Living and Thriving Gluten Free

Healthy & Gluten Free

Categories: Flour   •   Grains

Oats are a cereal grain. They are commonly used in the form of steel cut oats, rolled oats, instant oats, oat flour and oat bran. Oats were domesticated over 2,000 years ago.

Oat field close up with ripe hanging oat kernels
Image by: Hans Braxmeier

Oats are converted during digestion into sugar. They may be slower to convert to sugar than pure sugar would be, but it still all gets converted to sugar. After it has been converted to sugar, it then converts to fat cells. If you have any weight issues at all, then adding extra sugar in any form is not a good idea, and can never contribute to weight or sugar management.

85% of the population has insulin resistance. This means that you get sugar spikes in your blood, because your insulin is not being produced fast enough, and in high enough amounts to deal with the sugar, and convert it to fat. This is very bad. This is why people become diabetic.

Steel cut vs rolled oats
Rolled vs steel cut oats close up shot
Image by: Stacy Spensley
Some people are using the Glycemic Index as a guide in helping them with carbs. However, for all diabetics and anyone else who is on the path (unknowingly) to diabetes, will have what's called a poor Second Phase Insulin Response. Thus, for over half or more of the population, the Glycemic Index will not work.

If you are taking in too many carbs, then your body's insulin will very likely at some point quit working properly. The science of the body, and all its intricate workings are still not understood by science, so no one at this point can tell you what the safe level is. Unfortunately, for most people, the first time they start to get an education on this topic is when it's too late, and they have already started getting some serious health complications from this problem.

There are some serious contradictions within the medical community about grains in general, including oats.

With all this to take into account, eating oats, or most cereals in general, should be significantly reduced or fully eliminated.

There are many other foods that provide more fiber, and far more nutrients that oats.

Oat Bran

This is one of the outer layers of the oat grain. It is removed during processing.

It will have the same digestive issues as noted above.

It is extremely susceptible to going rancid, so any oat bran that is beyond about 2 months of harvest will be rancid. Storing it "properly" does not stop the rancidity.

Whole Grain Oats

This can refer to oats after they have had the hulls and bran removed, after initial processing. It is rare that this form, sometimes called "groats" is actually being used, as it's much more difficult to cook with this form of oats.

This can refer to oats that are "whole" and have been processed. Technically this means the "germ" has not been removed. However, this is rarely done to oats, as there is little market for oat germ.

Citations - References - Resources

Diabetes Update
Mark's Daily Apple
North American Millers' Association (NAMA)
Science Direct
Betrayal Autoimmune Solutions Summit
Overcoming Hashimoto's Summit
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