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Oat bran has a role to play in proper pancreatic development.
During the first three months of pregnancy, the embryonic pancreas is not functional. Its cells start to take shape at the end of the third month to end up secreting their first drop of insulin by the end of the fifth month. During those two months, any significant and frequent or prolonged blood sugar elevation will disrupt the development of insulin cells and lead to a subsequent weakness for excess weight and diabetes.
During these 60 days, oat bran can be used as a substitute for bread, sandwiches, pizza dough, all starches, cookies, bars, pastries, brioche, foods that make high demands on the pancreas and its secretion of insulin.
Nowadays, recipes using oat bran to make bread, fine breads, homemade cookies, muffins, bars, cakes are easy to find on cooking websites. These recipes are delicious, dense and for those who drink enough, they provide fullness and safeguard from constipation that is so common throughout pregnancy.
And for those who do not have time, there are in mass distribution, snacks or starchy foods made from oat bran similar to cookies, bars, breakfast cereals.
But beware, all brans are not equal and to acquire this digestive slowdown effect, it is necessary to avoid oat brans too finely milled which come in the form of flour. And even more importantly, choose brans sufficiently sieved, meaning sifted to remove the oat groat flour that is just as fast to digest as white wheat flour.