Why is breakfast important?

Nutritionists and everyone else know by now that breakfast is the most important meal of the day. Eating breakfast aids in weight management as it curbs hunger and prevents binge eating later in the day. Breakfast literally means breaking the 8-12 hour fast after the last meal.

This is the first chance the body has to refuel its glucose levels, also known as blood sugar thereby providing energy, better concentration and problem-solving ability throughout the day, according to the food and nutrition experts at the American Dietetic Association. Studies show that people who eat breakfast have a higher intake of important vitamins and minerals and are less likely to suffer from colds than those who skip their first meal of the day.

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Why should you include whole grains and fiber in your breakfast?

A balanced breakfast includes some carbohydrates, protein, and fiber. Carbohydrates are a good source of immediate energy for the body. Energy from protein tends to kick in after the carbs are used up. Fiber helps provide a feeling of fullness and, therefore, discourages overeating. And when combined with adequate liquid consumption, fiber helps move food through the digestive system, preventing constipation and lowering cholesterol.

Whole grains provide the most nutrient-dense source of complex carbohydrates.
Choosing breakfast foods that are rich in whole grains, fiber, and protein while low in added sugar may boost one’s attention span, concentration, and memory.

Grains are made up of three parts; the endosperm, the bran and the germ. The endosperm, a concentrated source of starch, makes up about 80% of the whole grain. Bran, the outermost layer, is a rich source of dietary fibre, B vitamins and phytochemicals. While the germ contains, ‘healthy’ fats, B vitamins and vitamin E. Thus, whole grains are a remarkable combination of nutrients and phytochemicals that work together to provide up to 70 % more vitamins minerals and nutrients than processed flour.

Grain products comprise the base of the United States Department of Agriculture (USDA) food guide pyramid, with 6 to 11 servings of grain products recommended daily. It is generally accepted that, at a minimum, three of the grain servings should be whole grains. There is substantial scientific evidence suggesting that whole grains reduce the risk of chronic diseases, including cancer and heart disease.

Research has shown that just three daily servings of whole grains can reduce the risk of heart disease by 25–36%, strokes by 37%, Type II diabetes by 21–27%, digestive system cancers by 21–43% and hormone-related cancers by 10–40%.* USDA

Foods with low Glycaemic Index (GI) are digested more slowly by the body and this helps us keep the blood sugar at a medium level longer which makes us feel satisfied and therefore less hungry. This is good for our health and well being. Foods with a low GI include most grains.

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What do sprouts contain that make them nutritious?

“Malted or sprouted grains containing all of the original bran, germ and endosperm shall be considered whole grains as long as sprout growth does not exceed kernel length and nutrient values have not diminished. These grains should be labeled as malted or sprouted whole grain.”- the AACC International Board of Directors.

Sprouts rank as the freshest and most nutritious of all vegetables available to the human diet. By a process of natural transmutation, sprouted food acquires vastly improved digestibility and nutritional qualities when compared to non-sprouted embryo from which it derives. Sprouting of the grain significantly increases its protein, vitamin and enzyme content whilst complex starches in the grain are converted to natural sugars, providing an easily digested rich energy source. When people with wheat intolerances try sprouted grain they often find their digestive system accepts the sprouted grains without any problem.

Sprouts have several other benefits. They supply food in predigested form, that is, the food which has already been acted upon by the enzymes and made to digest easily. During sprouting, much of the starch is broken down into simple sugars such as glucose and sucrose by the action of the enzyme ‘amylase’. Proteins are converted into amino acids and amides. Fats and oils are converted into more simple fatty acids by the action of the enzyme lipase.

During sprouting, the beans lose their objectionable gas producing quality. Research has shown that oligosaccharides are responsible for gas formation. For maintenance of health, some amount of gas production is necessary but it should be within safe limits. As the process of germination ends and sprouting begins, the percentage of oligosaccharides is reduced by 90. Sprouts contain a lot of fibre and water and, therefore, are helpful in overcoming constipation.

Sprouts have in them all the constituent nutrients of fruits and vegetables and are ‘live’ foods. Eating sprouts is the safest and best way of getting the advantage of both fruits and vegetables without contamination and harmful insecticides.

Source: Sprouts for Optimum Nutrition | healthlibrary.com

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Why should you prefer natural foods over foods containing artificial flavours and preservatives?

Dr. Jim Stevenson and his team of researchers from the University of Southampton, U.K., just published the results of their study in the September issue of the Lancet: “Food additives and hyperactive behavior in 3-year-old and 8/9-year-old children in the community.” “These findings show that adverse effects are not just seen in children with extreme hyperactivity (ie, ADHD),” the report states, “but can also be seen in the general population and across the range of severities of hyperactivity. Our results are consistent with those from previous studies and extend the findings to show significant effects in the general population” [Lancet,7].

Artificial Food Colors
Some of these coloring agents are allergenic and, even worse, some have carcinogenic properties. Some artificial food colors are suspected of contributing to hyperactivity, allergies, asthma, learning problems, and concentration difficulties in children and adults. Specific foods to avoid include colored drinks, color-coated candies, gummy and chewy candies, and many colored cereals. Be especially aware of additives when using vending machines.

Sugar
Sugar and high fructose corn syrup are a frequent additditve, and its overuse can lead to numerous health issues including elevated blood sugar, hypoglycemia, hyperactivity, yeast problems (candida), excessive food cravings, and increased triglycerides (blood fats). Sugar and sweeteners also contribute empty calories toward obesity, dental cavities, and diabetes.

Preservatives
Preservatives such as BHA, BHT and EDTA are used in small quantities in grain products like cereal, soup bases, and other foods containing oil to prevent rancidity. These are potentially toxic to the liver and kidneys, and they've been known to cause allergic reactions and neurotoxic effects. Children can be especially sensitive to preservatives and they may cause behavioral changes and hyperactivity. Interestingly, BHT is prohibited as a food additive in the UK.

7. Artificial Flavors
Artificial flavors represent the largest number of food additives. Most of the food products with artificial flavor additives are highly processed. Both adults and children may exhibit allergic reactions and other health issues from these chemical flavorings.

All of Vihaan's products are 100% natural and do not contain any additives, preservatives, artificial colour or flavour.

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Why Organic?

For Nutrition:
Recent studies suggest that organically grown fruit and grain provide more vitamins, minerals and antioxidants than conventional food. It makes sense that the nutritional value of conventional food will diminish through poor farming practices, early picking, over processing and extended storage.

For Health:
The use of pesticides, chemicals and additives in conventional food has been linked to a large variety of illnesses. Some of these include cancer, heart disease, migraines, allergies, nerve damage and birth defects.

For Environment:
By consuming organic produce we are helping to conserve and protect our natural resources. Organic farming practices are sustainable and avoid the use of harmful chemicals, pesticides and fertilizers. This then improves the quality of our soil, air and water which creates a better environment for people, plants and animals.

Vihaan's premium products,  Au Vie Sain and Ragi Baby are made from certified organic raw ingredients. (To be launched soon)

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