British nutritionist Duane Mellor from Aston University said The talk is that the increase in blood sugar levels after eating carbohydrate-rich oatmeal is a natural part of the digestive process.
Oatmeal is one of the most popular types of cereal. Oats contain large amounts of vitamins, fiber and easily digestible protein. The doctor noted that information about the possible harms of oatmeal, especially its ability to cause “spikes” in blood sugar, has recently spread online. It is known that a sharp and strong increase in glucose level can be a harbinger of diabetes.
Mellor explained that carbohydrate-containing foods (like potatoes, oatmeal, and other grains) are broken down into sugar (mostly glucose, fructose, and galactose) during digestion. As food breaks down, blood sugar levels begin to rise. This is a normal part of the digestive process. Absorbed sugar can be used immediately by the body as a source of energy or stored in muscles and liver cells for later use.
Some foods take longer to digest. This means food spends more time in the stomach before entering the intestines. This causes a mild but longer-lasting increase in blood sugar. The nutritionist noted that the indicator of the effect of carbohydrates in food on changes in blood sugar levels is called the glycemic index.
The glycemic index shows that the sugars found in oatmeal are digested about two-thirds faster than the sugars found in white bread. Oatmeal is considered a medium glycemic index product. However, it is digested slower than many other carbohydrate foods. This means that eating oatmeal provides a long-lasting feeling of fullness and does not increase the risk of developing diabetes.
Former nutritionist in the name Three breakfasts to prevent colon cancer.