Looking for complete information on oat powder/flour


#1

Hey guys,

I’m trying to find a good and relatively complete source of information about oat powder/flour. It seems like most companies who sell it don’t list all the micronutrients involved, which makes balancing everything else when adding it to Soylent a little complicated. A lot of “nutrition database” type websites list only what the manufacturers list, which means there is no data regarding a lot of micronutrients that are of concern to soylent. http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5708/2 has been cited on other threads on here, but there are differences between unprocessed oats and oat powder. http://nutritiondata.self.com/facts/cereal-grains-and-pasta/7440/2 may be what I’m looking for, but I don’t know whether regular oat flour should be considered “partially debranned”, or whether that is what we should be using.

There also seems to be some disagreement about the extent to which phytic acid in oat flour disrupts the bioavailability of the minerals, and some have suggested soaking to release phytase to make it more digestible, while others have said they won’t affect much.

Edit: apparently if you indent paragraphs the system makes it a block quote.

Edit: apparently, BBCode doesn’t work the same way for links on here.


#2

People in the paleo scene are disregarding oatmeal due to its lectin, phytate and avenin content. Can someone unbiased comment on if these are actually things to worry about?


#3

It’s difficult to find any objective information on this, I’ve seen vastly differing reports. One thing I do know is that some of the phytate is lost in the flour-grinding process, and that some people reduce this further by soaking it ahead of time in whey. So, it stands to reason that if you make your soylent ahead of time and let it sit over night, you will have reduced some of the phytate.