Is Oatmeal Bad for You? Might Want to Think Twice Before Eating Oatmeal. Huge Mistakes Everyone Makes with Oatmeal. Why Oats are Bad for You. Phytic Acid and Oats.

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Timeline | Chapters
00:00 - Intro
0:35 - Oatmeal a 'Superfood'?
1:29 - 1st Problem
2:03 - 2nd Problem
3:15 - 3rd Problem
4:35 - Think Twice About Oatmeal if
7:55 - Other Cautions


Cardiologist Says Oatmeal Bad

While oatmeal and oats are often touted as a wholesome breakfast option, it's crucial to recognize that they also come with their fair share of drawbacks.

Why Oats are Bad?

One of the primary drawbacks of oatmeal and oats is their high glycemic index (GI). Foods with a high GI can cause a rapid spike in blood sugar levels, followed by a subsequent crash. This can lead to feelings of lethargy, making it challenging to maintain stable energy levels throughout the day.

Oatmeal and Phytic Acid.

Oats contain phytic acid, a naturally occurring compound found in grains, seeds, and legumes. Phytic acid can bind to minerals like iron, zinc, and calcium, inhibiting their absorption in the body. Consequently, relying heavily on oat-based meals may contribute to nutrient deficiencies over time, particularly if adequate measures are not taken to mitigate the effects of phytic acid through proper preparation techniques like soaking, sprouting, or fermenting.

Why You Should Think Twice About Eating Oatmeal

In addition to phytic acid, oats also contain other antinutrients, such as lectins and avenin. These compounds can interfere with digestive processes and potentially trigger gastrointestinal discomfort in sensitive individuals. Symptoms may include bloating, gas, cramping, and diarrhea, particularly for those with underlying digestive conditions like irritable bowel syndrome (IBS) or leaky gut syndrome.

Oatmeal for Breakfast. Is Oatmeal Good for Breakfast?

While oats offer a decent nutritional profile, they are not a complete source of essential nutrients. Relying solely on oatmeal or oats as a breakfast staple may result in a limited variety of nutrients being consumed, potentially leading to micronutrient deficiencies over time