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Oatmeal is Oatmeal


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Excerpt: Guys, What's the hubub about OLD FASHIONED oatmeal vs. Instant. I difference between the "Strawberries and Cream" varieties and the plain is understood, absolutely. HOWEVER, both instant quaker oatmeal (unflavored) and ORIGINAL (slow cook) quaker oatmeal contain "100% rolled oats" as their sole ingredient. The Instant has been chopped finer, from what I can see, and that is what is causing its' "instantness" since the H20 is absorbed into it faster. I have heard that there is a BIG

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  1. #1
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    Oatmeal is Oatmeal

    Guys,

    What's the hubub about OLD FASHIONED oatmeal vs. Instant. I difference between the "Strawberries and Cream" varieties and the plain is understood, absolutely. HOWEVER, both instant quaker oatmeal (unflavored) and ORIGINAL (slow cook) quaker oatmeal contain "100% rolled oats" as their sole ingredient. The Instant has been chopped finer, from what I can see, and that is what is causing its' "instantness" since the H20 is absorbed into it faster. I have heard that there is a BIG difference in the GI between the two ... but can't understand WHERE this is coming from. Is this true? And if so, why?

    Thanks,
    Newbie

  2. #2
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    I'm not sure about the GI, but there is a difference in the amounts of sodium. Old Fashioned has 0 sodium. This might be irrelevant, but just thought I'd reply.

  3. #3
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    I like Always Save oatmeal. mmmmmm. Actually I think the main difference is quick
    oats are chopped up more like you say. I don't want to wait an extra five minutes for
    my oatmeal myself. I can cook quick oats in the microwave in three minutes.

  4. #4
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    compare old fashioned plain oatmeal, long cooking
    1 cup dry- suger= 0 grams, GI value= 49, blood sugar peak response at 45mins at about a value of 90.

    instant oatmeal- 1 cup sugar 24 grams, GI value =80, blood sugar peak response at about 30mins at a value of 120

  5. #5
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    fiatconspiracy,
    You've compared old fashioned oats to instant flavored oats.

    NFG123,
    The flavored oats have lotsa sugar, and that's why they have a high GI. But quick oats are simply old fashioned oats chopped up for faster cooking, as some have already said.

  6. #6
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    but can't understand WHERE this is coming from
    Smaller starch particles are broken down more quickly by the body...which leads to a higher GI

  7. #7
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    oh, then maybe it is just a increased surface area reaction?

  8. #8
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    Originally posted by dngu047


    Smaller starch particles are broken down more quickly by the body...which leads to a higher GI
    Over proccessed verses whole....your body breaks down the food slower so glucose is more slowley released into the blood stream because of this--->Hence a lover GI response.

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