We all know that breakfast is the most important meal of the day and we have to eat a good breakfast. Indeed we should eat a good breakfast! But nobody has ever explained us what “good” breakfast means! Certainly a “nourishing” breakfast does not need to have the size of a hotel portion and clearly does not need time to get consumed or to get prepared.
A good breakfast should keep us full of food for about 2.5-3 hours. It should consist of high biological protein value that keeps us well for hours and helps in the development and repair of tissues, complex and few simple carbohydrates for slow and immediate release of energy, good fat, vitamins, minerals and antioxidants for Smooth functioning of our immune system and our metabolism.
Lately, breakfast with oats has fairly gain our preference. It can be eaten in many ways, while it is a whole grain cereal, rich in complex carbohydrates, which slowly raise blood sugar, fiber, and low fat. It also contains a fiber class of beta-glucans that help reduce cholesterol and boost our immune system. However, many people consider that oats are immature and they abuse it by adding sugar and fat. (1,2)
Instead, the combination of oats and fruit adds sweet flavor and nutrients without unnecessary calories. When combined with the right proportions of Superfoods in an individual sachet, the result is an extremely fast breakfast or light meal for all hours of the day, anywhere and with any base, eg yogurt, kefir, almond milk, and even With juice or tea or with milk for a quick snack on the go or as a miffy and cake or bars.
- Cheickna Daou, Hui Zhang Oat Beta-Glucan: Its Role in Health Promotion and Prevention of Diseases First published: 12 June 2012Full publication history DOI: 10.1111/j.1541-4337.2012.00189.xView/save citation
- Braaten JT , Wood PJ , Scott FW , Wolynetz MS , Lowe MK , Bradley-White P , Collins MW Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. (PMID:7956987)Division of Endocrinology and Metabolism, Ottawa Civic Hospital, University of Ottawa, Canada. European Journal of Clinical Nutrition [1994, 48(7):465-474]