CEREALS

The word “cereal” is derived from Ceres, the Roman goddess of agriculture. The term is an inclusive one, as it is used to refer to any plant from the grass family that yields an edible grain (seed), to the edible seeds themselves, and because it also includes such non-grain cereals as quinoa and buckwheat. As an inexpensive and readily available source of protein and carbohydrates, cereals are a staple throughout the world.

America’s first breakfast cereal was developed by John Harvey Kellogg in 1895, as a way to help patients at his sanitarium increase their intake of fiber. A few years later, more than 30 different cereals vowing to boost health and treat illness were on the market. Over the years, in an attempt to appeal to fussy young eaters (and grownups), many cereals have become laden with sugar, fat, and artificial flavors and colors.

Cereal can be a nutritious way to start your day, especially if it’s chosen carefully. Many cereals contain high quantities of white sugar, refined grains stripped of their full nutritive value, and added hydrogenated or saturated fats. For a healthier breakfast bowl, choose whole-grain cereals, check for a good fiber content, look for unsweetened cereals or those with natural sweeteners, and avoid cereals with hydrogenated or saturated fats.