How about cereal?

**B_Nelley35** · 08-12-2002, 09:13 AM

Sup guys? I was wondering how you guys feel about cereal in a diet? To tell you the truth I eat like 4 bowls a day. 1 in the morning, sometimes 1 around 2-3, then 2 at night. What are the positives and negatives with cereal? I eat all kinda; From fruit loops to wheaties.

**WANNABEHUGE** · 08-12-2002, 03:07 PM

I have a similar question. I would stay away from the super sugar ones. I personally abosolutley love RAISN BRAN. Do u guys eat ceral when on a bulking diet or what. everyday, every other...I mean im craving it. I have currently been cuting for 4 weeks and havent had a bowl..........

**B_Nelley35** · 08-12-2002, 03:09 PM

yeah man, not a better snack to me than cereal

**Tim** · 08-12-2002, 03:49 PM

Cereal is pretty high glycemic, and it can have lots of calories if you eat a big bowl of it. I guess the milk might lower the GI of it a little. But try to eat some protein in the same meal (not necesarrily the same time you are eating the cereal) to lower the overall GI of the meal and to add protein to the meal. I suppose cereal would be ok when bulking, but the really sugary ones, like Fruit Loops, Pops, or Lucky Charms, are probably still not good choices. I used to eat lots of cereal myself and I was lean and quite muscular, but now I just eat oatmeal, since it is cheaper, less processed, and lower in GI. I actually like it better than cold cereal now.

**foofighter** · 08-12-2002, 04:17 PM

Cereal is great...you just have to eat the right kind...

My personal favorite is Kellogs All Bran - very low GI..I eat like 2-4 cups a day...

here's some examples on the GI scale...

All-Bran� (high-fiber, extruded wheat bran cereal)
All-Bran� (Kellogg's, Pagewood, NSW, Australia)13 30
All-Bran� (Kellogg's, Battle Creek, MI, USA) 38
All-Bran� (Kellogg's Inc., Etobicoke, Canada) 50
All-Bran� (Kellogg's Inc., Canada) 51�5
mean of four studies 42�5
All-Bran Fruit 'n Oats� (Kellogg's, Australia) 39
All-Bran Soy 'n Fibre� (Kellogg's, Australia) 33�3
Amaranth (Amaranthus esculentum) popped, 97�19
eaten with milk and non-nutritive sweetener (India)
Barley porridge
Wholemeal barley flour porridge (100% regular barley) 68
(flour:water = 1:3), boiled 2.5 min (Sweden)
Wholemeal high-fibre barley flour porridge 55
(50% regular barley flour: 50% high-fibre barley flour) (Sweden)
Barley porridge made from steamed thin (0.5 mm) dehulled barley flakes (Sweden) 62
Barley porridge made from steamed thick (1.0 mm) dehulled barley flakes (Sweden) 65
Bran Buds� (Kellogg's Inc., Canada)15 58
Bran Buds with psyllium (Kellogg's Inc., Canada)15 47
Bran Chex� (Nabisco Brands Ltd., Toronto, Canada)15 58
Bran Flakes� (Kellogg's, Australia) 74
Cheerios� (General Mills Inc., Etobicoke, Canada)15 74
Chocapic� (Nestl�, France) 84�9
Coco Pops� (cocoa flavoured puffed rice)
Coco Pops� (Kellogg's, Australia) 77�8
Coco Pops� (Kellogg's, Australia) 77�3
mean of two studies 77
Corn Bran� (Quaker Oats Co. of Canada, Peterborough, Canada)15 75
Corn Chex� (Nabisco Brands Ltd., Canada)15 83
Cornflakes�
Cornflakes� (Kellogg's, Auckland, New Zealand) 72�16
Cornflakes� (Kellogg's, Australia) 77
Cornflakes� (Kellogg's Inc., Canada) 80�6
Cornflakes� (Kellogg's Inc., Canada) 86
Cornflakes� (Kellogg's, USA)5 92
mean of five studies 81�3
Cornflakes, high-fiber (Presidents Choice, Sunfresh Ltd., Toronto, Canada)15 74
Cornflakes, Crunchy Nut� (Kellogg's, Australia) 72�4
Corn Pops� (Kellogg's, Australia) 80�4
Cream of Wheat� (Nabisco Brands Ltd., Canada)15 66
Cream of Wheat�, Instant (Nabisco Brands Ltd., Canada)15 74
Crispix� (Kellogg's Inc., Canada)15 87
Energy Mix� (Quaker, France) 80�7
Froot Loops� (Kellogg's, Australia) 69�9
Frosties�, sugar-coated cornflakes (Kellogg's, Australia) 55
Fruitful Lite� (Hubbards, Auckland, New Zealand) 61�20
Fruity-Bix�, berry (Sanitarium, Auckland, New Zealand) 113�10
Golden Grahams� (General Mills Inc., Canada)15 71
Golden Wheats� (Kellogg's, Australia) 71�8
Grapenuts�
Grapenuts� (Post, Kraft General Foods Inc., Toronto, Canada)15 67
Grapenuts� (Kraft Foods Inc., Port Chester, NY, USA) 75�6
mean of two studies 71�4
Grapenuts� Flakes (Post, Kraft General Foods Inc., Canada)15 80
Guardian� (Kellogg's, Australia) 37�9
Healthwise� for bowel health (Uncle Toby's, Wahgunyah, Vic, Australia) 66�9
Healthwise� for heart health (Uncle Toby's, Australia) 48�5
Honey Rice Bubbles� (Kellogg's, Australia) 77�4
Honey Smacks� (Kellogg's, Australia) 71�10
Hot cereal, apple & cinnamon (Con Agra Inc., USA) 37�6
Hot cereal, unflavoured (Con Agra Inc., USA) 25�5
Just Right� (Kellogg's, Australia) 60�15
Just Right Just Grains� (Kellogg's, Australia) 62�11
Komplete� (Kellogg's, Australia) 48�5
Life� (Quaker Oats Co., Canada)15 66
Mini Wheats�, whole wheat (Kellogg's, Australia) 58�8
Mini Wheats�, blackcurrant (Kellogg's, Australia) 72�10
Muesli
Muesli, NS8 (Canada) 66�9
Alpen Muesli (Wheetabix, France) 55�10
Muesli, gluten-free (Freedom Foods, Cheltenham, Vic, Australia) with 1.5% fat milk 39�6
Muesli, Lite (Sanitarium, New Zealand) 54�12
Muesli, Natural (Sanitarium, New Zealand) 57�9
Muesli, Natural (Sanitarium, Australia) 40�6
mean of two studies 49�9
Muesli, No Name (Sunfresh Ltd., Toronto, Canada)15 60
Muesli, Swiss Formula (Uncle Toby's, Australia) 56�8
Muesli, toasted (Purina, Sydney, NSW, Australia) 43+4
Nutrigrain� (Kellogg's, Australia) 66�12
Oat 'n Honey Bake� (Kellogg's, Australia) 77�11
Oat bran
Oat bran, raw (Quaker Oats Co., Canada)15 50
Oat bran, raw 59
mean of two studies 55�5
Porridge made from rolled oats
Porridge (Uncle Toby's, Australia)13 42
Porridge (Canada)16 49�8
Traditional porridge oats (Lowan Whole Foods, Box Hill, Vic, Australia) 51�8
Porridge (Hubbards, New Zealand) 58�9
Porridge (Australia) 58�4
Porridge (Canada) 62
Porridge (Canada) 69
Porridge (USA)6 75
mean of eight studies 58�4
Wholemeal oat flour porridge (flour:water = 1:3), boiled 2.5 min (Sweden) 74
Oat porridge made from thick (1.0 mm) dehulled oat flakes (Sweden) 55
Oat porridge made from roasted thin (0.5 mm) dehulled oat flakes (Sweden) 69
Oat porridge made from roasted thick (1.0 mm) dehulled oat flakes (Sweden) 50
Oat porridge made from roasted and steamed thin (0.5 mm) dehulled oat flakes (Sweden) 80
Oat porridge made from steamed thick (1.0 mm) dehulled oat flakes (Sweden) 53
Instant Porridge
Quick Oats (Quaker Oats Co., Canada) 65
One Minute Oats (Quaker Oats Co., Canada)15 66
mean of two studies 66�1
Pop Tarts�, Double Chocolate (Kellogg's, Australia) 70�2
Pro Stars� (General Mills Inc., Canada)15 71
Puffed Wheat
Puffed Wheat (Quaker Oats Co., Canada)15 67
Puffed Wheat (Sanitarium, Australia) 80�11
mean of two studies 74�7
Raisin Bran� (Kellogg's, USA) 61�5
Red River Cereal (Maple Leaf Mills, Toronto, Canada) 49
Rice Bran, extruded (Rice Growers Co-Operative Ltd., Leeton, NSW, Australia) 19�3
Rice Bubbles� (puffed rice)
Rice Bubbles� (Kellogg's, Australia)13 81
Rice Bubbles� (Kellogg's, Australia) 85�3
Rice Bubbles� (Kellogg's, Australia) 95
mean of three studies 87�4
Rice Chex� (Nabisco Brands Ltd., Canada)15 89
Rice Krispies� (Kellogg's Inc., Canada)15 82
Shredded Wheat
Shredded Wheat (Canada) 67�10
Shredded Wheat� (Nabisco Brands Ltd., Canada)15 83
mean of two studies 75�8
Special K� - formulation of this cereal varies in different countries
Special K� (Kellogg's, Australia) 54�4
Special K� (Kellogg's, USA) 69�5
Special K� (Kellogg's, France) 84�12
Soy Tasty� (flaked grains, soy nuts, dried fruit) (Sanitarium, Australia) 60�5
Soytana�, Vogel's, soy and linseed bran crunch with sultanas (20.1 g fiber per 100 g), 49�3
(Specialty Cereals, Mt Kuring-gai, NSW, Australia)
Sultana Bran� (Kellogg's, Australia) 73�13
Sustain� (Kellogg's, Australia)13 68
Team� (Nabisco Brands Ltd., Canada)15 82
Thank Goodness� (Hubbards, New Zealand) 65�18
Total� (General Mills Inc., Canada)15 76
Ultra-bran�, Vogel's, soy and linseed extruded wheat bran cereal (30.2 g fiber per 100 g) 41�4
(Specialty Cereals, Australia)
Wheat-bites� (Uncle Toby's, Australia) 72�11
Wheat biscuits (plain flaked wheat)
Vita-Brits� (Uncle Toby's, Australia)13 61
Vita-Brits� (Uncle Toby's, Australia) 68�6
Weet-Bix� (Sanitarium, Australia) 69
Weet-Bix� (Sanitarium, Australia) 69�4
Weetabix� (Weetabix of Canada Ltd., Thornhill, Canada)15 74
Weetabix� (Weetabix of Canada Ltd.) 75�10
Whole wheat Goldies� (Kellogg's, Australia) 70�4
mean of seven studies 70�2
Wheat biscuits (flaked wheat) with additional ingredients

**97LT1** · 08-12-2002, 04:22 PM

That was very helpful. I usually only eat Special K.

**foofighter** · 08-12-2002, 05:28 PM

**WANNABEHUGE** · 08-12-2002, 06:43 PM

so high GI means bad....whats the deal really? i thought riasan bran was one of the best for you??

**Tim** · 08-12-2002, 06:58 PM

I thought that oatmeal has a lower GI. I guess it's not as good as everyone thinks it is.

**wildman536** · 08-12-2002, 10:24 PM

do you eat alot of oats? I think theyre better than cold cereal
i eat like 3-4 cups a day

**BigBear** · 08-12-2002, 10:34 PM

Originally posted by B_Nelley35
Sup guys? I was wondering how you guys feel about cereal in a diet? To tell you the truth I eat like 4 bowls a day. 1 in the morning, sometimes 1 around 2-3, then 2 at night. What are the positives and negatives with cereal? I eat all kinda; From fruit loops to wheaties.

if i may add...i love cereal too, i was quite surprised when i started measuring MY serving size to the recomended serving size. I just go by the basic nutritional info on the box, so when i realized i was actually eating like 3x's the actual serving i had to readjust my portions. now it's only 1 cup for me

.....just something to keep in mind.

**wildman536** · 08-12-2002, 10:38 PM

eat oatmeal yall, you can even put milk on it,

My breakfast is usually 8-10 egg whites with 2 cups oats spread on top it them with a couple teaspoons of louisianna hot sauce on it man youll forget all about that cereal.

**foofighter** · 08-13-2002, 04:34 AM

I usually have the same about 8 - 10 whites with oatmeal...

I like to throw in the All bran later in the day to get the fiber intake and carb requirements for the day up...

I eat the Raisin Bran occassionally, but not too often...if at all, I do it in the morning where a HI GI wouldn't hurt as much as late in the day..It is good for you, just not the best in terms of GI index, mainly from the raisins - they carry most of the HI GI sugar content.

**foofighter** · 08-13-2002, 04:37 AM

Oats are the third leading cereal crop produced in the United States (after wheat and corn) and the fourth most important crop world-wide. They were once considered a weed which grew right with the barley and wheat. One day farmers decided to "join 'em rather than fight 'em," and oats started being planted as a crop by itself. It fares best in cool, moist climates, which is why they are such a popular staple of the British Isles like Scotland, Ireland and Wales. The grain was introduced into the Americas in 1602 by a sea captain who planted them in one of the islands off the coast of Massachusetts. They were a popular grain, but corn had a better yield per acre crop, so their popularity wasn't as great as corn. Today, nearly half of the world's oat crop--more than 4 billion bushels a year--is grown in the United States and Canada.

Nutrient Values and Virtues of Oats
Oat kernels look very much like wheat in structure. They have an outer covering of bran which protects the starchy endosperm and the germ that sits at the bottom of the grain. Because the oat kernel is soft, the nutritious bran is not removed. Whole grain oats contain seven B vitamins, vitamin E, and nine minerals, including iron and calcium. The quality and quantity of the protein in oats is far superior to that of wheat and most other grains. One ounce of oats has TWICE the protein of wheat or corn flakes. But the most important nutritional advantages are the soluable fiber and the GLA (gamma linoleic acid).

The soluable fiber is what gives it the gummy texture, and it helps lower cholesterol levels in the blood. GLA is considered an "activated" essential fatty acid. Very small amounts of it fill the metabolic pipelines and allow the body to make other essential fatty acids, and all this is part of the hormonal control aspects of the Zone Diet as described by Dr. Barry Sears in his first book, "Enter the Zone" (pp. 119-134, Reagan Books, Harper Collins, 1995).

Sears reccomends eating 3-5 bowls of oatmeal a week. This reccomendation has been the driving force in all the discussion questions, like "Is INSTANT oatmeal okay?" and "Do I have to eat it every day?" and comments like "I HATE oatmeal!" I think that the limitations on our imagination for the use of OATS has been part of the problem, and I hope that this will be a continually growing page to fill your mind and imagination with more ways to get your GLA than in a bowl with brown sugar and milk!

Forms of Oats
Oat grains are enclosed in two tough husks that must be removed. The grains are cleaned and toasted, husked and scoured, resulting in whole oat kernels called GROATS. These contain nearly all the original nutritional value of the grain. Oat groats are much softer and quicker cooking than wheat berries, and can be used in many other meals that breakfast, which I hope to demonstrate through the recipes found here. They are not refined before or after processing, so they retain most of their nutrients regardless of the form in which they are eaten (according to Jane Brody in her book "Good Food Book." Sears says this is not so. It is up to you to decide from the information that follows.

Here is where everyone goes nuts. What is a groat, steel cut, Scotch, Irish or instant oat? Or a GROAT, for that matter??? Whenever anyone asks the question from now on, send them here for the answer! Remember, 3 Tbs. uncooked ROLLED OATS equals one carbohydrate block,but because STEEL CUT OATS are more dense, they only require 2 Tbs.--but check your package just in case, remembering that you have 9 grams of carbohydrates to one carb block AFTER you subtract the dietary fiber ! 1/3 cup cooked also equals one carbohydrate block.

Oat Groats - Whole grain of the oat, with only the outer hard husks removed, then toasted.

Oat Flour - You can make it yourself by grinding rolled oats in a food processor or blender. Oat flour adds lovely flavor to breads and because of certain natural preservative in the oats themselves, it improves their shelf life. Oats contain no gluten, which is needed for bread to rise, so it must be mixed with a gluten-containing flour such as wheat. Substitute 1 of every 5 parts of wheat flour with oat flour. If your recipe is for a quick bread, no addition of other flours is necessary.

Oat sprouts - oat groats are very easy to sprout! Sprouting increases their nutritive values. Add them to sandwiches, salads, stir-fry and soups. Chop them and add them to your bread dough.

Steel Cut Oats or Scottish Oats or Irish Oats- These are groats which have been cut into two or three pieces. Cooking time is considerably longer than for rolled oats. I am still a bit puzzled by this. When I bought Scottish Oats from one company, they were rolled, but much thicker than the Quaker style rolled oats. Next time I found them from another company, I came home, opened the can and was surprised to find that they were the chopped Irish Oats. I have called and called and researched this, and it seems that no one knows for sure!

Old Fashioned Rolled Oats - These are made by steaming the groats and flattening them with a roller. The Quaker Old Fashioned Rolled Oats are very thinly rolled, as are the store varieties by the same title. If you look hard, however, you can often find rolled oats that are twice as thick as the Quaker variety, and these make a lovely, less creamy version of oatmeal that the Quaker ones do. Quaker sets the industry standard, so theirs is considered REGULAR Old Fashioned Rolled Oats. If they are thicker, they are called THICK Old Fashioned Rolled Oats.

Quick-cooking rolled oats -- These are made by flattening pre-cut groats. They cook in about 5 minutes.

Instant Oats - are usually packaged with salt and sugar. Don't indulge in the empty calories!

Commercial Cereals - Amazingly, Cheerios are made from oat flour and wheat starch, and Brody contends that they too are a nourishing cold cereal. A bit high in sodium (330 mg in 1-1/4 cup (1 ounce) compared to 1/4 cup cottage cheese which has about 440 mg sodium), there is only 19.6 grams of carbohydrates in one ounce serving with 2 grams of dietary fiber. The only cereal that leaves me hungrier faster is Grape Nuts by Post, so there is a lesson in there somewhere.

Granolas are simply overrated if you buy the commercially produced one. They just have way too much sugar and way too much trans fatty acids. Try one of the recipes below and make your own!

Which form of oats should I buy?
Anytime you do ANYTHING to a food besides "pick it off the stalk," you have processed it. Sears uses the term and says some of the oats are too processed, while Brody contends that oats are NOT processed, Brody meaning that the nutrients are not removed like they are in other grains. Our concern should be how much is done to the food item to break down the cell structure of the carbohydrate food. One way this can be done by cooking the food item. Cooking means that you have subjected it to heat, water or chemicals to break down the cell structure or inactivate certain enzymes. You can "cook" a food by chemically altering it (like fresh seafood being "cooked" by adding lime juice to it). The longer the cooking time, the greater the breakdown of the cell walls, and the faster that food can enter your blood stream and the faster your body will react to it by producing insulin to break down the carbohydrates (sugars) into simple, readily useable forms.Some grains you can begin the "cooking" process by soaking them, but even with the increase in size because of rehydration, the starch in the carbohydrate has not broken down and the food item will still taste...green. Raw.

What you are looking for is breaking down the starches just enough to make them tasty and easy to digest, but not so long that they become unfavorable, i.e. high on the glycemic index. So in Zoning terms, this means that the same food, cooked for longer periods of time, will have a higher glycemic reaction (insulin producing) than that same food cooked for a short time or not at all. The higher the glycemic response, the higher the insulin level and blood sugar level will rise, and since what goes up must come down, your blood sugar level will fall equally as low. The idea of Zoning is to keep your blood sugar level fairly stable: not too high, not too low. The low blood sugar is what will start up your cravings. The over production of insulin is what is going to slap that fat onto your thighs (and belly and fanny...). Therefore the less you break down your foods, the less the glycemic reaction will be, the more stable your blood sugar will remain.

So what form of oats should you buy? Sears says that it should be the kind that cooks in nothing less than 30 minutes. That would be groats, steel cut (and the various names) and Thick Old Fashioned Rolled Oats.

Simple Cooking Instructions for Oats
Oat Groats - Use two cups liquid -- water, milk, broth, stock -- and bring to a boil. Add one cup of oat groats (the whole kernel) and lower heat, simmer for about 45 minutes. This may also be done quite successfully using a rice cooker. 3 Tbs. raw equals one carbohydrate block. These cook well in a crockpot on low overnight, but you may want to increase the liquid 3 to 1, liquid to oats.

Old Fashioned Rolled Oats - Following package directions, you can cook them 2 parts liquid to one part oats, and simmer for about 5 minutes. If you are in a hurry in the morning, try mixing them up with liquid the night before with Vanilla and Cinnamon. Then it takes less than a minute to heat them in the microwave.

Steel Cut Oats - Package directions will tell you to cook them for 15 minutes, but you may want to try bringing them to a boil for 5 minutes, then turning off the heat and covering them for an additional 10 minutes. These also do well in the crockpot on low overnight. Add liquid 3 to 1.

**foofighter** · 08-13-2002, 04:45 AM

Control of Blood Sugars
As Soluble Fibre evens out the rate of digestion of food in the small intestine, it also evens out or spreads the rate of absorption of sugars. Therefore there is a reduced surge of sugar and blood insulin. A study conducted by Quaker Oats Barrington Research and Development Laboratory in May 2000 of people with Type 2 Diabetes showed that a diet that had increased levels of Soluble and Insoluble fibre experienced a reduction in the number and intensity of rapid increase in blood sugar and insulin. This shows their diabetes was much better controlled and less likely to cause damage to blood vessels and nerves.

Reduction of Cholesterol Levels in the Blood
It is known that a high blood cholesterol level can lead to a risk of heart disease. This is because high levels of a specific type of cholesterol, LDL cholesterol, can cause the formation of plaque deposits on the walls of the coronary arteries and these deposits can reduce or block blood flow which may eventually lead to high blood pressure and heart attack.

Therefore LDL Cholesterol is described as �bad� cholesterol. HDL Cholesterol is described as a �beneficial� cholesterol. Both LDL and HDL Cholesterol are used by the body to transport fat through the bloodstream to where it is required to sustain cell and body function. While LDL Cholesterol is often deposited where it is will do damage rather than good, HDL Cholesterol is only deposited in the Liver where it is used in the production of Bile. Bile is used in the digestion of fat when we eat. 50% of the Bile produced by the body exits the body as excreta and this is the only way that our bodies lose Cholesterol.

It is believed (but not proven) that the Soluble Fibre in Oat products binds bile acids in the intestine and increases the percentage that is carried out of the body in our excreta. The liver then has to draw on blood serum cholesterol (LDL Cholesterol) to manufacture more bile thus reducing LDL Cholesterol levels in the blood.

Sustained Energy Source
According to the Journal of Applied Physiology (A Moderate Glycemic Meal Before Endurance Exercise Can Enhance Performance, Journal of Applied Physiology, January 1998), Instant Oatmeal can provide a �slow burning sustained energy that will last longer into an active day.

The research project described how women who ate Instant Oatmeal with 7 grams of dietary fibre were able to maintain a set speed on an exercise cycle for 15 minutes longer than after consuming a lower fibre cereal with 3 grams of dietary fibre. They were also able to cycle for 40 minutes longer after eating Instant Oatmeal than if they consumed water only.

The interpretation of this result is that because Oatmeal is high in Soluble Fibre, it takes longer to digest and so its energy is released into the body slowly. This prevents a rapid depletion of the energy levels of the consumer.
[The Quaker Oats Company, News Release 22nd January 1998]

Very Low Levels of Gluten making Oats possibly suitable for Celiac Disease Sufferers
Research in Finland has determine that Coeliac Disease sufferers can safely eat Oat products without any risk of aggravating their symptons. A group of Celiacs who were in remission due to a total elimination of Gluten products in their diets were fed an average of 50 grams per day of oats for six months. They were given biopsies of their duodenums before and at the end of the study and it was found that no damage had been caused by the consumption of oats.

At this stage, more studies are required to further verify these results especially for children but the most important factor to note is that the oats must be pure. That is it is necessary to avoid any risk of cross contamination with other cereals that do contain gluten such as wheat or barley. [�A Comparison of Diets with and without Oats in Adults with Celiac Disease� The New England Journal of Medicine, Vol. 333, No. 16, October 19 1995]

Reduction in Hunger
Researchers at The University of Sydney have found that a breakfast of Oatmeal is more likely to make you feel less hungry than many other breakfast foods. The researchers developed a �satiety index� which is a guide to how much an individual�s appetite was satisfied, to determine what foods gave people a sense of fullness for longer periods.

They found that oatmeal was twice as filling as white bread; three times as filling as a donut; and almost five times as filling as a croissant.

A general trend of the study was that foods that are higher in fibre and protein and lower in fat were found to be more filling than other foods. [The Quaker Oats Company website www.eatoatmeal.com, �The Science Behind Oats�]

Also Researchers at the New York Obesity Research Center specifically tested Oatmeal against Corn Flakes. They identified that lunch intake was markedly reduced after eating a low Glycemic Oatmeal cereal compared to eating a high Glycemic Corn Flake cereal or a Water control. [�Lunch Meal Intake Following High and Low Glycemic Breakfast Cereals� New York Obesity Research Center, St Luke�s/Roosevelt Hospital Center, New York U.S.A.]

**foofighter** · 08-13-2002, 05:00 AM

Throwing oats raw into a blender with some optimum nutrition whey or your favorite protein and milk would give a great protein/low gi carb energy drink----I do it all the time

**TheGMF** · 08-13-2002, 05:16 AM

great info foo, one if the most imformative posts I've read here.

**97LT1** · 08-13-2002, 05:57 AM

Er, what about Skippy?

**Iron-T** · 08-13-2002, 06:51 AM

Stick to cereals that have no more than 5 grams of sugar per serving, are made from whole grains and are high in fiber. My favorites are :

Kashi-Good Friends
Puffed kashi
Barbara's - Grain Shop
Nature Valley-Fiber Flakes
Amaranth Flakes
Oat Bran
Rolled Oats
Roman meal- Multigrain hot cereal

**Tim** · 08-13-2002, 07:45 AM

So oatmeal is a good bodybuilding food after all, just as I though before. That's good, because I have a big bowl of oatmeal every morning.

**97LT1** · 08-13-2002, 11:40 AM

Originally posted by Tim
So oatmeal is a good bodybuilding food after all, just as I though before. That's good, because I have a big bowl of oatmeal every morning.

WORD.

**Jack-MA** · 08-13-2002, 12:10 PM

Originally posted by 97LT1
Er, what about Skippy?

Hey, where's my sandwich buddy? I've trained all your Skippy Warriors and expect payment.

**97LT1** · 08-13-2002, 12:32 PM

*By learning awesome stealth moves from Jack-MA, 97 and the Warriors disappear in to the darkness*

**Skipeeeeeeeeeeeee!!**

**Jack-MA** · 08-13-2002, 12:49 PM

LOL.

Betrayed again.

**97LT1** · 08-13-2002, 12:54 PM

Don't sweat it. Sippy is available everywhere fine PBs are sold.

**foofighter** · 08-13-2002, 01:10 PM

Damn SuperChunk!

I need SCA (super chunks anonymous)

**97LT1** · 08-13-2002, 01:17 PM

LMAO!!!

Yet another thread turned Skippy.

**fitforlife** · 08-14-2002, 04:58 AM

As far as cereal goes (and I would LOVE to stay on the topic of peanut butter because I am a member of peanut butter addicts of america) I eat Kashi Good Friends. It has a lot of fiber and low in sugars. And it doesn't taste that bad either. Of course when you are use to eating 6 cans of tuna a day and eggs, ANYTHING will taste good.

**Jack-MA** · 08-14-2002, 06:02 AM

Originally posted by 97LT1
Don't sweat it. Sippy is available everywhere fine PBs are sold.

All the shops around here have run out of it. Said that a strange man in black clothes broke into the shop and stole it all.

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