How to Cure the Mange and Scab of Small Children


apple pie amaranth oatmeal

Oats are recognized worldwide as an excellent source of complete protein, with 11 grams of protein in a one cup serving and a marvelous 8 grams of dietary fiber – that’s 33% of your daily fiber needs in just one cup of oatmeal! One cup of oats also contains 19% of the DV or iron, 28% of magnesium, 33% of phosphorus and 147% of manganese. Oats are also a good source of calcium, potassium, zinc, copper and selenium, and offer a little boost of healthy omega 3 fatty acids. All in a satisfying 158 calories.

nutrition facts

Oats possess all kinds of anti-inflammatory activities, like lowering blood cholesterol and lowering blood sugar.  They are found to protect against cancer, and also serve as a useful source of antioxidants.  If you have a skin rash, even from tough to treat causes like cancer chemotherapy, topically applied oatmeal will help to control the symptoms and heal the rash. From the writing of Italian herbalist Pietro Andrea Mathioli (1519-1603): Against the mange and scabs of small children there is nothing better than to bathe them in steeped oats.”

In addition to protecting blood vessels from heart disease, oatmeal consumption also stabilizes body weight. The soluble fiber of oats forms a gel, that I’m sure we’ve all seen when we leave the oats out after cooking for too long, which delays stomach emptying and makes individuals feel full for a longer period, helping in weight loss.

Regular consumption of oatmeal is also useful in controlling childhood asthma.  A Finnish study compared the diets of 1293 children, finding that children introduced earlier to oats were less likely to develop persistent asthma.

Dr. Mary hasn’t seen too many cases of mange or scab lately, but perhaps that’s because she tells her patients about oats.


Critical Reviews in Food Science and Nutrition, Volume 53: Issue2  (2013)
Journal of Nutrition,  Volume 142: 1304-1313 (2012)
Nutrition, Metabolism and Cardiovascular Diseases, Volume 21: 501-508 (2011)
Plant Foods Human Nutrition, Volume 68: 18-23 (2013)
British Journal of Nutrition, Volume 103(2):266-73 (2010)


Posted on by Mary Clifton, MD


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