Skip to content


The brand new wave of sidedishes


Eat it like rice, but it's healthier then any rice

Otelia Oat Rice:
You eat vitality

Rice Business s.r.o.

is the official representative of the Otelia premium products, including Otelia Oat Rice. We are authorised to sell this product to wholesalers, distributors or hypermarket chains in any European country.

Our goal is to deliver this wonderful product – that can easily replace common rice – to the European customers’ tables, as we firmly believe that vitality is the result of consuming natural and healthy food, not pharmaceutical goods.

Oat Rice is a premium product that provides energy, health and vitality, for it is rich in anti-oxidants, proteins and minerals.

The complete, detailed health benefits of Otelia Oat Rice are listed below.

Otelia Oat Product

Otelia Shelled Oat Rice

Made from Canadian non-genetically modified oat groats, Otelia Shelled Oat Rice has higher fibre and protein than regular white or brown rice, making any rice-based dish tastier and more nutritious.

Otelia Shelled Oat Rice can be used as an ideal substitute for regular white or brown rice to enhance any rice-based dish for better nutrition and taste. It fully retains oats’ natural aromatic flavour and provides a unique soft yet chewy texture, which can’t be found in any regular type of rice.

Otelia Shelled Oat Rice is easy to digest, ready to cook and can be eaten by people of all ages, making it natural healthy inclusion to any meal and to obtain a healthy lifestyle.

The majority of soluble fibre in oat rice is β-glucan. Soluble fibre is a soluble form of fibre, which dissolves inside the digestive tract where it forms a thick gel.
Much of the research into the cholesterol lowering effects of soluble fibre has centered around oat β-glucan.
Compared with regular pearled barley, the β-glucan content of oat groats is greater, and oat groats have a higher ratio of soluble to total β-glucan;
Oat groat has better security and consistency of β-glucan.
Warm temperature help β-glucan to release and provide a smooth taste to oat rice.
Health benefits of β-glucan

It associated with the lowering of serum low density lipoprotein (LDL) cholesterol

  • Reduces the chances of coronary and ischemic heart disease
  • Lowers postprandial glucose levels
  • Helps prevent tumor formation
  • Regulates immune system
  • Stimulates collagen deposition, tissue granulation, reepithelization, and macrophage infiltration to heal wounds.
  • Using oats to replace refined grains could lower the risk of pancreatic cancer
How soluble and insoluble fibres work?

Both soluble fiber and insoluble fiber are equally important.
Soluble fibre is able to bind to excess cholesterol and cholesterol-like substanc-es within the gutand help to prevent these from being absorbed into the body. The gel and the cholesterol isthen excreted as part of the body’s waste.
Insoluble fibre promotes digestive system health by lowering the risk of disor-ders like hemorrhoids, diverticular disease, constipation, intestinal ulcers, gas-troesophageal reflux disease and colon cancer. It provides longer satiety and helps weight control.

  • Rich in dietary fibre:soluble ß-glucan and insoluble fibre
  • High in protein
  • Nutritious unsaturated fatty acids
  • Low in gluten
  • Low Glycemic Index (GI)
  • Antioxidant agents 
Oat Rice DOESN’T HAVE:
  • Sodium
  • Cholesterol
  • Transfat
  • Preservatives and additives
  • High amount of dietary fibre: 8.8g/100g
  • Well balanced in insoluble dietary fibre and soluble dietary fibre:50/50
  • Insoluble fibre is 4 times higher than white rice and 2.5 times higher than brown rice
  • Soluble fibre is 20 times higher than brown rice; 5 times higher than regular pearled barley; 3 times higher than buckwheat;
  • Help reduce overall carbohydrates intake
The amino acid composition of oats is superior to those of other cereal grains.
Protein is composed of amino acids, which are the building blocks of proteins.
Protein is a macronutrient that is essential for the maintenance and building of body tissues and muscle.
Oat is not only rich in essential amino acids, such as leucine, valine, lysine, and phenylalanine but also in non-essential amino acids such as aspartic acid, glutamic acid, arginine and proline.
Certain Amino Acids of oat rice that close to animal proteins e.g. egg and milk.

The amino acid composition of oats exceeds the human requirements for all essential amino acids except lysine and threonine.
The sum of nine essential amino acids is 44.1% of total protein, which exceeds the require-ments of 34% for 2-5 year old children.
Total oat amino acid value is close to two high-quality common animal proteins.

Oat Rice is superior to other grains in terms of the amount of:

Benefits of Essential Amino Acids

Leucine: It is the primary branched chain amino acids (BCAA), which are known for strength-ening the body by stimulating protein synthesis to build muscle.
Valine: It is another primary BCAA. It also can stimulates muscle building and prevents muscle tissue breakdown. It is used to treat diseases of liver and gallbladder.
Phenylalanine: It is critical to the normal functioning of central nervous system. Studies show that it can help to treat chronic pain, Parkinson disease, depression and vitiligo.
Lysine: It is one of the building blocks of protein. It plays an important role in calcium absorp-tion process. It also can help body lower cholesterol levels, improve immune system and form collagen, which is essential to maintain bone and skin healthy.

Oats have the highest lipid content among all cereal grains. Oat rice is:
– Oat rice has the lowest gluten level among other whole grains
– Wheat starts out life with around 75,000 ppm of gluten. Based on Health Canada standards, foods containing less than 20 ppm of gluten are considered gluten free; Otelia oat rice contains 63 ppm, which is much lower
– than most of common grains.
Low glycemic index (GI)

Oats have a low glucose content and glycemic index (<55) 
– Maintain glucose levels by slowing down the absorption of sugars from diet
– Lower diabetes risk by increasing the body’s sensitivity to insulin
– Lower blood cholesterol level and reduce the risk of heart disease
– Provides longer term energy to enhance body endurance

How to Reduce Carbs Intake by Oat Rice?

On Nutrition Facts food labels, the grams of dietary fibre are already included in the total carbohydrate count. But because fibre is a type of carbohydrate that your body can’t digest, it does not affect your blood sugar levels. You can subtract the grams of fibre from the total carbohydrate.

That’s why oat rice is good for diabetic patients, and others who are aware of daily carbohydrate intake.

Rich in dietary fibre:soluble ß-glucan and insoluble fibre
High in protein 
Nutritious unsaturated fatty acids
Low in gluten
Low Glycemic Index (GI)
Antioxidant agents

 

Researchers conducted a series of diet experiment on rats. By categorizing rats into five groups of regular diet, high fat diet, diet with 10% oat rice, 20% oat rice and 40% oat rice groups, the research links oat rice with regu-lating blood sugar levels, cholesterol levels and weight loss.

Considered as a low GI food, the chart shows diets with oat rice reduce quick spikes of the blood glucose. A slow and smooth increase of blood glucose lowers the risk of diabetes and maintains a good health.

Antioxidant Agents

Unique types of antioxidants, such as avenanthramides, flavonoids, and phenolic acids are found in oat rice.
Oat rice has all the elements that maximize these antioxidants’ ability to:

  • counteract the destructive activity of free radicals.
  • reduce the risk of chronic age-related diseases such as cardiovascular disease, diabetes and ageing, by reducing oxidative stress
  • provide the benefits of phenolic acids bound to dietary fibre, which may include colon cancer prevention
  • inhibit Low-density lipoprotein (LDL) oxidation in synergy with Vita-min C exert an anti-allergic effect
Lipids

  • Rich in linoleic acid, which is an essential unsaturated fatty acid that our body cannot produce; studies show that linoleic acid is important to maintain heart healthy, reduce total and LDL cholesterol, and improve insulin sensitivity and blood pressure control.
  • Also rich in phospholipids that plays critical role in growth of body cells. Quality phospho-lipids bring tremendous health benefits in terms of liver, cardiovascular, kidney, lung, gastrointestinal, neurologic, and skin function.

Anderson J. W., Baird P., Davis R. H. Jr, Ferreri S., Knudtson M., Koraym A., Waters V., & Williams C. L. (2009). Nutrition Reviews, 67(4), p188-205. doi: 10.1111/j.1753-4887.2009.00189.x.

Anne M. (2014, January). Barley and the Glycemic Index. Living-Strong.com. Retrieved from: http://www.livestrong.com/arti-cle/273410-barley-the-glycemic-index/

AzzarĂ  A., Carulli G., Sbrana S., Rizzuti-Gullaci A., Minnucci S., Natale M., & Ambrogi F. (1995)
Effects of lysine-arginine association on immune functions in patients with recurrent infections. Drugs Under Experimental and Clinical Research, 21(2), p 71-8. Retrieved from: https://www.ncbi.nlm.nih.gov/pub-med/7555612

Braaten J. T., Scott F. W., Wood P. J., Riedel K. D., Wolynetz M. S., Brulé D., Collins M. W. (1994). High beta-glucan oat bran and oat gum reduce post-prandial blood glucose and insulin in subjects with and without type 2 dia-betes. Diabetic Medicine: A Journal of British Diabetic Association, 11(3), p 312–318. Retrieved from: https://www.ncbi.nlm.nih.gov/pub-med/8033532

Canada Food Inspection Agency (2017). Gluten-Free Claims. Retrieved from: http://www.inspection.gc.ca/food/labelling/food-label-ling-for-industry/allergens-and-gluten/eng/1388152325341/1388152326 591?chap=2#s2c2

Chan, G. C.-F., Chan, W. K., & Sze, D. M.-Y. (2009). The effects of β-glucan on human immune and cancer cells. Journal of Hematology & Oncology, 2, 25. http://doi.org/10.1186/1756-8722-2-25.

Chan J. M., Wang F., & Holly E. A. (2007). Whole grains and risks of pancre-atic cancer in a large population based case control study in the San Francis-co Bay Area, California. American Journal of Epidemiology, 166(10), p 1174-1185. DOI: 10.1093/aje/kwm194

Delatte S. J., Evans J., Hebra A., Adamson W., Othersen H., & Edward P. T. (2001). Effectiveness of b-glucan collagen for treatment of partial-thick-ness burns in children. Journal of pediatric surgery, 36, p 113-8. doi:10.1053/jpsu.2001.20024.

Doehlert D. C., Moreau R. A., Welti R., Roth M. R., & McMullen M. S.
(2010, September). Polar Lipids from Oat Kernels. Cereal Chemistry,
87(5), p 467 – 474. Retrieved from: https://naldc.nal.usda.gov/down-load/46598/PDF

Eat Right Ontario (2016). Diabetes and Carbohydrates. Eat Right Ontario. Retrieved from: https://www.eatrightontario.ca/en/Articles/Carbohy-drate/Diabetes-and-Carbohydrates.aspx

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) (2010). Scientific Opinion on the substantiation of a health claim related to oat beta-glucan and lowering blood cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006. EFSA Journal, 8(12):1885. doi:10.2903/j.efsa.2010.1885

Ehrlich S. D. (2015). Phenylalanine. University of Maryland Medical Center. Retrieved from: http://www.umm.edu/health/medical/altmed/supplement/phenylalanine

Fanelli F., Cangiano C., Capocaccia L., Cascino A., Ceci F., Muscaritoli M., & Giunchi G. (1986). Use of branched chain amino acids for treating hepatic encephalopathy: clinical experiences. Gut. 27(1), p 111-5. Retreived from: https://www.ncbi.nlm.nih.gov/pubmed/3539709

Farvid M. S., Ding M., Pan A., Sun Q., Chiuve S. E., Steffen L. M., Willett W. C., Hu F. B. (2014). Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies. Circulation. Retrieved from Harvard T. H. Chan: https://www.hsph.harvard.edu/nutritionsource/2014/11/05/dietary-linoleic-acid-and-risk-of-coronary-heart-disease/

Gangopadhyay N., Hossain M. B., Rai D. K., & Brunton N. P. (2015). A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies. Molecules, 20, p 10884-10909. doi:10.3390/molecules200610884

Government of Canada (2017, June). Fibre. Government of Canada. Retrieved from: https://www.canada.ca/en/health-canada/services/nutrients/fibre.html

Harborview Medical Centre (n. d.). Fiber Facts. Harborview Medical Centre. Retrieved from: http://sci.washington.edu/info/forums/reports/fiberfacts.pdf

Harvard Health Publishing (2015, August). Glycemic index and glycemic load for 100+ foods. Harvard Health Publishing. Retrieved from: https://www.health.harvard.edu/diseases-and-conditions/glycemic-index-and-glycemic-load-for-100-foods

Harvard T. H. Chan (2017). Carbohydrates and Blood Sugar. Harvard T. H. Chan. Retrieved from: https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/

Huizen J., (2017). Soluble and insoluble fiber: What is the difference?. Medical News Today. Retrieved from: https://www.medicalnewstoday.com/articles/319176.php

Jellinger K., Riederer P., Rausch W. D., & Kothbauer P.(1978). Brain mono-amines in hepatic encephalopathy and other types of metabolic coma. Journal of Neural Transmission Supplementum, 14, p 103-120. Retrieved from: https://www.ncbi.nlm.nih.gov/pubmed/39973

Klose C., & Arendt E. K. (2012). Proteins in oats; their synthesis and changes during germination: a review. Critical Review in Food Science and Nutrition, 52(7), p629-39. doi: 10.1080/10408398.2010.504902

Küllenberg, D., Taylor, L. A., Schneider, M., & Massing, U. (2012). Health effects of dietary phospholipids. Lipids in Health and Disease, 11, 3. http://doi.org/10.1186/1476-511X-11-3

Norton, L. E. (2010). Leucine is a critical factor determining protein quan-tity and quality of a complete meal to initiate muscle protein synthesis.

(Doctoral dissertation). University of Illinois at Urbana-Champaign. http://hdl.handle.net/2142/15513

Oldways Whole Grains Council (2017). Gluten free wheat? Q&A details intriguing research. Oldways Whole Grains Council. Retrieved from: https://wholegrainscouncil.org/blog/2014/08/gluten-free-wheat-qa-details-intriguing-research

Othman, R. A., Moghadasian M. H., Jones P. J. (2011). Cholesterol-lower-ing effects of oat β-glucan. Nutrition Reviews, 69(6), p 299-309. https://doi.org/10.1111/j.1753-4887.2011.00401.x

Radulian G., Rusu E., Dragomir A., & Posea M. (2009). Metabolic effects of low glycaemic index diets. Nutrition Journal, 8, p5. https://doi.org/10.1186/1475-2891-8-5

Rasane, P., Jha, A., Sabikhi, L., Kumar, A., & Unnikrishnan, V. S. (2015). Nutritional advantages of oats and opportunities for its processing as value added foods – a review. Journal of Food Science and Technology, 52(2), 662–675. http://doi.org/10.1007/s13197-013-1072-1

Rath L. (2017). The Connection Between Gluten And Arthritis. Arthritis Foundation. Retrieved from: http://www.arthritis.org/living-with-arthritis/arthritis-diet/anti-inflammatory/gluten-free-diet.php

Sinha, S., & Goel, S. C. (2009). Effect of amino acids lysine and arginine on fracture healing in rabbits: A radiological and histomorphological analysis. Indian Journal of Orthopaedics, 43(4), 328–334. http://doi.org/10.4103/0019-5413.55972

USDA (2006). USDA Food List Sorted By Fiber Content. USDA. Retrieved from: https://www.bodybuilding.com/fun/audio/am/awesome_muscles_podcast_26jan2006_7_usda_fiberlist.pdf

Volta, U. (2014). Gluten-free diet in the management of patients with irritable bowel syndrome, fibromyalgia and lymphocytic enteritis. Arthri-tis Research & Therapy, 16(6), 505. http://doi.org/10.1186/s13075-014-0505-1

Webster F. H., & Wood P. J. (Eds.). (2016). Oats (Second Edition) Chemis-try and Technology. St. Paul: AACC International.

Youngs V. L. (1978). Oat Lipids. Cereal Chemistry, 55, p 591 – 597. Retrieved from: https://www.aaccnet.org/publications/cc/backissues/1978/Documents/chem55_591.pdf

Zhang Y., Guo K., LeBlanc R. E., Loh D., Schwartz G. J., & Yu Y. H. (2007). Increasing dietary leucine intake reduces diet-induced obesity and improves glucose and cholesterol metabolism in mice via multi mecha-nisms. Diabetes, 56(6), p 1647-54. DOI: 10.2337/db07-0123

Zhou, M., Robards, K., Glennie-Holmes, M., & Helliwell, S. (1999). Oat lipids. Journal of American Oil Chemistry Society, 76, p 159-169. https://doi.org/10.1016/j.aaspro.2016.02.100

P. B. PriceJ. G. Parsons, Lipids of seven cereal grains Oat flour recipe: 

http://yourlighterside.com/2009/05/oat-flour-spaghet-ti-recipe-2/
https://www.handletheheat.com/whole-grain-oat-rolls/
https://foodcookinglovers.wordpress.com/2012/03/06/steamed-chinese-bun-northern-style0/

Who would benefit from eating Oat rice?

Anyone who wants to eat healthy and nutritious. In particularly, people having…

Diabetes, Heart disease, Hypertension, Calorie-sensitivity, Gluten intolerance, Digestion problem/IBS, High stress, Post-Operative patients, Regular workout routine

Recipes

get in touch

Zoltan Sebestyen

Executive Director

Slovakia, 94301 Štúrovo, Hlavná 22.

ricebusinesssro@gmail.com

+36 30 709-3902