DaveFoster
Member
Oatmeal is the absolute worse starch right up alongside bread. It likely contains some amounts of gluten, is hard to digest, incredibly bland, and makes you gain weight.
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DaveFoster said:post 118517 Oatmeal is the absolute worse starch right up alongside bread. It likely contains some amounts of gluten, is hard to digest, incredibly bland, and makes you gain weight.
I dare say there are some Scots who would disagree. :) It has a great deal less gluten than wheat, if any. It can be hard to digest if it's not well-cooked, but oat porridge has never had as bad an effect on my digestion as wheat. It is a bit bland - salt. fresh, stewed or dried fruit, milk, etc help with that. May not be the best food in the world, but I don't think it's the worst either. Many factors and context can contribute to weight gain - there are lots of lean oat eaters around, as well as many round ones. And some people need to gain weight.DaveFoster said:post 118517 Oatmeal is the absolute worse starch right up alongside bread. It likely contains some amounts of gluten, is hard to digest, incredibly bland, and makes you gain weight.
I didn't know you were Scottish. This is true, but that's what good ol' cyproheptadine is for.tara said:And some people need to gain weight.
What's the mechanism for oats causing gyno?DaveFoster said:I'm the opposite; I can't eat oats or I get flared gyno and my energy crashes through the floor. Maybe some LSD would balance that out.
I wouldn't say oats "cause" gyno, but they can definitely contribute to nipple sensitivity due to elevated estrogen. I'd attribute this solely to the gluten content and any intestinal inflammation that accompanies the consumption of grains.dd99 said:What's the mechanism for oats causing gyno?
Yeah, I could see that - the starch particles raising serotonin, slowing down BMs and then raising estrogen. It hasn't been my experience - so far, at least.DaveFoster said:post 118628I wouldn't say oats "cause" gyno, but they can definitely contribute to nipple sensitivity due to elevated estrogen. I'd attribute this solely to the gluten content and any intestinal inflammation that accompanies the consumption of grains.dd99 said:What's the mechanism for oats causing gyno?
It helps, but it seems ideal to consume starch alongside raw carrots afterwards, and to mix plenty of fat (and sugar in the case of oatmeal) in with the oats.Has anybody tried cooking oats for 30-40 minutes or longer?
If you're concerned about gluten in oats you can buy oats safe for those with celiac disease. Bob's Red Mill is one such brand.+ gluten..
That's surprising. I used to have some problems with even certified gluten free oats but after my gut healed I've had no problem eating them occasionally. It seems it really does come down to individual gut health.Even oats which have been certified free of gluten can have effects. Oats also have proline–glutamine‐rich peptides which are just as resistant to digestion as gluten, but in ~5× less concentration. I think of oats as gluten lite™.
I think potatoes are safer, but there are enzymes for sale which can break the proline–glutamine‐rich peptides in oats and wheat. With complete digestion, these proteins are perfectly safe. The primary reason, it appears, that gluten is so immunogenic is that it's resistant to pepsin and trypsin hydrolysis. The proline peptide bond is a most unusual bond, and the only real radically different peptide bond. Too many in a row can induce conformational changes in a peptide chain characterized by a tight spiral that most enzymes don't know what to do with.
The oat protein does have these regions, albeit in smaller concentrations. Rice, potatoes, and even corn appear to be safer.
The cells themselves don't all react, in vitro, to the same peptide fragments. White blood cells taken from different people will release interferon-γ in response to a chocolate peptide, yet some only to a gluten peptide. So there is some degree of past history involved, T cell 'memory,' or entrainment. But it impossible for them to release interferon-γ in response to a potato peptide since they will never be absorbed in large fragments, on account of having no proline–glutamine segments.That's surprising. I used to have some problems with even certified gluten free oats but after my gut healed I've had no problem eating them occasionally. It seems it really does come down to individual gut health.
Oats are second only to quinoa, which has 4.5⋅g per 500⋅Cal.
But it impossible for them to release interferon-γ in response to a potato peptide since they will never be absorbed in large fragments, on account of having no proline–glutamine segments.