Because usually in the morning you are in a rush, maybe breakfast is the last on the list of your priorities. Or maybe it isn’t there at all. Breakfast is a very important meal that your body needs. In order to make breakfast give you power and strengths it has to be rich in sugar and low on fats. A proper diet must be firstly equilibrated. This is why you need a tasty and nutritional breakfast but mostly a healthy one. The breakfast aliment that is key for mornings and has all these qualities is cereal.

Breakfast cereals are made from corn and rice most times and they are the optimal solution for every morning. Cereals have a rich content of vitamins like vitamin A, C, the whole complex of B vitamins, minerals like iron, magnesium, copper ,phosphor and zinc and anti-oxidants as well. Also cereals are an important source of calcium. They provide an adequate quantity of calcium for any age, and vitamin D that has a very important role in helping the calcium be absorbed by the organism. Cereals have a low quantity of saturated fats, but a high quantity or unsaturated fats, substances good for the organism.

Because they are an aliment so rich in fibers, minerals and nutritive substances, cereals for breakfast are ideal mornings. You will start your day in a tasty way and they will provide you with the necessary energy and power to get through the day. Their benefic effect is immediate, but there is also one that is seen on a long term. Getting used to eating cereals for breakfast helps you watch over your weigh and helps you maintain your health.

Some dangerous diseases that cereals protect you from are: heart diseases, diabetes, obesity, intestinal affections, even cancer. So, if you make a habit out of eating cereals is as if you were making a long term investment for your health.

For those of you that want to start the day with a smile on their face, cereals are definitely the best option.

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Buttermilk, so generally regarded as a waste product, has latterly been coming somewhat into vogue, not only as a nutrient, but as a therapeutic agent, and in an editorial article the Canada Lancet, some time ago, highly extolled its virtues.

Buttermilk may be roughly described as milk which has lost most of its fat and a small percentage of casein, and which has become sour by fermentation. Long experience has demonstrated it to be an agent of superior digestibility. It is, indeed, a true milk peptone—that is, milk already partly digested, the coagulation of the coagulable portion being loose and flaky, and not of that firm indigestible nature which is the result of the action of the gastric juice upon cow’s sweet milk.

It resembles koumiss in its nature, and, with the exception of that article, it is the most grateful, refreshing and digestible of the products of milk. It is a decided laxative to the bowels, a fact which must be borne in mind in the treatment of typhoid fever, and which may be turned to advantage in the treatment of habitual constipation. It is a diuretic, and may be prescribed with advantage in some kidney troubles. Owing to its acidity, combined with its laxative properties, it is believed to exercise a general impression on the liver. It is well adapted to many cases where it is customary to recommend lime water and milk.
It is invaluable in the treatment of diabetes, either exclusively, or alternating with skimmed milk. In some cases of gastric ulcer and cancer of the stomach, it is the only food that can be retained.

Source: Medical journal.
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