Eat for your gut

Irish Examiner - Feelgood - - Food - Roz Crow­ley

THE break­fast roll is back. A sign that the re­ces­sion is fi­nally over. I won’t even start on the rea­sons why we should not eat large, poor qual­ity, salty bread rolls filled with fatty, salty sausages and rash­ers, topped with sug­ary sauces.

Ire­land has 10,000 deaths from car­dio­vas­cu­lar dis­ease each year and it’s hard to be­lieve that large break­fasts such as these don’t con­trib­ute. For your heart and waist­line, it’s best to make them oc­ca­sional treats and en­joy them guilt-free.

In­stead, why not pick up one of these tested pots of yo­gurt and gra­nola.

Of course, any­thing we make our­selves is bet­ter value. De­li­cious­lyella.com has a good recipe for gra­nola with nuts and seeds fla- voured with cin­na­mon, maple syrup, and co­conut oil. Added to nat­u­ral yo­gurt, it is nu­tri­tious and sat­is­fy­ing. But for rushed days, ready as­sem­bled pots of yo­gurt and gra­nola make a pretty good start to the day, de­liv­er­ing enough pro­tein to take us to lunchtime.

Gra­nola is usu­ally made from oats roasted with oil with a num­ber of su­gar types, so it’s not per­fectly healthy, es­pe­cially when made us­ing cheaper forms of su­gar, in­clud­ing less de­sir­able gluco-fruc­tose syrup, which is of­ten over­sweet. Cheap oils can be used for roast­ing. How­ever, good yo­gurt en­cour­ages healthy gut func­tion, so a change from break­fast rolls to yo­gurt, gra­nola, and fruit is a wel­come first step.

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