Would the GI of 100% whole grain oats be even lower if it was eaten uncooked? The mouthfeel of cooked oatmeal seems so much more “pre-digested,” for want of a more correct term, and raw oats require a lot more chewing.
I believe so and that’s how I eat mine - uncooked and mixed in cottage cheese,etc. However, I’ve never been able to find any glycemic data to verify this, I suppose because they figure nobody ever eats raw oats (except ponies). In most cases, the less processed and cooked a carb, the lower the glycemic index.
Thanks. I haven’t been able to find any data either, but I’m sure our instincts are right. I just wonder if it’s a statistically valid difference.