Suffolk Serf
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I’ve nothing against people consuming oats but it would be better if they do as I do and have it as muesli swimming in lovely gold top milk.
So basically it is the starch you're talking about. Humans break starch down into maltose, maltotriose and a dextrins, and also a small amount of glucose, according to fao.org. I remember being taught at school that starch was broken down to maltose hence my question.Why Is Everyone So Mad at Oatly Right Now?
Digging into this week's Twitter discourse surrounding the trendy oat milk brandwww.insidehook.com
The Sugar
Oatly’s main ingredient is their oat base, which they make through a process of breaking down raw oats into their loose fibers to mix them with water and create a watery oat-based liquid that “contains macronutrients from the oats, in other words, protein, fat, and carbohydrates.” (source).
The problem with this process is that it creates quite a bit of a sugar called maltose, which is why Oatly packaging shows 7g added sugar per serving. Of all the different kinds of sugars you can eat, maltose has the highest glycemic index, with a rating of 105 out of 100. For comparison, table sugar has a rating of 65, and the high-fructose corn syrup you get in a Coca-Cola has a GI around 65-75. There’s less of it, but the sugar in Oatly has a higher gram-for-gram impact on your blood sugar than the HFCS in Coca-Cola.
Putting 12oz of Oatly into your latte and adjusting for the higher GI of maltose means adding almost a tablespoon of table sugar to your drink. Put a tablespoon of sugar next to your coffee next time you have a chance and seriously consider if that’s a decision that’s “made for humans.”
The point is that it's already in that form so sends your blood sugar rocketing whereas digesting whole oats, even if rolled, is a slow release process leading to much lower blood sugar peaks.So basically it is the starch you're talking about. Humans break starch down into maltose, maltotriose and a dextrins, and also a small amount of glucose, according to fao.org. I remember being taught at school that starch was broken down to maltose hence my question.
So Oatly have basically cut out the human from this process? Do we know if this is in fact any worse than eating the same amount of starch?
I get that, and why that could be a serious issue for diabetics, but is it any worse for non-diabetics? A higher faster peak will give a corresponding higher faster insulin response but is that more dangerous than a prolonged response when it comes to inflammation? I'm talking about the same amount of sugar/starch btw. Obv type 1 and 2 are different things. I'm under the impression that insulin resistance (and therefore type 2) builds up due to the sheer amount of glucose in the diet and thus blood over time and the insulin response needed to "deal" with it. And that GI is important for diabetics but not for non-diabetics?The point is that it's already in that form so sends your blood sugar rocketing whereas digesting whole oats, even if rolled, is a slow release process leading to much lower blood sugar peaks.
High blood sugar peaks leads, I believe, to more inflammation damage and a greater risk of type 2 diabetes.
That's how breakfast oats can be a healthy option but processed oat "milk" could be a very unhealthy one.
Straight answer: I'm not sure.I get that, and why that could be a serious issue for diabetics, but is it any worse for non-diabetics? A higher faster peak will give a corresponding higher faster insulin response but is that more dangerous than a prolonged response when it comes to inflammation? I'm talking about the same amount of sugar/starch btw. Obv type 1 and 2 are different things. I'm under the impression that insulin resistance (and therefore type 2) builds up due to the sheer amount of glucose in the diet and thus blood over time and the insulin response needed to "deal" with it. And that GI is important for diabetics but not for non-diabetics?
I don't think there's any doubt that there's a genetic factor to all this, inc various aspects of diet, as illustrated by Tim Specter.Straight answer: I'm not sure.
It's interesting that Tim Specter in his book "Spoon Fed" talks about his blood sugar response being double that of his wife to the same jam on toast breakfast. He categorises his response as dangerously high and hers as not.
Doesnt really matter if its good for you or not really, if people want to buy it and pay a decent ammount for what is essentially oat flavoured water then im happy to take their money!
I can’t see Oatly have a leg to stand on!
The blue is a different colour, the design is different as is the font.
In fact, I can’t really see any similarities?