Clogstoun Porridgee
for Resilience


To search THIS SITE, use the Site Search box below: just type the word you're interested in, click 'Search' and away you go! Our trained acupuncture needles will go to work. They're all sharp, smooth, well-toned, keen and quite painless.

Search THIS Site - Type in the word you want ...
site search by freefind

Clogstoun Porridgee is a superb way to strengthen your microbiome, the health in your gut that keeps you resilient and assists your immunity. It's basically porridge made the Chinese way, which seems to increase its benefits.


Clogstoun Porridgee Ingredients

You'll need:

  • One heaped cupful of organic pinhead oats
  • About 12 cups of boiling water, preferably filtered
  • Oil for example from coconut, sunflower or olive; several tablespoonfuls
  • Salt - preferably sea-salt: about 2 teaspoonfuls
  • Optional - chopped ginger root, to taste, or add this before eating
  • Thick-base saucepan
  • A wooden spoon, long-handle
  • Ideally, a double saucepan as well, into which the prepared mixture goes overnight
  • About 15 minutes
  • Good sauce of variable heat, such as gas

Pin-head oats? Even better might be whole oat grains, but I haven't tried them. Pinhead oats are also known as steel-cut oats, or coarse oatmeal. They are made from oats from which the husk has been removed, chopped or cut into this smaller 'pinhead' size.

You can make this with rolled oats but I prefer the grain to be as near its original form as possible. I suspect rolling oats makes them oxidise more quickly, but this shouldn't matter if you buy fresh oats regularly.

Making Clogstoun Porridgee!

1/ Heat the empty thick-based saucepan until it is hot enough to make popcorn.

2/ Pour in the pinhead oats, stirring them vigorously until you see steam rising from them.

3/ Add the salt, stir it in.

4/ Add the oil and stir vigorously so all the oats are covered in oil. You may hear one or two 'pops'.

If you have an extractor fan over the stove, turn it up high.

5/ Add a small amount of boiling water. You'll get lots of steam. Keep stirring vigorously (you'll soon understand why the spoon needs a long handle) until the water is absorbed.

6/ Keep stirring all the while, adding a little more boiling water each time the mixture begins to dry. Don't add too much boiling water: you want the grain to be 'thirsty' each time you add more, so it quickly absorbs it.

See below for what it looks like after 2 processes. Still fairly coarse.

7/  Repeat, preferably until you've used nearly all the water. Keep stirring all the time.

8/ Eventually you'll find it takes longer for the grain to absorb the water.

See below for what it looks like after 8 processes: you'll notice that there is a milky liquid separating the remains of the grains. Here the starch has separated out, making the porridge far more digestible but - important - it takes with it more water in a digestible form so, we think, it takes longer to digest and you absorb more.

9/ Turn off the heat.

If you have a double saucepan, tip the mixture into the top half of it and cover with the lid. Place the top half of the saucepan on the bottom half overnight.

Add the last of the water. Stir it in. You can probably add even more because you'll be amazed how much water the grains, given time overnight, will absorb. 

10/ Here's what it looks like the next morning, having absorbed all the additional water overnight. 

To re-warm Clogstoun Porridgee

  1. If you've done this right, by the morning all the water will have been absorbed.
  2. Carefully add even more boiling water, enough so that it makes last night's mixture easy to stir.
  3. Re-heat the mixture. If using a double saucepan put boiling water into the base and heat it again to boiling. Replace the top half over it. Cooling then re-heating changes the chemical structure of the oats making them a better food for all the good bugs in your gut. Cooling alone turns it into 'resistant starch' reducing the glucose peak, and re-eating apparently reduces this glucose peak by another 50%. So this means it takes longer for the food to be absorbed, reducing the urge to snack and cutting the calories you absorb. So it's good for dieting too.

  4. Stir the porridgee. If in a double saucepan you need to do this just once or twice as it heats up from the boiling water in the bottom half. If you left the porridgee in the original saucepan, you'll need to stir it more often to prevent it from burning and/or sticking to the base.

Eating  Clogstoun Porridgee

Now, this is where we part company with the normal way of eating porridge, though of course, you can do what you like.

Eaten the following way, you dispense with milk, sugar, honey, raisins, banana, fruit etc., most of which would tend to increase phlegm after eating. IF you don't want that, read on. (Of course, all those things would probably increase your glucose surge too, not a good idea!)

Instead you take your Clogstoun Porridgee with Tamara soy sauce, chopped ginger root and some toasted sesame oil. You can also eat it with some organic sauerkraut or kimchi, depending how dotty you are about all these great foods!

Or you could add other vegetables from the previous night's meal. Or add a boiled egg. The Clogstoun Porridgee should help you digest these 'extras' more slowly. That means you won't feel hungry for longer.

  1. Take a slice of fresh ginger root and chop into little pieces.
  2. Place ginger in a bowl, and pour hot Clogstoun Porridgee over it, mixing it up.
  3. Add about a teaspoon of toasted sesame oil. More if you wish.
  4. Add at least a tablespoon, even two, of tamari.
  5. Mix it all up. It may be hot, so taste and eat.
  6. Yes, it is salty.
  7. Benefit from at least 4 hours of repletion, warmth and resilience.

All that Salt?

If this bothers you, take less Tamari. But don't reduce the amount in the basic recipe. The salt there has a purpose which is not just to make it good to eat but to strengthen your Kidney energy and function. The toasted sesame oil helps too. The salt probably also helps the grains absorb more water.

Warming and Good For You? Benefits?

  • Clogstoun Porridgee is a food for cold weather and winter in cold climates. I wouldn't think of it in summer unless I were convalescent or the weather very cold.
  • It is highly nutritious and warming. It tastes more interesting than normal pinhead oat porridge which means you may want more of it! That's all right - it's not going to make you fat.
  • In fact the mixture is very filling so with a modicum of self-control you won't need to snack before your next main meal. So it can help you diet by regulating your Blood sugar.
  • Its fibre content is exactly what the good bugs in your digestion love. It is a pre-biotic and there's more of it than in many other kinds of grain.
  • Oats are, like other whole-grains, thought to be beneficial in lowering the risk of cardio-vascular disease.
  • Oats have apparently been eaten for 32000 years, says the New Scientist. So you're in good company.
  • Oats contain lots of minerals, vitamins and other good stuff.

Other Benefits from Chinese medicine

Cooked the way described above, I believe that one of the main benefits of Clogstoun Porridgee, not mentioned so far, is that you absorb more yin benefits than if cooked the normal way. Those benefits come from better absorption not just of all those vitamins, minerals etc, but of water.

If you are thirsty and drink some water, I suspect that many people's digestions can't handle it properly, So it gets urinated out quickly.

However, by absorbing Clogstoun-Porridgee along with the other nutritive benefits of the grain, your body can find a place for the water. So less will be urinated away, as your body makes better use of it.

This should also mean that your body learns to make better use of moisture, helping your skin, your eyes, your blood and brain become healthier. 

And just as important, allowed to regulate its fluid levels, your body urinates away the surplus. In time this should mean better fluid balance and less oedema (- but this is theory: I don't have research to back it up.)

This is what I mean when I say that it improves the balance of yin fluids in your body. Those yin fluids give you resilience.

Another benefit? You won't need so much water through the day. Get used to the idea of drinking fluids only when thirsty, not because you read somewhere that you needed them.

Do you need to drink more fluids? How do you know? The best way is to check the colour of your urine, assuming you're taking no extra vitamins or foods that might colour it.

If it's a pale straw colour you probably don't need more.


www.acupuncture-org.uk

Booking Consultations with Jonathan Clogstoun-Willmott

Click here to see when Jonathan is available, or to BOOK your appointment online. 

Alternatively, ring him on 07950 012501 or freephone (only free to telephone within the UK) 0800 298 7015.


Jonathan Clogstoun-Willmott Books

All the books in the 'Chinese Medicine in English' series should be fully accessible on Kindles and Kindle apps. (Or you can buy the softback print editions, of course.)

('Western Astrology and Chinese Medicine' published 1986, was never available in a Kindle version.)

Request! Please!

If, having read one of my books you can write a review - preferably positive - that would help others decide whether to read it.

You can put your review on Amazon or, on this site, here.

And if you think it was terrible?

Well, let me know so I can improve it for the next person. (Ideally let me know before cursing it in public!)

Here are some of the books I (Jonathan) have written.

Subscribers to Kindle Unlimited can borrow the first four for 'free'.

Qi Stagnation - Signs of Stress

Yin Deficiency - Burnout and Exhaustion

Yang Deficiency - Get Your Fire Burning Again!

Yuck! Phlegm! How to Clear Your Phlegm ...

Western Astrology and Chinese Medicine



Published 1986 and, amazingly, still selling. Western Astrology and Chinese Medicine was apparently used back then by at least one acupuncture college to help students understand Chinese medicine! See Reviews.

Seven Reviews so far for Yuck Phlegm. (Despite the lurid cover, it explains the five main types of phlegm and what works best for each type. I hope it's easy to read and will be much more useful than all the websites on the subject.)


Didn't find what you were looking for? Use this search feature:


Click Here for Acupuncture Points on Facebook!