Why do people complain the healthy food tastes bland?
Replies
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Huh? Oats are oats, the way they are cut does not change them from a complex carb to a simple carb.
http://www.quickanddirtytips.com/health-fitness/healthy-eating/are-steel-cut-oats-healthierCan someone let me know too what are the magical properties of Himalayan Salt.....I've seen in the shop it's hideously expensive ..But IT'S PINK.....does that mean it's magical????
It just contains different minerals apart from sodium chloride, and I guess some of those minerals make it pink.
I think her question revolved more around why it's supposedly so much better than salt.
Sort of the way I'm trying to figure how oats cut with steel implements are magically better than oats cut with....cut with.....what the hell are regular oats cut with, if not with steel?
The difference is pretty minimal. They taste better, imho, and are digested *slightly* slower. Otherwise, not much.Oat groats: All types of oat cereals start out as groats, which are hulled, toasted oat grains. (Removing the hull doesn’t remove the bran, by the way.)
Steel-cut (Irish) oats: These are the least processed type of oat cereal. The toasted oat groats are simply chopped into chunks about the size of a sesame seed.
Stone-ground (Scottish) oats: These are the same as Irish oats but they are ground into smaller pieces, closer to the size of a poppy seed. Both Irish and Scottish oats have to be cooked before you eat them. Irish oats take about 45 minutes to cook, Scottish oats about half that long (because they are smaller).
Old-fashioned rolled oats: These are made by steaming the toasted groats and then running them between rollers to create flakes. Rolled oats can be eaten as is or cooked into oatmeal (it takes about ten minutes).
- See more at: http://www.quickanddirtytips.com/health-fitness/healthy-eating/are-steel-cut-oats-healthier#sthash.RcMYLdkv.dpuf
this was actually quite helpful. so it's rougher and takes longer to cook? so it's similar to the way brown rice is different from white rice? if that's the case, i feel better about passing on the steel cut oats fad, because i gave brown rice a serious try two years ago and HATED it. wasted money on a rice cooker and everything. pain in the *kitten* to make and tasted like dirt.
Damn this is a long one.
Steel-cut, ok.
Digestion is exactly correct. The election to consume "steel-cut" oats has to do with carbohydrates, specifically complex versus simple carbohydrates (or slow versus fast). Depending on your desired results, this little detail is actually important.0 -
Reading the Sabine supplied article, the difference between steel cut and rolled oats is the steaming and rolling of the rolled oats. Two things come to my mind.
1. Steaming and rolling seem to a pretty weak claim to say something is "more processed"
2. How in the heck would that change the chemical nature of the oat from a complex carb to a simple one???
It doesn't considering that you still have to cook the steel cut oats anyway. :laugh:0 -
Lentils...soak them, sprout them, turn them in to Dahl. Or cook with chilli, chorizo, loads of herbs, cans of tomato, reduce it down, add raw prawns in the last 5-10 minutes until cooked. Yum.
I was also going to suggest dahl - yum - haven't made that for ages. Also you could try a french style cassoulet (slow cooked casserole with meat and beans - lots of recipes online) But if you don't like them why eat them?
I'd never heard of steel cut oats before I came here. I think I'll stick to good old fashioned plain rolled oats - they're cheaper.
As for sodium it also depends on the climate where you live how much you need. Where I live it is very hot at the moment and you lose a lot of salt through sweat so I need to increase it or get sick from lack of salt. I think the trick is to find the right balance - but I don't think that salt is unhealthy. Too much or too little is unhealthy.0 -
Rolled oats are not "simple" carbohydrates.
http://www.quickanddirtytips.com/health-fitness/healthy-eating/are-steel-cut-oats-healthierCan someone let me know too what are the magical properties of Himalayan Salt.....I've seen in the shop it's hideously expensive ..But IT'S PINK.....does that mean it's magical????
It just contains different minerals apart from sodium chloride, and I guess some of those minerals make it pink.
I think her question revolved more around why it's supposedly so much better than salt.
Sort of the way I'm trying to figure how oats cut with steel implements are magically better than oats cut with....cut with.....what the hell are regular oats cut with, if not with steel?
The difference is pretty minimal. They taste better, imho, and are digested *slightly* slower. Otherwise, not much.Oat groats: All types of oat cereals start out as groats, which are hulled, toasted oat grains. (Removing the hull doesn’t remove the bran, by the way.)
Steel-cut (Irish) oats: These are the least processed type of oat cereal. The toasted oat groats are simply chopped into chunks about the size of a sesame seed.
Stone-ground (Scottish) oats: These are the same as Irish oats but they are ground into smaller pieces, closer to the size of a poppy seed. Both Irish and Scottish oats have to be cooked before you eat them. Irish oats take about 45 minutes to cook, Scottish oats about half that long (because they are smaller).
Old-fashioned rolled oats: These are made by steaming the toasted groats and then running them between rollers to create flakes. Rolled oats can be eaten as is or cooked into oatmeal (it takes about ten minutes).
- See more at: http://www.quickanddirtytips.com/health-fitness/healthy-eating/are-steel-cut-oats-healthier#sthash.RcMYLdkv.dpuf
this was actually quite helpful. so it's rougher and takes longer to cook? so it's similar to the way brown rice is different from white rice? if that's the case, i feel better about passing on the steel cut oats fad, because i gave brown rice a serious try two years ago and HATED it. wasted money on a rice cooker and everything. pain in the *kitten* to make and tasted like dirt.
Damn this is a long one.
Steel-cut, ok.
Digestion is exactly correct. The election to consume "steel-cut" oats has to do with carbohydrates, specifically complex versus simple carbohydrates (or slow versus fast). Depending on your desired results, this little detail is actually important.0 -
Lentils...soak them, sprout them, turn them in to Dahl. Or cook with chilli, chorizo, loads of herbs, cans of tomato, reduce it down, add raw prawns in the last 5-10 minutes until cooked. Yum.
I was also going to suggest dahl - yum - haven't made that for ages. Also you could try a french style cassoulet (slow cooked casserole with meat and beans - lots of recipes online) But if you don't like them why eat them?
Thanks for the suggestions. I do like lentils when someone who can cook has prepared them (in packaged foods, restaurants.) I don't eat them often because I am not good at making them, but they are an ideal food for me due to other dietary restrictions (and the price is right.)0 -
Rolled oats are not "simple" carbohydrates.
+1
I think the steel cut ones just have a higher fibre content...? Not sure though0 -
It doesn't. Steel cut oats burn slightly SLIGHTLY slower than regular oats. Both of which are better than instant "oats".Reading the Sabine supplied article, the difference between steel cut and rolled oats is the steaming and rolling of the rolled oats. Two things come to my mind.
1. Steaming and rolling seem to a pretty weak claim to say something is "more processed"
2. How in the heck would that change the chemical nature of the oat from a complex carb to a simple one???
http://www.prevention.com/whats-healthier-steel-cut-oats-or-rolled-oats
BOTH are good complex carbohydrates.0 -
Basically the same fiber. Just slightly fewer calories, and slightly less sugar and a tiny bit more fat.Rolled oats are not "simple" carbohydrates.
+1
I think the steel cut ones just have a higher fibre content...? Not sure though
but NO rolled oats aren't a simple carb.0 -
Reading the Sabine supplied article, the difference between steel cut and rolled oats is the steaming and rolling of the rolled oats. Two things come to my mind.
1. Steaming and rolling seem to a pretty weak claim to say something is "more processed"
2. How in the heck would that change the chemical nature of the oat from a complex carb to a simple one???
I try not to get caught up in the "processed" nature of anything, it's not very beneficial to my overarching goals. I'll just leave it at that.
And in regards to #2, I'm not sure what is meant by "chemical".
I'm going to attempt to explain this one --- If you take an oat and roll it (make less dense) generally so it cooks faster, the body will also digest it more quickly. Carbohydrates are your body's energy, what you don't use will be stored, take a guess what it looks like when it's stored. So say you need to use that fuel fast (a fast run), you need a simple carb. If you want that carb to sustain you throughout the day you need a slow burning carb. The idea (or one theory) is the body will process it slower and thereby give you more time to use the energy before you store it. I hope that makes sense. There is a lot of documentation on this, I'm hardly an expert.
It's all about your goals.0 -
Quaker instant oats ftl from a nutrition and taste perspective. But enjoy.Oh, and 3. The instant oats the are ground finer. That seems okay, as my teeth were going to be tasked with further grinding of the whole oats. And I was going to add sugar and stuff to the anyway. So quaker instant, high fiber, maple and brown sugar ftw!!0 -
Sorry, I rarely do this, but yes. This is correct.I'm hardly an expert.0 -
For me rolled versus instant are damn near the same thing, no they are not exactly the same, but close enough in my opinion. This is my opinion, and only that.
If you really care enough to add all this together look into the glycemic index (gi) and bodybuilding.
Keeping it high level.
Steel cut is 40
Regular "oats" is 55
Instant is 650 -
Sorry, I rarely do this, but yes. This is correct.I'm hardly an expert.
You don't need to apologize. I respect your difference of opinion.0 -
So you're agreeing that rolling does not "chemically" (there's that word again) change oats from complex to simple carbs? GOOD.For me rolled versus instant are damn near the same thing, no they are not exactly the same, but close enough in my opinion. This is my opinion, and only that.
If you really care enough to add all this together look into the glycemic index (gi) and bodybuilding.
Keeping it high level.
Steel cut is 40
Regular "oats" is 55
Instant is 65
(I know you didn't say that, but that's what YOUR Numbers show.0 -
So you're agreeing that rolling does not "chemically" (there's that word again) change oats from complex to simple carbs? GOOD.For me rolled versus instant are damn near the same thing, no they are not exactly the same, but close enough in my opinion. This is my opinion, and only that.
If you really care enough to add all this together look into the glycemic index (gi) and bodybuilding.
Keeping it high level.
Steel cut is 40
Regular "oats" is 55
Instant is 65
(I know you didn't say that, but that's what YOUR Numbers show.
I was and am unaware of a "chemical" process regarding oats. I was under the impression they were mechanically rolled, as in pulverized. Again not an expert
Those numbers are not mine, they are referenced from the glycemic index (gi).0 -
You're misunderstanding the word "chemical" (stop thinking "clean eating" and think "science".)
So you're agreeing that rolling does not "chemically" (there's that word again) change oats from complex to simple carbs? GOOD.For me rolled versus instant are damn near the same thing, no they are not exactly the same, but close enough in my opinion. This is my opinion, and only that.
If you really care enough to add all this together look into the glycemic index (gi) and bodybuilding.
Keeping it high level.
Steel cut is 40
Regular "oats" is 55
Instant is 65
(I know you didn't say that, but that's what YOUR Numbers show.
I was and am unaware of a "chemical" process regarding oats. I was under the impression they were mechanically rolled, as in pulverized. Again not an expert
Those numbers are not mine, they are referenced from the glycemic index (gi).
start here:
http://diabetes.about.com/od/carbohydratefaq/f/typesofcarbs.htm
Then go here:
http://www.briancalkins.com/simplevscomplexcarb.htm
Then think on it for a bit.
Again: don't think "processed" or "clean", think "science".0 -
Anywho. this has been a lot of fun. This is just what I personally do, we all have a personally journey, I am not the one to tell you I'm right and you are wrong, I'm learning to, and there are lots of variables. I consider it a success when I see the results from my efforts, and that's all I had hoped to pass. Best of luck to all and hope to see you around.0
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So we're all in agreement then, it's "magic"0
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If you say so. If that's what you've gotten from this thread, who am I to disagree.So we're all in agreement then, it's "magic"0 -
Society was trained to feed on salty, sweet or any other sharp taste. With industrial and commercial progress, we moved far from food in their natural form.0
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I don't think I've ever thought this much about oats in my life, but I quickly looked into the magic. Evidently It does undergo a physical chemical change of toasting (cooking) the oat for stabilization. So I guess technically it's ... Processed and chemical, yet somehow healthy, it's mind bending. Ha.
Looks like everyone wins.
Ok, really I should go... Thanks again.0 -
Well we have to remember that salt was used for preserving food for thousands of years so it is ingrained in our taste buds and culture.
Not going to get into a big history lesson here but you can see why salt is important to society as a whole based on history and why people love it so much.0 -
Society was trained to feed on salty, sweet or any other sharp taste. With industrial and commercial progress, we moved far from food in their natural form.
THANK GAWD! do you know how tired I was of spending three days hunting down a wounded buffalo and then dragging it back to camp?0 -
I don't think I've ever thought this much about oats in my life, but I quickly looked into the magic. Evidently It does undergo a physical chemical change of toasting (cooking) the oat for stabilization. So I guess technically it's ... Processed and chemical, yet somehow healthy, it's mind bending. Ha.
Looks like everyone wins.
Ok, really I should go... Thanks again.
Looks like the ball is in your court, Sabine0 -
I don't think I've ever thought this much about oats in my life, but I quickly looked into the magic. Evidently It does undergo a physical chemical change of toasting (cooking) the oat for stabilization. So I guess technically it's ... Processed and chemical, yet somehow healthy, it's mind bending. Ha.
Looks like everyone wins.
Ok, really I should go... Thanks again.
That's because EVERYTHING IS MADE OF CHEMICALS! and cooking....is just chemically altering your food. Mental, eh?
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I think mortuseon just above kinda covered it.I don't think I've ever thought this much about oats in my life, but I quickly looked into the magic. Evidently It does undergo a physical chemical change of toasting (cooking) the oat for stabilization. So I guess technically it's ... Processed and chemical, yet somehow healthy, it's mind bending. Ha.
Looks like everyone wins.
Ok, really I should go... Thanks again.
Looks like the ball is in your court, Sabine
oh, and we were talking about rolled versus steel cut oats versus instant, but sure.0 -
I actually had a conversation with my chemistry lecturer about this recently (I study biochemistry). He often uses food examples for his quizzes and in his lectures, e.g. the entropy of making moussaka or the thermodynamics of home-made butter, because it brings home the relevance to chemistry in everyday life. Don't be afraid of 'chemicals'! Unless those chemicals are something like sarin, cyanide etc.
And without further ado, I should probably revise for my metabolism test.0 -
Your prof sounds awesome. Best of luck on your finals.I actually had a conversation with my chemistry lecturer about this recently (I study biochemistry). He often uses food examples for his quizzes and in his lectures, e.g. the entropy of making moussaka or the thermodynamics of home-made butter, because it brings home the relevance to chemistry in everyday life. Don't be afraid of 'chemicals'! Unless those chemicals are something like sarin, cyanide etc.
And without further ado, I should probably revise for my metabolism test.0 -
No. All oats are cut with steel. "Steel cut oats" are just that, they take the whole oat and cut it. "Regular" oats are "rolled oats," which means after cutting, they are "rolled" aka flattened, essentially with giant rolling pins.
It's why I laugh, steel cut oats are less processed, yet more expensive. No real difference nutritionally.
No. Rolled oats aren't cut at all. The reason steel cut oats are more expensive is (a) less demand for them and (b) it is mechanically more expensive to cut an oat than it is to roll an oat.
Nutritionally there is minimal difference between the two. However, there is a distinct difference in texture, taste, and ease of cooking.0 -
Society was trained to feed on salty, sweet or any other sharp taste.
If by "society" you mean several million years of evolution, then you're right.
Otherwise, you're completely wrong.0
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