Greifen Sie unbedingt zu Haferflocken!

Oats have been a breakfast staple for decades, but recently they have come under fire. Critics claim they cause blood sugar spikes and contain "antinutrients" like phytic acid that block mineral absorption. In this episode of F.A.Z. Richtig essen, host Kais Banke speaks with nutritional medicine professor and columnist Andreas Michalsen to set the record straight. Michalsen, who ate a bowl of oat porridge with berries and nuts that very morning, argues that the backlash is scientifically overblown. The conversation covers why oats are uniquely healthy, how preparation matters, who should actually skip breakfast, and what the biggest breakfast mistakes are.

Why Oats Deserve Their Star Status

Michalsen is unequivocal: oats are a top-tier breakfast food, backed by strong scientific evidence. The key is beta-glucan, a soluble fiber that is "extremely good for the metabolism, for the microbiome, and even protects against fatty liver." Oats are a whole-grain product rich in minerals and B vitamins. Unlike many trendy health foods, oats have an official European Food Safety Authority (EFSA) health claim, meaning they are legally allowed to advertise their cholesterol-lowering benefits. "Haferflocken dürfen das," Michalsen notes — oats are permitted to make this claim, while most other foods are not.