Breakfast cereals represent a completely ready-made product for consumption that does not require any culinary processing. They are made from different cultures of cereals, but the most popular among fast breakfasts are precisely corn. These breakfasts are very nutritious and have a pleasant taste, while they can be consumed with anything - with milk, kefir, tea, coffee, compote, fruit juices, ice cream. You can eat them as not only breakfast, but also as a dessert or snack.
Among the family of breakfast cereals, flakes and muesli are the most common, and also the children's favorites are various rings, balls and asterisks.
Muesli often consists of oat flakes, a mixture of nuts and all sorts of dried fruits in various combinations. In addition to this, bran is used as a mandatory product, the use of which positively affects metabolism and intestinal function.
Exposing the corn groats to hydrothermal processing, then paddling and roasting, get corn flakes. For nutritional value and improve the flavors of flavors, producers add honey, cocoa, nut crumb and other similar ingredients. In the production of air figures, corn groats are "swollen", and not roasted. Due to this fat is contained more in flakes, and sugar in air products, and about 20-50 percent.
Physicians agree that breakfast cereals are useful, but they still dispute the exaggeration of this factor. They have some reasons for that. In dry breakfasts whole grains are ground into flour and have been heat treated, and this significantly lowers the level of useful fiber, minerals, vitamins and oils. In addition, from the crushed grain begins to assimilate more carbohydrates, and this can enhance the formation of fatty subcutaneous deposits. The most easily turn into fat is breakfast cereals from cereals of wheat, rice and corn flour. The feeling of satiety at the same time from such a high-calorie product passes quickly, as an overabundance of sugar in the blood provokes the release of insulin, which causes a person to feel hungry.
Almost all fast food breakfasts contain additives of sugar, as well as fats, sometimes. For example, some popular brands of breakfasts contain in their composition from 37 to 46 percent of sugar. Thus, in a traditional breakfast, prepared from 30 grams of flakes and about 125 grams of milk with a low percentage of fat, approximately 11-20 grams of sugar are contained. Therefore, doctors do not recommend abusing breakfast cereals for children, since sugar glaze on flakes, which in most cases covers them, can lead to the development of caries, and the dyes used in making flakes can cause allergies.
Many breakfasts contain nutritional supplements with the whole known index of E (disintegrating agents, acidity regulators). In some there are different flavors, and, despite the fact that they are identical to natural, yet have a synthetic nature. The addition of vitamins is also called into question, because recently many people doubt the usefulness of multivitamins for the organism because of their direct synthetic origin.
The optimal option, according to renowned experts, will be the use of dry breakfasts in between main meals, and in the morning it is better to cook your usual wheat or oat flakes. Then the benefits of breakfast will be obvious, because it will become a good source of energy, because in them carbohydrates are split to glucose, and it in turn nourishes the brain and our body as a whole, helps to improve memory and concentration of attention.
The highest nutritional value is achieved with the use of dry breakfasts with dairy and sour-milk products with a low percentage of fat, and juice helps to correct the lack of vitamin C. To get the maximum benefit from breakfast cereals, you need to drink all the milk they poured. This is explained by the fact that the vitamins from the flakes in the process of their production are practically "sprayed" on the surface, so when adding milk to them, a part of the substances beneficial to the body dissolves and then settles on the bottom of the plate. It is more preferable to stop your sight on flakes without sugar, and during their preparation add fresh fruits, berries or raisins.