Breakfast and Enzymes
Common intolerances within our western diet are lactose, wheat and gluten. Intolerance to a food can occur when we eat too much of it.
In the UK the most common breakfast is cereal with milk – lactose, wheat and gluten!
Have a look in the supermarket, we have a whole isle dedicated to our breakfast cereals…and when you look at the ingredients of those Sugar Puffs, Cornflakes, Bran Flakes, Weetabix, Shreddies etc etc etc…each one is fortified with vitamins and minerals.
Because these cereals have been refined, removing enzymes to stop the food from going rotten on the shelves, which also destroys most of the good stuff as well. So the manufacturers have to top the cereals up with iron and vitamins…fooling us to think that they are doing us a favour!
What do most children eat for breakfast? Yep, cereals!
If we deprive ourselves of fresh natural foods we are getting less enzymes…which give our digestive enzymes a real problem…and that’s where we start developing gut problems.
Take a look at these cereal ingredients (…and don’t get me started on added sugar and salt!!!)
Cheerios - Whole Grain Oat Flour (24.9%), Whole Grain Wheat (24.9%), Whole Grain Barley Flour (17.2%), Whole Grain Rice Flour (7.4%), Whole Grain Maize Flour (3.5%), Sugar, Wheat Starch, Partially Inverted Brown Sugar Syrup, Salt, Tripotassium Phosphate, Sunflower Oil, Colours: Caramel, Annatto, Carotene; Antioxidant: Tocopherols Vitamin C, Niacin, Pantothenic Acid, Vitamin B6, Riboflavin (B2), Folic acid, Vitamin D, Calcium Carbonate, Iron
Special K – Rice (45%), Wholewheat (32%), Sugar, Barley (8%), Malted Barley Flour, Barley Malt Flavouring, Salt, Vitamin C, Niacin, Iron, Vitamin B6, Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin), Folic Acid, Vitamin D, Vitamin B12.
Weetabix - Wheat (95%), Malted Barley Extract, Sugar, Salt, Niacin, Iron, Riboflavin (B2), Thiamin (B1), Folic Acid.
Shreddies - Whole Grain Wheat (93.5%), Sugar, Invert Sugar Syrup, Barley Malt Extract, Salt Niacin, Pantothenic Acid, Vitamin B6, Riboflavin (B2), Folic Acid, Iron.
Oats – rolled oats
Take a look at the nutritional break down of oats here (showing all the naturally occurring vitamins and minerals)
So what should you have for breakfast?
Homemade muesli made from oats, dried and fresh fruit, nuts, seeds
Porridge made from rolled oats
Fruit and natural yoghurt sprinkled with seeds/oats/nuts
Poached fish on a bed of spinach drizzled with olive oil and lemon juice.
A protein rich breakfast will keep you full right up until lunch time…no snacking needed.