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Yanick said:raw oats are fine, they are even slightly lower GI than cooked oats.
raw oats with chocolate protein poured over them tastes pretty good actually.
shiznit2169 said:I should try that. I eat them raw as well in a bowl with milk but i'll definitely try that tomorrow.
Oats also contain phytic acid, which has historically been considered a negative since phytic acid is known to bind minerals and, therefore, decrease their absorption. Practical problems with phytic acid impairing nutritional status have been only described in populations with marginal nutritional intakes that ingest unleavened breads. Phytic acid also functions as an antioxidant and may be important when intake of iron or copper is excessive, causing increased lipid peroxidation.
Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron and zinc and can therefore contribute to mineral deficiencies in developing countries [1]. For people with a particularly low intake of essential minerals, especially young children and those in developing countries, this effect can be undesirable. However, dietary mineral chelators help prevent over-mineralization of joints, blood vessels, and other parts of the body, which is most common in older persons. The Journal of Environmental Nutrition (April 2004 volume 27 issue 4) has also stated phytic acid may be considered a phytonutrient, providing an antioxidant effect.
Phytic acid's same mineral binding properties may also prevent colon cancer by reducing oxidative stress in the lumen of the intestinal tract. Scientific research [2] also indicates that it may reduce the risk of colon cancer. Researchers now believe that IP6, found in the fiber of legumes and grains, is the major ingredient responsible for preventing colon cancer and other cancers.
As a food additive, phytic acid is used as a preservative with E number E391.
Food must be well cooked in order to free IP6 from the fiber and enable it to be absorbed in the system. IP6 rarely appears in soluble fiber. It's usually attached to the bran, the hard (insoluble) fiber, which is difficult to digest. IP6 is found in legumes, peas, wheat, barley, and oats. Of any studied legumes, whole soybeans have the highest levels of phytic acid.
And your opinion is dead on. I have 1 cup of dry oats everyday in 1 cup of water. I take this down immediately. This has no effect of filling me up. But if I cook 1 cup of dry oats, then when looking at it you seem to have 4 times as much and after eating it, you feel like you ate 4 times as much.Jodi said:No, IMO, you don't get the satiety from raw as you do cooked.
Yanick said:raw oats are fine, they are even slightly lower GI than cooked oats.
raw oats with chocolate protein poured over them tastes pretty good actually.
you have been here and seen the way I have my oats. Tasty my friend. Yummy~!ForemanRules said:
Jodi said:No, IMO, you don't get the satiety from raw as you do cooked.
viet_jon said:what's satiety?
what do you base your opinion on? common sense?