History bits about breakfast cereal
The first breakfast cereal was the brainchild of Dr. James Caleb Jackson. In 1863, he baked a blend of whole wheat, flour and water, broke the pieces up, and then baked them again. The result was granula that have to soak overnight in order to be chewable. Food manufacturers in later years started adding vitamins and minerals to cereals; as people began to view and to consider healthy cereal as part of their health-promoting breakfast.
The making of breakfast cereal
Start by mixing grains with flavoring agents and water; then cook to gelatinize the starch of the grains. Cooking creates the desired final texture and makes the grains digestible. Dry, cool and temper it. Use a pressure-flattening or let the mixture pass through an extruder that makes the shape. After toasting and flaking, you have your breakfast cereal.
Breakfast cereals are important for many reasons as they
- are essential sources of iron for teenagers;
- are important sources of calcium through the addition of milk to the cereal.
- contribute to cognitive performance
- improve concentration
- increase levels of Vitamin D, B-Vitamins and minerals including zinc and iron
- provide an important source of folic acid
- supply 14 essential micronutrients to children’s diets.
What is a healthy breakfast?
In general, a healthy breakfast would include lean protein, whole grains, and fresh fruit. There is an egg-white omelet cooked in tiny amount of healthy oil with dash of spinach, few pieces of mushrooms, and some bits of onions. This goes along with a slice of toasted whole grain bread and a cool glass of fresh orange.
Or it could be one simple dish of oatmeal cereal plus two tablespoons of walnuts, a few slices of apples and 4 ounces of Greek yogurt, plain and non-fat. They are considered perfect meals as they are whole grained, and low in sugar contents making morning bowl a dish that fights diseases.
Breakfast cereal tips
- Avoid clusters – They might taste great, but they often contain lots of sugar;
- Check on sugar – Find out if the cereal contains any sugar and see what the first three or four ingredients are listed;
- Choose gluten-free – Unless you are gluten-free, don’t make this choice, as often the cereals will contain less fiber.
- Consider portions – Eat cereal with a teaspoon from a teacup and fill up on fruit if you are still hungry afterwards.
- Look for fiber – To supercharge your healthy cereal, always add a handful of nuts or seeds to boost fiber.