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is dry oatlmeal as good as cooked?

M

minx

Guest
i have been adding some oatmeal to my shakes but now i am wonder is it justas as good as when its cooked, does the cooking release all the good stuff ?
 
I don't know for sure, but doubt cooking would change a thing.

Cooking would simply heat up the oats allowing water/milk to soak in, as far as I can see.

However, eggs are better when cooked.
 
I eat mine uncooked.
I don't think cooking them affects the nutritional value at all.
 
I was thinking that some sort of chemical reaction might happen , like with popcorn
 
Ok chemical reaction might have been the wrong choice of words , but you get the picture apply heat and a change happens
 
Just a theory, but oats contain some gluten, just like flour. Add flour to some sort of moisture (ie melted butter) and stir over a low heat, and the gluten molecules change, making the mixture thicken (think making white sauce). I wonder if that is part of the reason that when you heat oats they thicken.
 
quite an interesting theory you have there Bree, i think you could be onto something with that
 
minx said:
i have been adding some oatmeal to my shakes but now i am wonder is it justas as good as when its cooked, does the cooking release all the good stuff ?
Click to expand...

Cooking will begin the breaking down process making it easier to digest leading to more available nutrients.
 
Ahhh this reminds of the good old days when times were busy and most of my diet was liquid. Each shaker bottle came in 3 layers, whey powder, skim milk powder and blended raw oats - just add water. Pop a vitamin tablet here and there and its a homemade Meal Replacement!! haha. Well it was better than all those maltodextrose filled MRPs anyway.,

thank goodness i have the time and money to eat mostly whole foods now.
 
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I blend it into my morning shake for extra carbs, that's about it. I wouldn't just spoon it into my mouth lol.

steveP said:
Random post bump.

One of the more bro-sciencey things I've read in a while.
Click to expand...

I think stuff like hard vegies are better cooked due to breaking the fibres down, isn't that true?
 
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