What did you have for breakfast this morning? So many of us believe that it’s the most important meal of the day, but don’t give much thought to what breakfast foods we’re eating.
That really has to stop.
Here’s one of the best nutrition tips I’ll ever give you: eating breakfast foods with poor nutritional value set you up for a failure of a day.
On the other hand, a healthy breakfast can fuel you for the day ahead by boosting your metabolism, filling you with energy, and kicking any harmful cravings to the curb. What’s more, all of this helps you stave off the onset of chronic disease.
Unfortunately, the endless rush of our modern lifestyle means that many of us either skip breakfast or stuff ourselves full of grab-n-go crap for the sake of convenience.
You may save a few minutes by eating breakfast in the car on your way to work, but you’re setting yourself up for all kinds of health problems.
Here’s a list of the breakfast foods you should be avoiding at all costs.
1. Commercial gluten-free breakfast foods
If breakfast cereals are no good partly because of the gluten they contain, then gluten-free breakfast foods should be a healthy alternative, right?
Well, it depends. If you’re talking about having an avocado with an egg and a banana (all these foods are naturally gluten-free), then yes, that’s a nutrient-packed breakfast. (And you should give yourself a pat on the back.)
Unfortunately, commercial gluten-free breakfast foods are often nothing but ‘frankenfoods’. Next time you see a box of gluten-free breakfast foods, check the ingredient list and you’ll see what I mean.
WHAT LURKS IN COMMERCIAL GLUTEN-FREE BREAKFAST FOODS?
LOTS of sugar – To make up for loss of taste, consistency, and texture, food manufacturers will often add more sugar to the product.
Artificial sweeteners or sugar alcohols
More carbohydrates in the form of rice flour, potato starch, corn or other refined flours
Food colorings since gluten-free products usually don’t become as nice and golden as the gluten-containing versions
Added gums to help things stick together (gluten holds this function in baked products)
Additives to increase the product’s shelf-life since the various ingredients added don’t last long.