Porridge

"Alan" <[email hidden]> wrote in

Quoted message said:

as part of a low-carb diet? I suppose that's a slightly silly question
since porridge oats are clearly not a low-carb food - and yet one
consistently hears a lot of claims about their health benefits.

Don't they feed live-stock with this stuff to fatten them up?

Alan said:

What's the group's view on the merits (or otherwise) of porridge
oats as part of a low-carb diet? I suppose that's a slightly silly
question since porridge oats are clearly not a low-carb food - and
yet one consistently hears a lot of claims about their health
benefits.

Oats get promoted because they're healthier than most grains, but
that's like saying you'd like to be shot with a 22 because it's
smaller than most guns. Oat flour has about half the carbs of wheat
flour (and no gluten, I think), so some people use it for lightly
breading things, if the carbs fit under their limit, especially on
maintenance.

--
Aaron -- [email hidden] -- 285/245/200
http://360.yahoo.com/aaron_baugher

Alan wrote:
:: What's the group's view on the merits (or otherwise) of porridge oats
:: as part of a low-carb diet? I suppose that's a slightly silly
:: question since porridge oats are clearly not a low-carb food - and
:: yet one consistently hears a lot of claims about their health
:: benefits.

Try something made from ground flax seeds and protein powder.... GIYF.

x-no-archive: yes

Alan said:

What's the group's view on the merits (or otherwise) of porridge oats
as part of a low-carb diet? I suppose that's a slightly silly question
since porridge oats are clearly not a low-carb food - and yet one
consistently hears a lot of claims about their health benefits.

Thanks.

Alan, I raised this issue here a few years ago, after hearing anecdotes
that quite a few diabetics could tolerate steel cut, slow cooked meal.
IIRC, several diabetic members here all reported bad spikes from eating
it, and other low carbers just plain avoid it, so they pretty much
didn't respond.

On the Zone diet, Sears recommends steel cut oats, for their fiber and
GLA. I loved them, but they didn't work for me, either.

Susan

Alan said:

What's the group's view on the merits (or otherwise) of porridge oats
as part of a low-carb diet? I suppose that's a slightly silly question
since porridge oats are clearly not a low-carb food - and yet one
consistently hears a lot of claims about their health benefits.

Thanks.

Oats play a _small_ role in reducing LDL cholesterol by binding to it
and flushing it down the digestive tract.

There may be better ways to achieve similar results and still stay on
the low carbohydrate way of eating.

I doubt if there is a "Group View" ......

--
1) Eat Till SATISFIED, Not STUFFED... Atkins repeated 9 times in the book
2) Exercise: It's Non-Negotiable..... Chapter 22 title, Atkins book
3) Don't Diet Without Supplemental Nutrients... Chapter 23 title, Atkins
book
4) A sensible eating plan, and follow it. (Atkins, Self Made or Other)

"Alan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What's the group's view on the merits (or otherwise) of porridge oats
as part of a low-carb diet? I suppose that's a slightly silly question
since porridge oats are clearly not a low-carb food - and yet one
consistently hears a lot of claims about their health benefits.

Thanks.

I'm not sure what porridge oats are. I can eat old-fashioned oatmeal (often
with a handful of fresh blueberries) for breakfast, with no problems with
spiking. I can also eat steel cut oats but really don't like them -- very
"gummy." On the other hand, I avoid "quick" or instant oats like the
plague.

I mentioned to my doctor that old-fashioned oatmeal (I use Quaker) has not
been a problem, but even a single slice of whole wheat bread is. He said
that many people can tolerate oats but not other grains. So, I avoid *all*
flour but do use the oats (and use oatmeal in place of flour for things like
meatloaf). If I want toast or a sandwich, I use only Ezekiel bread. That
is a flourless bread made from several sprouted grains. I buy it at a
health food store, and it needs to be kept refrigerated or frozen.

MaryL

MaryL said:

Alan said:

What's the group's view on the merits (or otherwise) of porridge oats
as part of a low-carb diet? I suppose that's a slightly silly question
since porridge oats are clearly not a low-carb food - and yet one
consistently hears a lot of claims about their health benefits.

I'm not sure what porridge oats are. I can eat old-fashioned oatmeal (often
with a handful of fresh blueberries) for breakfast, with no problems with
spiking. I can also eat steel cut oats but really don't like them -- very
"gummy." On the other hand, I avoid "quick" or instant oats like the
plague.

Since Alan is posting from the UK, chances are he means
steel cut oats cooked slowly over night. Not the flattened
oat meal we tend to get in the US.

As you progress through your low carb plan, you may end up
discovering your body does better with more carbs. After all,
that's what all the popular plans tell you what to do. The best
levels for loss end up clustering near 50 in a bell shaped
curve that isn't particularly sharp. In other words don't be
surprised if you do best more or less than than.

Anyways, it's easy to stay low using brocolli and such. It's
easy to get 100 and up using some potatoes. In between
tends to take more work or less obvious foods. That's where
porridge can come in to get you near 50 easily.

A measured half cup of slow oatmeal tends to be around 20
grams of carb. Adjust up if you deduct fiber down if you
use total count. Steel cut oats are going to be about that
level as well.

Start out with a 20 count at breakfast, and suddenly you have
30 left to get to 50. It's easy to get to 30 with popular low
carb veggies. So if you end up targetting roughly 50 grams
per day, oats for breakfast can end up working just fine.

But let's step back and think about what time you'll want to
consider that. On Atkins the schedule of carb quotas goes
like this by week: 20, 20, 25, 30, 35, 40, 45, 50 ... and so
on until you fall out of ketosis for a week. Then your CCLL
is 5-10 under that amount. Let's guess that you fall out
at 55 so your CCLL is 50. It's a common enough situation
that Dr Eades designed their Protein Power plan at 50
assuming everyone loses well at 50 so the chances aren't
all that bad for it to happen. Your 55 week is week 9, spend
a week at 20 to get back into ketosis quickly, and settle back
to 50 in week 11. Are you in week 11 yet? If not, then you're
not ready for your oats as breakfast yet.

"Doug Freyburger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

But let's step back and think about what time you'll want to
consider that. On Atkins the schedule of carb quotas goes
like this by week: 20, 20, 25, 30, 35, 40, 45, 50 ... and so
on until you fall out of ketosis for a week. Then your CCLL
is 5-10 under that amount. Let's guess that you fall out
at 55 so your CCLL is 50. It's a common enough situation
that Dr Eades designed their Protein Power plan at 50
assuming everyone loses well at 50 so the chances aren't
all that bad for it to happen. Your 55 week is week 9, spend
a week at 20 to get back into ketosis quickly, and settle back
to 50 in week 11. Are you in week 11 yet? If not, then you're
not ready for your oats as breakfast yet.

I'm not on a true low-carb diet, even though I read and benefit from this
newsgroup. I was diagnosed with T2 diabetes in June 2004. At that time, I
completely changed my dietary habits. I am now following the basics of
South Beach. *In addition,* I have *completely* eliminated rice, flour,
pasta, sugar, and potatoes. At the same time, I don't "count" carbs; I
simply try to avoid those that would cause problems, and I do that by
sticking with the SB "foods to enjoy" list. I have been doing this for a
year and a half now and have lost a significant amount of weight. In
addition, my BG is now completely under control without medication (no
medicine since March 2005), and my Cholesterol and Triglycerides have come
down dramatically. So, I am very pleased with the result, but I am really
not trying to build toward more carbs -- I am content with staying at my
current level (at least, I'm content as long as the results continue to be
good). I have not tried Atkins.

MaryL

MaryL said:

Doug Freyburger said:

But let's step back and think about what time you'll want to
consider that. On Atkins the schedule of carb quotas goes
like this by week: 20, 20, 25, 30, 35, 40, 45, 50 ... and so
on until you fall out of ketosis for a week. Then your CCLL
is 5-10 under that amount. Let's guess that you fall out
at 55 so your CCLL is 50. It's a common enough situation
that Dr Eades designed their Protein Power plan at 50
assuming everyone loses well at 50 so the chances aren't
all that bad for it to happen. Your 55 week is week 9, spend
a week at 20 to get back into ketosis quickly, and settle back
to 50 in week 11. Are you in week 11 yet? If not, then you're
not ready for your oats as breakfast yet.

I'm not on a true low-carb diet, even though I read and benefit from this
newsgroup. I was diagnosed with T2 diabetes in June 2004. At that time, I
completely changed my dietary habits. I am now following the basics of
South Beach. *In addition,* I have *completely* eliminated rice, flour,
pasta, sugar, and potatoes. At the same time, I don't "count" carbs; I
simply try to avoid those that would cause problems, and I do that by
sticking with the SB "foods to enjoy" list. I have been doing this for a
year and a half now and have lost a significant amount of weight. In
addition, my BG is now completely under control without medication (no
medicine since March 2005), and my Cholesterol and Triglycerides have come
down dramatically. So, I am very pleased with the result, but I am really
not trying to build toward more carbs -- I am content with staying at my
current level (at least, I'm content as long as the results continue to be
good). I have not tried Atkins.

Since Atkins is a process that is fully customized to a person's
body using that body's reactions, it is more work than less
customized systems.

So long as your easier process works for you, putting in the extra
effort to do the Atkins process is a waste of effort for you. Why
work more when it's not needed?

For folks who have problems on other systems, such a fully
customized system can find their own magic sweet-spot and
trigger loss. Reward for more work or progress in the face of
prior failure.

I agree with what most have said here... if where you are in your diet
you can "afford" the carbs, and if you don't get a bg spike (if you're
diabetic"😉 or severe cravings (if you don't test bg)... then, fine.

If you are just looking for a hot breakfast cereal, here's my recipe,
which is low-carb, high fiber, includes lots of the "good" fats and is
yummy:

In a bowl, mix 2/3 cup water, 3 TB flaxmeal, 3 TB milk-based protein
powder and 1 TB lecithin. Microwave until hot. Stir in 1 oz heavy
cream.

For variety, add a dash of cinnamon and some sweetner or some DaVinci
sugar-free syrup (flavor of your choice, hazelnut or macadamia nut are
good).

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I agree with what most have said here... if where you are in your diet
you can "afford" the carbs, and if you don't get a bg spike (if you're
diabetic"😉 or severe cravings (if you don't test bg)... then, fine.

If you are just looking for a hot breakfast cereal, here's my recipe,
which is low-carb, high fiber, includes lots of the "good" fats and is
yummy:

In a bowl, mix 2/3 cup water, 3 TB flaxmeal, 3 TB milk-based protein
powder and 1 TB lecithin. Microwave until hot. Stir in 1 oz heavy
cream.

For variety, add a dash of cinnamon and some sweetner or some DaVinci
sugar-free syrup (flavor of your choice, hazelnut or macadamia nut are
good).

Or if you're Jonesin' for some chocolate, try 1 tsp of cocoa powder for
flavoring.

--
Saffire
205/133/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

*** This post originated in alt.support.diet.low-carb -- its appearance
in any other forum is deceptive and unauthorized. ***

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you are just looking for a hot breakfast cereal, here's my recipe,
which is low-carb, high fiber, includes lots of the "good" fats and is
yummy:

In a bowl, mix 2/3 cup water, 3 TB flaxmeal, 3 TB milk-based protein
powder and 1 TB lecithin. Microwave until hot. Stir in 1 oz heavy
cream.

For variety, add a dash of cinnamon and some sweetner or some DaVinci
sugar-free syrup (flavor of your choice, hazelnut or macadamia nut are
good).

I do something very similar, Jackie. I'll also sometimes add wheat or oat
bran, and chopped nuts. I mix all the dry ingredients together and then just
pour some boiling water from the teakettle over, stirring, till I get the
right consistency. Then I top with a bit of heavy cream. This is lower in
carbs than oatmeal, and also higher in fats - especially those hard-to-get
omega 3 fatty acids.

I think oatmeal is ok for someone who isn't doing a very low carb diet, but
the tendency is to eat a big, hearty bowl. And that's a lot of carbs all of
a sudden. Without some added fat, even a big bowl is not that many calories,
either, so between the insulin it triggers and the low level of calories, it
wouldn't be surprising to find yourself hungry, or even having carb
cravings, well before lunch. YMMV,. though.

HG