Cornflakes for better breakfasts

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SUMMARY

The discussion centers on the nutritional value of cornflakes as a breakfast option, highlighting their historical context and current perceptions. Cornflakes were initially developed to enhance breakfast nutrition but primarily offer shelf stability rather than significant health benefits. Critics point out that many commercial cornflakes contain added sugars and sodium, which are not naturally present in corn. The USDA nutrition report indicates that these additives can significantly alter the health profile of cornflakes, making them less favorable compared to whole grains like oatmeal.

PREREQUISITES
  • Understanding of USDA nutrition guidelines
  • Familiarity with FDA labeling requirements
  • Knowledge of nutritional comparisons between processed and whole foods
  • Basic awareness of dietary supplements in breakfast cereals
NEXT STEPS
  • Research the nutritional differences between cornflakes and oatmeal
  • Examine the USDA nutrient database for various breakfast cereals
  • Explore the impact of added sugars and sodium in processed foods
  • Investigate historical dietary trends in American breakfast foods
USEFUL FOR

Nutritionists, dietitians, health-conscious consumers, and anyone interested in the nutritional implications of processed breakfast cereals.

mech-eng
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I watched a documentary about cornflakes. The documentary was long and professionally prepared. As far as I remember its name was cornflakes wars. In the documentary it is claimed that the Americans gave up English-type breakfast consisting of pork loin and egg and started to eat cornflakes in breakfasts. This dietry change made the Americans more stronger and healthy. But in some newspaper cornflakes are not adviced because they are traded i.e is undergoned through some operations. In their packages, it is claimed that they contain a considerable amount of iron, vitamin b12, vitamin b6, ... Is prefering cornflakes for brekfast a good dietry? Do they really make people stronger and healthier? What do you think about this situation.

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Its cardboard tasting cereal made from processed corn. Id take a real breakfast over that any day.
 
Before this thread goes off-track, let's note some facts

1. Cornflakes were originally created to make 'better food' for breakfast, i.e., improve nutrition.
2. Their main benefit was shelf stability, not improved nutrition. Eating most grains (like oatmeal) with milk has pretty much the same result, nutritionally. Except for nutrients like table sugar (sucrose) and sodium.

This is the USDA nutrition report on one brand of cornflakes. Per FDA (US regulations)The data here has to be displayed on the package, in a simplified form for one serving. Also required is a list of ingredients. For example, note sugar (9g) and salt (Sodium 729mg -- about 10 times the level in a corn kernel), which are not naturally occurring in the quantities used to the cereal. These two added ingredients are orders of magnitude higher than corn itself, especially sodium.

Please before you make assertions about nutrition of anything else, go to the USDA site and look things up. We want to make fair comparisons, not offhand opinions. Okay?

See these two links:
Ingredient list: http://www.kellogg.co.nz/en_NZ/corn-flakes-product.html
USDA nutrient database: https://ndb.nal.usda.gov/ndb/foods/show/1788?manu=&fgcd=&ds=Standard Reference
 
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Don't forget that breakfast cereal is loaded with vitamin supplements.
 
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Sadly the vitamin content for most commercial breakfast magically improved right before the labeling requirements became mandatory. In the US.
 

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