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Eating nothing but porridge for just two days could help slash 'bad' cholesterol and protect the heart for weeks, surprising new research suggests. Oats have long been linked to healthier cholesterol ...

On the eighth day of the 12th month on the Chinese calendar, which falls on Monday this year, the aroma of laba porridge will drift across Beijing and the rest of the country, signaling the arrival of ...

Porridge oats advertising will be restricted by the junk food advertising ban. Incorrect. About one in 15 children are clinically obese in the latest data. About one in 10 are either clinically obese ...

A top-notch bowl of porridge should be a creamy delight, not a gritty or watery disappointment. But despite its humble ingredients, achieving the perfect porridge can be a bit of a culinary minefield.

A proper bowl of porridge should boast a creamy texture without any hint of grittiness or wateriness. However, despite its seemingly straightforward nature, achieving the perfect porridge can be quite ...

If you stir porridge anti-clockwise, you let the devil in. That is just one of the lessons in a new Australian documentary about the World Porridge Making Championship, which takes place every year in ...

Chris Thompson does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond ...

Add Yahoo as a preferred source to see more of our stories on Google. It doesn’t get much healthier than steel cut or jumbo oats topped with fruit and healthy fats, such as peanut butter - Moment RF ...

It's simple, tasty and makes for the perfect warming breakfast on a winter's morning—and porridge also comes with unbeatable health benefits. One bowl provides more fibre than a slice of wholemeal ...

CARRBRIDGE, Scotland—There are all sorts of ways to make porridge. You can heat it low and slow or take it to a soft gloopy boil. It can be stirred gently or with a bit more oomph. The salt could come ...

So you can imagine my surprise when I came across a 2011 article from food writer Felicity Cloake, which involved a technique I’d never heard of before. “One thing that does noticeably improve the ...