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?
No I have never said that nor am I.
Realize that anything we do to a food including picking it, peeling it, cutting it, refrigerating it, etc, is considered processing. Not all processing is harmful and some is beneficial.
You may want to review these threads.
Intact Whole Grains vs Refined Processed Grainshttp://www.drmcdougall.com/forums/viewtopic.php?t=6045http://www.drmcdougall.com/forums/viewtopic.php?t=6512http://www.drmcdougall.com/forums/viewtopic.php?t=6122http://www.drmcdougall.com/forums/viewtopic.php?t=13214
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?
Oats are basically oats till you grind them into oat flour. Realize it is the 'grinding' that is the main problem and not the rolling, steaming or cutting the whole oat into 2 or 3 pieces (steel cut oats).
I have no problem with quick cooking oats but I do not recommend instant oats as the often have sugar and/or salt added to them.
The processing in regard to the difference between steel cut oats, Irish oats, oat groats, and rolled oats, is minimal and rolling them and/or steaming them has virtually no impact on the nutritional value or the calorie density, which is the real issue.http://www.drmcdougall.com/forums/viewtopic.php?t=6045
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
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. If the 2:1 ratio was used, they would be very soupy pancakes
You can probably do the exact same thing using day old oatmeal that has solidified though they would be harder to work with after they have solidified.
Also, because the amount of water you are using is less, then calorie density of the pancakes will be higher than the calorie density of oatmeal.
Why? Because the final product will be somewhat drier.
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?
Yes. They are intact whole grains that have been rolled, which, from my perspective, makes no difference. The rolling, only flattens the grain so you can cook it quicker.
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?
However, this is semantics.
It is true that their is a hull on Barley that we can not digest well so they remove it. This is not really different that some other grains either as many grains/seeds have outer hulls we remove before eating them. However, the remaining grain is as intact and whole as it can be for humans to eat and so is considered a intact whole grain in my book.
If you really want to understand the difference, just look at the calorie density of the food in its final ready to eat form. Intact whole grains that have been cooked with a 2:1 ratio with water have a calorie density of around 300-550 calories per pound. Refined grains that have been made into a flour and then into a food product (breads, bagels, crackers, dry cereal, etc) have a calorie density of around 1000-1500 calories per pound.
Taking the whole oat or grain and removing the outer most indigestible hull (if it exists) and then flattening, steaming, or cutting the resulting intact "whole" grain once or twice is not the problem.
The real problem here is when we take a oat/grain and finely grind it into a powder/flour and then make a food product out of that powder/flour.
Now, lets look at the above recipes again.
The 2 links above are to recipes that use finely refined/ground flours . Dr Barnards recipe uses the whole intact grain.