OK, got a question for John Berardi and Chris
Shugart - since you guys are such big oatmeal
advocates. You both seem to be somewhat down
on white (semolina) pasta as a carb source
and recommend oatmeal instead. I specifically
remember JB saying that he sees people getting
“smooth” from pasta, and that eating oatmeal
keeps him lean.
Here is my question: Why is this? Because if you compare the II and GI of oatmeal and white pasta, they have approx the same II, but oatmeal actually has a GI that is significantly higher than white pasta. So if pasta is making people smooth, and oatmeal is keeping them lean, then one of two things has to be going on. Either people are just eating more carb cals from pasta, or there is more to the story than just GI and II. In other words, there must be some other factor other than GI and II effecting their physiques - assuming all other things being equal - including the total carb cals being the same.
So what do you guys think about this? (The reason I ask is that I would prefer to eat pasta, but I haven't determined if it causes me to gain more fat or not.)