Ökotest: Which oatmeal you should not eat every day

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Two thirds “very good”
Oatmeal is healthy. Unless it has mold toxins in it. Ökotest lets four products rattle through

There is a lot of dietary fiber in oatmeal. In some, however, also mold toxins, as Ökotest shows.

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Tina Pokern

Ökotest looked into the oatmeal bags and didn’t just find something healthy. More than two-thirds of the products in the test performed “very well”. However, some oatmeal should not be consumed daily.

You are the confetti of the breakfast table. Since oatmeal was no longer called oatmeal, but porridge, oatmeal has experienced its second spring. They are easily digestible, fill you up and are demonstrably healthy thanks to the fiber they contain. However, Ökotest took a closer look at the bags and found that they not only contained crunchy oat flakes, but also sometimes mold toxins and glyphosate. Four products are so contaminated that they fail the test.

The good news for flake lovers first: oat flakes don’t have to be expensive or organic. “Very good” is already available for 69 cents. Also nice: Most of the 29 tested products are clean. According to the test result, more than two thirds are recommended. 17 products get the best grade, three more are “good”.

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Ökotest detects mold toxin in oatmeal

Four products, however, did not please the testers. “Insufficient” are, among other things, the cheap oatmeal from the discounter Norma, whose values ​​​​for mold toxins are “problematic” according to Ökotest. In addition, the highest level of glyphosate was measured in the own-brand flakes. The corresponding batch was withdrawn from sale following the test. The tested flakes from Rewe and Aldi also failed due to the measured values.

Molds are widespread in nature. Mycotoxins “can lead to various diseases in humans, promote the development of cancer, damage the kidneys and liver, impair the immune system or cause diarrhea and vomiting,” according to the Federal Office for Consumer Protection and Food Safety. The European Food Safety Authority has therefore set a daily tolerable intake level.

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Gnocchi in Gorgonzola Pear Sauce Ingredients for 4 portions: For the gnocchi: 500 g floury potatoes, 50 g potato starch, 25 g instant rolled oats, 1 egg yolk, salt, pepper, grated nutmeg For the sauce: 100 ml whipped cream, 100 g Gorgonzola without rind, 1 aromatic pear, 1 dash of lemon juice, ½ bunch of marjoram Preparation: Boil the potatoes with their skins until soft, drain and let cool slightly, then peel and press through a potato ricer or pass through a large sieve. Knead with starch, instant oatmeal and egg yolk. Season with salt, pepper and nutmeg. Form the dough on a floured surface into a roll approx. 3 cm thick, cut into slices approx. 1 cm thick and push them apart slightly with a fork. Cook the gnocchi in boiling salted water until they come to the surface. Boil the cream and let it boil down a bit. Break the cheese into small pieces and gradually stir into the cream with a whisk. Quarter the pear, core it and cut into wedges, then add to the sauce and let it simmer for about 3 minutes. Season with salt, pepper and lemon juice and pour over the gnocchi, spread over the marjoram leaves.

Gnocchi in Gorgonzola pear sauce

Ingredients for 4 servings:
For the gnocchi: 500 g floury potatoes, 50 g potato starch, 25 g instant rolled oats, 1 egg yolk, salt, pepper, grated nutmeg
For the sauce: 100 ml whipped cream, 100 g gorgonzola without rind, 1 aromatic pear, 1 squeeze of lemon juice, ½ bunch of marjoram

Preparation: Boil the potatoes with their skins until soft, drain and let cool slightly, then peel and press through a potato ricer or pass through a large sieve. Knead with starch, instant oatmeal and egg yolk. Season with salt, pepper and nutmeg. Form the dough on a floured surface into a roll approx. 3 cm thick, cut into slices approx. 1 cm thick and push them apart slightly with a fork. Cook the gnocchi in boiling salted water until they come to the surface.
Boil the cream and let it boil down a bit. Break the cheese into small pieces and gradually stir into the cream with a whisk. Quarter the pear, core it and cut into wedges, then add to the sauce and let it simmer for about 3 minutes. Season with salt, pepper and lemon juice and pour over the gnocchi, spread over the marjoram leaves.

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Ökotest based its assessment on this and calculated that an adult weighing 60 kilograms only needs to consume 40 grams of oatmeal from one of these three products in order to exceed this intake level. The testers therefore advise against eating these “insufficient” flakes on a daily basis. However, the measured loads are not acutely dangerous.

Two organic products also attracted negative attention in the test. The laboratory was able to detect the presence of the pesticide chlormequat in both the “Davert large leaf oat flakes, Bioland” and the “Wurzener organic oat flakes pithy”. Although the values ​​were low, they were high enough to exceed the orientation value of the Bundesverband Naturkost Naturwaren (BNN). Nevertheless, both products are “good” according to Ökotest.

You can read all Ökotest results for oat flakes for a fee oekotest.de.

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