Monday, 3 March 2014

Real breakfast cereal

Porridge. Not the 70's sitcom, although I did like that.
Good old real breakfast stuff. Just normal oats, with water and milk — and brown sugar/treacle/nuts, cream, seeds, bits of chocolate etc, whatever happens to be lurking in the cupboard.


Having just looked up some porridge facts, I  now know that traditional Scottish porridge would 'ner be seen with the likes of any of that twaddle; just oats, water and salt — think I knew that; but I didn't know that stirring the preparing spoon anti-clockwise can encourage the Devil into your breakfast, and using steel-cut oats (?) rather than rolled, keeps you fuller for longer as the body takes longer to break them down . . .
I also just looked up what was actually in a cereal such as Special K. A lot of air, sugar, high-fructose corn syrup, rice and grains put through an 'extruding process' and added vitamins. So you take some natural ingredients, bash them about until the nutritional elements have died, blow them up and add white sugar and 'vitamins'. It's all a bit stupid really when you can eat something totally natural and add what you want to it, healthy or otherwise, depending on morning mood; but it will still be better for you, and cheaper.

I saw a quote somewhere by Michael Pollan, author of 'Food Rules: An Eater's manual.

His first rule:  Don't eat anything your grandmother wouldn't recognise as food.







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