Oatmeal Diet, Day 2 (of 7) and DONE

(This post is a few days late, but I wanted to get it out here regardless.)

I started Day 2 (of 7) with renewed vigor. I woke up late and missed my first serving which was supposed to be, as scheduled, at 5:30am. I didn’t get in the first 300 calories until 9:20am. This time I tried honey, but not just any honey. Last year we bought clover honey at the Roanoke Farmer’s Market. It was still good, although mostly crystallized. I added approximately 2tbsp along with 1tbsp (measured) of butter and a few cranks on the old salt grinder. Mmmm. I think I could actually get used to this.

My wife and meandered, poke, piddled, and otherwise wasted most of the morning. I didn’t get in my second 300 calories until after 12:00pm. It was just as good, if not better than the first. I prepared this round of oatmeal in the same way and enjoyed every last bite. (I didn’t think this was possible after my first few experiences.)

Later that day we went to my parents house. While there my mother told us all about ‘sour dough starter‘ and her new kitchen / food projects. I was impressed with her diligence in getting educated and practicing new methods and recipes. At the same time I told her about my oatmeal diet about which she read (briefly and in passing) on Facebook. She seemed to think that there was some real science behind it and asked where I had heard about it. I told her I’m doing it just because and there’s no scientific basis for my odd choice of diet food. It was then that she explained phytic acid.

I’ll post a few links to the technical definition(s) of phytic acid and what it does, or doesn’t do for you. As I understand it, phytic acid exists in most grains and in rather high amounts (or concentration) in oatmeal in particular. It inhibits the absorption of most of the nutrients and minerals contained in the grains we eat and therefore limits their nutritional value. For this reason, my mother suggested I quit the stupid diet and eat real food – in this case, sourdough cinnamon rolls fresh out of the oven. Mmmm.

There are ways around the phytic acid element in grains. Most of the research I’ve done recommends a 7 to 24 hour soak in some type of culture like yogurt, buttermilk, water with whey or vinegar. There are, as always, different opinions on the level of phytic acid and the real benefit obtained from soaking. I think it’s especially worth doing, regardless of the risk (or lack thereof) if you’re eating nothing but oatmeal. It couldn’t hurt and should only improve any existing nutritional yield from oatmeal and/or other grains.

I may give this one last go after carefully planning in what and how to soak my oats. I’ll let you know what I decide. In the meantime, here are a few articles for your reading pleasure:

• http://www.phyticacid.org/
• http://en.wikipedia.org/wiki/Phytic_acid
• http://www.thenourishinggourmet.com/2008/03/nourishing-practices-soaking-grains-2.html
• http://www.suegregg.com/about/c.htm

And finally, the oft quoted and seeming experts on all of this rigamarole, Sally Fallon and Mary G Enig, PhD book Nourishing Traditions:

• http://www.westonaprice.org/book-reviews/thumbs-up/393-nourishing-traditions.html