Quaker oats
- Thread starter DmitryWI
- Start date
Dwight Schrute
I am faster than 80% of all snakes
Instant oats have a higher GI than regular oats. Look for rolled oats.
Redsky
New member
I know some people have been grinding their oats down into a powder before adding it to a shake. I've found that I can just puree the **** outta the oats in the blender and you barely taste them. I've been making a 653 calorie low GI bulking shake lately. Great for the extra calories needed to grow. :thumbsup:
200wannabe
Board Supporter
Bobo, how much stake do you put in the glycemic index? And the Insulin Index, be interested to hear your thoughts.Bobo said:
Dwight Schrute
I am faster than 80% of all snakes
200wannabe said:
Its a guide, nothing more.
Take Oats for example. Its usually a moderate GI but when added to a protein, it drops. THis is just one exmaple of how the GI doesn't tell the whole story.
Insulin Index is also another guide because it tells you the total glycaemic load. In addition, those who tihnk fats don't cause insulin release will find that when fat was added to many foods, the total amount of insulin release was increased (this isn't response, but total amount). It seems fat does have some effect on insulin so therefore ite best to avoid high GI carbd with fat.
They both are a guide but do not tell the whole story. In most cases a food low on both is optimal for glucose and insulin control.
200wannabe
Board Supporter
Thanks Bobo.
milwood
Registered User
I like conspiracy theories, especially ones related to breakfast cereal. Seriously, I think the best (low GI/healthiest/etc.) are steel cut or oat "groats" which have everything intact. With the length of prep time, etc.though, the "real-world-almost-as-good alternative is whole rolled oats (i.e. Quaker, with Barbara Bush on the front in the hat). The original ones are better than instant, but both are pretty damn good for bodybuilding purposes. Especially, as Bobo suggests, with added protein to lower the overall GI. My personal absolute new favorite is to add 1 scoop of Dymatize Elite Butter Cream Toffee flavored protein to a bowl of oatmeal, maybe with a little extra water or milk to smooth it out. And no, I don't work for Dymatize. It's just that that flavor is the SH!T with oatmeal, especially!!!
Dwight Schrute
I am faster than 80% of all snakes
Sticks said:
The are processed to be able to cook extremely fast. THis is what causes the difference in GI. They just cause a larger insulin spike than non instant.
Stingray
Registered User
Processed as in how? I though they were just ground/choped finer to allow them to cook faster? And would you still get a larger insulin spike if they were not cooked as opposed to regular oats that were cooked? (when I prepair my oatmeal I just heat a cup of skim milk and then add to the oatmeal and eat. I dont add the milk and then cook the oatmeal)Bobo said:
200wannabe
Board Supporter
Is it necessary to cook/microwave them? I like to eat mine uncooked with just cold milk, is this wrong?
Dwight Schrute
I am faster than 80% of all snakes
Stingray said:
They have been precooked and are thinner.
The GI would be the almost the same regardless.
Dwight Schrute
I am faster than 80% of all snakes
200wannabe said:
No but some people will have digestions problems with raw oats.
julius kelp
Active member
do y'all have "central market"? high $ on many things, but lots of bulk organic grains & such. killer rices, flax seeds, etc...
lancelot
Banned
ok, i'm still a little confused on the nutritional and GI value of rolled oats. i buy the large box of quaker brand rolled oats from costco and i put it through a coffee grinder into powder. Henry's market in SoCal carries every type of oats-rolled, steel cut, powdered, etc. Does it matter at all which type of oats i use since i grind my quaker brand rolled oats into powder?
Dwight Schrute
I am faster than 80% of all snakes
Its the processing. They are thinned, seperated then cooked commpared to some that are just cooked compared to some that aren't cooked. 
Dwight Schrute
I am faster than 80% of all snakes
Particle size of wheat, maize, and oat test meals: effects on plasma glucose and insulin responses and on the rate of starch digestion in vitro.
Heaton KW, Marcus SN, Emmett PM, Bolton CH.
University Department of Medicine, Bristol Royal Infirmary, UK.
When normal volunteers ate isocaloric wheat-based meals, their plasma insulin responses (peak concentration and area under curve) increased stepwise: whole grains less than cracked grains less than coarse flour less than fine flour. <b><i>Insulin responses</i></b> were also greater with fine maizemeal than with whole or cracked maize grains but <b><i>were similar with whole groats, rolled oats, and fine oatmeal.</i></b> The peak-to-nadir swing of plasma glucose was greater with wheat flour than with cracked or whole grains. In vitro starch hydrolysis by pancreatic amylase was faster with decreasing particle size with all three cereals. Correlation with the in vivo data was imperfect. Oat-based meals evoked smaller glucose and insulin responses than wheat- or maize-based meals. Particle size influences the digestion rate and consequent metabolic effects of wheat and maize but not oats. The increased insulin response to finely ground flour may be relevant to the etiology of diseases associated with hyperinsulinemia and to the management of diabetes.
Heaton KW, Marcus SN, Emmett PM, Bolton CH.
University Department of Medicine, Bristol Royal Infirmary, UK.
When normal volunteers ate isocaloric wheat-based meals, their plasma insulin responses (peak concentration and area under curve) increased stepwise: whole grains less than cracked grains less than coarse flour less than fine flour. <b><i>Insulin responses</i></b> were also greater with fine maizemeal than with whole or cracked maize grains but <b><i>were similar with whole groats, rolled oats, and fine oatmeal.</i></b> The peak-to-nadir swing of plasma glucose was greater with wheat flour than with cracked or whole grains. In vitro starch hydrolysis by pancreatic amylase was faster with decreasing particle size with all three cereals. Correlation with the in vivo data was imperfect. Oat-based meals evoked smaller glucose and insulin responses than wheat- or maize-based meals. Particle size influences the digestion rate and consequent metabolic effects of wheat and maize but not oats. The increased insulin response to finely ground flour may be relevant to the etiology of diseases associated with hyperinsulinemia and to the management of diabetes.
Dwight Schrute
I am faster than 80% of all snakes
umm...its says "but not oats"