Rice is nice … and the Japanese love it with a soybean puree known as natto.
Gruel, a thin oatmeal made with cereal and water or milk, is one of the most ancient breakfasts and is still eaten all over the world. The Chinese version is called Congee, a rice gruel topped with pickled tofu, strings of dried meat or egg.
Yum Yum! The Turks know a thing or two about satisfying the morning tummy rumbles. They love their ‘Kaymak’; honey and thick cream on toasted bread and fried eggs with a delicious spicy sausage called 'Sucuk'.
The Italians do breakfast on the go – hot, fast and sugary - “cappuccino e cornetto” is basically just a cup of coffee and a sweet croissant.
Not for the faint-hearted, ‘Fracturas’ is a sugar-rush of a breakfast consisting of buttery, flaky pastries topped with sweetened milk, which has been boiled and reduced to a thick, sticky sauce called Dulce de Leche.
Peruvians love raw fish in the mornings - they tuck into ‘Ceviche’ - raw fish cured in citrus juices, with chillies.
The Bolivian breakfast might sound more like a dinnertime dish - Salteña is a morning meal of stewed meat and vegetables in a thick pastry case with a hot sauce.
Cock-a-doodle-do! There’s nothing like a bit of ‘spotted rooster’ to wake you up in the morning. Made up of black beans, rice, salsa and avocado, this delicious mixture is eaten with a corn tortilla and fried plantain.
Thank you Arvind Grover
Main source for this article: http://blog.hostelbookers.com/travel/best-breakfast
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As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Not yet, but we will keep listening and responding to people’s needs.
The serving sizes mentioned on breakfast cereals can slightly differ, mainly due to differences in product density. Beyond its nutrients density, it’s also important for the portion size to suit the average cereal bowl. Some types of breakfast cereals, such as mueslis or granolas, are denser than traditional flakes; so a 30 g serving could look tiny and unrealistic in a bowl – that's why we use 45 g as a reference. These different serving sizes have been defined by the European cereals trade association and consistently applied by all industry members in Europe.
No. Even though some foods made with whole grain have a high GI, you can still benefit by including them in a healthy, balanced diet. Eating lots of whole grain can be good for the heart, even if the GI of the food is high. The whole population can benefit from eating more whole grain; the effect of low GI foods is still not clear.
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