Rolled oats have seen renewed interest in recent years from consumers wanting to take more care with their diet. Despite the virtues of these cereals, a nutritionist warns about the different types of oatmeal, including one in particular, which has a very high glycemic index.
For several years, there has been a general trend which consists in monitoring one’s diet by favoring more foods that are healthier for our health. Whether it’s avoiding high-calorie foods to keep your figure in check or improving your microbiota to deal with digestive problems, there are many reasons why consumers are pushing for a healthier diet. To cope with the heat wave that is hitting France, it may be interesting to modify the breakfast menu in order to suffer less from heat and dehydration.
Diuretic drinks such as coffee or tea should therefore be excluded from the morning meal in favor of a large glass of water or milk. And if oat flakes find more and more their place at breakfast, a nutritionist warns about the consumption of this cereal. The specialist alerts public opinion to the fact thatthere are actually four types of rolled oats.
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Which oatmeal to use for porridge?
On Youtube, she therefore explains that some of them are to be preferred or excluded depending on the meal during which they are consumed during the day. “I’m not telling you to ban oatmeal from all your meals. But on the other hand, it is interesting to know certain information to better consume them or replace them intelligently according to your profile”she warns in the introduction of her video.
THE large flake oats are made from whole grain oats and are an ideal base for making muesli, while small flakes of oats are made from crushed grains. These are easily rehydrated in milk or yogurt. There are also instant rolled oats that have simply been ground or blended and quickly form a thick slurry when rehydrated. Finally, the Irish rolled oats, or bulgur oats, are whole grains that are pre-cooked and cracked.
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A distinction that should be remembered, especially if you are a fan of porridge for breakfast. As the nutritionist reveals, small flakes and instant oatmeal, with their respective glycemic index (GI) of 82 and 77, are not recommended for this morning recipe. If the porridge of Whole oatmeal is healthier, with a GI of 58, one made from bulgur oats with a GI of 55 should be preferred. This makes it possible in particular to avoid the sudden fatigue at the end of the morning due to the hypoglycemic reaction of the metabolism, but also the big cravings that this causes.
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