1. I have high cholesterol levels, how often should I take NH Oat Plus 26?

If your cholesterol levels are particularly high, we recommend you take 2 scoops twice daily, before breakfast and dinner for about 4-6 weeks. Once your cholesterol levels have stabilized, continue with 2 scoops daily.

2. What makes NH Oat Plus 26 different from other oat bran powder brands?

NH Oat Plus 26 is made from 100% organic oat bran powder imported from Australia and certified organic by the NASAA (Australia). It is produced through a highly refined process and contains 20% of beta-glucan. 2 scoops of NH Oat Plus 26 daily provides 3.6g of oat beta-glucan, the key to its ability in lowering cholesterol levels. It is a pleasant drink to enjoy everyday.

3. Is NH Oat Plus 26 beneficial to diabetics?

Yes, NH Oat Plus 26 is helpful for diabetics as it helps slow down the digestion rate of carbohydrates for a stable blood glucose level after meals.

4. How soon can I see improvement in my cholesterol levels?

With a minimum of 2 scoops of NH Oat Plus 26 daily, along with a diet low in saturated fat and cholesterol, improvements can be seen within 4 to 6 weeks.

A shaker is recommended for optimum mix and taste as NH Oat Plus 26’s powder is produced through an ultrafine milling technology resulting in the finest particles.

Alternatively, stir in a mug. Strictly no hot water. Take it before meals. Drink sufficient water throughout the day for optimum results.

1. Fill the shaker with cold / warm water or your favourite drink (about 300ml, strictly no hot water).

2. Pour in 2 scoops of NH Oat Plus 26.

3. Shake well until fully dissolved. Drink after preparation.


1. Haddad A. El Rabey, Madeha N. Al-Seeni and Hanan M. Amer, “Efficiency of Barley Bran and Oat Bran in Ameliorating Blood Lipid Profile and the Adverse Histological Changes in Hypercholesterolemic Male Rats”, Hindawi Publishing Corporation, BioMed Research International Volume 2013, Article ID 263594.
2. European Commision, “Regulation 1160/2011”, on the authorisation and refusal of authorisation of certain health claims made on foods and referring to the reduction of disease risk. Retrieved 14 Novemeber 2011.
3. Cheickna Daou and Hui Zhang, “Comprehensive Reviews in Food Science and Food Safety”, volume 11, Issue 4, first published online on 12 June 2012, page 359.
4. Wood PJ, Braaten JT, Scott FW, Riedel KD, Wolynetz MS, Collins MW. “Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load”, 1994, Br J Nutr72:731–43.
5. FSQD, MOH, “Guide to Nutrition Labelling and Claims (as at December 2010). Appendix 9: Other Conditions For Nutrient Function Claims”, pages 26-27.
6. US FDA (US Food and Drug Administration), “Guidance for Industry: A Food Labeling Guide (11. Appendix C: Health Claims)”, January 2013, pages 4-5.
7. Board of Food Standards Australia New Zealand, “Food Standards Code, Chapter 1: General Food Standards, Standard 1.2.7 – Nutrition, Health and Related Claims”, 18 January 2013.