I see where you’re coming from and I didn’t mean to misrepresent your argument.
I am wondering about the following though:
the controlled enzymatic conversion by adding amylase breaks down a lot more of the oat starch than what would normally happen while eating and digesting
On what basis do you say this? Do you know literature that shows this? Are blood sugar levels clearly impacted differently by oat-water starches with and without amylase treatment?
It doesn’t compare starch-sugar ratio during digestion tho, not sure if there are any studies that do that. But higher initial maltose content means a higher spike.
higher initial maltose content means a higher spike
Based on your ref, I’m not convinced that this is truly the case though. I think this may be more relevant to your point: https://doi.org/10.1007%2Fbf01092074
From the quick googling I did at work, it seems that there are different types of starches that digest at different rates. Whole grain cereals are in the slower-to-digest category *and might not get digested fully.
I personally suspect that the process of making oat milk - blending and straining the oats - makes them easier to digest and probably has an impact on GI. So it’s probably a wash.
I see where you’re coming from and I didn’t mean to misrepresent your argument.
I am wondering about the following though:
On what basis do you say this? Do you know literature that shows this? Are blood sugar levels clearly impacted differently by oat-water starches with and without amylase treatment?
There is this study about different kinds of processing with alpha-amylase. The relevant data is in Figure 2, control (C in the figure) was just an oat-water slurry that was heated for some time, En is with the addition of amylase. The rest is about exploring different processing techniques.
It doesn’t compare starch-sugar ratio during digestion tho, not sure if there are any studies that do that. But higher initial maltose content means a higher spike.
Thanks for the ref.
Based on your ref, I’m not convinced that this is truly the case though. I think this may be more relevant to your point:
https://doi.org/10.1007%2Fbf01092074
From the quick googling I did at work, it seems that there are different types of starches that digest at different rates. Whole grain cereals are in the slower-to-digest category *and might not get digested fully.
I personally suspect that the process of making oat milk - blending and straining the oats - makes them easier to digest and probably has an impact on GI. So it’s probably a wash.