Avoid the Crash: Oatmeal and the Glycemic Index

The glycemic index (GI) is a scale that measures how quickly a carbohydrate-containing food raises blood sugar. Foods with lower GI scores cause a slower, more gradual rise in blood glucose. Higher GI foods cause a faster increase. In general, foods with a GI of 55 or less are considered low glycemic.

Oatmeal is often considered a low glycemic food. The natural fiber in oats, particularly beta-glucan, helps slow digestion and carbohydrate absorption. This leads to steadier energy and better blood sugar control. However, not all oatmeal is the same.

Study Results

Various types of oatmeal can score differently on the glycemic index depending on how it is milled. The results of a recent study (below) demonstrate how Coach's Oats compare to old fashioned rolled oats as well as flavored oatmeal.

Impact

A video (below) highlighting a recent experiment using a Continuous Glucose Monitor (CGM) demonstrates the impact of different types of oatmeal on blood sugar throughout the day.