>refined sugar I wouldn't personally consider rolled oats, rolled barley, or rolled rye to be refined sugars, nor are they quite in the white rice, potato, cor

>refined sugar I wouldn't personally consider rolled oats, rolled barley, or rolled rye to be refined sugars, nor are they quite in the white rice, potato, corn, flour starch category, despite flattening a "grass seed/fruit" being a type of "processing." Furthermore, oversimplifying food advice tends to leave out conversation of how food breaks down. The main ways are time, grinding, heat, fermentation. Fermentation gets a bit of an asterisk at the end of hard rules lists. They may say no dairy but then exempt fermented dairy. Lactofermentation of oats will be less starchy than uncooked oats.