food is also medicine! Whether we will be healthy, whether we will live for a long time, and for many years, it largely depends on ourselves, on the quality of our life and proper nutrition.

Oatmeal jelly, which is prepared according to the recipe of our Russian doctor Vladimir Kirillovich Izotov, is an excellent tonic, preventive and healing agent for the body - this is exactly the case when ordinary food heals and gives vitality!

Today we will talk about the benefits and harms of oatmeal jelly, you will learn how to cook Izotov oatmeal jelly.

Since ancient times, pickled oats in Rus' have been used by our ancestors as a healing food that prolongs life. Even in "Domostroy" a recipe was described oatmeal jelly, as originally Russian dish and a masterpiece of culinary art, references to it have been preserved in old monastic books.

For a long time, absolutely nothing was known about the preparation of miracle kissel abroad. And only in 1992, the doctor V. K. Izotov patented and substantiated a natural and absolutely safe way of healing, improved and new recipe, supplemented by modern knowledge - Izotov's healing oatmeal jelly.

Kissel is a truly Russian drink

Izotov Vladimir Kirillovich - Candidate of Medical Sciences, Russian virologist, who, on his own life experience, experienced the healing power of oatmeal jelly. The fact is that a misfortune happened to the doctor, he was bitten by an encephalitis tick.

After suffering a bite and long-term treatment, he began to experience complications and serious health problems, and a whole bunch of diseases appeared: metabolic disorders, urolithiasis disease, hypertension, coronary heart disease, hearing deteriorated, and taking new drugs caused allergies.

Vladimir Kirillovich turned to folk wisdom, began to seek his salvation in traditional medicine. He managed to find an old Russian recipe for oatmeal jelly, which he improved and accepted. healing drink daily for 8 years. Alternative treatment brought positive results - the immune system got stronger and the diseases receded.

Now Izotov's healing oatmeal jelly is known in wide circles, enjoys well-deserved popularity and is recognized by traditional medicine. This wonderful drink, taken daily, has a positive effect on the body and helps to heal, even in cases where traditional treatment has proven ineffective.

Izotov's oatmeal jelly - the benefits and harms

  1. The composition of this wonderful drink includes vitamins: A, PP, E, group B, lecithin, amino acids. Successfully complement useful composition proteins, starch, lysine, choline, minerals: fluorine, iron, potassium, magnesium and others.
  2. Everyone who took oatmeal jelly according to Izotov's recipe, especially people over 50 years old, noted a noticeable anti-aging effect. The level of vital activity increases, the aging process slows down, the person becomes more active and looks much younger. This is due to the fact that Izotov's jelly is a natural and very powerful biological stimulant.
  3. Increases physical and brain performance, chronic fatigue disappears.
  4. Miracle - jelly perfectly copes with the treatment of most diseases of the stomach and digestive system, cleanses the body of toxins and the consequences of the harmful effects of nicotine and alcohol.
  5. It helps to improve metabolic processes in the body, puts the nervous system in order.
  6. Promotes the production of enzymes, antibodies and hormones, takes part in the restoration, regeneration of tissues, stimulating their growth.
  7. It has a good effect on the work of the heart and blood vessels, prevents the formation of blood clots, cleanses the blood and improves its quality.
  8. Stimulates and improves the work of the adrenal glands, helps in the treatment of arthritis, allergies.
  9. Increases the body's defenses and immunity, helps to cope with many infectious diseases and herpes viruses.
  10. Strengthens bone tissue, ensuring the health of teeth, bones, nails and teeth. Taking oatmeal jelly will be a good prevention against osteoporosis.
  11. Improves vision and has a beneficial effect on the health and condition of the skin.

It is especially worth noting that Izotov's oatmeal jelly is approved for use in any age category, does not harm and has no contraindications.

Izotov's oatmeal jelly - what is the benefit?

Miracle kissel has powerful healing powers and a unique healing effect:

  • Reduces cholesterol levels;
  • relieves constipation.
  • improves metabolism and this helps to reduce excess weight;
  • strengthens the immune system;
  • provides vitality and energy;
  • cleanses the body of toxins and toxins;
  • improves the passage of bile;
  • removes inflammatory processes;
  • provides the human body with essential vitamins and minerals;
  • slows down the aging process and increases life expectancy.

Izotov's oatmeal jelly - a step by step recipe

To get a real healing product, we need to go through several stages.

Stage 1. Oat concentrate and fermentation

This is the very first and important stage in the preparation of healing jelly, read carefully and do everything as described, observing the sequence of actions and nuances.

Ingredients:

  • Oatmeal "Hercules" - 3 cups (300 grams);
  • coarsely ground or crushed oats on a coffee grinder - 8 tablespoons;
  • boiled and cooled water - 2 liters;
  • kefir or spoiled milk- 100g.

Buy oatmeal good quality, without additives, as natural as possible. Large flakes will need to be ground with a coffee grinder so that they are like coarse flour.

Note!

Flakes fast food and processed in a food factory are not suitable, since during processing they lose all useful substances and vitamins.

Water for sourdough will need to be boiled and cooled to the temperature of “fresh milk”.

Take a 5-liter bottle and pour into it 300 grams of oatmeal ground on a coffee grinder. Fill with prepared water so as to fill 3/4 of the jar. You can take a slightly smaller jar, 3 liters, however, it should be borne in mind that carbon dioxide is formed during the fermentation of the sourdough, the mass will rise up, and this requires space.


To improve the fermentation process, add 8 tablespoons of natural coarse oats to the jar (grain can be ground in a coffee grinder) and half a glass of kefir. Instead of kefir, you can take regular sour milk, it will be even better and healthier.

We cover the jar with a lid, observing the requirement of tightness. However, it is worth remembering that carbon dioxide will be released during the fermentation process. Therefore, a rubber glove or lid, which is used for making wine, can be put on the jar. To give carbon dioxide an outlet.

The jar needs to be protected from light, so cover it with a cloth or thick paper cover. Since exposure to light causes reactions that destroy the beneficial components of the drink, trace elements and vitamins are lost.
now you need to put a jar for fermentation for 1 - 2 days, be sure to put it in a warm place. If it is cold in your house, then put it to the radiator, or in the kitchen, closer to the stove. Optimum temperature for fermentation: 22 - 28 degrees.


A sign of a benign and good fermentation is separation in suspension, and you will see the appearance of bubbles.

After two days of fermentation have passed, we filter the mixture through a regular sieve or colander. First, we drain the excess liquid into a separate jar, and wash the oats in a colander.

This is done as follows: pour cold boiled water into a colander in small portions, and actively mix the contents. The drained liquid must also be collected in a separate jar.

Stage 2. Filtration and concentrate recovery

After two days of fermentation have passed, we filter the mixture through a regular colander (a sieve is also suitable): at this stage, first drain the excess liquid into a separate jar.

Then we wash the oatmeal from the sourdough. To do this, we transfer the starter from a colander to a jar and fill it with cold boiled water (a little water), shake well and filter through a colander again. We collect the drained liquid in a separate jar.


Do not rush to throw away oatmeal, let it serve for your beauty of health: sourdough flakes can be added to pastries or cereals, cook oatmeal cookies.


We got two cans of filtrate, cover them with lids and set for 16 hours. During this time, liquid separation will occur. The upper part must be carefully drained, or sucked through a rubber tube.


We got the real healthy oat kvass and you can already drink it - it is also very useful for the body, perfectly quenches thirst and is stored in the refrigerator for several days.

And we also received 2 cans of oatmeal concentrate, from which Izotov's healing oatmeal jelly is prepared. Some sources claim that they do not need to be mixed with each other, as they have different healing properties.

A richer concentrate without rinsing treats well:

  • Gastroduodenitis with high acidity and gastritis;
  • pancreatitis.

The concentrate obtained by washing is more suitable for the treatment of:

  • Dysbacteriosis;
  • hypertension;
  • stomach of the lowered and normal secretion.

Oat concentrate should be stored in the refrigerator or cellar for no more than three weeks.

Stage 3. Preparation of oatmeal jelly Izotov

The main ingredient for cooking is sourdough - oat concentrate, the process of obtaining which is described above, in the preparatory stages.
Ingredients:

  • Oat sourdough - 5 - 7 tablespoons;
  • oil (olive, butter, sunflower), honey - to taste and desire;
  • water - 2 glasses.

In order to prepare a healing jelly, we need to do very simple steps:

  1. Take oat concentrate, place in a small saucepan and pour two cups of boiled water. The water must be chilled.
  2. Stir well and put the saucepan on the stove, bring the mixture to a boil and boil after boiling for a couple of minutes. Do not forget to stir the contents in a saucepan.
  3. When you see that the jelly has thickened, it is ready. It is served with a little butter, if you are a sweet lover, you can add a little natural honey.

How to use

The best time to consume medicinal jelly is in the morning. To achieve a good health outcome, you need regular intake. It is recommended to eat it not breakfast every morning:

  • Oatmeal jelly according to Izotov's recipe - 200 grams;
  • a slice of bread, rye can be - 100 grams;
  • butter or olive - 1 tablespoon;
  • honey optional, for those who like sweet. Dried fruits or fresh berries.

Izotov's oatmeal jelly without additives has no taste, so you can improve its taste by adding pieces of dried fruits or berries, honey, a little oil or a pinch of salt to it. It all depends on your preferences.

  1. Kissel is best consumed warm.
  2. The next time, after breakfast with jelly, we eat three hours later.
  3. It is not recommended to take oatmeal jelly at night, as it increases vigor, gives energy and tone, so you will not be able to fall asleep.

Oatmeal jelly for weight loss

It is widely believed that with the help of oatmeal jelly you can lose weight and lose weight. However, for all its health benefits, this drink alone does not reduce excess weight.

But after all, many people claim the opposite is done, and they are sure that it was this miracle that the drink helped them lose weight. What is the real secret to weight loss?

The fact is that oatmeal jelly, a dish with a minimum of calories, and replacing it with a regular breakfast, you will greatly reduce the number of calories in your daily diet and, as a result, will not gain extra pounds. This is the secret of the weight loss effect.

In addition, the drink cleanses the body of toxins, prevents the absorption of excess fats, saturates with vitamins and nutrients - all this has a very positive effect on your figure and well-being.

Health is our greatest wealth, it must be protected and stored, and Izotov's unique healing jelly is very good natural remedy which will help you to be healthy, strong and energetic for many years to come.

At the end of our conversation, I suggest you watch: Izotov's oatmeal jelly - a video recipe.

Oatmeal jelly for the stomach has been used for centuries. It helps to treat gastritis and ulcerative lesions of the digestive system. In addition, this tool perfectly copes with the pathologies of the liver and kidneys. Today, there are quite a few ways to prepare this miraculous drink, which allows each person to choose the most optimal option.

The effect of jelly on the stomach

Kissel made from oatmeal is very useful for the stomach and all other organs of the digestive system. Specialists identify the following properties of this unique product:

  1. Oatmeal jelly perfectly cleanses the body of toxic substances and other harmful products that accumulate over many years. A similar effect is achieved due to a sufficient amount of vitamins.
  2. Due to the presence of nutrients in jelly, it helps to saturate the body with the necessary substances, which has a positive effect on the functioning of the digestive organs and strengthening the immune system.
  3. It is very useful to use jelly for inflammation and stomach ulcers. This product helps to reduce acidity, which improves metabolism, disinfects food and speeds up the digestion of food.
  4. This product is great for people who are overweight or underweight. The fact is that jelly simultaneously contains a lot of calories and useful substances. Due to this, a person quickly eats up, saturating the body with the necessary elements.

In addition, oatmeal jelly helps to reduce the feeling of heaviness in the stomach. With the help of this product, it is possible to quickly adjust the stool, because it prevents constipation and effectively copes with diarrhea.

Indications for the use of jelly

Oatmeal jelly for the stomach can be consumed by everyone - both children and adults. This product is well absorbed by the body. People who have chronic diseases should definitely include oatmeal jelly in their diet.

Indications for the use of this product are such disorders in the digestive system:

  • exhaustion;
  • deficiency of pancreatic enzymes;
  • gastritis;
  • stomach ulcer;
  • dysbacteriosis;
  • intestinal disorders;
  • pancreatitis;
  • cholecystitis;
  • fatty hepatosis of the liver.

Effective Recipes

There are quite a few healthy recipes, which allow you to prepare an effective drink. To get oatmeal jelly, you need to take 0.5 kg of flakes, add 3 liters of boiled water and leave overnight. Strain the composition in the morning. In this case, the oatmeal must be pressed to improve the discharge of mucus. For washing, you can use a filtered liquid.

Leave the resulting solution to settle for several hours, then strain again. After a certain time, a layer of water forms at the top, which must be placed in a separate container.

Heat the remaining base, stirring all the time. As it cooks, the composition will thicken more and more. At this point, it is recommended to pour drained water into the container. It takes literally 5 minutes to prepare. In this case, the composition should not boil, as useful elements will die.

Oatmeal jelly can be prepared even easier. To do this, take 4 cups of oatmeal and add 8 cups of water. Leave the composition to infuse until the evening, then shake and strain. Boil the resulting water over low heat for a few minutes. If the product becomes too thick, you can add a little water to it and warm it up again for 10 minutes.

If there is no time, you can cook oatmeal jelly in just 45 minutes. To do this, it is enough to pour 200 g of oatmeal into 1 liter of water and cook for 35 minutes. After that, filter, and rub the remaining oatmeal through a sieve. Add the resulting mass to the broth and bring to a boil. You can add a small amount of salt if you wish.

However, one of the most useful recipes for oatmeal jelly is a product prepared according to Izotov. This virologist has developed a unique method of manufacturing, taking into account ancient traditions. The resulting remedy is ideal for the treatment of the digestive system. With the help of such jelly, it is possible to easily cope with peptic ulcer.

Of course, this drink takes a long time to prepare, but thanks to its use, it is possible to achieve the maximum effect. So, to prepare oatmeal jelly according to Izotov, you need to go through the following steps:

  1. Fermentation. Bring 3.5 liters of water to a boil, then cool it to 30 degrees and place in a 5-liter jar. Add 0.5 kg of oatmeal and 125 ml of kefir there to get a starter. Cover the container with a lid, wrap and leave. To speed up the fermentation process, the jar should be placed in a warm place - for example, near the battery. It is best to mix cereal with crushed oatmeal - this will require about 10 tablespoons.

This step takes up to 2 days. Bubbles and layering of the composition will help determine the readiness. It is important to stop this process in a timely manner - too long fermentation will negatively affect the taste of the product.


To cope with diseases of the stomach and other organs of the digestive system, this drink should be consumed every day, replacing breakfast with it.

Contraindications

Oatmeal jelly belongs to the category of those rare products that have absolutely no contraindications. The only limitation is overeating, because excessive consumption of any product can harm. Therefore, when including oatmeal jelly in your daily diet, you should remember a sense of proportion.

Oatmeal jelly can be safely called a miraculous product. With the help of this tool, it is possible to establish the process of digestion, restore normal stool, eliminate the manifestations of gastritis and peptic ulcer. The main thing is to strictly adhere to the recommendations for cooking. this drink. In order not to harm your stomach, you should consult your doctor before using this remedy.

Oatmeal jelly can be made from oatmeal, oat flour and oatmeal. How thick the jelly will be depends on the amount of flakes (flour or oatmeal) per volume of water.

oatmeal jelly

Oatmeal jelly can be made from oatmeal, oatmeal and oatmeal.How much will the kissel be thick, depends on the amount of flakes (flour or oatmeal) per volume of water.

How much will the kissel be sour, depends on the type of sourdough (rye crackers or oat sourdough or no sourdough at all), the time that oat flakes (oatmeal or oatmeal) will ferment. The duration of fermentation, depending on the desired result, ranges from 6 hours to 2 days.

KISSEL ON OAT oatmeal

For 250g of oatmeal - 3 liters of water. Ripening time 12 hours.

Pour warm boiled water 30-35C into the container (bowl). Sifting oatmeal through a sieve, in small doses, stirring with a whisk (whisk in the right hand, sieve with flour in the left), pour oatmeal into the water. Leave for 12 hours. After the indicated time has elapsed, strain through a fine sieve into a saucepan and let it boil. Pour into a mold or bowl.

Kissel on oatmeal

For 1 cup of oatmeal - 1.5 liters of water. Ripening time 12 hours.

Pour warm boiled water 30-35C into the container. Pour oatmeal into the water in small doses, stirring with a whisk (as in the recipe with jelly on oatmeal). Leave at room temperature for 12 hours. After the indicated time has elapsed, strain through a fine sieve into a saucepan and let it boil. Pour the jelly into molds (or a plate).

Kissel on oatmeal

For 500g of oatmeal - 1.5 liters of water. Ripening time 12 hours.

Pour warm boiled water 30-35C into the container. Pour oatmeal into water. Leave at room temperature for 12 hours. After the indicated time has elapsed, drain through a fine sieve into a saucepan (if possible, squeeze the flakes with a spoon) and let it boil. Pour the jelly into molds (or a plate).

Kissel poured into molds and cooled down can be poured over with honey, quince (or other) jam, milk (especially melted), cream, sour cream, or simply sprinkled with sugar.

The most useful dish, especially with honey.

You can reduce the amount of cereal, flour or oatmeal so that the jelly is not very thick, or make it thicker by increasing the amount of oats.

Kissel oatmeal. RecipeP.F Simonenko "Exemplary kitchen" 1892

Issue: 2lb. oatmeal.

Soaked in the evening 2 f. oatmeal in water and add bread sourdough or a piece of black sour bread. They let it sour, and in the morning they filter through a sieve into a saucepan, salt and boil until cooked, constantly stirring with a spatula; pour into a deep dish or mold and cool.

Serve separately vegetable oil or almond milk.

Leaven

As a sourdough, you can use a handful of rye crackers or prepare oat sourdough, which is oat kvass.

In order to prepare the sourdough, you need 1/2 cup of oatmeal or 1 cup of oatmeal, pour cooled boiled water - 2 liters. Add rye crackers and leave at room temperature for 2-3 days. Then carefully drain ½ of the ready-made transparent kvass (it can be drunk or used for baking, just like whey is used), the rest with oatmeal must be filtered through a fine sieve and placed in the refrigerator. Shake before use.

For the first time, add no more than 1 tablespoon so that the jelly does not turn out to be too sour (for the first time, it is better to cook jelly without sourdough at all or use rye crackers in the amount of 1 handful as a sourdough).If rye crackers are used as a starter, then before straining through a sieve, the rye crackers must be removed. Cooking with

Oatmeal jelly - an old-timer of Russian national cuisine. This dish is associated with many traditions and legends dating back to the times of the Mongol-Tatar invasion. Surely, he was preparing earlier, just documentary evidence of that ancient time has not been preserved.

In contact with

Many adults will surely remember pictures from their childhood, when their grandmothers fed them oatmeal jelly, the recipe of which, unfortunately, became less popular over time and was forgotten against the backdrop of a variety of all sorts of previously unseen products, he went far into the “background”. And it’s completely in vain - this natural folk dish is not just very tasty - it has a lot of useful properties.

Sometimes in the literature you can find the term "Russian balm" - but this is nothing more than oatmeal jelly, and he deserved this "title".

Composition, benefits and harms of oatmeal jelly

Do not confuse the usual fruit and berry kissels, made on the basis of potato starch, with their oat "big brother". The principle of preparing "Russian balsam" is completely different, based on the fermentation process that occurs in crushed oat grains filled with water. Why oats and not other cereals? The fact is that it is in oats that nutrients are in the most optimal proportion. The protein content in it reaches 18%, starch - up to 40%, fats make up 6 - 7% of the total mass.

The benefit is clear, but is there any harm? And there is no such thing as harm, dear readers. Unless you overeat it and your stomach hurts.

"Healing balm" V.K. Izotov

When it comes to talking about oatmeal jelly, the name of Vladimir Kirillovich Izotov immediately comes to mind, who not only proposed and patented his recipe for preparing this valuable dish, but also conducted thorough scientific research and substantiated all the useful qualities inherent in jelly.
I must say that Izotov, a microbiologist by profession, not only systematized all the available data, but also experienced the effect of oatmeal jelly on himself. Having suffered the most severe form of tick-borne encephalitis, he came to an extreme exhaustion of the body, destabilization of the functions of almost all organs and systems, and a complete imbalance of metabolic processes. The fact that he managed to overcome this state, return to normal life, Izotov connects, first of all, with the magical effect of oatmeal jelly, which was included in his daily diet. As a result, in 1992, Izotov received an author's patent for the development of a method for the manufacture and therapeutic use of this product. Today, this method is adopted by many medical specialists around the world.

How to cook Izotov oatmeal jelly?

At home, you can cook it as follows:

  • First stage- fermentation of the future jelly mixture. To do this, boil 3.5 liters of water, cool to room temperature and pour half a kilogram of oatmeal or ground oatmeal with it. It is best to use glassware for this, for example, take a five-liter jar. To activate the fermentation process, 100 ml of kefir or bifidok is poured into the same place. In no case should you use "instant" oatmeal - the proper reaction will not occur, all products should be only natural. The container with the mixture prepared for fermentation is tightly sealed with a lid, wrapped in cloth or paper (the bacteria necessary for the process do not like sunlight), and cleaned in a warm place for two days. We must not forget that excessive heating will also not bring the desired result - you should not put the jar close to the heating devices.
  • Second phase, filtration, is carried out at the end of a two-day fermentation. It is not necessary to rearrange the composition too much - it can “peroxidize”, lose both taste and many medicinal qualities.

As a filter, it is quite possible to use an ordinary kitchen colander, the size of its holes is the best suited for this purpose. Filtration is carried out in two passes. The first is the free decanting of the liquid into a separate bowl without any wringing. It is set aside, and the mass remaining in the colander is thoroughly washed with cold clean water. This must be done in several steps, slightly squeezing the mushy mass. The total amount of water for washing is about two liters.

You don’t need to use a larger amount - the meaning of the procedure will be lost, the jelly will become too liquid (how can you not remember the Russian proverb about too distant relationship - “seventh water on jelly”).

It is possible to mix the filtered liquid from the first and second run and use it together. In medical practice, its separate use is used. So, the initially separated composition has a much greater saturation, and is used in the treatment of gastroduodenitis with low acidity. The liquid obtained after washing is recommended for those suffering from stomach disease with normal secretion.

In any case, the liquid is set aside for 10-12 hours, during which time a cloudy sediment forms at the bottom, which is separated from the liquid substance using a siphon tube.
What is the result? The liquid is finished semi-finished product for cooking jelly. Putting required amount on the fire and constantly stirring it, as a result we get a ready-made thick dish, which can be eaten after cooling. At the final stage of cooking, you can add salt or sugar to taste, butter or some kind of vegetable oil.

All about ginger tea for weight loss at this link:.

Don't rush to throw away

In no case do we throw away the filtered sediment - this is a concentrate for storage (up to 3 weeks) and quick preparation of jelly.

A few tablespoons (5-10) per half liter of water - and you can put on fire to get ready meal. In addition, this concentrate is used for the next sourdough - a full-fledged fermentation process will accelerate.

Now you know how to cook oatmeal jelly using the Izotov method.

Folk recipes

There is no need to talk about a significant difference in the technology for the production of oatmeal jelly. The difference is mainly in the method of primary sourdough. It is clear that our ancestors could not have either kefir or, moreover, bifidok, so they had no choice but to prepare oatmeal jelly using natural sourdough. To speed it up, they often added a piece rye bread or a spoon or two of curdled milk or sour cream.
Now you can read a lot of invented methods for making oatmeal jelly from flakes with the addition of milk, starch, yeast, with grinding the mass through a fine sieve, but these are apparently derivative, surrogate methods that only remotely resemble classic Russian recipes. Ideally, you should use a proven folk way, only slightly improved by Izotov.

Gastritis, ulcers, pancreatitis, diseases of the liver, kidneys, urinary tract, spleen, as well as excess weight recede and do not return when treated with easy-to-prepare oatmeal jelly.

More than one recipe for this miraculous dish is known, which can be prepared both in an accelerated version and using a traditional centuries-old scheme.

The benefits of oatmeal

Oatmeal jelly helps to reveal the healing power of oats and contains trace elements, vitamins and amino acids essential for the body. While oats are in the solid state, most of the compounds remain inactive. Cooking porridge releases only part of the nutrients, and some of them are destroyed during heat treatment. And only oatmeal jelly is the product that allows you to save and activate the power of oats.

The impact of kissel extends to all organs, as well as systems of the human body. Improving immunity, getting rid of problems with the skin, gastrointestinal tract, heart, blood vessels, joints, metabolism, powerful anti-sclerotic prevention, lowering cholesterol - this product has such an effect, because it contains vitamins of group B, PP, A, E, magnesium , potassium, calcium, as well as choline, methionine, tryptophan, lysine, lecithin, that is, amino acids necessary for the body.

Oatmeal jelly has gained particular importance for the treatment of diseases of the digestive tract - gastritis, ulcers, intestinal disorders, pancreatitis. It is important to choose an acceptable recipe for yourself, prepare the product correctly, and also observe the required dosage when taking it. Oatmeal jelly for the liver will be especially useful for those who need high-quality cleansing of the organ.

Cooking options for oatmeal jelly

In ancient times, natural oats were used, but it is quite possible to replace it with oatmeal, however, it is better to choose the coarsest grinding, and then turn them into a finer substance by scrolling through a meat grinder or grinding in a coffee grinder.

Remembering that oatmeal jelly is healing, it is best to take it in the morning 3 hours before breakfast. When treating the stomach or other organs of the gastrointestinal tract, various additives should be limited as much as possible, for example, refrain from salt, milk, honey, herbs.

The usual way

This is a recipe according to which oatmeal jelly for the stomach is prepared quite quickly and simply, but at the same time retains most healing properties. It is necessary to take a pound of oatmeal, pour them with 3 liters of boiled chilled water, leave overnight to swell. In the morning, strain the mixture through a colander, while the swollen oats should be pressed with a spoon so that the mucus leaves better. You can use washing the flakes with the liquid that comes off them, periodically scooping it out of the pan and pouring it again onto the oats.

The goal is to leave as little of the healing mucous base on the flakes as possible. The solution must be defended for several hours, and then filtered again, but through a strainer. After some time, a layer of water will appear on top, which should be drained into a separate container for later use in cooking.

The base for the jelly remaining in the pan should be started to heat with constant stirring. The longer it heats up, the more it thickens. This is where you just need to start pouring in the previously drained water. By the way, the cooking time is only 5 minutes. The mixture should not boil or boil, otherwise the beneficial substances will die.

The easy way

The recipe calls for 4 cups of cereal and 8 cups of water. The raw material is infused until the evening, then shaken, and then simply filtered through a colander. The resulting liquid is boiled over low heat for 3-4 minutes. If the final product seems thick, then a glass of water or more is added to it, followed by boiling for about 10 minutes.

Fast way

Using this recipe, cook useful product can be done in just 45 minutes. It is necessary to pour 200 g of flakes with a liter of water, boil for about 35 minutes, then strain, and wipe the remaining boiled flakes through a fine sieve. Mix the broth with the pureed mass, bring to a boil, you can add a little salt.

very tasty way

If stomach diseases still allow you to use, for example, salt, sugar, milk, honey or butter, then they can be added to oatmeal jelly. Then, from a remedy, it will also turn into a very delicious treat. For example, when cooking jelly in any of the above ways, add a couple of tablespoons of honey. After the oatmeal jelly has cooled, it is served with baked or plain milk.

Old Russian recipe

Fermentation contributes to the maximum release of nutrients from the flakes. This is how oatmeal kissel was prepared in Rus'. Oats are poured with water at normal temperature in a ratio of 1: 1. A piece of black stale bread is placed in the pan. The mixture is left in a warm place without access to light for a day. After this time, the liquid part is drained and then boiled. That part of the mixture that remained at the bottom is used to ferment the next portion of jelly.

Oatmeal jelly according to Izotov

Virologist V.K. Izotov, relying on the ancient traditions of making oatmeal jelly, created his own unique recipe, which is intended specifically for the treatment of the digestive tract. This remedy, for example, copes well with an ulcer. Such oatmeal jelly is not prepared very quickly, but the effect of it is the most therapeutic, and based on a scientific approach to recovery. Of course, the overall healing effect of the drink is preserved.

Stage number 1 - fermentation

You need to boil 3.5 liters of water, and then cool it to a temperature of 30-35 degrees, pour it into a 5-liter jar. Now you need to add 500 g of oatmeal to the water, as well as half a glass of kefir for sourdough. The jar is closed with a lid, wrapped in paper, left to ferment. It can be placed next to the battery. Ideally, it would be good to mix oatmeal with crushed natural oatmeal - just take 10 tablespoons.

Fermentation lasts about 1.5-2 days. Signs will be the appearance of bubbles, stratification of the mass. You should not let the jelly ferment - this will ruin its taste.

Stage number 2 - filtration

For filtering, for example, an additional jar or a convenient container, as well as a colander is used. It is best to take one with a hole diameter of 2 mm. The colander will accumulate solid sediment, which must be rinsed with cold water. Water is poured in small portions, but its total volume should be three times greater than the solid residue.

Stage number 3 - processing the liquid mixture

The drained mixture is left to settle for 18 hours. After this time, it will exfoliate into a lighter and thicker lower part. Upper layer merges, and the bottom just represents a healing concentrate intended for the preparation of jelly, as well as a new sourdough. To start the fermentation process in a suspension of oatmeal with water, only a couple of tablespoons of the concentrate will be enough.

Stage number 4 - storage

Transferred to convenient containers, the concentrate can be stored in the refrigerator for 3 weeks.

Stage number 5 - cooking jelly

For the preparation of healing jelly, from 5 to 10 tablespoons of the concentrate are taken, poured with 0.5 liters of cold water, and then boiled in the usual way with constant stirring. The amount of concentrate is determined by personal taste, the desired density of the final product.

The use of jelly according to Izotov daily instead of breakfast will bring not only relief from diseases of the stomach or other organs of the gastrointestinal tract, but will also permanently get rid of them.

Contraindications

Oatmeal jelly is a rare example of a product that has no contraindications. The only thing that can overshadow the impression of jelly is overeating, because nothing can be abused. Moderation is the main rule of a healthy lifestyle.

The use of oatmeal jelly can work a miracle, and without side effects. An example of this is not only the life of Professor Izotov himself, who studied the effect of the oatmeal drug on himself, recovered from the most severe consequences of tick-borne encephalitis and developed own recipe oatmeal jelly, but also thousands of letters from his grateful followers.

Useful video about cooking oatmeal jelly according to Izotov