Cathy Ann wrote:Thank you for that tip about the steel cut oats, I will buy them after i finish my rolled oats.
In regard to oats...
Most all the food we eat is processed. All oats including the oat groat, are processed to some extent. Processing is not the issue but the '
type & degree” of the processing that is the main problem, not the rolling, steaming or cutting of the whole oat.
The processing in regard to the difference between steel cut oats, Irish oats, oat groats, and rolled oats, is minimal and rolling them and/or steaming them has virtually no impact on the nutritional value, the fiber/Kcal or the calorie density, which are the real issues. Rolled oats are 100% recommended for use by us.
The whole oat groat looks something like a kernel of rice.
Scottish Oats are the whole oat groats that has been coarsely ground into a coarse meal. This makes for a "creamier" and "thick" porridge.
Irish or Steel Cut oats are the whole oat groats that have been cut into 2 to 3 or 4 pieces. This makes for a "thicker" and “chunkier" porridge.
Rolled Oats are oat groats that have just been steamed and then flattened by rollers and can be of various degree of thickness (regular, thick, quick cut, etc). This is what we commonly know as oatmeal in America. Sadly, rolled oats and fruit have been called the equivalent of “cake,” which is not true. We serve them at the 10-day program.
The nutritional value and the calorie density of all these oats are fairly similar. The only exception is instant oats, which are often very finely ground, disrupting the fiber, and often have added sugar and/or salt.
Except for instant oats, just choose the one you enjoy the most.
In Health
Jeff