Morning breakfast with muesli + 1 fruit + 1 yogurt! It is
healthy and balanced? And does it make you lose weight?
Anyway, that’s what everyone thinks.
This is what you can read on the packaging and hear on the TV commercials.
In reality… It’s less funny.
According to results from the ” Federal Office for Food Safety ” in 2017. After analyzing 461 yoghurts + 199 mueslis. The results are not pleasing!
As a benchmark, 1 sugar cube weighs 6 grams
Yogurts contain on average 9g of added sugar per 100g.
Cereals for breakfast have an average of 54 g of added sugar, i.e. 9 sugar cubes per 100 g. of cereals. whoops!
There is none without added sugar.
IT BECOMES URGENT TO BE RESPONSIBLE AND TO
CHANGING EATING HABITS.
IF ONLY FOR OUR CHILDREN!
There is not necessarily 100% cereals
These cereals have been divided into ten categories according to their composition (sweet petal, chocolate petal, caramelized puffed wheat, caramel and chocolate cereal, etc.) and for each of these products, the list of ingredients and the nutritional table have been scrutinized. . “We mainly noted the quantity of cereals used as well as the nature of certain other ingredients (vegetable oils, additives)”, explain the experts of the association.
His survey shows that most cereals popular with children are too rich in sugar and in fact, their nutritional quality is very poor. The experts investigated ten brands (Auchan, Carrefour, Casino, Super U, Leclerc, Intermarché, etc.) and analyzed the packaging of 105 cereal brands. Of this sample, 86% are private label products and the rest are national brands.
Health Magazine article
They contain too much added sugar
The average content of incorporated sugars is 25g per 100g for the entire category of cereals, when the World Health Organization recommends that it should not exceed 10g. Rolled oats and plain corn flakes have the lowest sugar content, with respective averages of 4g and 12g per 100g (3). But many cereals, especially intended for children, are enriched with sugars in exaggerated proportions. Those that are coated or filled thus display average contents of more than 30g per 100g! Finally, so-called form cereals still contain around 21g of sugar per 100g.
How they are made influences their nutritional qualities
Complex carbohydrates should contribute more than 50% of our daily energy intake. Cereals, which contain on average 50% starch, are the main source. But the high temperatures and high pressures used to give them attractive textures and shapes destroy the structure of the starch, raising its glycemic index (GI). However, foods with a high GI reduce the feeling of satiety, which encourages snacking, and contributes to increasing the number of cases of diabetes in predisposed people.
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