Glebe Health House

164 Second Avenue

Ottawa, Ontario K1S 2H7

www.glebehealthhouse.com

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© 2019 by Kristin Jillian Shropshire.

Blog

February 4, 2016

My clients are often surprised to discover that breakfast cereals really aren't the breakfast of champions that years of highly successful advertising campaigns have led us to believe.

Why do I think most breakfast cereals should be avoided?

SUGAR--Most breakfast cereals are loaded with refined, nutrient-devoid sugars, as well as refined carbohydrates that are only a few steps away from being refined sugars themselves. Even the healthier cereal options habitually contain more than a tablespoon of white sugar per bowl. And those are the healthier versions.

PHYTIC ACID--Unless grains are properly prepared via sprouting, fermenting, soaking, etc., they contain an anti-nutrient known as phytic acid, which impairs our absorption of important nutrients, such as zinc, calcium, magnesium, and phosphorus.

PROCESSING--Most cold cereals are made by a process known as extrusion. An extruder is an industrial machine that uses high temperatures and pressures to create a variety of shapes such as flakes,...

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