September 04, 2004
Max is hypoglycemic and I want steady energy so I've been exploring the glycemic index. We eat hot breakfast cereal, usually oats, and it turns out that slow- cooking steel-cut oats are better than rolled oats and way better than very rolled (quick-cooking) oats, because the body works harder to digest them and they are digested more slowly. In other words, the glycemic index takes into account not only the food proper, but also how it is processed and digested. I buy organic steel-cut oats from the 4th Street Food Co-op. It's cheap at about 70 cents a pound.
Here is the scoop:
"Steel-Cut Oats are whole grain groats (the inner portion of the oat kernel) which have been cut into only two or three pieces. They are golden in colour and resemble mini rice particles. How are they different from Rolled Oats? Rolled oats are flake oats that have been steamed, rolled, re-steamed and toasted. Due to all of this additional processing they have lost some of their natural taste, goodness and texture. What makes Steel-cut Oats so special? Grains are essential to a healthy lifestyle and form the foundation of the food pyramid. Steel-cut oats are inherently full of nutritional value and are high in B-Vitamins, calcium, protein and fiber while low in salt and unsaturated fat. One cup of steel-cut oatmeal contains more fiber than a bran muffin and twice as much fibre as Cream of Wheat." McCann's Irish Oatmeal (Steel Cut Oats)
They are also known as: "steel-cut oats = Irish oats = Scotch oats = pinhead oats = coarse-cut oats = steel-cut oatmeal = Irish oatmeal = Scotch oatmeal = pinhead oatmeal = coarse-cut oatmeal = porridge oats = porridge oatmeal." The Cook's Thesaurus
This morning, for the first time, I made steel cut oats in the rice cooker, using the porridge setting. Soak the oats overnight in the cooker. Set it for when you want breakfast. Perfect!
Posted by BKG at September 4, 2004 08:58 AM
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