Throw a little bit of Fiber One in that instant oatmeal and you will be just fine.
[quote]jsbrook wrote:
new2training wrote:
dhuge67 wrote:
jsbrook wrote:
Phill wrote:
You are likely HOPEFULLY very insulin sensitive. Is this old fashioned oats or the processed minute or instant stuff.
I eat a BIG old serving of carbs and sweat like a pig veins pop out etc. Its due to agin the insulin sensitivity and my body saying DAMN we got a massive amoutn of carbs here pulse reaises etc.
I have had blood work doen every 6 montsh and Glucose level is great etc.
Id venture to guess i is this is you have been fitness minded for a long while and is this something new the oats have you been restricting carbs. Again is it real whole old fashioned oats or instant/minute the old fashioned will be much lower GI/II and digest slower cause a much lower response
Phill
I have a question about this. I’m not comparing the sugary packets to unfooled-around with oatmeal. But is there any differenceas far as GI goes betweem the 1 minute oats and those that take two minutes in the microwave?
They both just list ‘raw oats’ as the ingredients. And look nutritionally identical as far as fiber, carbs, etc…I can’t imagine there’d be a difference. But what accounts for the quicker cooking time?
The more the oats are chopped up and processed like that, the “worse” they are for you. They’ll be digested faster, I think, hence the higher GI value.
Does this mean that blending oats for a shake turns them into a high GI carb?
Thanks
No. That’s why I think that response must be flawed.
[/quote]
The minute and instant variety have been bombarded by extreme temps and pressure. breaking there structure down making them well not have to be cooked ther are instant. along with thios much of the structure is Gone but the worst thiung is the loss or damage of much of the nutritional values from this processing.
LOL kind of like a Trans oatmeal instead of trans fat
Phill
[quote]Phill wrote:
jsbrook wrote:
new2training wrote:
dhuge67 wrote:
jsbrook wrote:
Phill wrote:
You are likely HOPEFULLY very insulin sensitive. Is this old fashioned oats or the processed minute or instant stuff.
I eat a BIG old serving of carbs and sweat like a pig veins pop out etc. Its due to agin the insulin sensitivity and my body saying DAMN we got a massive amoutn of carbs here pulse reaises etc.
I have had blood work doen every 6 montsh and Glucose level is great etc.
Id venture to guess i is this is you have been fitness minded for a long while and is this something new the oats have you been restricting carbs. Again is it real whole old fashioned oats or instant/minute the old fashioned will be much lower GI/II and digest slower cause a much lower response
Phill
I have a question about this. I’m not comparing the sugary packets to unfooled-around with oatmeal. But is there any differenceas far as GI goes betweem the 1 minute oats and those that take two minutes in the microwave?
They both just list ‘raw oats’ as the ingredients. And look nutritionally identical as far as fiber, carbs, etc…I can’t imagine there’d be a difference. But what accounts for the quicker cooking time?
The more the oats are chopped up and processed like that, the “worse” they are for you. They’ll be digested faster, I think, hence the higher GI value.
Does this mean that blending oats for a shake turns them into a high GI carb?
Thanks
No. That’s why I think that response must be flawed.
The minute and instant variety have been bombarded by extreme temps and pressure. breaking there structure down making them well not have to be cooked ther are instant. along with thios much of the structure is Gone but the worst thiung is the loss or damage of much of the nutritional values from this processing.
LOL kind of like a Trans oatmeal instead of trans fat
Phill[/quote]
What nutritional values are lost from the processing? The fiber content, at least, is exactly the same for 1 minute oats and two minute oats [microwaved time]. It’s really not a big deal to buy the longer-cooking oats. It’s only another minute. By I would like to understand the science of this. And it doesn’t make sense to me. I don’t really understand what is destroyed that raises the GI.