Why is there so much talk about oatmeal?

Oatmeal is 'heart healthy' but what does that mean, and why are there so many types? I have been wondering these same questions and more.

While on the hunt for some oatmeal for these cool mornings, I walked down the cereal isle to see many different packages of oats and oatmeal and I felt slightly over whelmed. I knew the sugary pre-portioned oatmeal packages would not be the healthiest with all the sugar and other additives but they are so quick. So what about quick oats, or steel cut or old fashion? Should I get oats or oatmeal? If I get 'instant' would it still be as healthy as slower cooking oats?

So I took to the computer in search of answers, or better yet, just one answer...Which one if right for me?

Here is a collection of what I found:

Heart Health: Web definitions (heart-healthy) of foods that are low in fats and sodium and other ingredients that may foster heart disease. wordnetweb.princeton.edu/perl/webwn Ok, so what exactly do oats have that makes them heart healthy? Oats are a good source of vitamins and minerals including calcium, magnesium, phosphorous and  potassium. It is also high in soluble fibre which helps lower cholesterol levels and reduces risk of heart disease. So now on to the different kinds now that we know why we should eat them. There are several kinds as I said and a good website to go to if you want more info is http://www.eatmoreoats.com. Also, if you look at the website you will see the different types of processing oats can go thorough. The main difference I have found between oats and oatmeal is oatmeal is more processed than oats.

The most common kinds in the store are Old fashion or Rolled oats, Quick oats, Instant oatmeal (Who knew Instant and quick were different but they are) and lastly Steel-cut oats, so lets talk about them.

The oat grain is hulled and become oat groats, then they are cut to become Steel-cut and as we know the less processed the higher the nutrients left in foods vs their processed counterparts. Steel-cut oats take the longest to cook of the 4 types we're talking about and are  slightly chewier, but they're nutrient rich and digest the slowest so you feel fuller longer. They also have a low glyceminc  index, meaning that they don't spike your blood glucose level which ultimately would be setting you up for a 'crash' later.

If we go back to oat groats they can also be processed in to rolled oats, which are then processed in to quick oats, which can then be processed in to instant oats. Each step of processing cuts down on the amount of time it will take you to cook the oats at home but each step also cuts down on the benefits of eating oatmeal. However whole grain rolled oats are almost as unprocessed as steel-cut oats and there is little difference in nutrients between the two types. 

My Conclusion: 

Oatmeal in the mornings: Steel-cut oats (cooked ahead) to start your day off the best you can!

Short on time: Whole grain rolled oats

Baking: Whole grain rolled oats, I think the fluffier flakes would be better then the harder steel-cut.

But give them a try and see what you enjoy best!