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Thread: Carbs, Fibre And Ongoing Diet Wars

  1. #16
    Veteran Member grulla's Avatar
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    Default Re: Carbs, Fibre And Ongoing Diet Wars

    Quote Originally Posted by Islander View Post
    Thanks for finding that article, Grulla. That's the best explanation for what we're trying to suss out. It doesn't include the figures for resistant starch, but we already have that information. I'll point out, though, that it's still not talking about oat groats, but "flaked" oats (rolled oats or oatmeal). Don't see why that should matter, though.
    But the Precision Nutrtion quadrant chart effectively says that: "RS Type 1: Cannot be broken down by digestive enzymes.Found in: legumes, whole and partially milled grains, seeds." But either way, one should soak the oats for a day to help reduce and eliminate lectins and saponins.

  2. #17
    Administrator Islander's Avatar
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    Default Re: Carbs, Fibre And Ongoing Diet Wars

    Quote Originally Posted by Stoneharbor View Post
    knowing what we know about resistant starch, it's better to heat then cool oats before eating them.
    I'm the odd one; I don't eat breakfast. My intermittent fasting goes from the evening meal, about 6 p.m., until noon or later the following day. So my midday breaking of the fast often features eggs or salad... but frequently oatmeal, quinoa, or flaxseed (I think I put the flaxseed recipe in the Kitchen forum). So I could easily make rolled oats in the morning, chill them, and have them warmed up at noon... but not a cup! 1/3 C. rolled oats is all I can manage, with some coconut oil melted into them and a handful of frozen blueberries or nuts or ginger to spice it up.
    ➤ Happiness is the frosting on the cake of contentment.

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