Oats + blender = high GI carb?

**johnsbod** · 10-01-2005, 06:40 AM

If you put oats in the blender in a protein shake does that make them a high GI carb? I figure the surface area of the oats is greatly increased when they are all chopped up as opposed to raw oats and digestion time is decreased greatly that must make them high GI, right?

I've been just putting them in a shaker bottle with my protein and choking them down and don't have a problem doing it, but if the GI doesn't change in the blender I'd rather do that.

HAYWOOD JABLOME · 10-01-2005, 04:27 PM

the particle size doesnt actually influence the gi of oats significantly, as I previously thought too

Phosphate bond · 10-01-2005, 04:52 PM

Oats have soluble fiber and that's *part* of the reason they are lower in GI than other things.

So the blending wouldn't affect it in that department.

I'm not really an oats expert, but I wonder what the difference in GI is between non-instant quacker oats and steel cut?

Speaking of slowing digestion of protein if you want to save some coin over Micellar casein consider Milk protein isolate. It's about 60% of the price and is 80% micellar casein/ 20% whey. In fact, micellar casein is made from milk protein isolate.

**Sixpack** · 10-01-2005, 06:47 PM

It will raise it a tad but not enough to really worry about, still to steel cut or whole rolled oats and avoid the instant stuff as it has added sugars etc to it. Here is a very good site http://www.mendosa.com/gilists.htm

Thing · 10-01-2005, 07:58 PM

They're still the lowest of the low no matter how you process them. Adding them to the protein only blunts the isulin response more.
HTH,
ROB

Steve_W · 10-01-2005, 11:28 PM

The GI is pretty irrelevant anyhow. Grinded up oats in your shake is a ton better than putting a bunch of dextrose or whatever in :eat:

Phosphate bond · 10-02-2005, 01:20 AM

Quote:

Originally Posted by Thing

They're still the lowest of the low no matter how you process them. Adding them to the protein only blunts the isulin response more.
HTH,
ROB

That's what I was thinking. I haven't looked up the GI for steel cut oats but I'm sure the advantage they have over non-instant is insignificant. A couple of points at the most was my guess.

**johnsbod** · 10-02-2005, 02:05 AM

Quote:

Originally Posted by Phosphate bond

That's what I was thinking. I haven't looked up the GI for steel cut oats but I'm sure the advantage they have over non-instant is insignificant. A couple of points at the most was my guess.

That's actually why I was asking this question. Everyone says not to use instant, but if you are throwing the oats in the blender either the difference is minimal between regular and instant or the GI on oats all chopped up in the blender have a much higher GI.

GameDayDog · 10-02-2005, 07:12 AM

I was curious about thys myself... Then my blender broke and it became a non-issue.. I feel more manly just mixing the oats with water and gulping it down... much faster than cooking them ... & quicker to eat.

Peace..~G

Phosphate bond · 10-02-2005, 10:05 AM

Quote:

Originally Posted by johnsbod

That's actually why I was asking this question. Everyone says not to use instant, but if you are throwing the oats in the blender either the difference is minimal between regular and instant or the GI on oats all chopped up in the blender have a much higher GI.

I'm a little confued on the GI now because I went to the Mendosa website and the instant oats had a higher GI than I thought. I actually use the non-instant quaker oats, but I thought I'd mention that.

I also wonder if cooking the oats releases more of the soluble fiber and therefore lowers the GI ? (the soluble fiber is that "gel" that forms in the bottom of the bowl of cooked oats?)

I may buy some oat fiber just because it's so cheap to use in addition. :eat:

dnyc99 · 10-02-2005, 03:13 PM

Quote:

Originally Posted by Phosphate bond

I also wonder if cooking the oats releases more of the soluble fiber and therefore lowers the GI ? (the soluble fiber is that "gel" that forms in the bottom of the bowl of cooked oats?)

Quote:

FOOD PREPERATION: The way foods are cooked and prepared can influence the GI. Pasta that is cooked for a long time will have a higher GI than that boiled for five min. The overcooking of certain carbs breaks up the starches and rises the GI. Potatoes that are microwaved have a higher GI than those that are baked. Baked potatoes have a higher GI than those that are boiled. So boil your potatoes for a less spike in insulin.

Source

Also

Quote:

Mechanical or thermal processing of food that breaks the food into smaller particles or makes it more susceptible to the actions of the digestive enzymes increases the glycemic index of the food. For example, making flour from wheat will increase the glycemic index relative to ingesting wheat kernels. Finally, because ingestion of fat and protein tends to slow stomach emptying, absorption of carbohydrates and elevations in blood glucose usually occur more gradually if the carbohydrates are consumed along with fats and proteins.

Source

This is interesting:

Quote:

They had six women consume water or 75 g of carbohydrate as either whole-grain oats or oat flour 45 min before exercise at 60% VO2max. The greater amount of fiber and larger particles of the whole grain oats suggest that they would have a lower GI than the flour. However, there were no significant differences in blood glucose, free fatty-acids, insulin, glycerol, or muscle glycogen reduction during exercise for these two treatments. Interestingly, the subjects cycled longer after consuming the whole grain oats than they did after the water trial. There was a nonsignificant increase in cycling duration for the whole grain-oats trial compared to the oat-flour trial.

Source

So I believe what they are saying regarding Oats is that mechanically breaking them down (ie. blender) from Oats to Oat Flour doesn't lower it's GI?

**dbflgirl** · 10-02-2005, 08:07 PM

Quick oats are more processed to begin with, so they have a higher GI. These are the oats to eat pwo.

Old fashioned oats are les sprocessed than quick oats and therefore have a lower GI, even if you grind them up (the surface area matters less than the processing that occurs before they get to you).

Steel cut are least processed of all, and therefore have the lowest GI.

Stick to old fashioned and/or steel cut at meals other than pwo.

10-01-2005, 06:40 AM	#1
johnsbod Member Join Date: Apr 2005 Location: Vienna, Austria Posts: 2,733 Recipes: 0 Rep Power: 60	Oats + blender = high GI carb? If you put oats in the blender in a protein shake does that make them a high GI carb? I figure the surface area of the oats is greatly increased when they are all chopped up as opposed to raw oats and digestion time is decreased greatly that must make them high GI, right? I've been just putting them in a shaker bottle with my protein and choking them down and don't have a problem doing it, but if the GI doesn't change in the blender I'd rather do that. __________________ Wenn Sie Deutsch sprechen können, posten Sie hier. Misc Perv #69

10-01-2005, 04:27 PM	#2
HAYWOOD JABLOME Pro Stature Join Date: May 2005 Location: Calgary Posts: 343 Recipes: 0 Rep Power: 91	the particle size doesnt actually influence the gi of oats significantly, as I previously thought too __________________ Homer: [drunk] "Look, the thing about my family is there's five of us. Marge, Bart, Girl Bart, the one who doesn't talk, and the fat guy. How I loathe him."

10-01-2005, 06:47 PM	#4
Sixpack Optimum Sponsored athlete Join Date: May 2005 Location: Arizona Posts: 867 Recipes: 0 Rep Power: 15	It will raise it a tad but not enough to really worry about, still to steel cut or whole rolled oats and avoid the instant stuff as it has added sugars etc to it. Here is a very good site http://www.mendosa.com/gilists.htm __________________ ["Tough Times Don't Last But Tough People Do" My Pops RIP http://www.optimumnutrition.com/ "Fueling your desire for success" www.rippedacadamy.com Mod-massmonsterz.com ISSA certified

10-01-2005, 07:58 PM	#5
Thing Pro Stature Join Date: Jun 2005 Posts: 132 Recipes: 0 Rep Power: 5	They're still the lowest of the low no matter how you process them. Adding them to the protein only blunts the isulin response more. HTH, ROB __________________ MOTIVATED, DEDICATED, LETHAL.... US ARMY RANGERS LEAD THE WAY

10-02-2005, 07:12 AM	#9
GameDayDog The Dawg Is Back!! Join Date: May 2005 Location: Doin Compound Movements 4 Scooby Snacks! Posts: 1,914 Recipes: 0 Rep Power: 32	Good question... I was curious about thys myself... Then my blender broke and it became a non-issue.. I feel more manly just mixing the oats with water and gulping it down... much faster than cooking them ... & quicker to eat. Peace..~G __________________ I am Thee Alpha.. RaSP is Thee oMEGA.. Between the 2 of us - We have everythyng covered... I want to be bigger than all the humans!! "I'm sure I should be doing cardio too....but I don't run from anything...so why practice?" - 1stInDoor Goal - 200#'s 5/27/07 - 4/27/07 - 175# 3/27/07 - 167#

10-01-2005, 04:52 PM	#3
Phosphate bond Amateur Join Date: Aug 2005 Posts: 77 Recipes: 0 Rep Power: 4	Oats have soluble fiber and that's part of the reason they are lower in GI than other things. So the blending wouldn't affect it in that department. I'm not really an oats expert, but I wonder what the difference in GI is between non-instant quacker oats and steel cut? Speaking of slowing digestion of protein if you want to save some coin over Micellar casein consider Milk protein isolate. It's about 60% of the price and is 80% micellar casein/ 20% whey. In fact, micellar casein is made from milk protein isolate.

10-01-2005, 11:28 PM	#6
Steve_W Pro Stature Join Date: Aug 2005 Location: Australia Posts: 105 Recipes: 0 Rep Power: 5	The GI is pretty irrelevant anyhow. Grinded up oats in your shake is a ton better than putting a bunch of dextrose or whatever in :eat:

10-02-2005, 08:07 PM	#12
dbflgirl Silver Member Join Date: Aug 2005 Location: Hurricane Alley Posts: 646 Recipes: 0 Rep Power: 19	Quick oats are more processed to begin with, so they have a higher GI. These are the oats to eat pwo. Old fashioned oats are les sprocessed than quick oats and therefore have a lower GI, even if you grind them up (the surface area matters less than the processing that occurs before they get to you). Steel cut are least processed of all, and therefore have the lowest GI. Stick to old fashioned and/or steel cut at meals other than pwo.

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