The perfect cereal for the Modern Urban Yogi!

Many choices of cereal on the market today!

Basically! Back in the 70's and 80's - I grew up eating cornflakes, porridge or a sandwich for breakfast.   My palette memory was limited with these choices! I did not live in the American culture back then, but still modernized with access to processed cereals. I did not know even what a muffin was. I was more exposed to a grain type of diet such as rice and barley. After moving to the United States, I still ate occasionally cornflakes and skipped the fruity/chocolaty kids cereals. Years past, and sandwich was still my favorite breakfast and somehow I had adapted to a bagel eating culture.  After the millennium, I started to become "gluten" conscious.  Like many Americans and immigrant Americans, I experienced a bloat in the stomach after eating wheat-products, realizing that I had switched from a grain oriented to a predominately wheat diet. I noticed how fast I un-bloated & lost a lot of water weight after doing a gluten-free diet for a few weeks.

 For a while I ate gluten-free pancakes made of chickpea flour, or ate corn-tortillas, never ate a "wheat-bran" anything. Then got lured back into processed gluten-free product and noticed that the water weight slowly became replace with real belly-fat.  Finally, I started to read the labels differently looking at the "starch" and "sugar".  Some cereal product mention that the sweetener comes from organic fruit juice.  But in case you haven't noticed so far...glucose, not matter from where it comes: is as good as belly-fat.

Me at my best after a wheat-free diet!

The questions rises: what is the difference between gluten-free and wheat-free? 

When choosing your breakfast cereal consider the following:

If you don't have Celiac Disease, you more then likely have just wheat-allergy - you don't have gluten-allergy. Go wheat-free. You still have access to grains that are wheat-free but not gluten-free are for example: barley, oatmeal, spelt & rye. 

People who have wheat-intolerance but have no gluten-sensitivity can still benefit from eating gluten-free grains because these are automatically wheat-free, for example: Quinoa, Amaranth, Rice, Garbanzo flour, cornflour, buckwheat, millet etc. - which are all wheat-& gluten-free.

still confused? Then I should stop here immediately!

Till next time.....

To be continued.....

Ratna Sadal

Founder of "The Satvic Chef"