Please Scroll Down to See Forums Below 
I eat oatmeal twice a day, but have no difinative answer to the above.
Any replies are appreciated.
Any replies are appreciated.
Why is Oatmeal rated as such an important bodybuilding food?
- Thread starter the_alcatraz
- Start date
When i was a kid my mother used to say "Horses eat oats and look how big and strong they are" So thats the reason i eat it.
Anyone else wanna share some thoughts?
When it the best time to eat oatmeal though?
BIGMIke007
New member
I eat it with every meal, love the stuff.
Low GI carb source
High Fibre
Added nutrients
Polyunsaturated fats
Avenosides ---- Some have repported avenosides to raise test levels. No proof though.
Low GI carb source
High Fibre
Added nutrients
Polyunsaturated fats
Avenosides ---- Some have repported avenosides to raise test levels. No proof though.
needtogetaas
New member
It feels so good all mashed up around my nuts. Its best when warm to.
needtogetaas said:
Yeah. Wait, what?
needtogetaas
New member
lmao. I can't stop laughing.toxicwalts said:
Tatyana
Elite Mentor
It is thought to lower cholesterol due to the beta-glucans, and also has a lot of the vitamin Bs.
If you like rolled oats, you can also get spelt, buckwheat, rye, barley, brown rice and even quinoa as a 'rolled oat'.
Brown rice and quinoa are not that great though from my experience.
If you like rolled oats, you can also get spelt, buckwheat, rye, barley, brown rice and even quinoa as a 'rolled oat'.
Brown rice and quinoa are not that great though from my experience.
Tatyana
Elite Mentor
Ok, gonna geek out 
History of Oatmeal
The oldest oat grains have been found in Egypt, dating back to about 2000 BC. While these ancient plants were probably weeds, cultivated oats were discovered in Switzerland during the Bronze Age period (2000 to 700 BC). (1) Aside from the historical nutritional aspect of oatmeal, it has been recognized since Roman times as a topical cleanser and skin treatment.
In Roman medical literature there are numerous references to the use of oatmeal in medicine. Texts by Pliny, Columella, and Theophrastus discuss the use of oatmeal flour as topical therapy for a variety of dermatological conditions. (2) Oats were brought to North America at the beginning of the 17th century and initially planted on the Elizabeth Island off of the coast of Massachusetts. (1) Today, more than 75% of the total cultivated world oats belong to the Avena sativa (A. sativa) type. (3)
Aside from its known historic use as food, in the late 19th century oat flour also received attention in nondiet applications. (4) In the 1930s, finely ground oat flour began to be marketed as an antioxidant for food products sensitive to fat oxidation. (5,6) During the same time period, literature on the cosmetic benefits of oatmeal formulated in facial masks and bath oils was published, including information about oatmeal relieving itching, its cleansing action, and its function as a skin protectant. (5)
Enzymes, such as lipase, lipoxygenase, and superoxide dismutase, have also been found in oats. (23,24) Because oat grains are rich in lipids with a high content in unsaturated fatty acids, they contain various compounds with antioxidant activity to protect the lipids from oxidation. (25) This activity is mostly derived by the presence of phenolic esters. (25,26) The oat plant at various growth stages has been found to contain a large number of phenolic compounds including all major classes: benzoic and cinnamic acids, quinones, flavones, flavonols, chalcones, flavanones, anthocyanidines, and aminophenolics. (25) The most important antioxidant phenols in oat flour are the glyceryl esters of hydroxycinnamic, ferulic, p-coumaric, and caffeic acids. (27)
Oats also contain flavonoids (phenolic structure) with strong absorption of ultraviolet A (UVA) in the 320 to 370 nm range. (25) Other phenolic esters, called avenacins (structurally belonging to saponins), have also been isolated. (25) These have a large lipophilic region and a short chain of sugar residues, which interact with nonlipid components. Because of this structure saponins have a soap-like action. (28) Lastly, oats contain a variety of minerals and vitamins. (29) Among these, vitamin E, present mostly as [alpha]-tocopherol, is the most clinically relevant. (23,27)
References
1. Gibson L, Benson G. Origin, history, and uses of oat (Avena sativa) and wheat (Triticum aestivum). Available at: http://www.agron.iastate.edu/courses/agron212/Readings/Oat_wheat_history.htm. Accessed December 1, 2006.
2. Melardi MG. Avena. Available at: http://www.lapelle.it/alimentazione/avena.htm. Accessed December 1, 2006.
3. Schrickel DJ. Oat production, value, and use. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:7-26.
4. Miller A. Oat derivatives in bath products. Cosmetics & Toiletries. 1979;94:71-80.
5. Webster FH. Oat utilization: past, present and future. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:413-430.
6. Peters FN, Musher S. Oat flour as an antioxidant. Ind Eng Chem. 1937;27:146-151.
7. Franks AG. Dermatologic uses of baths. Am Pract Dig Treat. 1958; 9:1998-2000.
8. Oats. Available at: http://www.aveeno.com/active_naturals_oats.jsp. Accessed December 1, 2006.
9. Smith GC. The treatment of various dermatoses associated with dry skin. J S C Med Assoc. 1958;54:282-283.
10. Dick LA. Colloidal emollient baths in pediatric dermatoses. Arch Pediatr. 1958;75:506-508.
11. Dick LA. Colloidal emollient baths in geriatric dermatoses. Skin. 1962;1:89-91.
12. Grais ML. Role of colloidal oatmeal in dermatologic treatment of the aged. AMA Arch Derm Syphilol. 1953:68:402-407.
13. O'Brasky L. Management of extensive dry skin conditions. Conn Med. 1959;23:20-21.
14. Skin protectant drug products for over-the-counter human use; proposed rulemaking for poison ivy, poison oak, poison sumac, and insect bites drug products. 54FR40808, 1989;October 3.
15. Skin protectant drug products for over-the-counter human use; final monograph. 68FR33362. 2003; June 4.
16. Colloidal Oatmeal. The United States Pharmacopeia: The National Formulary. Rockville, Maryland: United States Pharmacopeia Convention, Inc; 2006:591-592.
17. Peterson DM, Brinegar AC. Oat storage proteins. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:153-204.
18. Paton D. Oat starch. I. Extraction, purification and pasting properties. Staerke. 1977;29:149-153.
19. Wood PJ. Oat [beta]-glucan: structure location and properties. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:121-152.
20. MacArthur-Grant LA. Sugars and nonstarchy polysaccharides in oats. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:75-92.
21. Aman P, Hesselman K. Analysis of starch and other main constituents of cereal grains. Swedish J Agric Res. 1984;14:135-139.
22. Zhou M, Robards K, Glennie-Holmes M, Helliwell S. Oat lipids. JAOCS. 1999;76:159-169.
23. Youngs VL. Oat lipids and lipid-related enzymes. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:205-226.
24. Giannopolitis CN, Ries SK. Superoxide dismutases. I. Occurrence in higher plants. Plant Physiol. 1977;59:309-314.
25. Collins FW. Oat phenolics: structure, occurrence and function. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:227-291.
26. Graf E. Antioxidant potential of ferulic acid. Free Radic Biol Med. 1992;13:435-448.
27. Emmons CL, Peterson DM. Antioxidant activity and phenolic contents of oat groats and hulls. Cereal Chem. 1999;76:902-906.
28. Zoospores and saponins. Available at: http://helios.bto.ed.ac.uk/bto/microbes/saponins.htm. Accessed December 1, 2006.
29. Lockhart HB, Hurt HD. Nutrition of oats. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:292-310.
History of Oatmeal
The oldest oat grains have been found in Egypt, dating back to about 2000 BC. While these ancient plants were probably weeds, cultivated oats were discovered in Switzerland during the Bronze Age period (2000 to 700 BC). (1) Aside from the historical nutritional aspect of oatmeal, it has been recognized since Roman times as a topical cleanser and skin treatment.
In Roman medical literature there are numerous references to the use of oatmeal in medicine. Texts by Pliny, Columella, and Theophrastus discuss the use of oatmeal flour as topical therapy for a variety of dermatological conditions. (2) Oats were brought to North America at the beginning of the 17th century and initially planted on the Elizabeth Island off of the coast of Massachusetts. (1) Today, more than 75% of the total cultivated world oats belong to the Avena sativa (A. sativa) type. (3)
Aside from its known historic use as food, in the late 19th century oat flour also received attention in nondiet applications. (4) In the 1930s, finely ground oat flour began to be marketed as an antioxidant for food products sensitive to fat oxidation. (5,6) During the same time period, literature on the cosmetic benefits of oatmeal formulated in facial masks and bath oils was published, including information about oatmeal relieving itching, its cleansing action, and its function as a skin protectant. (5)
Enzymes, such as lipase, lipoxygenase, and superoxide dismutase, have also been found in oats. (23,24) Because oat grains are rich in lipids with a high content in unsaturated fatty acids, they contain various compounds with antioxidant activity to protect the lipids from oxidation. (25) This activity is mostly derived by the presence of phenolic esters. (25,26) The oat plant at various growth stages has been found to contain a large number of phenolic compounds including all major classes: benzoic and cinnamic acids, quinones, flavones, flavonols, chalcones, flavanones, anthocyanidines, and aminophenolics. (25) The most important antioxidant phenols in oat flour are the glyceryl esters of hydroxycinnamic, ferulic, p-coumaric, and caffeic acids. (27)
Oats also contain flavonoids (phenolic structure) with strong absorption of ultraviolet A (UVA) in the 320 to 370 nm range. (25) Other phenolic esters, called avenacins (structurally belonging to saponins), have also been isolated. (25) These have a large lipophilic region and a short chain of sugar residues, which interact with nonlipid components. Because of this structure saponins have a soap-like action. (28) Lastly, oats contain a variety of minerals and vitamins. (29) Among these, vitamin E, present mostly as [alpha]-tocopherol, is the most clinically relevant. (23,27)
References
1. Gibson L, Benson G. Origin, history, and uses of oat (Avena sativa) and wheat (Triticum aestivum). Available at: http://www.agron.iastate.edu/courses/agron212/Readings/Oat_wheat_history.htm. Accessed December 1, 2006.
2. Melardi MG. Avena. Available at: http://www.lapelle.it/alimentazione/avena.htm. Accessed December 1, 2006.
3. Schrickel DJ. Oat production, value, and use. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:7-26.
4. Miller A. Oat derivatives in bath products. Cosmetics & Toiletries. 1979;94:71-80.
5. Webster FH. Oat utilization: past, present and future. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:413-430.
6. Peters FN, Musher S. Oat flour as an antioxidant. Ind Eng Chem. 1937;27:146-151.
7. Franks AG. Dermatologic uses of baths. Am Pract Dig Treat. 1958; 9:1998-2000.
8. Oats. Available at: http://www.aveeno.com/active_naturals_oats.jsp. Accessed December 1, 2006.
9. Smith GC. The treatment of various dermatoses associated with dry skin. J S C Med Assoc. 1958;54:282-283.
10. Dick LA. Colloidal emollient baths in pediatric dermatoses. Arch Pediatr. 1958;75:506-508.
11. Dick LA. Colloidal emollient baths in geriatric dermatoses. Skin. 1962;1:89-91.
12. Grais ML. Role of colloidal oatmeal in dermatologic treatment of the aged. AMA Arch Derm Syphilol. 1953:68:402-407.
13. O'Brasky L. Management of extensive dry skin conditions. Conn Med. 1959;23:20-21.
14. Skin protectant drug products for over-the-counter human use; proposed rulemaking for poison ivy, poison oak, poison sumac, and insect bites drug products. 54FR40808, 1989;October 3.
15. Skin protectant drug products for over-the-counter human use; final monograph. 68FR33362. 2003; June 4.
16. Colloidal Oatmeal. The United States Pharmacopeia: The National Formulary. Rockville, Maryland: United States Pharmacopeia Convention, Inc; 2006:591-592.
17. Peterson DM, Brinegar AC. Oat storage proteins. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:153-204.
18. Paton D. Oat starch. I. Extraction, purification and pasting properties. Staerke. 1977;29:149-153.
19. Wood PJ. Oat [beta]-glucan: structure location and properties. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:121-152.
20. MacArthur-Grant LA. Sugars and nonstarchy polysaccharides in oats. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:75-92.
21. Aman P, Hesselman K. Analysis of starch and other main constituents of cereal grains. Swedish J Agric Res. 1984;14:135-139.
22. Zhou M, Robards K, Glennie-Holmes M, Helliwell S. Oat lipids. JAOCS. 1999;76:159-169.
23. Youngs VL. Oat lipids and lipid-related enzymes. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:205-226.
24. Giannopolitis CN, Ries SK. Superoxide dismutases. I. Occurrence in higher plants. Plant Physiol. 1977;59:309-314.
25. Collins FW. Oat phenolics: structure, occurrence and function. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:227-291.
26. Graf E. Antioxidant potential of ferulic acid. Free Radic Biol Med. 1992;13:435-448.
27. Emmons CL, Peterson DM. Antioxidant activity and phenolic contents of oat groats and hulls. Cereal Chem. 1999;76:902-906.
28. Zoospores and saponins. Available at: http://helios.bto.ed.ac.uk/bto/microbes/saponins.htm. Accessed December 1, 2006.
29. Lockhart HB, Hurt HD. Nutrition of oats. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:292-310.
Tatyana said:Ok, gonna geek out
History of Oatmeal
The oldest oat grains have been found in Egypt, dating back to about 2000 BC. While these ancient plants were probably weeds, cultivated oats were discovered in Switzerland during the Bronze Age period (2000 to 700 BC). (1) Aside from the historical nutritional aspect of oatmeal, it has been recognized since Roman times as a topical cleanser and skin treatment.
In Roman medical literature there are numerous references to the use of oatmeal in medicine. Texts by Pliny, Columella, and Theophrastus discuss the use of oatmeal flour as topical therapy for a variety of dermatological conditions. (2) Oats were brought to North America at the beginning of the 17th century and initially planted on the Elizabeth Island off of the coast of Massachusetts. (1) Today, more than 75% of the total cultivated world oats belong to the Avena sativa (A. sativa) type. (3)
Aside from its known historic use as food, in the late 19th century oat flour also received attention in nondiet applications. (4) In the 1930s, finely ground oat flour began to be marketed as an antioxidant for food products sensitive to fat oxidation. (5,6) During the same time period, literature on the cosmetic benefits of oatmeal formulated in facial masks and bath oils was published, including information about oatmeal relieving itching, its cleansing action, and its function as a skin protectant. (5)
Enzymes, such as lipase, lipoxygenase, and superoxide dismutase, have also been found in oats. (23,24) Because oat grains are rich in lipids with a high content in unsaturated fatty acids, they contain various compounds with antioxidant activity to protect the lipids from oxidation. (25) This activity is mostly derived by the presence of phenolic esters. (25,26) The oat plant at various growth stages has been found to contain a large number of phenolic compounds including all major classes: benzoic and cinnamic acids, quinones, flavones, flavonols, chalcones, flavanones, anthocyanidines, and aminophenolics. (25) The most important antioxidant phenols in oat flour are the glyceryl esters of hydroxycinnamic, ferulic, p-coumaric, and caffeic acids. (27)
Oats also contain flavonoids (phenolic structure) with strong absorption of ultraviolet A (UVA) in the 320 to 370 nm range. (25) Other phenolic esters, called avenacins (structurally belonging to saponins), have also been isolated. (25) These have a large lipophilic region and a short chain of sugar residues, which interact with nonlipid components. Because of this structure saponins have a soap-like action. (28) Lastly, oats contain a variety of minerals and vitamins. (29) Among these, vitamin E, present mostly as [alpha]-tocopherol, is the most clinically relevant. (23,27)
References
1. Gibson L, Benson G. Origin, history, and uses of oat (Avena sativa) and wheat (Triticum aestivum). Available at: http://www.agron.iastate.edu/courses/agron212/Readings/Oat_wheat_history.htm. Accessed December 1, 2006.
2. Melardi MG. Avena. Available at: http://www.lapelle.it/alimentazione/avena.htm. Accessed December 1, 2006.
3. Schrickel DJ. Oat production, value, and use. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:7-26.
4. Miller A. Oat derivatives in bath products. Cosmetics & Toiletries. 1979;94:71-80.
5. Webster FH. Oat utilization: past, present and future. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:413-430.
6. Peters FN, Musher S. Oat flour as an antioxidant. Ind Eng Chem. 1937;27:146-151.
7. Franks AG. Dermatologic uses of baths. Am Pract Dig Treat. 1958; 9:1998-2000.
8. Oats. Available at: http://www.aveeno.com/active_naturals_oats.jsp. Accessed December 1, 2006.
9. Smith GC. The treatment of various dermatoses associated with dry skin. J S C Med Assoc. 1958;54:282-283.
10. Dick LA. Colloidal emollient baths in pediatric dermatoses. Arch Pediatr. 1958;75:506-508.
11. Dick LA. Colloidal emollient baths in geriatric dermatoses. Skin. 1962;1:89-91.
12. Grais ML. Role of colloidal oatmeal in dermatologic treatment of the aged. AMA Arch Derm Syphilol. 1953:68:402-407.
13. O'Brasky L. Management of extensive dry skin conditions. Conn Med. 1959;23:20-21.
14. Skin protectant drug products for over-the-counter human use; proposed rulemaking for poison ivy, poison oak, poison sumac, and insect bites drug products. 54FR40808, 1989;October 3.
15. Skin protectant drug products for over-the-counter human use; final monograph. 68FR33362. 2003; June 4.
16. Colloidal Oatmeal. The United States Pharmacopeia: The National Formulary. Rockville, Maryland: United States Pharmacopeia Convention, Inc; 2006:591-592.
17. Peterson DM, Brinegar AC. Oat storage proteins. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:153-204.
18. Paton D. Oat starch. I. Extraction, purification and pasting properties. Staerke. 1977;29:149-153.
19. Wood PJ. Oat [beta]-glucan: structure location and properties. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:121-152.
20. MacArthur-Grant LA. Sugars and nonstarchy polysaccharides in oats. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:75-92.
21. Aman P, Hesselman K. Analysis of starch and other main constituents of cereal grains. Swedish J Agric Res. 1984;14:135-139.
22. Zhou M, Robards K, Glennie-Holmes M, Helliwell S. Oat lipids. JAOCS. 1999;76:159-169.
23. Youngs VL. Oat lipids and lipid-related enzymes. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:205-226.
24. Giannopolitis CN, Ries SK. Superoxide dismutases. I. Occurrence in higher plants. Plant Physiol. 1977;59:309-314.
25. Collins FW. Oat phenolics: structure, occurrence and function. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:227-291.
26. Graf E. Antioxidant potential of ferulic acid. Free Radic Biol Med. 1992;13:435-448.
27. Emmons CL, Peterson DM. Antioxidant activity and phenolic contents of oat groats and hulls. Cereal Chem. 1999;76:902-906.
28. Zoospores and saponins. Available at: http://helios.bto.ed.ac.uk/bto/microbes/saponins.htm. Accessed December 1, 2006.
29. Lockhart HB, Hurt HD. Nutrition of oats. In: Webster FH, ed. Oats: Chemistry and Technology. St. Paul, Minnesota: American Association of Cereal Chemists, Inc; 1986:292-310.
Wow. I actually read that. Thnx for the info
enacer420nj
Well-known member
i eat so much oatmeal each day my shit comes out like soft serve
needtogetaas said:
wtf?
the_alcatraz said:wtf?
No, hes right i tried it, it really does feel good.
Mavafanculo
New member
toxicwalts said:
needto has achieved ANOLD status lol.
bodybuilders used to ask arnold what the secret to his muscle building was, and to fuck with them, he would tell them that he ate salt by the handful. soon, all the BB'ers were eating salt by the handfull lol
now needto has people packing their nuts in warm oatmeal oollo
Mavafanculo said:
CURSES!!! DAMN YOU NEEDTO!!!!! Ive been had.
Perhaps a related question is why does no one eat barley?
It's GI is lower than oats considerably (for pearled or hulled), it contains more fibre, both souble and insouble, and comes without fat. This could be seen as a bonus, because oat fat contains a fair bit of omega 6, so if u wanted the fat, u can add flaxseeds or almonds etc.
Is there any reason why barley is not > oats ?
It's GI is lower than oats considerably (for pearled or hulled), it contains more fibre, both souble and insouble, and comes without fat. This could be seen as a bonus, because oat fat contains a fair bit of omega 6, so if u wanted the fat, u can add flaxseeds or almonds etc.
Is there any reason why barley is not > oats ?
time2getbig
New member
That's funny!toxicwalts said:
jagerbombme
BANNED
Sim882 said:
bump
Tatyana
Elite Mentor
Sim882 said:
I eat barley, rye, quinoa, spelt and oat flakes.
Just as it is important to get a full amino acid profile from eating different meats, I think it is important to get a full range of glyconutrients from various whole grain carb sources.
This applies to everything with diet really, wide range of fruits and veggies.
Tatyana said:
Yeah, I do the same thing. I use one of those 3 kilo protein powder buckets, and have a mixture of oatmeal, oat bran, barley, spelt and rye, and use that as my cereal now. I assume that a combo is better nutritionally that just one, although I still wonder on a cutter whether barley's super low GI (the lowest with kidney beans?) could be an advantage
Faizakafez
New member
Low gi
excellent complex source of carbs
minimially proccessed
excellent complex source of carbs
minimially proccessed
Mavafanculo said:
lol....that's credibility!
lacoste said:
Steel cut oats are slightly less refined, and probably have a slightly lower GI as a result. Some say they taste better too.
The difference isn't too much, particularly if your owing consuming them pre-workout or for breakfast, where a slightly higher GI is irrelevant
floridalife
New member
needtogetaas said:
$%^$^$#$@@# i just lost the ability to ever eat the crap again thanks bro
lol
