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Alright we know oatmeal is low GI,but does grinding it finely cause it to become high GI?
Does grinding oats cause the GI to rise?
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SubjectiveIllusion
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Yes.
.
.
Babyfaced Assassin
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GI is so complicated lol
I usually bend my oats in my pre workout shake thinking it was all good
Oh well i'll carry on doing it i guess cos i'm getting the results i want
I usually bend my oats in my pre workout shake thinking it was all good
Oh well i'll carry on doing it i guess cos i'm getting the results i want
1-Juice-Diol
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if the answer is yes,then why does people still say 'go ahead and add ground oats to a protein blend or whey powder and voila! a perfect weight gainer!'
I mean,the reason why people diss weight gainers is that they are filled with sugar and maltodextrin,which causes a quick insulin response.If ground oats does the same thing,heck why bother?
I mean,the reason why people diss weight gainers is that they are filled with sugar and maltodextrin,which causes a quick insulin response.If ground oats does the same thing,heck why bother?
I want to see the data on this one. Someone show me how part of something is more glycemic than all of something.
There is a difference between something being "processed" and just being ground. That's like saying whole oats are higher glycemic in your bowl than they are in your stomach because they get "coarsely ground" by your teeth when you're eating them.
I ALWAYS have oats pre-workout. In fact I call it my lucky oats because I don't lift the same without them.
There is a difference between something being "processed" and just being ground. That's like saying whole oats are higher glycemic in your bowl than they are in your stomach because they get "coarsely ground" by your teeth when you're eating them.
I ALWAYS have oats pre-workout. In fact I call it my lucky oats because I don't lift the same without them.
1-Juice-Diol
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yes,but recently i was pointed to an article on T-mag saying oats,when ground finely,will become high GI.If you like,i will go dig the article up for you.
I was skeptical as well,since many veterans here and elsewhere keep saying to make home made weight gainers or MRPs with ground oats,ground flax seeds..blah blah blah,simply for the sake of avoiding the high GI carb (e.g maltodextrin) in most commercial ones.If what T-mag is saying is true (which i doubt it),then why bother? I mean,weight gainers aren't really expensive if you know where to find.
I agree with you spatts,and that's why i'm here to ask.
I was skeptical as well,since many veterans here and elsewhere keep saying to make home made weight gainers or MRPs with ground oats,ground flax seeds..blah blah blah,simply for the sake of avoiding the high GI carb (e.g maltodextrin) in most commercial ones.If what T-mag is saying is true (which i doubt it),then why bother? I mean,weight gainers aren't really expensive if you know where to find.
I agree with you spatts,and that's why i'm here to ask.
SubjectiveIllusion
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*exclamer* Subjective information..
Faster digestion + More carbs = Higher G.I... period.
I know there are other factors like what other foods are eaten with the meal and the fact that you already have to chew it anyways and such and such.. I still think that 1-Juice-Diol's 'finely ground', 'water-soaked', oatmeal is definently going to have a higher G.I. NO, I can't PROVE IT, but all the general knowledge points this way...
Also, one other thing to add: Slow cooking oatmeals G.I. is 'much' less then the quick cooking more refined version... Refining does make a difference in alot of instances even if it is the same substance. Thats all..
Its easy if that 'part of something' is easier for the body to break down then 'all of something.' Its just a matter of how quickly the body can break-it-down.
Faster digestion + More carbs = Higher G.I... period.
I know there are other factors like what other foods are eaten with the meal and the fact that you already have to chew it anyways and such and such.. I still think that 1-Juice-Diol's 'finely ground', 'water-soaked', oatmeal is definently going to have a higher G.I. NO, I can't PROVE IT, but all the general knowledge points this way...
Also, one other thing to add: Slow cooking oatmeals G.I. is 'much' less then the quick cooking more refined version... Refining does make a difference in alot of instances even if it is the same substance. Thats all..
FatRat
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GI indicated the speed in which the sugars enter the blood stream. Therefore, if you are actually talking about using an electric blender that will chop up the oats, I would think that this would speed up the digestion process thereby shortening the time it takes for the the sugars within to enter the blood. Its like pre-chewing the oats...
The time it takes for the stomach to do break down whole oats is like a timed release mechanism.
I would say however, that I don’t think this change in digestion time is going to make a noticeable different in energy levels, you would need a serious change for that, and any difference might be outweighed by convenience.
The time it takes for the stomach to do break down whole oats is like a timed release mechanism.
I would say however, that I don’t think this change in digestion time is going to make a noticeable different in energy levels, you would need a serious change for that, and any difference might be outweighed by convenience.
JokerJimmy
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I'm no expert but this is what I have been reading
http://members.lycos.co.uk/ramendosa/gilists.htm
This is a good list. Regaurding the GI--it might be raised (note the thin oat flakes are higher GI than the thick ones)
Glycemic Load is also part of the equation.
"The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn't tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food's effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn't a lot of it, so watermelon's glycemic load is relatively low."
And more explanation:
http://vanderbiltowc.wellsource.com/dh/content_print.asp?ID=655
"That’s where Glycemic Load (GL) comes in: it takes into consideration a food’s Glycemic Index as well as the amount of carbohydrates per serving.
A carrot has only four grams of carbohydrate. To get 50 grams, you’d have to eat about a pound and a half of them (and who would do that except Bugs Bunny?). GL takes the GI value and multiplies it by the actual number of carbohydrates in a serving.
131% x 4 = 5
By contrast, a cup of cooked pasta has a GI of 71 and a whopping 40 grams of carbohydrates giving it a GL of 28."
Further down they talk specifically about oats:
"What Determines GI and GL?
Since the values are based on carbohydrates, the values to a large degree are determined by how many grams there are per serving, and how quickly the carbohydrate is broken down into glucose. Several factors come into play:
Amount of cooking: Starches in food swell when cooked (whether it’s boiled, broiled, baked, or fried). The starch grains in a baked potato swell to the bursting point, whereas the starch grains in brown rice remain relatively unchanged.
Amount of processing: When grains are rolled, ground, or smashed, the protective (and harder to digest) outer coating is removed. Whole oats have a lower GI than oatmeal, which is made from smashed oat grains."
So GI is raised there is a quicker spike. But depending on the amount you are taking in it isn't that big of a deal. Total grams of carbs is important as well if you are trying to control/minimize insulin levels.
http://members.lycos.co.uk/ramendosa/gilists.htm
This is a good list. Regaurding the GI--it might be raised (note the thin oat flakes are higher GI than the thick ones)
Glycemic Load is also part of the equation.
"The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn't tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food's effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn't a lot of it, so watermelon's glycemic load is relatively low."
And more explanation:
http://vanderbiltowc.wellsource.com/dh/content_print.asp?ID=655
"That’s where Glycemic Load (GL) comes in: it takes into consideration a food’s Glycemic Index as well as the amount of carbohydrates per serving.
A carrot has only four grams of carbohydrate. To get 50 grams, you’d have to eat about a pound and a half of them (and who would do that except Bugs Bunny?). GL takes the GI value and multiplies it by the actual number of carbohydrates in a serving.
131% x 4 = 5
By contrast, a cup of cooked pasta has a GI of 71 and a whopping 40 grams of carbohydrates giving it a GL of 28."
Further down they talk specifically about oats:
"What Determines GI and GL?
Since the values are based on carbohydrates, the values to a large degree are determined by how many grams there are per serving, and how quickly the carbohydrate is broken down into glucose. Several factors come into play:
Amount of cooking: Starches in food swell when cooked (whether it’s boiled, broiled, baked, or fried). The starch grains in a baked potato swell to the bursting point, whereas the starch grains in brown rice remain relatively unchanged.
Amount of processing: When grains are rolled, ground, or smashed, the protective (and harder to digest) outer coating is removed. Whole oats have a lower GI than oatmeal, which is made from smashed oat grains."
So GI is raised there is a quicker spike. But depending on the amount you are taking in it isn't that big of a deal. Total grams of carbs is important as well if you are trying to control/minimize insulin levels.
I unerstand the "quick oats" thing. I was referring to "ground" not "processed."
Either way, what are we stressing over here? The difference between a GI of 89 and a GI of 90? Do what works. I love what oats do for me preworkout, and if you told me they had a GI of 500, I'd shrug my shoulders and keep on eatin'.
1-juice, if you happen to come across the article, I would like to see it. Thanks.
Either way, what are we stressing over here? The difference between a GI of 89 and a GI of 90? Do what works. I love what oats do for me preworkout, and if you told me they had a GI of 500, I'd shrug my shoulders and keep on eatin'.
1-juice, if you happen to come across the article, I would like to see it. Thanks.
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