Basically, all oats contain a fiber called beta-glucan (or β-glucan) — which is what impacts the food's gel-like consistency or "viscosity" — but this fiber "is affected by the manner in which it is processed," the lead author of the study, Candida Rebello, told the publication. ...
Rebel is exactly the right word – it’s literally like a part of your brain starts acting like an unruly child in a temper tantrum! Reply Kathee says: December 16, 2013 at 2:00 pm Wow – just what I needed to hear, at just the right time. Thanks Peter! Reply Peter Shallard sa...