Most breakfast cereals are highly processed carbohydrates. Almost all of these boxed cereals are high-glycemic and have a high-glycemic load. This is not the way you need to start out your day. Especially, when you consider most people add two pieces of white or whole wheat toast and a glass of orange juice to their breakfast. Kellogg’s All-Bran takes the prize when it comes to a highly processed cereal that is both low-glycemic and has a low-glycemic load. If you have ever eaten an All-Bran breakfast you can understand why, it tastes like your eating the box. In order for companies to make a cereal taste good, they usually need to add a ton of sugar. This may make the cereal have a moderate-glycemic index and glycemic load but where is the nutritional value? The highly processed grains that have been used as the basis of the cereal have had most of the quality nutrients removed. This is the main reason that they must fortify most cereals.
The best cereals are the “old-fashioned” slow-cooked cereals like oatmeal and steel cut oats. Yes, they take a little longer to prepare but they are lower glycemic and have a lower glycemic load. The grain is intact and has had minimal processing. I am sure that if you love cereal for breakfast and go back to these fine foods that you will be simply amazed out how well they taste and how satisfying they are. You can also add some soy or whey protein to your cereal just as you are finishing cooking it. This will add some needed protein to your meal and add to the flavor and satisfaction of your breakfast.
