The best oatmeal is the old-fashioned long cooking type. However, it's a fact that phytic acid in present in the bran portion and the coarse cut stuff has more phytic acid, which binds with calcium, phosphorous, magnesium, zinc, copper, and iron in the gut. I guess this would only be a problem when one consumes a large amount of oatmeal on a continuous basis.
The phytates in oats also act in a minor way as enzyme inhibitors.
My recommendation is that this is a great temporary diet, but not for the long term. I eat about 1/2 cup to 1 cup cooked oatmeal daily.
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