Starch is the most common type of carbohydrates in food, and it contains long chains of glucose—amylose and amylopectin.
The structure of amylopectin is surface-shaped where the glucose building blocks are linked together like a fishing net. Amylose, on the other hand, is structured in a spiral where the glucose building blocks form long chains that are twisted into spirals. In other words, the break down process of amylose is much slower than with amylopectin.
Oatmeal is very starchy, but in a similar way as rye, there is more amylose than amylopectin. What happens is, the starch chains are slowly opened up, and gradually enter the bloodstream. As a result, your blood sugar levels rise and your pancreas releases a hormone called insulin.
That is why in the first phases, Metabolic Balance only selects starchy foods that contain more amylose and less amylopectin. These foods include rye, barley, oats, wild rice, and the firm-boiled potato.
Other cereals and pseudo cereals, such as millet, amaranth, quinoa or buckwheat, mostly contain amylopectin. At the beginning of the #MetabolicBalance program, these high-amylopectin foods are not allowed since they rapidly increase your blood sugar, and this leads to an extremely high release of insulin.
At the same time, when you add milk to oatmeal, this upgrades the biological value of your milk. This is because the low amino acid content of the milk is supplemented by the higher amino acid content from the oatmeal.
