Genetic Tweaks can Make Oats More Nutritious, Increase Shelf Life

Health-conscious consumers and oat product producers will find new hope in the latest research out of McGill University on Ontario, where scientists have discovered a way to boost the nutritional value of oats by increasing their oleic acid content. This healthy fat is known for its heart health benefits and potential to lower diabetes risk.The study also suggests that this enhancement could improve the oxidative stability of oat-based products, such as oat milk, helping them stay fresh longer.&