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← Return to Diet - Eggs or no eggs?
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@northoftheborder
My own concern is exactly the pre-diabetes.
I've found that cream and also beef fat may help digestion (and taste good) but may aggravate blood glucose probably through the other mechanism, increasing insulin resistance.
I guess a half-cup of dry (organic!!) oatmeal is going to be more like a full cup of puffy Cheerios, but two cups may be pushing it. A friend of mine has diabetes, only recently under control with injected Ozempic, but he was starting breakfast with a full cup of dry oatmeal made up with a ton of berries ... says his wife insists. Not a good way for a diabetic to start out the day. Portion control is half or three quarters or more, of diabetic diet control.
If Cheerios really have that high an effective GI in spite of mitigating factors then the stuff has been pure evil for its entire existence, even people with no diabetes should probably avoid big blood glucose excursions, that may be exactly what eventually triggers diabetes in the first place.
(and was I guilty of this when young, omg yes)
Replies to "@northoftheborder My own concern is exactly the pre-diabetes. I've found that cream and also beef fat..."
@carbcounter Your friend may want to skip breakfast completely; it is NOT, contrary to the old saying, ‘the most important meal of the day’.
Sugars/starches eaten at dinner are stored overnight in the form of glycogen; your body will use that first for fuel the next morning.
But if you eat breakfast, your body will use that glucose first and the stored glycogen will go on to be stored as fat.
I’ve been doing this for 50 years and now I find that it is called ‘intermittent fasting’…every gd thing gets a label these days…
Phil
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@carbcounter For oats, the trick is to use whole oats, which break down much more slowly than pre-processed "rolled oats," "quick oats" or "minute oats" (though those are still better than Cheerios).
Whole oats have a very low glycemic load and index, so the only concern would be what else you put in your oatmeal (fresh fruit raises the GI and GL a bit, but also brings important health benefits; sugar, honey, or syrup raise the GI and GL a lot).
The general rule of thumb is that the more processed something is, the faster it can break down into sugar in your bloodstream, causing sudden spikes instead of a steady release.
p.s. I do like Cheerios — they're much toastier in Canada than in the U.S. — but I treat them as junk food, not health food.