table sugar

i have heard that if we are trying to get as lean as possible, then we should exclude milk and sugar. i used to use this in my oats before but now i just add water, microwave for two minutes and eat. i am trying to lose as much fat as possible before my next cycle. can i add in the sugar and milk as it tastes quite boring just plain with cinnamon. raw weight i eat is 80grams

blend it in the liquidizer with peanut butter raw egg whites and whey,try use chocolate flavoured whey tastes good

Really dont see the point of having oats without sugar. The amount of carbs in oats FAR outweigh that of sugar. If you're worried that the sugar is high GI and whatnot surely having cold oats will lower the GI of the oats as well as the sugar?

why not use a sweetner, shit load of calories in sugar not to metion the insulin spike.

deadgoat,just cos oats are cold doesnt effect the gi at all...how do you explain that logic?its like telling me that it will take u longer to get up to 120km in cold weather vs getting up to 120km in hot weather... the weather doesnt effect how long the car will take to get to 120km

the reason oats are lower in gi is because of the digestion time and turning the carbohydrates into sugars and effecting the sugar level in the blood,this is thanks to the complexity of the carbohydrate as well as the fiber...the reason why sugar is high gi is because it is digested quickly and effects the amount of glucose in the blood... the more glucose at one time the more insulin release u get,now oats takes a long time to digest meaning a slower release of glucose into the blood,meaning lower glucose levels at one single time...so the fact that its hot or cold has no effect on digestion and the amount of sugar that will be released into the blood stream...

jsut remember the lower the gi the longer it takes a food to effect blood sugar levels,meaning that blood sugar levels stay lower for longer,meaning less insulin release meaning that blood sugar levels dont drop quickly meaning longer sustained energy... hence the reason u have a low gi complex carb source for sustained energy... simple high gi carbs for instant energy and hi insulin release... makes no difference if its boiling hot or ice cold...boiling hot sugar and cold sugar might have slightly different digestion times...but nothing that u can notice...

use sweetner

Well DJ, actually my car does like to be cold to get up the revs allot faster *giggles*

Also heard, that when some cooked starches cool down a more resistant "starch" develops causing a lowering effect on the GI.. Not sure how much truth there is to that though..

00pump wrote: Also heard, that when some cooked starches cool down a more resistant "starch" develops causing a lowering effect on the GI.. Not sure how much truth there is to that though..

I also heard this. In particular Mielie Pap. From a pretty reliable person. maybe someone here knows a bit more?

that may happen in the cooking process...maybe by changing the molecule stucture,or the fact that there is more or less hydration? like when baking a potato you are going dehydrate it,that may change digestion factors...less water making it difficult to breakdown,i am using logic here with this one,but from what i have read i havent come across the heat of the end product affecting the GI... i mean having warm cooked white rice of cold cooked white rice isnt going to effect the GI rating at all...but the cooking process may change that from raw rice to cooked rice...i dont know to much about it but i dont think that there is going to be a significant differnce... other than hydration factors...

got this from some website...

Start differentiating how the method of cooking can change the GI. Preparation methods make a difference in how some foods rank on the GI. For instance, pasta cooked to firmness rather than soft will have a lower GI. Glycemic-Index.org notes that food content changes during the cooking process. Starches such as rice or pasta absorb more water during cooking and this changes the rate of digestion.

Read more: www.livestrong.com/article/255173-how-to...index/#ixzz1EmcGsVHb

so its the hydration factor and cooking factor that may change the gi of the food not the end temperature....

That makes allot of sense

DJ wrote: deadgoat,just cos oats are cold doesnt effect the gi at all...how do you explain that logic?its like telling me that it will take u longer to get up to 120km in cold weather vs getting up to 120km in hot weather... the weather doesnt effect how long the car will take to get to 120km

the reason oats are lower in gi is because of the digestion time and turning the carbohydrates into sugars and effecting the sugar level in the blood,this is thanks to the complexity of the carbohydrate as well as the fiber...the reason why sugar is high gi is because it is digested quickly and effects the amount of glucose in the blood... the more glucose at one time the more insulin release u get,now oats takes a long time to digest meaning a slower release of glucose into the blood,meaning lower glucose levels at one single time...so the fact that its hot or cold has no effect on digestion and the amount of sugar that will be released into the blood stream...

jsut remember the lower the gi the longer it takes a food to effect blood sugar levels,meaning that blood sugar levels stay lower for longer,meaning less insulin release meaning that blood sugar levels dont drop quickly meaning longer sustained energy... hence the reason u have a low gi complex carb source for sustained energy... simple high gi carbs for instant energy and hi insulin release... makes no difference if its boiling hot or ice cold...boiling hot sugar and cold sugar might have slightly different digestion times...but nothing that u can notice...

use sweetner

I'm in the same boat as Jack on this, heard it from somewhere so cant really back up the claim. Just like I've also read that combining foods will lower the GI of foods which have a higher GI, is this not true?

yes if u combine high fiber foods and high with high gi foods it will lower the gi slightly as fats and fiber slow down digestions...and i explained above,its not the heat that u have to worry about,its the cooking proces..