Problems with Oatmeal??

In the past I used to be obsessed with oatmeal - I had it every day for breakfast: just plain rolled oats cooked in water with cinnamon and less than a cup of fruit (no sweeteners). However, I had to put an end to this because it was making me break out and gain a lot of weight (not just water weight). It definitely wasn't gluten (rolled oats I was choosing were specifically gluten free) or excess sugar (I was only using a little fruit to sweeten and even so, my body generally tolerates carbs pretty well) - does anyone have any idea what it could have been? Or experience this as well? I looooveee the taste of oatmeal and I want to reintroduce it sometimes but no it a way where it could damage my health. :(

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21 Replies

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  • Oatmeal is all CARBS

    Carbs spike insulin

    Insulin Spike and Crashes = Hunger Pangs == eat more.

    End result weight gain.

  • I was disagree with that. Oats for breakfast is a perfect food as it is full of fibre and keeps you full all morning. Carbohydrates do not all 'spike' insulin. Oatmeal releases energy slowly therefore it's very good for dieting.

    Dee

  • In marketing theory of "fiber" all you say is fine. The moment we diabetics look at the meter readings after oats in any meal, the whole fiber theory collapses as oats spike 9 out of 10 diabetics. Now, taking a cue from "fiber theory of making bad stuff sound healthy" Coke has come up with a brand of Coke with Fiber :)

    Dieting and weight control? We believe in eating to satiety, not counting calories and yet letting weight fall to a level where body finds it comfortable. 20% Carbs fits that rule.

    Ever heard of fiber menace?

    gutsense.org/fiber-menace/a...

  • I wasn't aware that the poster mentioned being diabetic. Any advice for diabetics is specific bur for general dieters oats are a good healthy part of daily food consumption.

    Fibre is essential to a healthy lifestyle but I agree the coca cola introducing a drink with added fibre is a piece of nonsense.

    Dee

  • What's bad for diabetes is bad for anyone. People with type 2 have developed impaired carbohydrate metabolism due to excess carbohydrate consumption. The only reason more people don't have high blood glucose levels is that they have chronically high insulin levels fighting to keep blood glucose normal. Unfortunately, high insulin/IGF-1 levels are just as great a risk to health, resulting in heart disease for example.

  • 'Konstantin Monastyrsky, author) am not a medical doctor. The opinions expressed in my books, videos, and websites reflect my personal experiences and ongoing investigations into functional (i.e. reversible) conditions related to everyday health and nutrition. '

    'My books and essays aren‘t a substitute for qualified medical advice, and do not provide quick (or, in some cases, any) fixes. I do not endorse, recommend, or design any specific diet or food plan for therapeutic purposes.'

    'Many respected authors and authorities have completely opposite opinions regarding what constitutes optimal (“healthy”) nutrition based on well-intended research from well-respected institutions.'

    I don't see any scientific studies related to these opinions. There are no peer reviews of his book quoted. For me I do want to see evidence that his ideas have some basis.

    I eat a diet that is balanced in its proportions of fat, protein, carbohydrate etc. I have blood taken regularly ( for an unrelated matter) and never in 4 years has there been questions about my results.

    We differ in our opinions but let's leave it there.

    Dee

  • well said

  • I too started having problems. I felt that probably it was making too much fibre and hard fibre which my weak GI teact was not able to handle because the gut lining had thinned down due to aging.

    These days I eat diet which produces soft fibre only. After that some problems got sorted out.

  • try flax or linsssd with it

  • Have you tried soaking your porridge overnight, rather than cooking it?

    I tend to do that in summer, & add linseeds & chia seeds, though I like it with a spoon of maple syrup all year round.

  • I did try overnight oats once or twice but not as much as I did the porridge. Soaking them with maple syrup and chia seeds sounds yummmmyyyy - I'll definitely try that soon! Thanks :)

  • I have steel cut pinhead oatmeal (from Amazon) and I find just half a small cup easily fills me up. Maybe that's because I add: Maco powder, Inulin, Blackstrap molasses, banana, ground seeds, cinnamon. BUT the point is I soak the pinhead oats the night before and they swell so much that my total calories for the bowl is much lower than if I just use ordinary porridge. So my GUESS is that you're overdoing the calories because of the type of oats. So if you switch to pinhead etc you'll eat less and not put on weight... also... livestrong.com/article/4442...

  • Eating anything too regularly can lead to intolerances. Atkins used to recommend four days before eating the same food again.

    Gluten-free foods are usually high-Gi, causing unhealthily high levels of insulin/IGF-1.

  • Thanks!

    I don't understand your gluten-free remark though...oats are naturally gluten-free, it's just that most get contaminated in the packaging process so I usually make sure to get a brand that is certified gluten-free.

  • Whole oats are low Gi. The processed, pulverised ones like Ready Brek are absorbed to glucose in the body faster than table sugar.

    I'm not sure what they do to GF oats, but the processing of most GF foods makes them unhealthy. I was mentioning this because we've been warned not to eat saturated fat for years based on a flawed theory, whereas we aren't warned at all about eating high Gi foods that spike insulin-like growth factor, which actually does effectively narrow arteries.

  • I eat oatmeal every day with no problems. I add half a teaspoon of butter, a spoon of sugar, cinnamon, and a quarter cup of almond milk. It fills me up and lasts awhile. I am not diabetic.

  • That's sounds more like pudding to me Bob !

    Dee

  • I have to have flavor.

  • Why have you concluded that it is oats that is putting on weight and causing a problem and not something else?

    I would not consider cutting out oats if it spikes blood. Consider reducing the amount and balance your food with nuts and seeds.

    I would also be interested what you mean by fruit? Is it dried fruit such as raisins or fresh fruit? If dried then you maybe you ar taking in too much carbs.

  • I'm no expert in this, but I was under the influence that oat breakfast is good for lowering cholesterol.

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