I am confused about what comprises a block of cooked oatmeal. I am using steel cut oats, cooking them with a little over 2 cups of water to 1 cup of the oats. For breakfast (along with my fats and protein of course) I have been eating 1 cup of cooked oatmeal. This means that 1/3 cup cooked oatmeal is equivalent to one carbo mini-block, and since I am a female I eat 3 carbo blocks for breakfast. Is this correct? Thanks. Jill

Hi, I think you are getting far more than 3 blocks of carb in the breakfast you describe for two reasons. 1. 1/3 cup cooked steel cut oats is equal to one carb block. 2. The above mentioned measurement would refer to oats that have been cooked using ONE part oats to FOUR parts water. Sue

Yes, you are correct. By eating 1 cup [i:e0ed4169eb][b:e0ed4169eb]COOKED[/b:e0ed4169eb][/i:e0ed4169eb] oatmeal, you are getting your proper 3 blocks of carbohydrate. Don't forget to add your Protein, and Fats. Also, it is important to follow cooking directions exactly as they are on the package, and also to make sure that you are using slow cooked oats. If you weren't the volume would be different for carb content. Staff

Thank you. However, I'm still not sure I'm doing it right. The slowest-cooking oats I could find around here take about 15 minutes to cook...Arrowhead Mills Steel Cut Oats. I follow the package directions, which say to use 1 cup of oats and 2 cups of water, which yields me 2-2/3 cup cooked oatmeal. Sometimes I add a little water because I like it mushier. The nutrition info on the package only gives the values for 1/4 cup uncooked oatmeal, which is 27g of carbs (8 g Dietary Fiber). Sorry to harp on this but I want to make sure I get this right! I normally eat this with 3/4 cup 1% cottage cheese and 18 peanuts for my protein and fat, and I am not usually hungry for the next 4 hours, so hopefully that means I am doing it right. Thanks very much for your help! Jill

Hi, Given the aditional info you posted regarding the nutritional values for the specific brand of oats you're using, one cup cooked would be about 3 blocks insulin stimulating carb. The total insulin stimulating C in the one cup dry that you cooked would be about 76 g (27-8=19 and 19x4+76). If this yields about 2 2/3 cups cooked and you are eating one cup cooked, this one cup would would be about .37 of the total amount you cooked ( 1 divided by 2.67equals .37). Therefore you would be getting about 28 g of insulin stimulating C (.37x76=28.12). One block C contains 9g insulin stimulating C (total carb minus total fiber). Sue

>Thank you. However, I'm still not sure I'm doing it right. The slowest-cooking oats I could find around here take about 15 minutes to cook...Arrowhead Mills Steel Cut Oats. I follow the package directions, which say to use 1 cup of oats and 2 cups of water, which yields me 2-2/3 cup cooked oatmeal.< If you now divide this into 4 servings you will find that 2/3 cup cooked is 2 blocks of carbs. >Sometimes I add a little water because I like it mushier. The nutrition info on the package only gives the values for 1/4 cup uncooked oatmeal, which is 27g of carbs (8 g Dietary Fiber).< So if you deduct that fibre you end up with approximately 19 carbs which is 2 mini blocks of carbs. It eating 1 cup cooked that is 3 blocks of carbs. >Sorry to harp on this but I want to make sure I get this right! I normally eat this with 3/4 cup 1% cottage cheese and 18 peanuts for my protein and fat, and I am not usually hungry for the next 4 hours, so hopefully that means I am doing it right. Thanks very much for your help!< You might be short on your peanuts if only using 1% cottage cheese. Make sure your total fat is 9 grams.

Thanks very much everyone!! Jill :)

We have Old-Fashioned McCann's Steel Cut Oats, which takes 30 minutes to cook. So I know it is the right type. 1/4 cup = 22g (after fiber deletion). Since 4 TBL = 1/4 cup; Therefore: 1/8 cup or 2 TBL = 11 g or just over 2 blocks C. (Or 5 tsp = ~ 9.17 g C) Does this apply if eating raw? Do the Carb Blocks keep one zoned when eating 5 tsp raw vs cooked with the added water? Or is it then mainly digested as soluable/unsoluable fiber when eating raw? They have a nice nutty flavour as raw, and are a nice topping over lo-fat plain yogurt with unswettened frozen (thawed) blueberries and/or strawberries.

I think the differences in cooking directions are just people's preferences. I have used both McCann's and Red Mill and really they are the same thing: Oat kernels cut into fairly large pieces (usually half) with a steel blade. (Hence the name steel-cut oats). People have been cooking these for centuries, and different people like them different textures, so some use more water, some less, some cook longer, some less, etc. The basic stuff is cut grain which all measures the same. 1/4 cup= 3 blocks of carbs, I believe, no matter how you cook it. (I don't know re: raw, but I like to munch on a few while I am cooking the others, too.) So, measure before you cook, and then split up as necessary. My husband and I make 1/2 cup oats to 2 1/2 cups water (in our little crock pot over night) and each eat half. He adds a piece of fruit, and we both have some lean ham. We like our oatmeal with natural peanut butter (1T=3F), splenda-sweetened maple syrup, and a tablespoon or so of kefir or plain yogurt. Creamy, sweet oatey goodness! By the way, if you are using McCann's, you may want to search your local store for (or ask your grocer to carry) Bob's Red Mill products. They are fresher (McCann's tastes really stale to me, I use the empty can to hold the bags of Bob's, as they are the same size.) The Red Mill company makes lots of different types of cereals, flours, etc. (Including gluten-free stuff) and is packed in cello-bags (little waste). The best part is the price. Here, McCann's runs $6.00 for a can, where the same amount comes in a Bob's Red Mill bag for $2.19. I like them apples. I really do think the best way to measure is to measure dry. I was also really confused when I started, and I think I still have a frozen block of a questionable amount of oatmeal in the back of the freezer. I really enjoy it fresh, so the little crock pot has made it very convenient for us. (Overnight it cooks. Sticks some, but just needs a good spray with olive oil spray and a good stirring.) You can pick up the little crocks at Target or Walmart for about 10 bucks. Ah, such is the life of a private school teacher and a grad student... :) Ronica

[quote:b1d4908195="RBrownson"]I think the differences in cooking directions are just people's preferences. I have used both McCann's and Red Mill and really they are the same thing: Oat kernels cut into fairly large pieces (usually half) with a steel blade. (Hence the name steel-cut oats). People have been cooking these for centuries, and different people like them different textures, so some use more water, some less, some cook longer, some less, etc. The basic stuff is cut grain which all measures the same. [/quote:b1d4908195] I have not been able to find old-fashioned steel-cut oats here in Finland, so I have used rolled oats, instead (10 minutes to cook). I just thought of using whole oat grain which are widely available and inexpensive, it takes 40 minutes to cook them (30 minutes if you wish to use it like rise with chicken etc.). Could this kind of oatmeal be considered favourable or is there something special in steel-cut oat? :?: I think it could be stored in the fridge if I cooked more than needed for one meal.

I believe whole oats are what some here call oat groats, and are a favorable carb on par with steel cut oats. Steel cut are literally oat kernels cut into large pieces, to make cooking a little easier than whole oat pieces. They cook up to be a colloid, or sort of a mushy gelled thing, but tasty! (that sounded kind of nasty! :lol: Didn't mean it!) Rolled oats I think are a bit more favorable than quick oats, but still are not favorable, as they spike your insulin level more quickly (I think???) My guess is that whole oats that are available in Finland will be an acceptable carb for you. When making oats for us, I add a pinch of salt, which seems to enhance the flavor without making them salty at all (they are really bland when none is added), and usually serve mixed with natural peanut butter (fat) which makes them really delicious. Best of luck with your oats! Ronica

Thanks Ronica! I will try it your way, with some peanut butter. I have also had it with some protein powder and canola oil/ almonds, it keeps me going for hours! -Satu-

Oh, I forgot to tell you I eat some ham or cottage cheese on the side for protein. You probably figured it out, though. I can't handle protein powder in mine--the texture bugs me, so I go for the additional stuff. My husband and I like peanut butter, and a little maple syrup (we have a splenda sweetened version so no carbs) and a splash of kefir, which is a more liquidy yogurt. It's delish, and I can usually last 6 hours if needed on it. Had it this morning! :) Ronica

[quote:56dd26cead="RBrownson"] I really do think the best way to measure is to measure dry. I was also really confused when I started, and I think I still have a frozen block of a questionable amount of oatmeal in the back of the freezer. I really enjoy it fresh, so the little crock pot has made it very convenient for us. (Overnight it cooks. Sticks some, but just needs a good spray with olive oil spray and a good stirring.) You can pick up the little crocks at Target or Walmart for about 10 bucks. Ronica[/quote:56dd26cead] I agree---measuring out the dry ingredients works much better for me too. I'll look for Bob's steel cut oats. We've been using organic old fashioned rolled oats. The small crock pot is a good idea. Do you think I can add part water and part unsweetened vanilla soy milk (Ps)---or is that a no-no in the crockpot overnight? The unsweetened vanilla soy milks are great in smoothies.

I don't know about soy milk in the crock--you'd have to try it and let me know. Make sure you spray it well, and it will stick anyway, but a good stir gets it edible. If I wake up in the middle of the night (excuse me, if the dog wakes me!), I'll stir it then and it's mixed better by AM. Needs only about 5 hours, but is ok after longer. I stir in the peanut butter and spoonful of kefir/maple splenda syrup before eating. The Bob's is also known as Bob's Red Mill. We can get it at most grocery stores, in the health food section. good luck! Ronica

[quote:84391c9bb4="RBrownson"]I don't know about soy milk in the crock--you'd have to try it and let me know. Ronica[/quote:84391c9bb4] Dh says no to soy milk in the crockpot. Mr. food sanitation certificate <g> says it would be in the danger zone (40-140 degrees) too long. Water is fine. Not protein laden soy milk. So..one more time...what is one block of steel cut oats, dry, uncooked? Thanks

[quote:d23fd13e76] So..one more time...what is one block of steel cut oats, dry, uncooked? Thanks[/quote:d23fd13e76] My wife and I figured it out to be about 2 TBL. At first my wife thought it was 1 oz, or about one full TBL. Then I looked at it a few weeks later, and figured it to be about 2 oz or 2 full TBLs. :cry: BUT, my Q has still NOT been answered. We like to eat it raw. Does this achieve the same benefit as cooked? I'm not sure anyone knows. Because in two previous tries, I never received an answer. ...? :?:

Please don't cry, John! Sorry, I have no idea about its effects raw. I guess you'd have to ask someone who researches such a thing, if that has even been attempted. Dr. Sears??? Good luck! Ronica

I just switched from Arrowhead Mills to McCann's oatmeal and am trying to figure out how much cooked oatmeal equals one block. After subtracting fiber, 1/4 cup raw oatmeal = 22 grams. I usually cook a cup at a time, so that would be 88 grams. The 88 grams divided by 9 (per block) = 9.8 grams per block raw. So, one cup raw oatmeal made 4 cups cooked oatmeal, and if I convert the 4 cups to tablespoons, it's 4 x 16 = 64 tablespoons. Then if I divide 64 tablespoons by 9.8 grams per block = 6.5 tablespoons per block, or 1/4 cup plus 2.5 tablespoons? So two blocks, which is what I usually have, equals 13 tablespoons or 3/4 cup plus 1 tablespoon. Is that right? The other brand was easier to calculate! Andrea

Don't worry so much, hun. Eat 1/4 cup (dry measure). That's about 2 and a half carb blocks. Add a half a piece of fruit or a handful of grapes to your 3-block breakfast. If you make one dry cup at a time (with, I'm guessing, 4 cups water), it ought to be easy to eyeball it into 4 equal portions after it's cooked. Regardless of the parable of the mustard seed, a couple grains of oats more or less isn't going to matter much.

Steel cut oats are just oats that are cut in half. That's it. Period. Whether they are Arrowhead or McCann's or Bob's Redmill, that's all they are. I really don't think there is much difference in the brands as per blocks. The way I measure is 1/4 cup dry is 3 blocks. Add as much water as you like. I make 1/2 cup + 2.5 cups water and my husband and I split it. He adds 1 block honey for an extra carb, but when he's skipped the honey, he doesn't notice a problem in his lasting. We like it creamy, so cook it in the slow cooker overnight. We find it tastes better with a small pinch of salt added before cooking. By the way, I've tried McCann's, Arrowhead and Bob's and prefer Bobs. It's usually fresher, has less packaging (I fill my old McCann's can with it) and is about 1/3 of the price. Again, it's just oat kernels cut in half. Same thing. :) Hope that helps! Ronica

FYI 1/3 cup COOKED=1 block

[quote:674d2039c8="tech@drsears.com"]FYI 1/3 cup COOKED=1 block[/quote:674d2039c8] TO TECH@DRSEARS: I've posted this before, with no answer, thus far. Is there any benefit in eating 2 TBL (about 2 oz, about 1 block) raw? My wife and I like it that way. Sprinkled, Nice nutty flavor!

You can eat it that way for sure. It will actually have a slower absorption rate.

Hi, All are not created equal. I saw some by McCann (at least I think it wa Mc Cann) in a box a few yrs ago that were "quick cooking" (in 5 to 10 min) steel cut oats, which differ from the slow cooking ones they sell in the can. So it's buyer beware. Just make sure the directions specify the product needs to be cooked for 30 min to more, in order to be assured you have the real thing and not a more procesed steel cut oat with a faster cooking time which would traslate into higher insulin levels. Sue