I agree.At that link, they were comparing oatmeal to white rice or bread and saying it was not as big a spike. Well, okaaay ... but that's like saying Brand A rat poison will not kill as quickly as Brand B.
Oatmeal raises blood sugar in nearly all diabetics. The fact it can have a high curve vs a Matterhorn spike still says to me as a diabetic that it's unwise to eat it.
Thanks Shanny, I got it .The same goes for other grains too. Grains are just not kind to diabetics. Even the choice between having a small spike and no spike at all . . . no-brainer, right? Especially as regards breakfast, when many of us are more carb-sensitive to begin with, adding carbs to the mix is not a wise choice. My guess is that none of these writers/reporters are diabetic themselves.
mcs's faux cream of wheat recipe is pretty stellar. i've been making that like crazy lately - it hits all the right notes when i just feel like a big warm bowl of comfort breakfast. or snackI absolutely loved eating oatmeal for breakfast, or lunch, or dinner. And, of course, was told by dietician and the ADA diet that oatmeal was actually a good choice. Well, obviously it did me absolutely no good because all those "good" grains they promote caused higher and higher bg numbers. I know I cannot eat grains...therefore I just don't. Once in a while I will indulge in a low carb wrap, or a whole grain thin sandwich bun (with coconut oil on it of course) and that will be okay, but just sometimes...not everyday by no means! Follow your meter. It doesn't lie to you.
How about oat fiber?I like to add ground-up walnuts to my flax/almond meal ... to me, it adds an oatmealish flavor and texture. If I'm feeling lucky, I'll add a tsp. of so of oat flour to enhance the effect (gotta be reeeeal careful with this one).
Just found some oat bran, so will try that next.