Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The newest thinking is that carbs causes high cholesterol, not fat. Eat the eggs!

http://www.webmd.com/cholesterol-management/news/20100802/low-carb-diets-improve-cholesterol-long-term

+1 (or 2 if you count WebMD!)

+3 !! Cut the sugars and the starches, but don't skimp on saturated fats. I enjoy my eggs, butter, cheese and beef and have great cholesterol levels.

Everyone is different. Make sure to follow-up on your cholesterol levels after making changes.

It depends on your metabolism I guess, but I really have lost more weight cutting carbs. I definitely tend towards diabetes/insulin resistance, but I've found that oatmeal is actually not a good way to start my day. But if it's OK for you I agree - make a big batch in the slow cooker or on the stove and cut it into portions to eat all week.

My usual breakfast when I have time is egg whites (from a carton) with a small amount of cheese &/or veg like spinach/tomato/mushrooms/onion (pre-cooked to easily add in). If I don't have much time, which I usually don't, I eat a small handful of almonds, like 1/4 cup. Almonds are also supposed to be good for lowering cholesterol.

Anonymous wrote:

Anonymous wrote:The newest thinking is that carbs causes high cholesterol, not fat. Eat the eggs!

http://www.webmd.com/cholesterol-management/news/20100802/low-carb-diets-improve-cholesterol-long-term

+1 (or 2 if you count WebMD!)

+3 !! Cut the sugars and the starches, but don't skimp on saturated fats. I enjoy my eggs, butter, cheese and beef and have great cholesterol levels.

Anonymous wrote:The newest thinking is that carbs causes high cholesterol, not fat. Eat the eggs!

http://www.webmd.com/cholesterol-management/news/20100802/low-carb-diets-improve-cholesterol-long-term

+1 (or 2 if you count WebMD!)

Anonymous wrote:

Anonymous wrote:You should eat more fiber.

What about plain greek yogurt with fresh fruit? Or frozen fruit- and if you let it melt it gets sort of juicy and would mix in nicely with yogurt.

Make sure the oatmeal is plain, steel cut.

Is this the kind that takes half an hour to cook? I can't do that in the morning...I'm just too rushed. Is there a quicker way to do steel cut oatmeal?

If you get a certain type of rice cooker with timer -- I have a Zojirushi fuzzy logic now and love it -- you can set it at night and wake up to prepared steel cut oatmeal. It's great. Oh, and it also makes delicious rice

It is not the cutting with a steel blade that this the issue - the question is how much they have been processed. The larger chunkier steel cut ones are less easily digestible, provide better roughage, and are therefore better at lowering cholesterol. The instant/quick cook ones have a higher glycemic load and are more easily digested.
plus the steel-cut ones are nuttier and tastier.

What is the benefit of steel cut oats specifically? I use Quaker old-fashioned oats or McCann's Irish quick oats. Neither are steel cut to my knowledge. What does cutting the oats with a steel blade have to do with taste or nutrition?