Q: What do you think about the value of eating oats?
A: Oats do contain a relatively high level of protein, but they also may contain gluten, to which about 75 percent of the world’s population are allergic. In 2001 I did blood work on all my clients, using six different labs, and oatmeal was the most common food allergen. Gluten-free oatmeal is available, but there is an issue with cross contamination, as oats are often harvested, processed and transported along with wheat crops. If you’re in the minority who’s carbohydrate adapted and want your morning bowl of oatmeal, avoid the instant packs because they’re often extensively processed and contain added sugar. Steel-cut oats would be a better choice.
Editor’s note: Charles Poliquin is recognized as one of the world’s most suc-cessful strength coaches, having coached Olympic med-alists in 12 different sports, including the U.S. women’s track-and-field team for the 2000 Olympics. He’s spent years researching European journals (he’s fluent in English, French and German) and speaking with other coaches and scientists in his quest to optimize training methods. For more on his books, seminars and methods, visit www.CharlesPoliquin.net. Also, see his ad in the magazine. IM