I noticed a comment about some people finding porridge very difficult in controlling blood sugar levels.
Stuff called 'porridge' can be made from all sorts of things - instant oats, rolled oats, jumbo oats, real scottish oats...... or oatmeal.
Oatmeal is not the easiest thing to get hold of, though Sainsbury's stock it at 85p a packet.
Oatmeal porridge takes a while to cook - I do mine in the microwave and make it a day in advance as the more it is cooked (gently and slowly) the thicker it gets and the more filling. (21gm of oatmeal is enough for a generous serving when it has been slow-cooked, and using a large plastic bowl in the microwave on no more than medium setting means no burnt pans or boiling over) I usually make four-days-worth at a time, or I would feel that I were doing nothing but make porridge.
As it is made with oatmeal it is very low glycaemically and takes a while to find it's way into blood glucose.
All other forms of oats, though tasty, have been heavily processed to make them quick-cook, so the carbohydrate in them has already been pre-digested and hits the blood stream as quickly as a bowl of Frosties.
And I find oatmeal porridge with a metformin taken in the middle of it causes me absolutely no problems with the metformin at all - so, for the sake of 85p and time to experiment, if you like porridge but have never used oatmeal - give it a go.
Stuff called 'porridge' can be made from all sorts of things - instant oats, rolled oats, jumbo oats, real scottish oats...... or oatmeal.
Oatmeal is not the easiest thing to get hold of, though Sainsbury's stock it at 85p a packet.
Oatmeal porridge takes a while to cook - I do mine in the microwave and make it a day in advance as the more it is cooked (gently and slowly) the thicker it gets and the more filling. (21gm of oatmeal is enough for a generous serving when it has been slow-cooked, and using a large plastic bowl in the microwave on no more than medium setting means no burnt pans or boiling over) I usually make four-days-worth at a time, or I would feel that I were doing nothing but make porridge.
As it is made with oatmeal it is very low glycaemically and takes a while to find it's way into blood glucose.
All other forms of oats, though tasty, have been heavily processed to make them quick-cook, so the carbohydrate in them has already been pre-digested and hits the blood stream as quickly as a bowl of Frosties.
And I find oatmeal porridge with a metformin taken in the middle of it causes me absolutely no problems with the metformin at all - so, for the sake of 85p and time to experiment, if you like porridge but have never used oatmeal - give it a go.
