Tuesday, 22 March 2016

How to make sugar-free cereal



There has been an increasing awareness in the media about the dangerous effect of too much sugar in ones diet. As a bit of a chocolate fiend myself, I'm all too aware how addictive it can be. What I was quite horrified to find out is that sugar (in all it's many forms) is being loaded into all sorts of foods that we would think should be "low sugar" or even "sugar free".  I wont go into the details here (This is a good link for a bit more info), but suffice to say - it does a lot of damage, and the stuff is being packed into our foods. One of those foods being cereal. Many of the cereals we eat have as much as 3 teaspoons of sugar in each bowl - equivalent to 2 and a half chocolate biscuits. Even the ones pegged as "healthy" such as Alpen, have a large amount in each serving. An easy way to work out exactly how much sugar is in the food is to look at the nutritional content on the box or wrapper:

4g is about equivalent to 1 teaspoon of sugar - for example a typical 6-ounce serving of vanilla yogurt has about 6 teaspoons of sugar — which is about as much as a regular size Snickers bar. Crazy right?

 Look at the 'carbs as sugars' on the nutrition panel - this includes both natural and added sugars; less than 5g per 100g is low, more than 15g per 100g is high. 


In an effort to try and cut down on the sugar intake, Chick 4 and I recently had a go at making our own version of THIS recipe by Jamie Oliver. We didn't use the pistachios, apricots and cherries, but I did add a few of my own extras - 1/4 cup of chia seed, 1/2 cup of cashews (blitzed in the blender), 1/4 cup of goji berries.

This isn't overly sweet, so we enjoyed eating this with a dollop of yogurt and a bit of honey in the mornings. 

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