Tuesday, February 05, 2013
I remember the progression with healthy oats clearly:
First I moved from Honey nut Cheerios to Cheerios.
Then I went from Cheerios to the instant oatmeal packs.
Soon I went from the packets to buying boxes of Quaker Quci Oats.
From Quick Oats, I changed to the Old Fashioned kind.
This year I moved to the Steel-Cut Oats.
Today I learned this while studying oats:
Because they go through some extra processing steps, you might assume that rolled oats would be less nutritious than steel-cut oats, but it turns out that the differences are quite minor. Steel cut, stone-ground, old-fashioned, and quick-cooking rolled oats are all made from whole grains and they all have approximately the same amount of fiber, protein, calories, and other nutrients.
In particular, oats are a good source of soluble fiber. Soluble fiber can help reduce cholesterol and helps keep blood sugar levels steadier—which is helpful for managing and preventing diabetes as well as keeping your appetite in check.
I believe that the less processing, the more nutritional value, although I have read data that both agrees and disagrees on this point. I do know that the less processing, the more preparation time for me. Last night, I cooked the steel cut oats
(1 cup of oats to 4 cups of water) on our wood stove for an hour. I added blackberries, walnuts and cinnamon this morning, and had a great meal. When summer comes, I plan to just soak the oats overnight and then cook them in the morning.
I'm learning to eat to live, instead of living to eat.