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From: Claudia (158.73.247.16)
Subject: Re: Thank you everyone for respones..hello Claudia!...
Date: February 3, 2005 at 11:14 am PST
In Reply to: Thank you everyone for respones..hello Claudia!... posted by beatrice on February 3, 2005 at 10:27 am:
Hi Beatrice,
Not sure what the slow, large flake oats are, but I guess they are what I've known as "rolled oats". Dr. F. says that rolled oats are okay, and that steel-cut oats are best. The kind to avoid would be the instant, which are the most processed and devoid of nutrients. In general, steaming and boiling are always a healthier form of cooking than frying or using dry heat. Boiling water never gets to as high of a temperature as oil would get, so its a gentler and safer way of cooking. When using dry heat, like in baking, Dr. F. says that what we want to avoid is browning things. So, if we bake a potato we are supposed to remove the skin and any brown spots to avoid acrylamides, whereas if you steam or boil the potato, then you can eat it skin and all without worrying about acrylamides. Roasting nuts in dry heat also causes them to lose nutritional value, which is why we are advised to eat our nuts raw rather than roasted (I think the acrylamides might be another reason as well). Most people probably eat the rolled oats because they are more convenient (and Dr. F does say they are okay), but I've really come to enjoy the steel-cut, which retain enormously more nutritional value, and are quite hearty. I have a ritual going where I soak the oats overnight, and then first thing in the morning when I pop out of bed, I put the oatmeal on a low heat while I get ready for work. I don't care that they take longer to cook because I've got my routine, and I'm doing other things while they are cooking. I used to slow cook them overnight in my thermos, but I switched methods when my thermos got into heavier demand.
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