My understanding with whole grains like oats or wheat is, once the kernel is broken much of the nutrition is lost quickly as the oils oxidize over the following days.
I know that commercially, raw oats are steamed when rolled to stabilize the oils, but does the steaming also preserve all the nutrients? By how much?
**Have there been any studies** comparing the nutritional profiles of steamed rolled oats vs unsteamed rolled oats **over time**?
After steaming, how stable are the surviving nutrients after 1 week? 1 month?
Answer
Read “Catching Fire: How cooking made us human” almost every food group looses a bit of its nutritional value when cooked, but your body can absorb cooked food much easier than raw so the cost/ benefit analysis leans in the favour of cooked.