Breakfast Cereals

For a pleasant breakfast

The idea of using processed cereals for breakfast arose in the late 19th century in the United States, when oatmeal began to be eaten there.

At the beginning of the 20th century, Will Kellogg, brother of Dr. John Kellogg, the inventor of cornflakes, decided to create the Kellogg Company, which will experience the success that can be seen today.

There are 4 kinds of cereals:

- The flakes: the grains are flattened and dried before being toasted and sometimes coated (sugar, chocolate, honey).

- Burst: cooked rice grains mixed with malt, sugar and salt before being toasted.

- blown: the grains are puffed then coated with sweet material before being dried.

- Extruded: cereals obtained from flour, the dough formed is then cooked.

These different varieties of cereals are often very processed and have a fairly high glycaemic index. We noticed an increase in the consumption of cereals in the 1980s, a trend that has been decreasing since the 2010s.

Sometimes considered too sweet, it is advisable to consume industrial cereals in a reasonable way like all the foods that are too fatty, sweet or salty. A bowl of cereals every now and then won't hurt you.

For a less sweet alternative

As an alternative, we can opt for oatmeal which is indeed less processed and rich in fiber, which makes it a good food intake. Not very sweet, you can eat it alone or as muesli accompanied by seasonal or dried fruits. Different oatmeal recipes are available on our blog.

The British brand Moma offers different types of muesli as well as gluten-free porridges with various tastes. Perfect to enjoy with a good tea to start your day in the best possible way!