The benefits of corn flakes for weight loss. Important facts about the benefits and harms of corn flakes

Evgeny Shmarov

Reading time: 10 minutes

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Oatmeal is flattened oat grains. Both adults and children know about this food product. Oatmeal for breakfast is the most common dish; it is very healthy and nutritious. Many women use it for weight loss.

Let's consider which oatmeal is the best, why it is useful, whether it can harm our body, and also answer the main questions.

The main types and varieties of oatmeal – which is tastier and healthier?

There are 40 types of oats in the world, which are further processed and produced into oat flakes or Hercules.

In Russia the most famous are:

• Oat flakes “Extra” No. 1
  They are made from whole grains. They are large in size and the most useful, as they have useful qualities and contain greatest number fiber.
• Oat flakes “Extra” No. 2
  They are smaller in size than the previous ones. They are made from cut cereals.
• Oat flakes "Extra" No. 3
  These flakes are small and quickly boiled. They are also made from chopped cereals. They are less useful. These cereals are suitable for children.
• Oatmeal "Hercules"
  They have a smooth surface and are not suitable for cooking in microwave oven. They take longer to cook. In addition, they are pre-steamed and are not as healthy as previous types of oatmeal. They are also not recommended for daily use.
• Rolled oatmeal
  These are the same Hercules flakes, only for their production they use grooved rollers that flatten the oats and form a grooved pattern on it. They have a difference from “Hercules” - they cook faster. But note that they did not become any healthier due to steam treatment.
• Uncrushed cereal
  This product is almost impossible to find on the shelves of Russian stores. It is the healthiest and has similar properties to whole grains. It is used for therapeutic nutrition.

Composition, calorie content, nutritional value of oatmeal

Let's consider energy value different types oatmeal:

• 100 g of dry oatmeal or cereal contains 305 kcal.
• The same amount of oatmeal cooked in water contains 88 kcal.
• Oatmeal cooked with milk has 102 kcal.
• Whole grain oatmeal has 108 kcal.

100 g of oatmeal contains:

• 11 g protein.
• 6.1 g fat.
• 65.4 g carbohydrates.
• 12 g of water.
• 6 g dietary fiber.

It also contains vitamins:

• RR – 4.6 mg.
• E – 3.2 mg.
• Biotin (H) – 20 mcg.
• Folic acid (B9) – 23 mcg.
• Pyridoxine (B6) – 0.24 mg.
• Riboflavin (B2) – 0.1 mg.
• Thiamine (B1) – 0.45 mg.

And a lot of useful and vital macro and microelements:

• Silicon – 348 mg.
• Potassium – 143.76 mg.
• Phosphorus – 123.3 mg.
• Magnesium – 46.79 mg.
• Calcium – 43.1 mg.
• Chlorine – 42.44 mg.
• Sulfur – 34.15 mg.
• Sodium – 13.26 mg.
• Iron – 1,879 mg.
• Manganese – 1.8 mg.
• Zinc – 1.25 mg.
• Copper – 209 mcg.
• Fluoride – 110.45 mcg.
• Boron – 95.5 mcg.
• Vanadium – 69 mcg.
• Molybdenum – 13.5 mcg.
• Selenium – 8.2 mcg.
• Chromium – 4.46 mcg.
• Cobalt – 2.7 mcg.
• Iodine – 2.6 mcg.

What are the benefits of oatmeal made with water, made with milk, whole grain, instant, or flakes?

Of all types of porridges, oatmeal occupies a leading position. She carries oh great benefits to the body- especially the one cooked in water.

This dietary product suitable for breakfast. It can be eat and not gain weight. In terms of calorie content, it can be compared with one.

Let's list the benefits of oatmeal

• Normalizes digestion and prevents the occurrence of gastrointestinal diseases. Thanks to its anti-inflammatory effect, it has a positive effect on the gastric mucosa, saving you from bloating. In addition, oatmeal should be consumed by people with gastritis or ulcers.
• Oatmeal is quickly digested and reduces cholesterol levels, which are stored in fat.
• It also has a low glycemic index. It is recommended for diabetics to eat as it does not raise blood sugar levels
• Improves the structure of bones and teeth, containing calcium and phosphorus.
• It has a healing effect, thereby preventing dermatitis and skin diseases.
• Increases immunity and body resistance to various infectious diseases.
• Removes waste and toxins from the body, cleansing the intestines.
• Reduces the likelihood of allergies.
• Normalizes the functioning of the endocrine system.
• Saves from the occurrence of cardiovascular diseases. Since it contains a large amount of iron, it is used in the prevention of anemia.
• It lifts your mood and is an excellent antidepressant.

Note that all oatmeal has these properties. Boiled porridge in water, of course, will be nutritious and healthy, and cooked in milk will add calories into your diet.

Concerning cereal instant cooking , then they provide minimal benefit to our body. Having eaten a bowl of porridge from them, after half an hour you will want to eat. Even the well-known “Extra” flakes are more beneficial.

Whole grain oatmeal is considered the healthiest. This is because it has a fiber-rich peel and is less processed. This oatmeal cleanses the intestines well.

Harm of oatmeal, contraindications – what is gluten?

Oatmeal can be harmful.

Let's list who it is contraindicated for:

• Since instant cereals contain a small amount of protein and fiber, and carbohydrates are easily digestible, they can raise blood sugar levels. This results in a sharp release of insulin and a feeling of hunger.
• To all people in excessive quantities. You shouldn't eat oatmeal every day. We also do not recommend sticking to oat diets, as it flushes calcium from the body.
• Suffering from grain allergies. According to the World Health Organization, only 1% of the world suffers from an allergy to the cereal protein gluten. It is found in gluten. When consumed, it damages the villi small intestine and disrupts digestion.
• For cardiac and renal failure oatmeal is also contraindicated.

Oatmeal in the diet of nursing mothers, pregnant women, allergy sufferers, diabetics - SF answers all questions

Can children be given oatmeal?

Porridge takes first place in infant nutrition. Pediatricians advise starting complementary feeding with buckwheat and corn, and then switching to oatmeal. It is recommended to start feeding oatmeal at 9-10 months. If your baby is anemic, you can start at 5 months. However, remember, you shouldn’t eat oatmeal every day!

Is oatmeal good for pregnant women?

Of course it's useful. Oatmeal contains folic acid, which prevents different birth defects, as well as other B vitamins that supply the body with energy.

By the way, the iron it contains increases hemoglobin, relieves fatigue and reduces the risk of anemia. In order for iron to be better absorbed, doctors advise drinking it with water. oatmeal fruit juices.

Oatmeal while breastfeeding

Oatmeal with breastfeeding – great product. It saturates the body of mother and child with vital substances and vitamins, normalizes the functioning of the gastrointestinal tract, improves the structure of milk, and gives strength.

Is oatmeal good for diabetes mellitus– hypo glycemic index
Unprocessed oatmeal is good for diabetics. It has a GI of 40 to 50. This oatmeal can lower blood sugar levels. Instant cereal has a GI of 66, which is high rate, so you shouldn't eat them.

Can you be allergic to oatmeal?

An allergy to oatmeal can only happen in one case - if you are allergic to cereals, or, more precisely, to the protein of cereal grains, gluten.

Does oatmeal really remove calcium from the body?
Yes, you shouldn’t eat oatmeal every day. It flushes calcium from the body and prevents it from being absorbed.

Oatmeal on our menu - the right choice and preparation, storage

Oatmeal dishes

Of course, you can cook not only from flakes, but also from oatmeal or grains.
Here are a few examples of delicious and healthy dishes:

• Whole grain oatmeal muesli
• Oatmeal cookies
• Oatmeal jelly
• Oatmeal
• Oatmeal
• Oat bread
• Oat pancakes
• Oatmeal cupcake
• Dietary kozinaki with nuts, candied fruits and oatmeal
• Smoothie with oatmeal and fruits or vegetables

How to choose oatmeal when purchasing?

To choose this cereal correctly, housewives must remember:

• Oatmeal cereal extra do not contain impurities. But of the three varieties, the healthiest is large oatmeal, number 1.
• Hercules contains the peel that remains after the oats are processed. These cereals more useful. But you will spend more time preparing them.
• Porridges made from whole oats should be purchased based on the name of the package. It may read: "whole grain" or "whole grain". These are the two most common names that justify the content. The oats should be light in color and have a pleasant aroma.
• Cereals must have a solid, dense and round shape.
• No moisture should get into the product, so the packaging should be sealed.
• Good cereal have a white, pale yellow or cream color.
• From unpacked product doesn't smell moldy or other substances.
• You will definitely find on the packaging two dates of packaging and production. It is from the second that the expiration date is calculated.

How to properly cook oatmeal with water?

1. Pour 4 tablespoons of oatmeal into a saucepan and add 1 cup of water.
2. Be sure to stir the dish so it doesn't burn.
3. After 10 minutes, when the porridge has cooked, close the pan with a tight lid, turn off the stove and let it brew.
4. If desired, you can add salt, sugar or butter, candied fruits, nuts and seeds.

How to cook oatmeal with milk?

1. To cook oatmeal, add the same amount of flakes with water.
2. As soon as the porridge is cooked, add half a glass of milk and stir.
3. After 2 minutes, leave the dish with the lid closed and let it sit for about 5 minutes.

Recipe quick oatmeal in the bank

If you find it difficult to prepare this dish, we present to your attention quick recipe oatmeal in a jar. This dish is called "lazy oatmeal."

It’s even easier to prepare than cooking porridge:

1. Place 2 tablespoons of oatmeal (not instant) into a glass jar or other tightly sealed container.
2. Add 50 ml yoghurt, 70 ml water and any fruit.
3. Mix all ingredients, cover the jar and leave in the refrigerator overnight.

If desired, you can add it to the oatmeal add sour cream, honey with cinnamon and apple or banana with cocoa. This is a great low calorie and nutritious breakfast dish.

Every morning, my son Tyoma, when asked what he will eat for breakfast - porridge, hot sandwiches, an omelet - answers every other time: “Cereal!” Sometimes I give in, sometimes I don't. Well, what can I do - I don’t trust all these instant cereals...

Text: Katya Stern

A turning point in consciousness

Surprisingly, these frivolous crunchy cereals were invented by a stern man - a Seventh-day Adventist. American John Kellogg, manager of the boarding house where they were treated with dietary nutrition, preached not only healthy image life, but also a refusal of carnal pleasures. He was obsessed with the idea of ​​a healthy alternative to the traditional American breakfast (porridge, bacon, slice of pie). It is unknown whether Kellogg conducted experiments on himself, but he gradually came to the conclusion that certain products- wheat, acorns, oats, corn - not only healthy, but also reduce sexual attraction. The first experiments were not successful: one of the patients broke a tooth on his healthy crackers. Then Kellogg came up with the idea of ​​passing wheat and corn grains through a press. However, this breakfast option, tasteless and rude, did not impress his clients.

The experimental sample of modern cereals was born by accident. According to one version, the remains of the grain mixture, spread by Kellogg in a thin layer on the stove, dried out. According to another legend, one day Kellogg and his brother William, who helped him in his experiments, completely forgot about the soaked wheat grains. Having come to their senses after a couple of days, they tried to grind them and discovered that soaking the grains was precisely what ensured the production of thin flakes.

Fragile reputation

Several years ago, corn flakes fell into the category of junk food, or junk food. This definition was developed by the British Food Standards Agency. A product falls into the trash category if it meets a certain number of points based on saturated fat, sugar and salt content. Corn flakes have become one of these foods, even though they are fortified with vitamins and minerals.

As for Russia, most often you have to look for information about the composition of products - and cereals, in particular - with a magnifying glass. Upon closer examination, the composition of the flakes is a whole column with a detailed listing of components, including food additives; vitamins and minerals are in last place.

Here, for example, is the composition of Kellogg’s corn flakes with reduced content sugars (per 100 g of product): carbohydrates - 90 g (30% DV), proteins - 5.3 g (11% DV), fats - 0, salt - 575 mg (24% daily value), sugar - 27 g, dietary fiber - 1g (4%), vitamin B, vitamin C, calcium, iron. Calories - 377 kcal (Source: NutritionData).

According to statistics, in families with children under 16 years of age, the level of consumption of cereals and other ready-made breakfasts twice as high as in families without children. Perhaps that is why buyers interested in healthy eating, questions arise about the usefulness of the cereal. We turn to specialists with these questions.

Cereal is a lazy parent's problem!

Food hygiene doctor, Ph.D. Lyudmila Volkova:

-- What's good about cereal besides being fortified with vitamins?

Indeed, now almost all cereals, or breakfast cereals, are fortified (mainly B vitamins and microelements - calcium, iron, some others). For child's body this is a significant plus. But breakfast cereals are, first of all, a source of dietary fiber contained in the cereals from which they are prepared. That is, the cereal is supplied complex carbohydrates and natural vitamins. They should be given to the child in the morning once or twice a week, diluted with warm milk.

In my opinion as a consumer and mother, most of the commercially available cereals are too sweet...

Yes, that’s true: sugar and (or) honey are added to improve organoleptic qualities, that is, taste properties. Information about sugar content is printed on the packaging. But the choice is so wide that you can easily find cereals without icing or added sugar. Moreover, adults can by example Show children that tasty doesn’t have to be very sweet!

--The cereal contains many nutritional additives. What could this mean for a child’s body?

Flavors (natural, identical to natural or synthetic), dyes (similarly), and vitamins are added to breakfast cereals. Preference should be given to flakes with natural colors and flavors or without them at all. However, some people may experience allergic reactions for vitamin premixes that enrich this or that product, including breakfast cereals. If such a reaction occurs, you should switch to non-vitaminized analogues. Similar situation may also occur when eating breakfast cereals with cocoa products. The recommendations are the same - switch to cereal without them.

Nutritionist Alexey Dobrovolsky:

Cereals cannot serve either adults or children. full breakfast- these are light carbohydrates pure form, and eating them is like eating a bun. What is cereal, exactly? Ground refined flour. Another thing is cereal with dried fruits and (or) nuts, that is, muesli is no longer just carbohydrates. There are usually different grains used in muesli, not just corn and wheat. And it’s much healthier for the body; any varied diet to a greater extent makes up for the deficit nutrients. From this point of view, children need to be more attentive.

Ideally, you should choose muesli with nuts, provided that you are not allergic to them. Grains of various types plus nuts (that is, proteins), filled with kefir, milk, juice - this breakfast is enough for four to five hours. I would not recommend dried fruits, since they contain a large amount of sugar and are practically useless in terms of vitamins. After you eat dried fruits, it happens sudden jump glucose level, and then the same sharp decline.

-- What if the child refuses to eat muesli instead of cereal?

If a child refuses to have breakfast with anything other than cereal, then it is better to have cereal for breakfast. By by and large, this is the problem of his parents, and it lies in the lack of parental authority. Another option: parents have no time (or are too lazy) to cook nutritious breakfast, or they don’t know how to make it tasty. Although, cook the same rice, add real fruits there - and the child will eat with pleasure! However, in big cities, parents often follow the path of least resistance - it’s much easier to pour cereal, pour milk on it...

--I read somewhere that the refined sugar that is used to coat the cereal is bleached with almost bleach...

Not with bleach, but with lime - and this is absolutely normal for making sugar. They take beets, wash them, cut them, boil them, then get concentrated sugar syrup from it, which is bleached with special crushed stone. There is nothing terrible here!

Nutritionist Tatiana Chernova:

--Can a child eat cereal every day?

The nutrition of schoolchildren and preschoolers should be varied. The same breakfast - even if you change one cereal for another - is not variety. In addition, if we are talking about cereals with sugar, then when it gets into oral cavity, sugar causes tooth decay. Also, excess sugar consumption means extra calories.

Of course, muesli is preferable to cereal: it has more fiber. Although they chew worse, which can be a fundamental point for a child. Moreover, the teeth must experience certain loads; If you don’t give it to them and eat soft and pureed food, then they don’t hold up well and spoil. Solid food stimulates blood circulation in the mouth and strengthens teeth. In a word, it is impossible to follow the child’s lead and reduce his nutrition to monotonous food (he wants “balls,” which means we give him only “balls”).

Everyone knows from childhood that the most healthy breakfast- this is a well-known oatmeal. What is special about this dish? What and how are oatmeal made from? The harm and benefits of this product, as well as the main dishes made from it, are discussed in this article. There are also tips on how to properly prepare delicious oatmeal porridge using different recipes.

harm and benefit of the product, production history

Another very common name for this bulk cereal is “Hercules”. But this is just one of many product brands. Why are inconspicuous flakes called this way? Initially, oats were considered only suitable for use as horse feed. Thanks to him, the animals had a lot of energy and strength. In the twenties of the last century, after the creation of the Soviet state, oatmeal began to be called similarly to the ancient Greek hero due to the strength and good health hero. This is how they lured children with not very tasty but healthy food. Therefore, the kids tried to devour the viscous dish by both cheeks in order to grow faster and not get sick. To this day, most people call light. In reality, there are completely different oat flakes. The harm and benefits of the product from the quality of grinding do not change in any way. By the way, the negative impact on the body is minimal. Let's list the main positive properties oatmeal and diseases for which it is especially recommended to use them.

Why are they recommended for regular consumption? Contraindications

The fiber contained in flaked oats is surprisingly light and instantly soluble. In addition, the presence in the granular mass was detected large quantity protein, vitamins and valuable lysine - essential amino acid. Once in the stomach, the mixture swells, increasing several times, which creates a feeling of fullness for a long time. long time. For this reason, oatmeal is especially recommended for weight loss. Their harm and benefits are taken into account in diseases gastrointestinal tract. Since the main functions of dishes from this product are saturation and cleansing of the body, you should be wary of including it in the menu in case of adhesions and intestinal obstruction. If you consume flakes with liquid, you also need to know some rules. Even with normal operation of all organs, you should not eat more than 3 tablespoons per day as part of such dishes.

“Hercules” dishes are especially useful for children and the elderly, as they are easily digestible. You also need to regularly include them in the menu when:

Weakened immunity during and after illness;

Chronic fatigue syndrome;

Hormonal imbalance;

Atherosclerosis;

Lack of vitamins (especially in winter and spring);

Disturbed metabolism;

Increased cholesterol levels in the blood;

Constipation and general slagging of the body;

Including the pancreas, gallbladder and liver.

In addition to all of the above, indicators of constant consumption of oatmeal is unstable nervous system, weakened, brittle nails, dull skin and split ends.

Let's take a look at how and what you can prepare from this amazing and such simple product. We will also analyze in detail how to cook oatmeal so that it retains all its beneficial properties.

What dishes can be prepared from rolled oats?

Few people know that, in addition to traditional porridge, you can make a wide variety of dishes from flakes. The oat product has long been used not only in Russian cuisine, but also, for example, in German, Scottish, Italian, and many other European countries. There is no need to mention the classic English breakfast. At the same time, you need to know how to prepare oatmeal so that the dish is not only healthy, but also tasty. For vegetarians and fasting people, this is a real find. Due to its swelling property, it can successfully replace (sometimes partially, and sometimes completely) meat and fish ingredients in minced meat dishes. Pancakes, casseroles, cutlets, sweet puddings, muesli, jelly, cookies... The list is endless. But still classic dish is famous rolled oats porridge. It is usually served hot with butter or as a side dish for hearty main courses. It is also often used in sweet desserts, combined with jam, honey and fruit. Let's look at the process of cooking a dish step by step.

It is very important to select the correct liquid to dry ratio. The consistency will depend on this ready-made dish. Do you want to get a very thick porridge so that you can easily eat it even with a fork? Then for each part of oatmeal, take 2-2.5 parts of water, broth or milk. Do you need to cook a thin, sticky, light mixture for your baby? Then the proportions will be slightly different - 1: 3.5. In any case, oatmeal porridge should not boil for longer than 5-7 minutes. For longer cooking times useful material will be significantly reduced. It is also important to do right choice grinding degree when buying cereal in a store. The finest processed product is intended for children's dishes and for mixing healthy raw mixtures (rolled oats are simply poured with water, kefir or milk before use). Traditional porridge is usually obtained from medium grains. The coarsely ground product is included in cutlets, casseroles and cookies. After boiling the porridge for the required time, wrap it for 10-15 minutes. for swelling.

What oatmeal is the most popular?

Taking into account the opinions of consumers, we can say a few words about the varieties of the product and methods of preparation. What do you think the most popular oatmeal should be? Reviews from experienced housewives say one thing - 100% useful. And here it’s worth talking especially about newfangled instant cereals. When this product appeared on the market, it immediately became very popular. But it’s true: you can prepare the dish quickly and it’s delicious! Is it really that useful? The presence of food additives in the form of flavorings, flavor enhancers and preservatives subsequently forced housewives to return to their proven and old recipes. Craving a sweet fruit dessert? It’s better to add natural fruits, the quality of which you are sure of. Needed You'll have to watch out a little white liquid so that it does not run away, but under no circumstances replace it with dry cream from a bag with instant contents.

As you can see, over time people understand that proper nutrition- this is the presence in the menu of healthy dishes from natural products giving strength and health!

Corn flakes (or balls) are a favorite breakfast for many children, and even adults. Its preparation does not take much time, which makes the life of housewives very easy. But it is important for its lovers to know whether it is useful for human body, and is such food suitable for everyone?

Calorie content and composition

This breakfast cereal includes:

• vitamins A (retinol), E (tocopherol), PP ( a nicotinic acid), H (biotin), group B (B 1, B 2, B5, B6, B9);
• phosphorus (P);
• potassium (K);
• calcium (Ca);
• magnesium (Mg);
• sodium (Na);
• sulfur (S);
• iron (Fe);
• manganese (Mn), etc.

Important! 100 g of product contains 0.8 g of fiber.

Calorie content (per 100 g):

• dry with sugar or syrup - 374–386 kcal;
• dry without sugar and syrup - 364 kcal;
• with milk - 238 kcal.

• 8.7 g protein;
• 1.9 g fat;
• 77.7 g carbohydrates.

Benefits and harms

The market provides consumers with a wide selection of corn flakes: sweet, salty, dietary without sugar, for children, with various additives, etc.

Advertising suggests consuming them with milk for breakfast, lunch and dinner, emphasizing the usefulness of the product and not saying a word about its shortcomings. Is it as useful as they say, and can it be harmful to humans - more on that later.

What are the benefits of corn flakes?

Benefits of the product for humans:

1. Normalizes the emotional background.
2. Improves brain function.
3. Strengthens nerve cells.
4. Takes part in the formation of muscle fibers.
5. Suppresses the development of tumors.
6. Relieves inflammation and stimulates the activity of the gastrointestinal tract.
7. Increases appetite.
8. Relieves the body.

Why are they harmful?

Harmful effects of cereal on the body:

1. Breakfasts high in sugar can cause tooth decay and diabetes.
2. Cause psychological addiction in people with weak psyches and children.
3. Regular consumption promotes weight gain excess weight and, as a result, obesity.
4. A product artificially enriched with vitamins can provoke the development of oncology in a person with a genetic predisposition to cancer.
5. As a result of frying, acrylamide is formed in the flakes, a carcinogen that promotes the development of cancer.
6. Causes allergies in newborns, as well as people with individual intolerance to corn.
7. Excessive consumption of dry breakfasts causes flatulence, nausea, and pain.

Did you know? In the West, corn is better known as maize.

Can I eat corn flakes?

There is an opinion that corn breakfast cereals are recommended for people who want to lose weight or improve their health.
Let’s figure out how true this is, and whether women in a special position can eat cereal.

When losing weight

Indeed, corn flakes are included in the diet of those who are on a diet, but not as breakfast, but as a snack. Since the product carries not only benefits, but also harm, it is important to use it correctly.

Important! Only cereals that do not contain sugar and syrup are suitable for weight loss.

Mix it with low-fat yogurt to lower the glycemic index, and eat no more than once a day. It is allowed to add a little honey to the dish, but nothing more.

During pregnancy and pregnancy

During pregnancy, it is also not recommended to eat highly processed foods - it is better to give preference to natural vegetables and fruits.
But there is still no strict prohibition, so you can eat breakfast cereals with milk or yogurt.

At the 36th week, they will still have to be excluded from the diet, since flakes only saturate the mother’s body, and in the absence physical activity contribute to excess weight gain, which negatively affects the baby.

This food is not contraindicated for nursing mothers, as it does not cause allergies in the child. You are allowed to eat only those foods that do not contain gluten, otherwise you should refrain from consuming them.

For gastritis

For gastritis, corn flakes are contraindicated, as they can cause an exacerbation of the disease.
The next stage of the disease is stomach cancer, so it is important to monitor your own diet. It is allowed to eat only food that does not contain gluten (even the slightest mention of it).

For diabetes

For diabetes mellitus types 1 and 2, you can eat corn flakes only in their pure form, without any additives, including sugar. If the disease is more complex, the patient is not recommended to consume corn in any form. A diabetic's diet should consist of foods that do not contain sugar and have a low glycemic index.

For constipation

Because of high content fiber flakes are recommended to be added to the diet of people suffering from constipation and colitis. They stimulate the gastrointestinal tract and normalize metabolism.

How to cook corn flakes

The safest corn flakes for your body are homemade ones. For this you only need corn grits and water.

1. Take equal quantity of water and sugar.
2. Heat the mixture, remembering to stir.
3. The result should be a thick syrup. Add cereal to it and cook for 2 hours.
4. Having received a thick dense mass, pour it into another container to cool.
5. Next, roll out the cereal using a rolling pin and cut into small pieces.
6. Future flakes are baked in the oven at 300°C until golden brown.

Video: how to cook corn flakes The dish is ready. It can be seasoned with milk, yogurt or kefir, and you can also add honey or fresh fruit.

Did you know?An ear of corn always has an exceptionally even number of flowers, which form an even number of seeds.

Corn flakes, like any other product, carry not only benefits, but also harm to the body. Even if you have no contraindications to consuming them, be careful: eat them no more than 2 times a week and be sure to top them with low-fat milk.

We have known about the benefits of breakfast cereals for many years: advertising is created by very talented people, and usually, when it comes to food products, they use the theme of family and small children - this works flawlessly. Breakfasts made from cereals are actively advertised: wheat, rice, oats, corn, with various additives - they do not require cooking, and last years have become simply universal all over the world - they are eaten with milk, juice, etc. Corn flakes are more popular than others - perhaps because they are talked about in advertising more often than others.

Today we will talk about such a popular fast breakfast all over the world as corn flakes. Are they as healthy as they say on TV commercials? Let's figure it out: are corn flakes harmful or beneficial to our body? Go...

A little history

Corn flakes have their own history, dating back to the 19th century in the USA.

Brothers D.H. and V.K. The Kellogs, who owned a sanatorium in Michigan, decided to introduce cornmeal dishes to the patients' menu. One of these dishes was prepared in the kitchen on the day when they had to urgently leave for a couple of hours on business, and they did not control the cooking process.

When they returned, they discovered that the dish was spoiled: the dough did not come out of the flour, everything curled up into lumps and flakes. There was little corn flour, and it was a pity to throw it away, so the brothers used simple devices for rolling, and then crushed the resulting thin layers and fried them in oil. Unexpectedly, everyone really liked the dish: the cereal was crunchy, and with milk, marshmallows and sugar, the patients found it very tasty. One of the brothers was a doctor, and patented this recipe - the original corn flakes; then the brothers founded new company and began their mass production.

Today, Kellogg's company is more than 100 years old, and it is the world's largest manufacturer of breakfast cereals, including corn flakes.

So is it good or bad?

Of course, we want to know what is more beneficial or harmful in the corn flakes that our children love so much? The quality of most products, as is known, depends not on their usefulness or harmfulness, as such, but on the technology of their preparation. We will tell you about the right technology - this is how manufacturers talk about it.

Features of corn flakes production

First, the shells and germs are removed from the corn grains, and then the resulting raw material is ground into grits. A safe product should contain only corn itself, salt, sugar and malt syrup and water.

First, all the ingredients are mixed with a mixer, and then the mixture is loaded into the cooker, where the grains are treated with steam - all grains should turn golden brown.

After heat treatment, the mass is unloaded onto a conveyor and passed through a device that destroys lumps: it separates the adhered particles of grain so that drying is uniform. Then, in small portions, the product is sent to the dryer; then it is cooled to a temperature environment and undergoes a conditioning process to evenly distribute any remaining moisture.

As you can see, the process is not that complicated, and is quite consistent: on a special machine, the raw materials are flattened, obtaining thin flakes, and then they are fried for one and a half minutes in a special oven under the influence of steam, at a temperature of 275 to 330 ° C.

There is another way to produce corn flakes - the extrusion method, in which steps 2 to 6 are not required: the mixture is immediately pressed through the holes of a special apparatus - an extruder; at the same time it is cooled, and the resulting dough is cut into flakes, which are then dried, flattened and fried.

Previously, corn flakes were produced without additives, but now they are enriched with vitamins and minerals; cover with icing, caramel, chocolate, sugar syrup; add dried fruits, fat, milk and other ingredients to them. In this case, of course, E is also added: taste enhancers, flavors, stabilizers, etc.

Promotes weight gain and obesity

British nutrition experts, examining corn flakes from some manufacturers, found that they are not as healthy as they try to make us believe.

Of course, manufacturers love to talk about the benefits of their corn flakes - they always need large sales volumes, but you should not take their assurances literally. A study found that a serving of cornflakes may contain as much sugar as chocolate cake- that is, ¼ of all the sugar that an adult can eat in a day. But children eat corn flakes, and parents think they are feeding them useful product, not suspecting that some manufacturers even use trans fats - enough is already known about their harm.

Italian nutritionists have also paid attention to breakfast cereals, and today claim that corn flakes, especially if consumed frequently, can contribute to weight gain.

Scientists from a Florence university observed a group of children from 5 to 10 years old and found that those children who eat corn flakes almost daily suffer from obesity. Moreover, obesity in children begins after only a year of such nutrition, although corn itself has never contributed to the accumulation of fat in the body. Flakes provoke the deposition of fats, the accumulation of sugar, worsen the functioning of the stomach and intestines, cause nausea, abdominal pain, constipation and other problems.

Our nutritionists also studied the effect of corn flakes on health, and came to the conclusion that it is often impossible to feed them to children - it is very harmful. Breakfast cereals are usually included in the diet junior schoolchildren, and many women also consider them useful, and eat them almost every day, wanting to get their figure in order - after all, this is what the advertisement says. But it is enough to carefully consider the composition to understand that corn flakes are very high in calories and harmful to health - they contain flour, refined sugar, oil and food additives.

What about vitamins?

But what about the vitamins and minerals that we are promised if we regularly eat corn flakes for breakfast? After all, it is promised daily norm B vitamins, vitamin D, calcium, iron and other essential substances. Of course, there are vitamins there - synthetic, like in a pharmacy: they are added along with E supplements, sugar and fats.

Much more vitamins found in regular porridge, oatmeal or buckwheat, and also in milk, which is recommended for pouring into cereal. So maybe it’s better to drink a glass of milk without any additives?

Research has also shown that even the safest and healthiest breakfast cereals—unroasted, low-fat muesli with added dried fruit—have less vitamins and minerals than oatmeal“Hercules”, which are 5-6 times cheaper than popular products in beautiful packaging.

By the way, in many developed countries, sweet corn flakes, rings, and pillows have been on the list of harmful products for several years now - for example, in England they are considered as “healthy” as soda, confectionery, packaged nuts, chips and other snacks.

Minimum nutrients

Most nutritionists and doctors consider the benefits of corn flakes to be exaggerated, and explain this in quite understandable language. The whole grains from which the flakes are prepared are stripped of their shell and germ, ground into flour, and subjected to repeated heat treatment at high temperatures, That's why natural vitamins, minerals, fatty acids And healthy fiber Almost none remains in the finished product.

Carbohydrates from grains crushed into flour are absorbed quickly and in large quantities - hence the accumulation of fat reserves in the body.

Corn flour easily turns into fat once it enters our body, and it is hardly possible to eat enough cereal: the feeling of fullness quickly goes away due to an increase in the level of insulin in the blood - after all, there is a lot of sugar in the cereal, and we are hungry again. There are cereals that contain almost 50% sugar, and also fats, salt and all sorts of additives, and dyes, often causing allergies. The health risks of corn flakes are obvious!

Can I eat corn flakes?

And in conclusion, I would like to ask the most common question: is it possible to eat corn flakes and give them to children? Of course, you can, very rarely, and not for breakfast, but as an addition between meals, and best with low-fat milk, yogurt, kefir and other fermented milk products.

This way you can make them “more harmless”, and even benefit from them - get enough and get at least some energy reserves. Choose unsweetened cereal, without glaze or chocolate, and add to it other than milk or kefir, fresh berries or pieces of fresh fruit.