Eat for your gut
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.