Another thought. Here we find (for babies) different types of 'Cream of Wheat' cereals. I use to eat cream of wheat that I brought back from the States with a little butter and sugar, while my mother in law would eat cream of semolino or some other type (that really looks and tastes very similar) with oil and parmesan!!! I was never able to find cream of WHEAT, but was able to find 5 other types (can't recall exactly the different ones-I'll have to look into it)! If the wheat is so bad for you (like that wonderful article talks about), do you know if buying one of the other types, that would make a similar cereal (with added protein) would be a more favorable choice?

Steel-cut oats are whole grain groats, the inner portion of the oat kernel, which have been cut into two or three pieces rather than flattened. Because of this it takes longer to digest, making us feel fuller for a longer period of time. They are a golden hue and look like chopped nuts or tiny grains of rice.
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Rolled oats are flake oats that have been steamed, rolled, re-steamed and toasted. Due to all of this additional processing they lose some of their fiber, nutritional value, natural taste, and texture.

Wow John, you really are so knowledgeable, thank you for the info. Love to hear all the details!!! Anyway, I wish it was easy to buy here; I will inquire around for this type of oatmeal. I guess there is not much value in continuing to eat the regular rolled oats for now?
When baking something or making your own oatflour (using the blender), would you still add the rolled oats or use, instead, the steel cut oats? I guess it would be too hard, without cooking them first, to use in other baking items? You tend to see the rolled oats in cookies and trial mixes.

Paj, try health food stores if there are any in Italy. I bought my steel cut oats there. I personally used rolled oats to make flour, but I only blend them for few second to have it very coarse. I tried steel cut oats and they fly away everywhere! I only used this "flour" for making pancakes occasionally.

It doesn't even matter which oat you use when you make oat flour, because you are processing it down to a flour, same result.

Also, in the absence of steel cut oats, I have used rolled oats and have done fine with them. I would not recommend instant variety, though.