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Judd Vance
medicine forum beginner
Joined: 02 Jun 2006
Posts: 3
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 Posted: Fri Jun 02, 2006 12:59 am Post subject:
Oatmeal and Brown Rice Questions
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What is the difference between Old Fashioned Rolled Oats and Minute
Oats? When I hold them side-by-side in the grocery store, the
nutrition labels are identical. I eat the old-fashioned type - and I
eat them raw (mixed in yogurt and in soups in lieu of crackers), but is
there really any difference in them as far as a complex carb goes?
Also, I've read long grain brown rice that takes a long time to cook is
the healthiest. However, every bag at the grocery store only has 1 g
of fiber per serving. The Uncle Ben's 10 minute brown rice has 2g.
Even when I normalize the servings, they are practically even. What
gives?
Thanks. |
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outsor@citynet.net
medicine forum Guru
Joined: 11 Sep 2005
Posts: 569
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| Posted: Fri Jun 02, 2006 12:08 pm Post subject:
Re: Oatmeal and Brown Rice Questions
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"What is the difference between Old Fashioned Rolled Oats and Minute
Oats? When I hold them side-by-side in the grocery store, the
nutrition labels are identical. I eat the old-fashioned type - and I
eat them raw (mixed in yogurt and in soups in lieu of crackers), but is
there really any difference in them as far as a complex carb goes?
Also, I've read long grain brown rice that takes a long time to cook is
the healthiest. However, every bag at the grocery store only has 1 g
of fiber per serving. The Uncle Ben's 10 minute brown rice has 2g.
Even when I normalize the servings, they are practically even. What
gives?"
"Minute oats are parboiled to speed cooking, nutrition the same. The same
for the 10 min rice. Fiber difference might be how much bran is left, par
boiling might remove some starch.
for |
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Mr-Natural-Health
medicine forum Guru
Joined: 01 May 2005
Posts: 1807
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| Posted: Sat Jun 03, 2006 3:05 am Post subject:
Re: Oatmeal and Brown Rice Questions
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outsor@citynet.net wrote:
| Quote: | nutrition labels are identical. I eat the old-fashioned type - and I
eat them raw (mixed in yogurt and in soups in lieu of crackers), but is
there really any difference in them as far as a complex carb goes?
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How nice. I eat mine cooked.
John Harvey Kellogg, probably more than anyone else, was responsible
for putting whole grains at the base of the USDA Food Guide Pyramid.
The guy while often made fun off, was quite head of his time, even
though he was wrong on many issues.
The original Kellogg corn flakes served at the Sans was probably a lot
better for the health of the affluent at the turn of 20th Century than
their normal breakfast of bacon and eggs or ham and eggs.
But, the diet of the poor was actually better still. They ate boiled
whole grains, otherwise known as gruel. Boiled oatmeal is very healthy
for you.
The cold breakfast cereal industry in the USA, started out life as an
invention of the earliest stages of Wellness movement. But, did not
stay a health food for very long. It was promoted as a health food by
capitalists such as Will Kellogg and Post, and probably was responsible
for the birth of the process food industry. Capitalist were starting to
realize the huge profit potential of serving the public nutritionally
empty food on a mass scale.
Capitalism has a special gift for perverting the very best of
intentions into just another money making scheme with the full
blessings of the Judaeo-Christian religions. |
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Judd Vance
medicine forum beginner
Joined: 02 Jun 2006
Posts: 3
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| Posted: Mon Jun 05, 2006 9:54 pm Post subject:
Re: Oatmeal and Brown Rice Questions
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outsor@citynet.net wrote:
| Quote: | "What is the difference between Old Fashioned Rolled Oats and Minute
Oats? When I hold them side-by-side in the grocery store, the
nutrition labels are identical. I eat the old-fashioned type - and I
eat them raw (mixed in yogurt and in soups in lieu of crackers), but is
there really any difference in them as far as a complex carb goes?
Also, I've read long grain brown rice that takes a long time to cook is
the healthiest. However, every bag at the grocery store only has 1 g
of fiber per serving. The Uncle Ben's 10 minute brown rice has 2g.
Even when I normalize the servings, they are practically even. What
gives?"
"Minute oats are parboiled to speed cooking, nutrition the same. The same
for the 10 min rice. Fiber difference might be how much bran is left, par
boiling might remove some starch.
for
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I don't know why I didn't think of this but I called Quaker and
Uncle Ben's and asked them. Here is the answer:
Quick Oats are Old-Fashioned Oats are identical material. The
difference is that quick oats are chopped up finer for faster cooking.
That's it. I have no idea why old-fashioned oats would be "healthier",
because if you chew them up well, you should end up with the same
thing.
The rice has its outer husk (ergo, the high fiber content). It
has been pre-cooked, in order to reduce the cooking time. The
technology is over 40 years old and locks in 80% of the vitamin
content. That would explain why long grain is healthier, although in a
1-cup serving, how much difference is 20% over the course of the day?
And I wonder how much you lose when you cook it yourself? I'll use
the long grain when I make up a dish calling for a dish to be served
over rice (and I have 45 minutes to waste with my rice cooker), but if
a dish calls for uncooked rice to be placed in it, I'll feel better
about using the 10-minute stuff. |
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Susan
medicine forum Guru
Joined: 05 May 2005
Posts: 932
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| Posted: Mon Jun 05, 2006 10:13 pm Post subject:
Re: Oatmeal and Brown Rice Questions
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x-no-archive: yes
Judd Vance wrote:
| Quote: | outsor@citynet.net wrote:
"What is the difference between Old Fashioned Rolled Oats and Minute
Oats? When I hold them side-by-side in the grocery store, the
nutrition labels are identical. I eat the old-fashioned type - and I
eat them raw (mixed in yogurt and in soups in lieu of crackers), but is
there really any difference in them as far as a complex carb goes?
Also, I've read long grain brown rice that takes a long time to cook is
the healthiest. However, every bag at the grocery store only has 1 g
of fiber per serving. The Uncle Ben's 10 minute brown rice has 2g.
Even when I normalize the servings, they are practically even. What
gives?"
"Minute oats are parboiled to speed cooking, nutrition the same. The same
for the 10 min rice. Fiber difference might be how much bran is left, par
boiling might remove some starch.
for
I don't know why I didn't think of this but I called Quaker and
Uncle Ben's and asked them. Here is the answer:
Quick Oats are Old-Fashioned Oats are identical material. The
difference is that quick oats are chopped up finer for faster cooking.
That's it. I have no idea why old-fashioned oats would be "healthier",
because if you chew them up well, you should end up with the same
thing.
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Lots of folks are confused about which oatmeal is the lowest GI; it's
not old fashioned oats from Quaker, it's steel cut oats, like the ones
in the can from McCann's, the ones you have to cook for 30 minutes.
Susan |
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