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Join Dr. McDougall along with fellow McDougallers in lively discussions and share your opinions.
boardn10 wrote:Jeff, or anyone....
Do we have a MWL pancake recipe? Something with all whole grains that are intact such as oatmeal???? Is it possible?
I miss pancakes bad! LOL
boardn10 wrote:I fail to see how grinding up some oats is much different than what we do with our mouth?
veganism4life wrote:With regards to oatmeal, are you saying that is is better to eat steel cut oats opposed to rolled oats because they have not been processed i.e., rolled and flattened to cook faster?
veganism4life wrote:Another question: Dr. Essy says eat oatmeal in his book but not quick cooking...why? I thought oats were oats no matter what you did to them. What is the difference?
veganism4life wrote:With regards to the pancakes, can I just use oatmeal in Bernards recipe if I wanted to try them? Do you have a recipe using intact whole grains?... Never use flour. Thanks
veganism4life wrote:What about the Quacker Whole Grain Cereal I eat. You said they are intact whole grains. They say 100% natural rolled rye, barley, oats, and wheat. Are they intact whole grains since they are rolled?
veganism4life wrote:Another thing, I read somewhere that barley is never an intact whole grain becaus eit is very difficult to seperate it from the hull. What's up with this? Is the barley intact in this cereal?
boardn10 wrote:what is Quaker whole grain cereal?
boardn10 wrote:So Jeff, to avoid all processing...should we get on all fours and rip it out of the ground with our mouth to avoid all processing? LOL. Just kidding.
boardn10 wrote:His recipe above uses the intact grain...but as you said...after blending is down to a pulverized product.
Dr Barnards recipes uses intact whole grains (rolled oats). The recipe is basically using oatmeal but instead of a 2:1 ratio (water to oats), it is using a 1:1 ratio of water to oats, so the resulting product is thicker and can be shaped into a pancake and heated and come out like the real thing.
JeffN wrote:boardn10 wrote:I fail to see how grinding up some oats is much different than what we do with our mouth?
Their is a world of difference between the impact of a few molars chewing on some whole grain intact oats 10-15 (maybe 25) times over the course of a few minutes and the impact of multiple sharp blades grinding/pulverizing a whole grain as many as 300 times per second which is 18,000 times per minute (the Vita Mix actually says it does 600 per second which is 37,000 per minute) into minute flour particles.
This mechanical grinding also increases the surface area and availability of the food (starches and sugar), reduces (and/or destroys) the effectiveness of the fiber, lowers the nutritional value and increases the insulin and blood sugar response
It also dramatically increases the calorie density by about 3x which means that you can consume much more food and many more calories from foods that have been mechanically ground up than from chewing whole foods before you feel full and satiated per calorie.
Letha.. wrote:This is unclear to me. Did you mean to say that the calorie density of food is changed by grinding it?
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