Do you incorporate oat fiber into your low carb WOE? It is a fine off-white powder that is 100% fiber so it is an easy way to add fiber to your diet without adding any net carbs. I started experimenting with it about 18 months ago when I ordered some as one of the ingredients for a couple of flour substitutes I was making. Besides using it in the substitute cake and bread flour blends, here are the uses I have found for it so far:
1. I add a couple of tablespoons to the mix for a bowl of Maggie's cereal while I am cooking the cereal. It adds 15 grams of fiber to the serving. It does thicken the cereal, so you may need to adjust the amount of water you use.
2. I add it to the blender when I make my l/c pancake batter to add a healthy dose of fiber to the pancakes as well as make a thicker batter.
3. I add it to ground beef when making meatloaf, meatballs, etc. It is a wonderful replacement for the bread crumbs I used to add. Besides adding fiber to the dish, it also gives the meat a texture reminiscent of the high carb version.
4. I add about 1/3 cup to the food processor when I am processing cauliflower for fauxtatoes. It adds extra fiber and tends to thicken the fauxtatoes.

If you use oat fiber, have you found any other uses you would like to share?

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Henry

Good ideas, Henry.......... where did you get the stuff? Any chance it is available at a local HFS?

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Judy
highest = 180, goal = 138-140
Every single time I put food in my mouth, it matters. No more Fooling myself!

Judy, I have not seen it at a HFS. I order mine from Honeyville grain. Here is a link to them. http://www.store.honeyvillegrain.com...S&Category=288

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Henry

Henry, very interesting!! I've been using Oat Bran for quite a while now, as a replacement the wheat bran in a Maggie's type cereal and for part of the flax meal my version of pumpkin thingie. It certainly improves the taste as well as the texture, IMO.

However, Oat Bran, at least the Trader Joe's version, does have some carbs to be accounted for. Thanks for pointing out Oat Fiber, which may have many of the same characteristics I like in Oat Bran, but with a better net carb count.

Thanks also for the addition ideas for use.

On another fiber subject, have you (or anyone out there) used Hi-maize? It looks like another interesting product from Honeyville, but I can't find clear cut nutritional info.

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BC
LC Since 1998
Highest Weight 172
Current 104-108

Brenda, I have only used the Hi-maize as one of the ingredients in my flour blends. BTW, I do understand that eventhough it is a corn starch, it cannot be used as a thickening agent in cooking like regular corn starch. I will look for some information on the carb count on it but it is greatly reduced because of its probiotic characteristics. With respect to substituting oat bran for wheat bran, when I first started looking at oat bran, I was pleased to see that the label on the bulk bin at the HFS said it had 0 carbs and I got real excited. However, before buying any, I ran it through the USDA Nutrient database. Boy, was I surprised. According to the USDA oat bran has 62.25 carbs per cup with only 14.5 grams of fiber for 47.75 net carbs per cup. Wheat bran however, only has 37.42 carbs per cup with 24.8 grams of fiber for 12.62 net carbs per cup. As a result, I use the wheat bran in my flaxseed cereal. Using equal parts by weight of flaxseed meal, soy protein isolate, and wheat bran, I have calculated that 1/2 cup of the mix has 6 net carbs.

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Henry

Thanks Henry, appreciate your input. Too bad about not being able to use it as a thickening agent--you anticipated where I was heading with my question.

As far as oat bran goes, since I Zone, a more moderate carb approach, the amount I use in my cereal amounts to 11.15 net carbs per serving, which is fine for me, and tastes delightful. Wheat bran, unfortunately, has always reminded me of saw dust However, for other purposes, such as you listed above, I'm very interested in oat fiber and really appreciate your sharing this information with us

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BC
LC Since 1998
Highest Weight 172
Current 104-108

I experimented with it quite a bit last year. Alas, I found that it gives me quite a tummy ache, even when I only incorporated small amounts in a recipe. That was a surprise, as I tolerate high fiber foods like flaxseed very well, and I can eat oat bran in moderate amounts. But there was something about the Honeyville Grain oat fiber that I couldn't tolerate. After trying some eliminations to see if it was something else causing the tummy ache, I reluctantly concluded that I have an interolerance to something in the oat fiber. I had to throw it away... Which was too bad, as it is a nice addition to baked goods.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Henry, thanks for the oat fiber ideas. I bought a bag from Netrition a while ago, but haven't experimented with it yet. You have given me so good ideas, though. I think I'll add some to my cereal tomorrow. And meatloaf, droooool, haven't had a good one in a long time. Thanks again.

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Nita