I am breaking out of paleo mode for a couple months to pack on some pounds, and wanted to know what peoples thoughts were on oats. I know there isn’t a huge difference between steel cut and rolled, but what are peoples thoughts? Does one keep blood sugar levels lower than the other? Is one healthier?
I am leaning towards steel cut, because most of my reading has stated that they are the less processed version, and the name steel cut sounds way more manly.
Discuss.
West, I have read a lot of your posts and was wondering why you are always interested in keeping your blood sugar on the lower side. I also try to keep my levels low but I am sure it is for different reasons.
In regards to the oats steel cut will be better on the sugar levels when cooked but, I eat them cold like cereal so there is not much of a difference.
[quote]xXSeraphimXx wrote:
West, I have read a lot of your posts and was wondering why you are always interested in keeping your blood sugar on the lower side. I also try to keep my levels low but I am sure it is for different reasons.
In regards to the oats steel cut will be better on the sugar levels when cooked but, I eat them cold like cereal so there is not much of a difference.[/quote]
Honestly, I try to keep blood sugar low simply for health reasons, but I’ve noticed that when I spike my blood sugar levels, my skin starts to act up (also a product of my age probably)
[quote]WestCoast7 wrote:
[quote]xXSeraphimXx wrote:
West, I have read a lot of your posts and was wondering why you are always interested in keeping your blood sugar on the lower side. I also try to keep my levels low but I am sure it is for different reasons.
In regards to the oats steel cut will be better on the sugar levels when cooked but, I eat them cold like cereal so there is not much of a difference.[/quote]
Honestly, I try to keep blood sugar low simply for health reasons, but I’ve noticed that when I spike my blood sugar levels, my skin starts to act up (also a product of my age probably)[/quote]
I did not want to say that for fear of sounding stupid but, that is exactly why I keep blood sugars lower and I am just 21. Since keeping my blood sugar in check I have been acne free, other than the occasional pimple. I wish I knew about this when I was younger.
[quote]xXSeraphimXx wrote:
[quote]WestCoast7 wrote:
[quote]xXSeraphimXx wrote:
West, I have read a lot of your posts and was wondering why you are always interested in keeping your blood sugar on the lower side. I also try to keep my levels low but I am sure it is for different reasons.
In regards to the oats steel cut will be better on the sugar levels when cooked but, I eat them cold like cereal so there is not much of a difference.[/quote]
Honestly, I try to keep blood sugar low simply for health reasons, but I’ve noticed that when I spike my blood sugar levels, my skin starts to act up (also a product of my age probably)[/quote]
I did not want to say that for fear of sounding stupid but, that is exactly why I keep blood sugars lower adn I am just 21. Since keeping my blood sugar in check I have been acne free, other than the occasional pimple. I wish I knew about this when I was younger .
[/quote]
Yea, I mean on a scientific level it makes complete sense, spiking your BS levels triggers a multitude of things that negatively affect skin. I’ve found that keeping BS levels stable and avoiding highly inflammatory foods helps my skin dramatically.
I got like a 4 gillion pound box of rolled oats at costco, so I’m kind of stuck with those. Plus, they generally cook faster.
Google brought up this page where you can compare GI’s of steel cut, old fashioned (rolled), and quick cooking oats. The numbers are 40 50 66… all lower than bread, anyway.
GI probably doesn’t track directly with insulin, but it’s probably the best thing to look at.
[quote]EasyRhino wrote:
I got like a 4 gillion pound box of rolled oats at costco, so I’m kind of stuck with those. Plus, they generally cook faster.
Google brought up this page where you can compare GI’s of steel cut, old fashioned (rolled), and quick cooking oats. The numbers are 40 50 66… all lower than bread, anyway.
GI probably doesn’t track directly with insulin, but it’s probably the best thing to look at.[/quote]
Just found this link which also states that steel cut oats do not raise BS levels as much as rolled oats. They do take longer to cook, but I’ll just prepare it the night before while I’m making dinner.
Does anybody have any experience cooking with buckwheat or millet? Now that I am adding grains back in, I am going to stick to ones that are gluten free.
I went to the steel cut after reading an article aout them here. Try Mcanns,Bobs Red Mill or even Quacker makes a steel cut oatmeal. Costs a little more and takes a while to cook but as far as the taste- once you try it you’ll never go back to regular(rolled oats.)
I am a type II diabetic for 10 years.
Keeping your blood sugar level in check is the smart thing to do. Excess sugar travels through your body like sharp particles of glass damaging the nerve sheaths, and eventually eyes, brain and a host of reasons to discover that you are dieing.
A couple of years ago a friend gave us a Christmas gift of steel cut oats, dried cranberrys and soy milk. I smiled and thought ???. Then we tried it for breakfast with eggs on the side. Was it good? Two years later and it is still our breakfast 3 to 5 days a week. And yes it does keep blood sugar level.
Suggestion: Go to you tube, call up ‘Coast to Coast AM + Dr John Gray’. Listen to the whole thing, and you will find a method of having fat leave the body. It is something I will be trying in the near future.
[quote]philipj wrote:
I am a type II diabetic for 10 years.
Keeping your blood sugar level in check is the smart thing to do. Excess sugar travels through your body like sharp particles of glass damaging the nerve sheaths, and eventually eyes, brain and a host of reasons to discover that you are dieing.
A couple of years ago a friend gave us a Christmas gift of steel cut oats, dried cranberrys and soy milk. I smiled and thought ???. Then we tried it for breakfast with eggs on the side. Was it good? Two years later and it is still our breakfast 3 to 5 days a week. And yes it does keep blood sugar level.
Suggestion: Go to you tube, call up ‘Coast to Coast AM + Dr John Gray’. Listen to the whole thing, and you will find a method of having fat leave the body. It is something I will be trying in the near future.[/quote]
Intense, but interesting, I’ll check it out.
Nutritionally, there really isn’t much difference between steel cut and rolled. Not sure on how each type effects blood sugar levels. Although, most people (including myself) prefer the texture of steel cut oats.
If you’re looking steel cut oats that cook up in less time. Hit up Trader Joes, they have a quick cook version that ready in about 8 minutes.
[quote]Seize wrote:
Nutritionally, there really isn’t much difference between steel cut and rolled. Not sure on how each type effects blood sugar levels. Although, most people (including myself) prefer the texture of steel cut oats.
If you’re looking steel cut oats that cook up in less time. Hit up Trader Joes, they have a quick cook version that ready in about 8 minutes.[/quote]
I went with Bob’s Red Mill Steel Cut Oatmeal, and it was a great decision. The quick cooking oats are actually processed a little more than regular ones, so you lose some of the taste and nutrition, but in return you spend less time cooking.
I don’t mind spend extra time cooking, so the regular works for me.
You could also try whole grain brown rice. I think it tastes similar to oats, but a little less … Gooey? Not sure on the GI but I think it’s considered a low GI carb source.
V
So for you guys that try to keep your blood sugar stable, what do you do around workout time? Do you still avoid BS spikes from fast acting sugars?
[quote]BlakedaMan wrote:
So for you guys that try to keep your blood sugar stable, what do you do around workout time? Do you still avoid BS spikes from fast acting sugars?[/quote]
I try to keep my BS levels stable, even pre-workout. I focus on getting carbs both pre/post workout, but get them from fruit and vegetable sources, and now that I am taking a break from the Paleo Diet I will utilize oats, quinoa, and certain rices.
I get this brand at Costco…it’s mostly steel-cut but it’s been toasted already so that you don’t have to cook it long. I put in a Tupperware bowl with boiling water and close it for 5 minutes then it’s ready.
[quote]WestCoast7 wrote:
[quote]BlakedaMan wrote:
So for you guys that try to keep your blood sugar stable, what do you do around workout time? Do you still avoid BS spikes from fast acting sugars?[/quote]
I try to keep my BS levels stable.[/quote]
Well we all know how much you like to bullshit people.
HAHA, Im sorry, I just couldn’t resist 
[quote]forbes wrote:
[quote]WestCoast7 wrote:
[quote]BlakedaMan wrote:
So for you guys that try to keep your blood sugar stable, what do you do around workout time? Do you still avoid BS spikes from fast acting sugars?[/quote]
I try to keep my BS levels stable.[/quote]
Well we all know how much you like to bullshit people.
HAHA, Im sorry, I just couldn’t resist :P[/quote]
That’s bullshit! altering my quotes and everything.
All I know is steel cut oats give me ridiculous gas. I swtiched to them for a while, but after a while started noticing Id have abdominal cramping and gas about 2 hours after breakfast. I took them out, and went back to rolled oats and Ive been fine since. Hopefully that wont be the case for you though.