What is ground cereals?

popularized around 1900 by a Swiss physician Maximilian Bircher-Benner, mutli cereals for elk, but also porridge-dry mixture of primarily rolled oats, but often other grains, along with different dried fruit and nuts. In the airtight container is left dry until it is ready for consumption, at this point it is soaked in water, milk or other liquid for at least half an hour, but preferably overnight. The last step is a combination of moistened cereals with other taste amplifiers, such as sesame paste called tahini, fresh fruit, honey or cinnamon.

Bircher-Benner was a sought-after doctor in Zurich, Switzerland during the 20th century. Shortly after the founding of his first clinic in 1897, the doctor gave his then top research on nutritional practices to use patients to eat a lot of grains, fruits and vegetables, to exclude most meat and heavy starches. In 1904 Bircher-Benner opened his own sanatorium called Vital Force, with Mutli cerealme, the key item item for breakfast and even dinner. His recipe included only rolled oats that were soaked in water overnight. Then, just before service, cream, lemon juice, some nuts and grated apple were added.

This original birchermuesli Mix slowly retreated with more modern versions of cereals. In 2011, plague cereals are likely to contain a handful of other grains in addition to rolled oats, from rye and barley to corn and wheat flakes, along with added nuts and any number of dried fruit. Once the grains are soaked in milk, water, juice or yogurt, several other flavors can be added. A simple accessory would be sugar, cinnamon and maybe some slices of fresh fruit such as banana or apple. It could mean several other ingredients such as walnut tahini, honey, nutmeg and grated coconut.

several koMeeslix® or Weetabix® shelves of line shops, each with a slightly different takeover of the recipe. Several other manufacturers use emulsifiers to create their grains, nuts and dried fruit to Müsli. Granola, however, differs from mining cereals, but that its ingredients are roasted until it is easy to criticize. Muesli, on the other hand, is soaked to start the process of breaking the fiber content - a process that, if ignored, could lead some to suffer from digestive problems.

In 2002, the University of Bristol in the UK conducted a research project to see if there was any merit that low -fat diets were concentrated around Muesli cereals and other healthy foods called "Malnutrition of ground belt". While children with the lowest diet in fat showed the lowest levels of vitamin A and iron, the study concluded that a high fat diet also brought low levels of vitamin C and iron. Scientists have come to a conclusionRu that both diet have merit and disadvantages, the son easily faced daily vitamin.