Re: Oatmeal is not very good for me

On 1/02/2012 11:27 PM, A Moose in Love wrote:
I purchased some oatmeal from the health food store. It needed longer
cooking than Quaker oats (not the fast cooking kind).
About 2/3 cup of cooked cereal.
My BG before: 6.7 aka 120
One hour after eating: 10.5 aka 189
Two hours after eating: 8.7 aka 156.

I've had problems with oats before, but this time I put in a good
amount of cinnamon. It didn't help much if any.
I really like these oats, better than the Quaker oats. They are more
chewy. (I don't cook them very long; ditto for Quaker oats).

I clipped this somewhere recently can't remember where, but a good description of the different styles of oats.


" All oats great and small start off life as an oat groat. A groat is simply the whole unbroken grain of oat. Before being made into any other variety of oat, groats are usually roasted as a very low temperature. This not only gives the oats their nice toasty flavor, but the heat inactivates the enzyme that causes oats to go rancid. This makes oats more shelf-stable.

Whole groats are becoming much easier to find these days. They're also processed into these common kinds of oats:

Steel-Cut Oats - We get steel-cut oats when the whole groat is split into several pieces. Simmered with water, steel-cut oats retain much of their shape and make a chewy, nutty-tasting porridge. Substitute: Whole Oat Groats

Rolled Oats - Whole grains of oats can also be steamed to make them soft and pliable, and then pressed between rollers and dried. The resulting "rolled oats" re-absorb water and cook much more quickly than whole groats or steel-cut oats. When a recipe calls for "rolled oats" or the packaging mentions it, they generally mean the thickest rolled oat, which retains its shape fairly well during cooking. Substitute: Quick oats can be substituted, but the texture will be lost

Old-Fashioned Oats - The source of much confusion, old-fashioned oats are actually the same as rolled oats. You'll usually see them called "Old-Fashioned Rolled Oats" on packaging.

Quick or Quick-Cooking Oats - These are oats that have been pressed slightly thinner than rolled oats. They cook more quickly, but retain less of their texture. Substitute: Rolled Oats or Instant Oats

Instant Oats - Pressed even thinner than quick oats, instant oats oats often break into a coarse powder. They cook the quickest of all and make a very soft and uniform mush (erm...for lack of a better description). Substitute: Quick Oats

As a final note, Harold McGee in On Food and Cooking says that all processed oats have the same nutritional value. This was a surprise to us. We assumed that the more processed the oat, the less nutrition would remain. We're happy to be proven wrong this time!"

HTH

(- -)
=m=(_)=m=
RodS T2
Australia
.

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