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Ready Brek?
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<blockquote data-quote="Spiral" data-source="post: 76607" data-attributes="member: 19371"><p>I love oats. I'm not measuring my blood sugar readings yet, but will be starting to do this soon. I plan to conduct some serious research in to what the differnt kinds of oats do in my body</p><p></p><p>Without getting in to a debate about which diet you follow, when I was reading some of the Glycaemic Index books I have acquired, I found that the different kinds of porridgey breakfasts have very different GI ratings, depending on exaclty how much processing goes on. From what I could see, the smaller the individual particles, the higher the GI rating. There are jumbo oats, porrigle oats, oatmeal (in different sizes), oatbran, instant porrige etc etc</p><p></p><p>Ready Break must be about one of the most processed forms of porridge you can possibly find (without eating the ones that come in a sachet, already flavoured).</p><p></p><p>My oat of preference is a jumbo oat <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /> it has a nice texture to eat and a slightly nutty flavour. Since my diagnosis I have been adding around 50% oatbran because my dad got such a good response in lowering his cholesterol by making no other dietary than a bowl of oatbran porridge daily. His diet was pretty rubbish otherwise :roll: </p><p></p><p>Now oatbran porridge, without the addition of a proper oat, has a consistency/texture similar to wallpaper paste :shock: (although I have never eaten wallpaper paste), but the flavour is good.</p><p></p><p>If you like porridge, you could try experimenting with differnt kinds of oats. You can cook them all in a microwave in less than 3 minutes for a single serving. I do this at work every day.</p></blockquote><p></p>
[QUOTE="Spiral, post: 76607, member: 19371"] I love oats. I'm not measuring my blood sugar readings yet, but will be starting to do this soon. I plan to conduct some serious research in to what the differnt kinds of oats do in my body Without getting in to a debate about which diet you follow, when I was reading some of the Glycaemic Index books I have acquired, I found that the different kinds of porridgey breakfasts have very different GI ratings, depending on exaclty how much processing goes on. From what I could see, the smaller the individual particles, the higher the GI rating. There are jumbo oats, porrigle oats, oatmeal (in different sizes), oatbran, instant porrige etc etc Ready Break must be about one of the most processed forms of porridge you can possibly find (without eating the ones that come in a sachet, already flavoured). My oat of preference is a jumbo oat :D it has a nice texture to eat and a slightly nutty flavour. Since my diagnosis I have been adding around 50% oatbran because my dad got such a good response in lowering his cholesterol by making no other dietary than a bowl of oatbran porridge daily. His diet was pretty rubbish otherwise :roll: Now oatbran porridge, without the addition of a proper oat, has a consistency/texture similar to wallpaper paste :shock: (although I have never eaten wallpaper paste), but the flavour is good. If you like porridge, you could try experimenting with differnt kinds of oats. You can cook them all in a microwave in less than 3 minutes for a single serving. I do this at work every day. [/QUOTE]
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