I figure it can’t be much, if any difference. Are the quick oats folks missing out on anything? What is it that makes an oat “quick”, anyhow?
Dimples…
I believe they are milled differently. Unfortunately for Quick Oats, that changes their ranking on the glycemic index. Old Fashioned Oats are still where it’s at. From a micro-nutrient perspective I would say that they are probably similar.
Bernie
Dimples…
I like it!
I mix rolled oats in with my generic brand flavored just add water pre-packaged oatmeal. Definitely gives them more staying power and save me time when the coffee kicks in.
Dimples…
LOL. and expensive…
Quick oats are a little higher on the glycemic index as pointed out (just because they are smaller peices so digest faster, nothing else is different), but the GI doesn’t take into account other factors such as what other foods you are eating at the same time. If you eat your oats with some protein and possibly a little fat the GI of the meal would likely be relatively the same despite whether you had quick or old fashioned. Avoid instant at all costs and you’ll be doing just fine.
-Brandon
Quick oats are a little higher on the glycemic index as pointed out (just because they are smaller peices so digest faster, nothing else is different), but the GI doesn’t take into account other factors such as what other foods you are eating at the same time. If you eat your oats with some protein and possibly a little fat the GI of the meal would likely be relatively the same despite whether you had quick or old fashioned. Avoid instant at all costs and you’ll be doing just fine.
Nothing wrong with eating instant either. They’re only 1 point higher than the quick on the GI scale if you’re worried about that sort of thing. Besides, like you say, what you consume them with is going to effect that number. The instants are often fortified as well.
Not to hijack, but in a similar vein:
My old fashioned, steel cut, Irish oatmeal takes about four minutes of nuking in the microwave to cook. Could it be that the quick-cooking varieties are better in that they require less cooking and, therefore, less … what should I call it? Molecular destruction?
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If you eat your oats with some protein and possibly a little fat the GI of the meal would likely be relatively the same despite whether you had quick or old fashioned. Avoid instant at all costs and you’ll be doing just fine.
-Brandon
I don’t understand. You say quick and old-fashioned are the same (GI-wise).
What is the difference between “quick” (little individual packages, most with wayyyy too much sugar?), “old-fashioned” (big bag with the guy with the funny hat?) and the “instant” we “should avoid at all costs”?
I thought the “quick” was the “instant”? Is there a brand of oatmeal faster than “quick”?
Brad
I think we may have jumped into this without the all important rule of making sure we were all talking about the same thing. Oatmeal as I know it is defined in the following ways:
Old Fashioned: Takes 5 minutes to cook on stove top
Quick: Takes 1 minute to cook on stove top
Instant: Just add hot water
Steel cut: Usually about 15-20 minutes stove top (basically not “rolled” oats so they aren’t flat)
I didn’t say that quick and old-fashioned are the exact same, but relatively the same when eaten with other things (i.e. in reality makes no difference). The major difference is whether you have a texture preference. To answer another response a little higher up, why I say to avoid instant is because of all the sugar. Look at the nutrition label between instant and quick, and you will see ounce for ounce they have nearly the same amount of calories, the difference is that in quick, all of the carbs come from a complex sources, in the instant, about half from sugar. I see people wanting to “eat healthy” so they have oatmeal in the morning, but grab the instant kind which has just as much processing and sugar as a lot of kids cereals so what’s the point. If you want to eat Fruity Pebbles for breakfast, great, but at least realize it may not be the best choice. A lot of times when foods are fortified it is to put back what they took out during processing.
-Brandon
The main difference is between oats with and without their shell. Generally rolled oats lose their shells and thus a good part of their nutritional value.
Go for the steel cut irish oats that come in a can.
They take 1/2 hour to cook, but with a bit of real butter, dark brown sugar, and a handful of nuts; all cooked in a cast iron sauce pan and stirred with a wooden spoon, you’ll be dazzled at the difference between real old fashioned oatmeal and the instant stuff.
There is a definate differnce in taste. After switching to traditional rolled oats, there is no going back. Also, we do 50% milk and 50% water. Very good.
I’ve got steel cut, quick, and both Kashi and generic versions of instant in my cabinet right now. I pretty much eat whatever I’m in the mood and have time for. You can also buy instant w/o added sugar if you like. I eat the kind with sugar but cut it with the quick as I find it just a tad too sweet otherwise. Like the above poster I add brown sugar to my steel cut anyway, so the sugar in the instant is no big deal to me. Comparing the nutritional values, by fortifying the instant they are mostly adding stuff that’s not present in the oats in the 1st place, especially the Kashi version.
I saw a video (perhaps Mr. Roger’s Neighborhood?) a while back about how they make oatmeal and I recall there was more processing/pounding/cooking/slicing involved than if someone ate the raw oats before you did. That said, they are yummy and nutritious.
I like the Mr Rogers visit to the tofu factory best… and the trumpet factory was pretty interesting too.
Difference in GI is that the faster the oats cook, the flatter they have been smashed… so the thinner the flakes and i guess that’s why they digest more quickly.
I love the steel cut oats, but don’t want to wait half hour so my current favorite is Bob’s Red Mill Scottish oatmeal - takes 10 minutes and has more texture than the Q man but cooks in the time it takes me to feed the cats and make tea…
**I love the steel cut oats, but don’t want to wait half hour so my current favorite is Bob’s Red Mill Scottish oatmeal - takes 10 minutes and has more texture than the Q man but cooks in the time it takes me to feed the cats and make tea… **
I have been wondering about cooking oats (specifically the steel cut variety) in a rice maker. I don’t know why it wouldn’t work. I may try it tomorrow and see what happens.
Bernie
does nobody eat wholegrain oats any more? cold water, a sprinkle of salt, 2mins in the microwave and you’re done.
quick, nutritious, freakin’ delicious with some fruit & a splash of milk…they have that nice wholesome nutty flavour & texture…mmmmm