Cereal information

Cereals have been part of the human diet for thousands of years. This central importance for human nutrition has changed little up to the present day. Cereals are cultivated on around 60% of the world’s arable land. Only in the so-called affluent countries has the consumption of cereal products declined.

The cereal grain contains almost all the nutrients and building materials that are important for human nutrition.

While carbohydrates, fat and protein provide the body with energy and building materials, vitamins and minerals regulate bodily function.

Cereals are one of the most valuable suppliers of vitamin B1.

Vitamin B1 predators are: Sugar and white flour.

White flour: bran and germ are removed from the cereal grain. As a result, vital vitamins and minerals are lost.
The grain is crushed and bleached and thus subjected to a long chemical process. The end product is fine, white flour that contains hardly any vitamins, minerals and fiber, i.e. it is a denatured food.

  1. Whole wheat flour is fully milled grain with marginal layers and germ.
    Rich in vital and fiber, cereal germ contains all vitamins.

Fresh homemade bread smells delicious, of course. For your taste there are so many recipes that you too will bake your favorite bread in a short time. However, if you have not eaten whole grains before, slowly get your digestive organs used to the extra work!

How valuable is grain in (children’s) nutrition?

Especially for our children, cereals are of the greatest value:

Cereals give strength for building, growth and vitality!

Cereals make you strong! Through the conversion of high quality starch into sugar. Willpower and the ability to perceive are strengthened.

Grains are good for the body and support the immune system.

As a long-term energy source for our brain, cereals increase the ability to perform and concentrate.

Noteworthy in the preparation of cereals:

Washing or scalding:
With sieve over running water.
Always wash millet hot. Scald buckwheat.

Soak:
3 – 10 hours, cold or lukewarm
one part grain – two parts water (always use soaking water for cooking!)

Darren:
Roast at 60 to 70 degrees. Cereals thus become more digestible and aromatic.
In buckwheat, barley and oats, the formation of mucus is prevented.

Simmer:
Light heat, 30 – 60 degrees

Sources:
Cover and let stand.

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