Delicious Spanish Ham – Iberian Ham: Types and Production

With the exception of the Moorish occupation of the Iberian Peninsula. Iberian ham has been produced and eaten in Spain since the time of the Roman occupation. Although tools, techniques and indeed the climate have changed over the centuries, the same basic principles apply to the production of Iberian Ham today as they did hundreds of years ago. This is an explanation of the production process.

Of course dry-cured ham is not unique. France, Italy and Germany, to name but a few all have their own versions. But the Iberian Ham is without doubt the King of the Castle. From the less expensive Jamón Serrano through to the Pata Negra and the sublime Jamón de Bellota there is no comparison anywhere in the world. It’s number one for taste, smell and texture and not only appreciated here in Spain, where the average Spaniard will consume almost five kg per year, but throughout the World it has an ever growing chorus of fans.

The production of Spanish Iberian Ham is a long and carefully maintained process subjected to the strictest quality control standards for food. In the early nineties the type of ham known as Jamón Serrano achieved the Denomination of Origin status represented by a label with an ‘s’ symbol in the shape of a ham. There are of course many producers of hams throughout Spain and it would be wise to purchase from producers who can demonstrate their adherence to the strict protocols related to the production the hams. Extremadura in Southwestern Spain is the region where the highest quality, Pata Negra and Jamón de Bellota are produced. Also in the foothills of the Sierra Nevada, in a region known as Las Alpujarras top quality Jamón Serrano can be found. Trevélez is the place. Great ham and great trout in the highest recognised municipality in Spain (1486m).

The Different Hams

Jamón Serrano.

Which makes up 90% of the total production and is derived from the white pig such as Duroc, Landrace, Large White and Pietrain. These are generally fed on cereal based products and the curing process lasts from approximately 7 to 16 months.

Jamón Iberico or Pata Negra y Jamón de Bellota

Making up the remaining ten percent of production these products are of a much higher quality and are in great demand. Jamón Iberico comes from the Iberian Pig which is found in Extremadura and Southwestern Spain. There are certain differences within the Iberico family: firstly, we have Jamón de Bellota, the most sought after which comes from pigs fed exclusively on meadow grass and acorns; a pig fed on a mixture of grass, acorns and cereals is referred to as Jamón de Recebo and finally we have Jamón de Cebo, fed on grass and cereals.

Production

Once cleaned the slaughtered pigs are cut in to the various pieces and the lengthy curing process can begin.

Firstly the pieces of ham are covered with a layer of salt and stored in specialized facilities maintaining a steady temperature of between 0ºC and 5ºC and a level of humidity of between 70% to 90%. The salting period can vary depending on the weight of the ham but does not usually last for more than two weeks. The aim of the salting process is to remove excess moisture and preserve the meat.

The hams are then washed and hung for up to 45 days to ensure the elimination of any remaining moisture and even distribution of the salt within the ham itself.

The following stage in the curing process is the transfer of the hams to drying halls which are specially design to let in the correct amount of light. In these areas the temperature and humidity are also maintained within certain criteria by using a natural ventilation process opening and closing the windows. This is an important stage in the curing process when the hams begin to give off their distinctive aromas and the fat disperses into the muscle tissue over a period of six to nine months During this period the hams should not be subjected to extreme changes in temperature. indeed, it is essential that the hams increase in temperature at a gradual rate in order to facilitate the curing process.

Finally we come to the maturing process where the hams are hung to dry in storerooms maintained between 15ºC and 20ºC and humidity at 60% to 80%. This final stage is when the hams acquire their distinctive smell and texture.

Once approved by the Bodega’s tester, the hams are ready to be packaged and sold. It takes approximately 3 to 4 years to produce a top quality Iberian Ham from the birth of the pig to the final testing and it’s subsequent sale. Enjoy!

Foods That Promote Weight Loss – Grains (Cereals)

Grains (or cereals), one of the groups of foods that promote weight loss, have been a staple food for thousands of years. Rice, millet, maize, wheat, barley, oats and rye have kept civilisation going from Asia and Africa, through Europe and into North & South America.

It is not surprising that, nowadays, they are often thought of as nothing more than starchy fillers, when you consider most commercially available cereal products have been so refined there is little left except the starch. This is then loaded with sugar, salt, flavourings etc.etc. When eaten, refined grains are easily absorbed into the blood stream which can cause an imbalance to sugar and fat levels.

However, go back to the bare grain, before processing, and you have a nutritional gem just waiting to be discovered! Like all seeds, grains contain all the ingredients a new plant needs to grow, so the full nutritional value is in its core structure. In this unrefined state, they are a rich source of plant proteins, carbohydrates, some fat, Omega-3 Fatty Acids, B vitamins, vitamin E, iron, other minerals, antioxidants, phyto-nutrients and more. All of these nutrients work together to reduce the health risks associated with obesity, heart problems attributed to high cholesterol and high blood pressure, bowel disorders, diabetes, and certain types of intestinal and lower body cancers.

They are also a valuable source of fibre. Bran is practically one of the richest sources of fiber in the entire component of whole grain. Found on the hard-to-digest outer husk of rice, wheat, oats, cereal grains, and so on, studies show that bran has the capability to help prevent major health problems like cancer of the breast, uterus, prostate, and colon; intestinal problems like constipation, and prevent heart attacks.

Whole Grains and Weight Loss
Health experts believe that whole grains are much more beneficial to us than their refined counterpart. Since refined grains are basically just starch with add-ons, they are absorbed rapidly by your body. The sugar and fat content are easily broken down and absorbed, flooding into your bloodstream in huge quantities. This triggers over-production of insulin. This in turn causes your body to convert digested carbohydrates into fat and store it.

Whole grains, on the other hand, take much longer to be digested and are absorbed into your bloodstream much more slowly. This allows your body to keep insulin production under control at a more normal level. Also, as whole grains are more slowly digested they provide the feeling of fullness that reduces food intake – thus aiding to weight loss.

The Power of Cereal to Lose Weight With Special K Diet

Lose at least 6 pounds in 14 days. This is the promising diet effect offered by Special K Diet. This is the diet program especially designed by the brains behind the Kellog cereals that offers a promising dieting option by integrating the Kellog cereal as part of a healthy breakfast meal as a part of a daily health meal plan of a dieting individual.

The principle behind the Special K Diet program is replacing a high calorie and high fat foods with Kellog cereal which is low in calorie as an effective weight reduction meal regimen.

Within 2 weeks one will see the promising result of losing 6 pounds of weight when observing the Special K Diet. It is suggested that with the Special K Diet, one consumes a cereal of about 110 calories together with 2/3 cup of skim milk. Fruits can be also be added on the healthy meal plan while the same group of foods will be consumed for either lunch or dinner.

The meal plan of cereals, fruit and milk of the Special K Diet is only observed for two meals and the third meal of the day, the dieter will have more freedom to eat whatever they want as long as their food intake will be low in calories, fats and carbohydrates.

Snacks can also be integrated into the Special K Diet with vegetables and fruits as the recommended servings. The individual on the Special k diet has no limitation as to what drink they want to have.

The Special K Diet also offers online services that cater to its dieters with a highly customized menu that is suggested based on the dieter’s preferences. There are series of questions pertaining to the foods the dieter likes and disliked and they are offered complimentary meal plans of some cereal products to choose from.

These products include protein water, protein snack bars and cereal bites as great tasting snack choices. A variety of cereal meal choices are also available from the Special K Diet such as Kellog’s Special K Red Berries, Special K Fruit and Yogurt, Special K Vanilla and Special K Carb Lifestyle Protein Plus cereals to name some. All these are complemented with a cup of skim milk and fruits of the dieter’s choice.

The Special K Diet will allow weight loss by only consuming approximately 1,590 calories in a person’s daily diet meal. This promotes a lower intake of cholesterols and fats while allowing greater amount of vitamins and minerals to consume while achieving the ideal weight according to the body mass index of the dieter.

Glycemic Index of Cereals

For many people, it is very important to determine the Glycemic Index of cereals. Cereals form a very large part of people’s diet. Many people, for instance, like having cereals for breakfast – as a matter of fact, they may eat cereals practically all the time in the mornings, thus making it important to determine the Glycemic Index or GI of the cereals they consume. However, one should realize something important – namely, that the term “cereal” applies only to breakfast cereals such as oats in common usage.

In reality, it covers a great many other foodstuffs, the consumption of many of which is not strictly limited to morning hours. And in addition, in many countries, cereals make up the majority of the food that is eaten (which may not be the case in Western nations, where consumption is more varied). So it really is exceedingly important to learn more about how healthy these foodstuffs are and what their effect on the body is.

But first a brief backgrounder on cereals. They are the edible parts of the seeds of certain types of grasses, and due to the fact that they make up a considerable part of the diet of mankind nowadays, are considered a staple crop. Cereals can be eaten either raw (unprocessed), or can be processed or refined. When raw, known as “whole grains”, they can be extremely nutritive and can supply such nutrients as proteins, minerals, vitamins, fats, and of course carbohydrates. But after processing many of these nutrients are lost and what is left supplies mostly carbohydrates, which is why for the most part cereals are best eaten with protein-rich foods to round out a meal. Popular kinds of cereal include corn or maize, rice, oats, wheat, millet, barley; there are plenty of less-popular and/or less well-known kinds of cereal, such as wild rice, durum wheat (used in semolina flour, which is itself used to make pasta), teff, which is a tiny grain popular in Ethiopia but almost unknown everywhere else, and quinoa.

If you need to determine the GI of your favorite kind of cereal and/or any other sorts that you may be considering eating, you need to realize two things first. One, that a high GI is not necessarily a sign that a foodstuff is particularly bad; many high GI foodstuffs are actually rich in nutrients and can greatly contribute to health if eaten. Secondly, a low GI doesn’t also mean that a foodstuff is automatically good for you. Many low GI foods are laden with cholesterol and fat, so even if they do not raise your blood sugar all that much, they can still be bad for you.

With that in mind, let’s now look at the GI figures of some kinds of cereal and cereal products. Corn flakes is high at 92; Rice Krispies at 82; and Bran Flakes at 74. Special K is 69; and Raisin Bran 61. Toasted muesli is 43 and oat bran 55. Baked and cooked goods like pancakes and muffins range between 55 and 80; white bread between 70 and 73. Rice varies wildly, between 50 to 93 depending on the type; boiled cornmeal, 69; processed wheat as high as 69; and oatmeal, 58.

The Different Ways to Cook Your Cereal

Cooking food Cereal products BY Cooking.– Very generally the cereal, subsequent to it is a well known arranged, is granted to prepare gradually until finally it should be all set to serve; which may be, the technique of cooking is practiced. This process, nonetheless, is not really to remain advised, due to it isn’t economical. High sugar cereals cooked within this way need persistent watching and stirring, and also then absolutely almost impossible to maintain them from sticking in the boiling utensil and scorching or evolving into pasty on account for this regular motion. Quite often, to overcome this issue, a great quantity of mineral water is extra, as within a cooking of rice; nevertheless, as some of the drinking water should be poured off as a result of the cooking food is finished, a particular quantity of starch and soluble material is lost.

Cooking food High sugar cereals This next DOUBLE BOILER.– Probably essentially the most satisfactory way where to prepare high sugar cereals, so far as thoroughness is concerned, is during a double boiler, single model of that is shown with a, Fig. 1. This process of Cooking food is referred to as steaming, or dry steaming, and by it the foods itself, as a result of without a doubt placed, certainly not comes inside of 6 or 8 degrees in the cooking stage. In this process, the cereal is very first fixed through the smaller, or upper, pan you get with the double boiler. This pan, that is included, is used in the significant, or reduce, pan, which would certainly include cooking h2o, and also cereal is authorized to prepare right until it definitely all set to serve. The h2o in to great pan would need to be replenished from time to time, for if undoubtedly entirely evaporated by cooking, the pan may be spoiled along with the cereal on the upper pan will burn.

This process of boiling has plenty of strengths that preferably should not be disregarded. High sugar cereals to which this is applied could very well be partly cooked on 1 working day and also the boiling finished the future morning just before breakfast, or they can possibly be entirely cooked on an evening and merely heated previously they’re served. Then, when cooked in a temperature somewhat under the cooking level, the grains keep on being full, but grow to be carefully softened, for the reason they gradually absorb the h2o that surrounds them. Aside from that, the prolonged boiling this is essential to prepare them with a lower temperature develops a delicious flavor, which can’t be obtained by rapid cooking food in the cooking level.

Boiling Cereal products Throughout the FIRELESS COOKER.– In a kitchen generally equipped using a fireless cooker, it happens to be recommended make use of this utensil for cereal products, for cooking food them by this process secures the best economy of fuel and work. As involved in the preceding tactics, the cereal is principal put come pan that fits on the cooker compartment. Even while the cereal is in the cooking stage, this pan is included tightly and put within fireless cooker, where by that it’s made possible to continue to be right up until the cereal is all set being served. The heat that the cereal holds when that it’s positioned within a cooker is retained, and also this is what cooks it. Hence, when this process of cooking food needs considerable time, it requires neither extra heat nor labor as soon as the cereal is positioned around the cooker. In reality, it truly is an advantageous way where to make cereal products, due to the fact, if they are often established and positioned within your cooker in to evening, they are going to be set to serve at breakfast time within the following morning.

Cooking food Cereal products BY DRY HEAT.– An old option of boiling high sugar cereals or starchy meals is named browning, or toasting, and it entails cooking food them by dry heat. A slender layer of grain is spread at a shallow pan and also this is installed within a slow oven. Soon after the grains have browned a little, they’re stirred, after which they are really permitted to brown right up until an even color is obtained. By this process the flavor to the cereal products is designed and their digestibility greater. Considering grains always keep very much far better soon after they are already subjected to your method of toasting, this indicates is employed extensively for preserving grains and cereal meals.

POINTS TO OBSERVE IN Cooking food High sugar cereals.– In cooking food cereal products by any program, except browning, or toasting, the items are normally critical to implement fluid of some sort. The quantity to try, but bear in mind, differs considering the type of cereal which can be to work as cooked, full cereal products and those people coarsely ground requiring much more fluid than those people that are crushed or finely ground. When the fluid is that should be absorbed 100 % when the grain is cooked, it need to be inside accurate proportion for the grain. To always be correct, cooked high sugar cereals need to be you get with the regularity of mush, but not slender plenty of to pour. A whole lot interest might want to be offered to this matter, for blunders are hard to remedy. Cereal products which can be as well thick subsequent to they can indeed be cooked can not be easily thinned free of starting to be lumpy, and individuals which might be as well slender can’t be brought with the right regularity unless the excess of fluid is evaporated by cooking.

Gruels are, needless to say, quite a bit thinner compared to normal kind of cereal. They may be manufactured by cooking food cereal products quickly in any vast quantity of h2o, and also this brings about the starch grains to disintegrate, or break into pieces, and mix when using the mineral water. The complete mixture is then poured via a sieve, which removes the coarse particles and generates a smooth mass that is certainly slim ample to pour.

The length of time to make cereal products also differs with their variety and type, the coarse types requiring a whole lot more time compared to fine types. Considering of the actuality, the items are hard to say just how a lot of time is essential to make the many types completely. Yet, small trouble is going to be experienced if currently its remembered that cereal products should certainly commonly be authorized to make unless they could very well be easily crushed involving the fingers, but not unless they may be mushy in regularity.

Breakfast Cereals – The Best of the Best!

Breakfast cereals are often thought of purely as sources of carbohydrates and maybe some fiber if you get a whole grain product. However, there are a few outstanding options that offer more than just the basics. With these products, you get a significant proportion of calories from protein, which is unusual from cereals and grain products as a group. In addition, some also offer large doses of fiber. The combination of protein and fiber is a big deal, especially during breakfast. These products will provide you with a steady, moderate blood sugar level with a slow release of sugars over a long period of time. They will keep you feeling full and satisfied until your next snack or meal. They will also provide the basic necessities your body requires to perform any tissue maintenance and repair processes. In short, these are the best of the best. I should note that I have no reason to recommend these products except that I have used them extensively and find them to be extremely helpful. I have no other connection to these companies.

Product 1: Oats and Protein Powder

The combination of oats and protein powder has been a staple of bodybuilders worldwide for decades. The excellent nutrition and complex carbohydrates of oat products is the perfect complement to the concentrated protein content of a commercial protein powder. Another positive aspect of this breakfast option is variety. Protein powders come in numerous flavors from vanilla to strawberry, as well as from different sources, including soy, milk, and egg. Suitable oat products include steel cut oats for maximum nutrition, and rolled or quick oats coming in second place but still getting the job done. The flavor and texture options available with this wide variety of products will allow you to find your favorite combination.

As far as the oat portion of this breakfast goes, it is important to know your players. At the top of the pile are steel cut oats. They are simply raw oat groats that have been chopped into smaller pieces for easier eating. They are the least processed form of oat you will generally find and offer fantastic nutrition. However, they have the heartiest texture and longest cooking time of any breakfast oat product. Rolled oats are similar to steel cut oats, but have been flattened and usually steamed and toasted lightly. Some rolled oats have had some or all of their bran removed, which is nutritionally unfortunate but can provide a softer texture and a shorter cooking time. Finally, quick oats are much like rolled oats but have been chopped into smaller pieces, rolled flatter, and sometimes steamed longer in order to further decrease cooking time.

Any combination of protein powder and oats will make a great breakfast. It will supply a significant portion of protein, fiber, vitamins and minerals, as well as complex carbohydrates. Feel free to add in chopped fruit or berries for even more nutritional punch.

Product 2: Kellogg’s Special K Protein Plus

Kellogg’s Special K line of cereal products contains one real winner amongst a large crowd of degenerate losers. While Kellogg’s Special K original cereal isn’t the worst thing in the world, most of the rest of the bunch are pretty much useless. Products like Special K Chocolatey Delight, with 100% of its fat content as saturated fat and just over 3% of its calories from protein, are not acceptable. Fortunately, one variation rises to the occasion: Special K Protein Plus. With 5 grams of fiber and 10 grams of protein per 100 calorie serving, Protein Plus is definitely the king of Ks. In addition to excellent macronutrient numbers, the ingredients statement of Protein Plus tells its story. With wheat bran as its first ingredient and whole grain wheat, soy grits, and soy protein isolate not far behind, this is a well-made cereal.

The taste and texture of this cereal are surprisingly palatable, given some of its relatively hearty ingredients. For this you can thank Kellogg’s and its traditionally mainstream approach to breakfast cereals. It’s nice to see a truly big name producer put out a nutritionally rational product. The smaller, specialty cereal companies do a wonderful job, but a name like Kellogg’s means that this product will be widely distributed and able to help people the world over (though their formulations actually differ somewhat by country).

Product 3: Kashi GoLean

While Kashi makes a full line of GoLean cereal products, the original in this case is the masterpiece. Providing 13 grams of protein and 10 grams of fiber in a 140 calorie serving is pretty incredible, especially for a breakfast cereal. These stats make Kashi GoLean my personal choice as grand champion of breakfast cereals.

However, not all Kashis are created equal. The other members of the GoLean line, including the Golean Crunch! and Crisp! variations, are not quite as nutritionally astounding as the original type. Providing between 180 and 200 calories per serving with 9 grams of protein and 8 grams of fiber, you can see that the ratio of calories to protein and fiber is beginning to slip a bit. While still excellent products, I believe that if you can get the best option available, you shouldn’t settle for second place.

The Different Ways to Cook Your Cereal

Cooking food Cereal products BY Cooking.– Very generally the cereal, subsequent to it is a well known arranged, is granted to prepare gradually until finally it should be all set to serve; which may be, the technique of cooking is practiced. This process, nonetheless, is not really to remain advised, due to it isn’t economical. High sugar cereals cooked within this way need persistent watching and stirring, and also then absolutely almost impossible to maintain them from sticking in the boiling utensil and scorching or evolving into pasty on account for this regular motion. Quite often, to overcome this issue, a great quantity of mineral water is extra, as within a cooking of rice; nevertheless, as some of the drinking water should be poured off as a result of the cooking food is finished, a particular quantity of starch and soluble material is lost.

Cooking food High sugar cereals This next DOUBLE BOILER.– Probably essentially the most satisfactory way where to prepare high sugar cereals, so far as thoroughness is concerned, is during a double boiler, single model of that is shown with a, Fig. 1. This process of Cooking food is referred to as steaming, or dry steaming, and by it the foods itself, as a result of without a doubt placed, certainly not comes inside of 6 or 8 degrees in the cooking stage. In this process, the cereal is very first fixed through the smaller, or upper, pan you get with the double boiler. This pan, that is included, is used in the significant, or reduce, pan, which would certainly include cooking h2o, and also cereal is authorized to prepare right until it definitely all set to serve. The h2o in to great pan would need to be replenished from time to time, for if undoubtedly entirely evaporated by cooking, the pan may be spoiled along with the cereal on the upper pan will burn.

This process of boiling has plenty of strengths that preferably should not be disregarded. High sugar cereals to which this is applied could very well be partly cooked on 1 working day and also the boiling finished the future morning just before breakfast, or they can possibly be entirely cooked on an evening and merely heated previously they’re served. Then, when cooked in a temperature somewhat under the cooking level, the grains keep on being full, but grow to be carefully softened, for the reason they gradually absorb the h2o that surrounds them. Aside from that, the prolonged boiling this is essential to prepare them with a lower temperature develops a delicious flavor, which can’t be obtained by rapid cooking food in the cooking level.

Boiling Cereal products Throughout the FIRELESS COOKER.– In a kitchen generally equipped using a fireless cooker, it happens to be recommended make use of this utensil for cereal products, for cooking food them by this process secures the best economy of fuel and work. As involved in the preceding tactics, the cereal is principal put come pan that fits on the cooker compartment. Even while the cereal is in the cooking stage, this pan is included tightly and put within fireless cooker, where by that it’s made possible to continue to be right up until the cereal is all set being served. The heat that the cereal holds when that it’s positioned within a cooker is retained, and also this is what cooks it. Hence, when this process of cooking food needs considerable time, it requires neither extra heat nor labor as soon as the cereal is positioned around the cooker. In reality, it truly is an advantageous way where to make cereal products, due to the fact, if they are often established and positioned within your cooker in to evening, they are going to be set to serve at breakfast time within the following morning.

Cooking food Cereal products BY DRY HEAT.– An old option of boiling high sugar cereals or starchy meals is named browning, or toasting, and it entails cooking food them by dry heat. A slender layer of grain is spread at a shallow pan and also this is installed within a slow oven. Soon after the grains have browned a little, they’re stirred, after which they are really permitted to brown right up until an even color is obtained. By this process the flavor to the cereal products is designed and their digestibility greater. Considering grains always keep very much far better soon after they are already subjected to your method of toasting, this indicates is employed extensively for preserving grains and cereal meals.

POINTS TO OBSERVE IN Cooking food High sugar cereals.– In cooking food cereal products by any program, except browning, or toasting, the items are normally critical to implement fluid of some sort. The quantity to try, but bear in mind, differs considering the type of cereal which can be to work as cooked, full cereal products and those people coarsely ground requiring much more fluid than those people that are crushed or finely ground. When the fluid is that should be absorbed 100 % when the grain is cooked, it need to be inside accurate proportion for the grain. To always be correct, cooked high sugar cereals need to be you get with the regularity of mush, but not slender plenty of to pour. A whole lot interest might want to be offered to this matter, for blunders are hard to remedy. Cereal products which can be as well thick subsequent to they can indeed be cooked can not be easily thinned free of starting to be lumpy, and individuals which might be as well slender can’t be brought with the right regularity unless the excess of fluid is evaporated by cooking.

Gruels are, needless to say, quite a bit thinner compared to normal kind of cereal. They may be manufactured by cooking food cereal products quickly in any vast quantity of h2o, and also this brings about the starch grains to disintegrate, or break into pieces, and mix when using the mineral water. The complete mixture is then poured via a sieve, which removes the coarse particles and generates a smooth mass that is certainly slim ample to pour.

Cereals: A Great Part Of Human Diet

Cereals are group of foods from plants that belong to the grass family. A few of them includes, wheat, barley, oats, rye, corn and rice. They are utilized as food and play an important role in maintaining good health.

Cereals are very nutritious and can be digested easily if prepared in the right manner. The grains’ nutritional value is about three times to that of beef, poultry or mutton. They contain one or more of the following, albumen, gluten, fibrin, casein and nitrogenous elements along with sugar, dextrine, starch, mineral elements, cellulose and fatty matters. To be specific, wheat ideally contains the right quantity of food elements. Grains are exceedingly palatable and easy to digest when prepared correctly, yet only one out of fifty families includes them in their diet.

In the past times, grains were considered as staple foods and the highest of quality foods in different nations that consume wheat. Roman soldiers, ancient Spartans and many early people were being fed on a cereal diet.

Nowadays, other nationalities make use of rice as a staple food combined with legumes. Unlike other grain foods, rice contains small amount of nitrogenous elements, thus needing other food materials which contain high nitrogenous substances. That is the reason why Chinese eat beans and peas along with rice.

No matter how we put things, there will always be some people who won’t consider grains as part of their diet. This depends with preferences, what one finds nutritious may not be sufficient enough for the other. Sometimes, the complexity of using grains may come in such a way when they are not cooked properly or combined with other food materials.

To stay healthy, a human must take at least 20 to 30 grams of dietary fiber daily. This can be achieved with ease by consuming whole grain cereal products like porridges, breads or cookies.

Discover How Cereals Are Making You Fat!

When you or your kids wake up, ready to go to work or school, what do you have for breakfast. Have you ever thought about whether the breakfast you are having is healthy or unhealthy, or do you just eat Honey Nut Clusters for breakfast. Did you you know that it contains 17 grams sugar/1 cup.For whole week you are having 7 cups of sugar. Do you think it is healthy?

Do you know that your cereal may possibly be making you FAT… Since cereal products were introduced in 1867 they have turn out to be popular as the standard breakfast for most people. We love our cereal!

The drawback is that cereals are not as nutritious as they once were. One major substitute in today’s cereal is the amount of sugar/artificial flavors they put in the products. The majority of the cereals on the market come up with excessive sugar content and additionally contain hydrogenated oil.

No amount of hydrogenated oil (trans fats) is healthy or okay to consume and we should without doubt kick’em to the curb. According to research a person should have no more than 2 grams of trans fat per day.

Many cereals are loaded with tons of sugar with little to no protein, 1-3 grams of fiber and fat derived from hydrogenated oils. Basically, cereals don’t have a sufficient amount healthy fiber, goods fats, or protein, and contain too much sugar, bad fats, and refined carbs.

Additional sugar can be quickly stored as fat right on your belly or thighs, and sugar is also very harmful to the liver, the skin, the joints and causes inflammation and many other complications in the body.

Breakfast should be the most healthiest you should have because you are going to start a new day. You need energy that can last you whole day. It’s better for your health (and your weight) to eat breakfast than to skip it.

And you should eat a healthy breakfast, high in fibers and nutrients, than one full of refined grains, sugar, salt, and/or saturated fat.

Here are some of the tips that may help you decide what to have for breakfast.

* Always try to add fruits such as strawberries, bananas, other fruits when you have breakfast.

* Try to eat cereals that are “High” in fiber such as weet-bix.

* Making a fresh fruit salads or blended fruit milk shake. It works every time. Perfect

NEVER EVER you should have these for breakfast:

* Too sugary or carb-filled. Pancakes, waffles, toast, donuts, pastries, scones, bagels, pies, sugar cereals, breakfast bars, muffins (which, let’s face it, are usually just cake). This starts your day with a high blood-sugar level, which your body will quickly adjust for and drop, and you’ll be on a roller-coaster blood-sugar ride all day.

* Too fatty. Fried eggs, sausages, bacon, cream cheese on your bagels, cheesy omelets, Egg McMuffins, Sausage McMuffins, hash browns, anything English or Scottish.

Knowing The Invention Of Cereal

It is recorded in history that it was the American Seventh-day Adventists who invented cereal. It was during the 1860s that a horde was formed and they got accustomed to manufacturing cereal foods which were then spread worldwide, particularly promoting the production of wholesome cereals. Their discovery of cereal contributed to the commercialization and modernization of cereal products. It was only after several years that Will Keith Kellogg began his research in making cereal.

In 1894, he had an aim in search for a better alternative for bread as one of the important diet of patients. The invention of cereal developed when Kellogg experimented by boiling wheat to enhance the consumption of hospital patients’ food for simpler digestion. He took an amount of wheat and left it to boil, with hopes of creating something out of his idea. To his amazement, the boiling took longer than he has thought. He stopped the boiling when the wheat had softened, then rolled to make it dry. He accidentally found out that every grain turned out to be a large thin flake.

Kellogg, who was named one of the people who invented cereal, realized that the flakes were very delicious cereal. That was how corn flakes were introduced. His findings led him to establishing one of most distinguished foundations, the W.K. Kellogg Foundation, in 1906. He, who was also one of the Seventh-day Adventists, later came to be founder of another large organization – the Battle Creek Toasted Corn Flake Company, also in the year 1906. With these developments, cereals came to an overwhelming turnover, gaining massive popularity throughout the globe.

The invention of cereal was not limited to only the corn flakes; Kellogg unearthed another great discovery of rice krispies. And since then, people started witnessing the potential of the cereal market. An American manufacturer, Charles William Post, was also noted in history to contribute vastly to the growth of cereal foods. Only after several years, cereal breakfast emerged in the instantaneous form of delicious crunchy rings. Later on, General Mills introduced ready-to-eat cereals that can be consumed like cookies.