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anasthetic
11-09-2005, 10:11 PM
A couple questions about cooked foods:

When you eat veggies in a minestrone soup where they've been slow cooked for several hours, what is the loss of nutrients/fiber?

How does cooking oats effect the GI rating/speed of digestion/fiber content? Is it better to eat oats raw?

Spartacus
11-09-2005, 11:33 PM
its likely some of the nutrients are breaking down. i haven't seen antying on slowcooker as compared to steaming/nuking/boiling veggies though.

cooking is going to make stuff more digestable, but oats are already somewhat processed by the rolling process; the fiber isn't going anywehre though, and that is the main reason they are low GI; its certainly nothing to worry about if you prefer eating them cooked.