rebeccmeister: (cricket)
[personal profile] rebeccmeister
I'm only about halfway through this book at the moment, but it's one of those things I wish I'd read back while working on my Ph.D. If only I'd been surrounded by other people who studied insect nutrition at the time, heh. Oh well.

Regardless - one of the best parts of reading this book about insect diets is that it provides a lot of insights into the whole realm of "food science." For instance, the chapter I just finished was all about the various factors that affect diet stability (heat, light, moisture) and nutrient accessibility (diet matrix).

I can't stop thinking about this one table that illustrates how dramatically different forms of food-processing can affect nutrient accessibility. The table compares regular soy flour to roasted soy, using data from the amazing USDA database on nutrient contents of all sorts of different foods.

It's kind of like this NYT blog comparing whole-grain hot cereal to dry, prepackaged cereal, except I never buy or eat prepackaged cereal because it's all way too "pre-digested" (and overpriced) for my tastes.

I'm particularly curious about steel-cut oats versus rolled oats. From what I understand, all types of rolled oats, including "old fashioned" ones, are steam-processed. So I expect that the carbohydrates are more readily available in rolled oats than steel-cut. But I could be wrong. I'm also wondering what it would be like to mix up a slow-cook grain blend for a breakfast cereal - something that could be put into the fuzzy logic rice cooker overnight.

What other grains would you mix in with steel-cut oats?

Date: 2017-04-20 07:26 pm (UTC)
bluepapercup: (Default)
From: [personal profile] bluepapercup
I would mix in buckwheat groats and flax seeds!

Date: 2017-04-20 10:02 pm (UTC)
bluepapercup: (Default)
From: [personal profile] bluepapercup
I don't know about bioavailability - but cooking flax seeds for a long period of time releases their mucualiginous parts, which adds an ingredient to the porridge that aids in overall digestive health (similar to okra and chia seed).

Date: 2017-04-20 10:04 pm (UTC)
bluepapercup: (Default)
From: [personal profile] bluepapercup
Incidentally you can make a thick disgusting flaxseed tea that really helps lubricate the throat when one has a dry annoying cough.

Date: 2017-04-20 08:06 pm (UTC)
moodyduck: (Default)
From: [personal profile] moodyduck
Since you have to cook steel cut oats pretty extensively, and don't have to cook rolled oats at all (I basically just get them wet and heated up because I don't like mush) does it end up about the same?

Date: 2017-04-20 09:23 pm (UTC)
moodyduck: (Default)
From: [personal profile] moodyduck
Yeah, that is what I meant... Rolled oats are essentially pre cooked to a point, so if the total amount of cooking ends up similar... Then there are quick cooking steel cut oats.

This is mostly inspiring me to make crock pot steel cut oats more often.

Date: 2017-04-21 04:17 am (UTC)
From: [personal profile] annikusrex
I have no idea, really. The most ambitious I get is scottish oats (more pulverized version of steel cut oats).

But here are some ideas from those who concoct such things:

http://bluebirdgrainfarms.com/product/organic-old-world-cereal-blend/ (rye, cracked emmer, flax; hilariously, "A favorite cereal among men!")

http://www.bobsredmill.com/shop/cereals/5-grain-rolled-cereal.html (oats, rye, wheat, barley, triticale, flaxseed)

http://www.bobsredmill.com/shop/cereals/7-grain-hot-cereal.html (wheat, rye, oat bran, triticale, oats, barley, brown rice and flaxseed)

http://www.bobsredmill.com/shop/cereals/10-grain-hot-cereal.html (wheat, rye, triticale, oat bran, oats, corn, barley, soy beans, brown rice, millet and flaxseed meal)


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