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THE CORNFLAKE DIET2 COMMENTS

May 10, 2011 | By Shelley Moore

Photo Credit Comstock/Comstock/Getty Images

 A cereal diet can feature any cereal you like, including cornflakes. The strategy involves usingcornflakes or other cereal as a meal replacement, so you eat fewer calories than you normally would.Published research supports the idea that eating cereal in this manner can help you lose weight andhas some advantages over commercial meal replacement products.

BENEFITS

Cereal is a better meal than many breakfast foods people eat outside the home, even though somecommercial brands primarily consist of refined grain, sugar and added vitamins, notes the November 1999 issue of "Nutrition Action Health Letter." Even these low-fiber sugary cereals, which cornflakestend to be, are relatively low in calories and fat, with about 120 calories per serving if you eat themwith low-fat or skim milk.

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FEATURES

 A study by Richard D. Mattes published in the "Journal of the American College of Nutrition" in 2002notes the increasing popularity of portion-controlled meal replacements as a diet method. Eatingfewer calories with the meal substitution helps with weight loss or weight maintenance. This methodappears to be effective as well as convenient. Mattes explains that conventional foods, such ascereal, can be just as effective as specialty products for this purpose.

ADVANTAGES

Mattes chose cereal for meal replacement research for several reasons. Solid foods are moresatiating and so should increase compliance with the diet and thus weight loss, compared with liquids

commonly used as meal replacements. Dieters are likely to consider cereal an acceptable food for different times of day, and it is widely available, relatively inexpensive and has an agreeable flavor.

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RESEARCH RESULTS

For two weeks, one group of participants in the study ate a serving of a single brand of cereal withskim milk for breakfast and also as a substitute for one other meal. A second group followed the sameregimen, except they could eat several kinds of cereals. There were no restrictions on the third meal.Both groups lost weight, while two control groups had no significant weight changes. Everyone in the

first group and all but one individual in the variety group lost weight. Eating one type of cereal led tobetter results than eating a variety of cereals, with the first group losing an average of about 4 lbs. andthe variety group an average of about 3 lbs.

TIPS

The "Nutrition Action Health Letter" article recommends adding fruit to the cereal for extra nutrients,which the Mattes study participants did. If you'll be eating cereal at work, bring it in a plastic container that doubles as a dish, but don't add milk until you're ready to eat.

CONSIDERATIONS

 A commentary at RNCentral.com notes that eating a specific portion size of food to restrict calories iseffective, and that is the only reason the cereal diet works. Cereal in itself does not have weight lossbenefits, and products tend to be high in sugar. The most common brand, Kellogg's Corn Flakes, listsmilled corn as the first ingredient, but sugar as the second ingredient and high-fructose corn syrup,another type of sugar, as the fourth most prevalent ingredient.

Read more: http://www.livestrong.com/article/307735-the-cornflake-diet/#ixzz1q16Hv0Bv

WHAT ARE THE BENEFITS OF

EATING CEREAL?0 COMMENTS

Jan 9, 2011 | By Jennifer Andrews

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Photo CreditMedioimages/Photodisc/Photodisc/Getty ImagesCereal is a healthy food choice for breakfast, snacks, or late-night cravings. Wholegrain cereals aresuperior to their refined, processed counterparts and should be selected at the supermarket for their increased health benefits. Wholegrain cereals are nutrient-rich, low in fat, and high in fiber, whichincrease feelings of satiety. As part of a well-balanced diet, they assist in maintaining a healthy weightand decreasing the risk of disease.

HELPS TO MAINTAIN OR LOSE WEIGHT

Wholegrain cereals may assist in maintaining weight or can be part of a weight-loss program. Thefiber in wholegrain cereals assists in increasing the feelings of fullness, thus maintaining steady bloodsugar levels, which aid in decreasing hunger cravings. This assists in decreasing the amount of fatconsumed in a diet. Many cereals are low in fat, in particular saturated fats, or the unhealthy fats.

 A study at the University of North Carolina at Chapel Hill found that cereal breakfast eaters consumedmore fiber and less fat in their diet. A high-fiber, low-fat diet has been linked in the prevention of heartdisease and certain cancers. A 3/4 cup serving of General Mills Whole Grain Total cereal has only100 calories, 0.5 g of fat and 2.7 g of dietary fiber.

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HEALTHY DIGESTIVE FUNCTION

High fiber-foods, such as whole-grain cereals, assist with the movement and elimination of foodthrough the digestive system. Fiber aids in increasing stool bulk, softening stools and increasingbowel activity. Fiber found in wheat can bind to certain toxins and oxidized fatty acids and removethem from the bowel to a greater degree than the fibers found in fruits and vegetables. High-fiber dietshave also been associated with a decreased risk of developing diverticular disease and colon cancer.

Cereals such as Kellogg's Shredded Wheat Miniatures has 176 calories, 0.8 g of fat and 6.9 g of dietary fiber per one-cup serving. A 3/4 cup serving of Post Bran Flakes has only 96 calories, 0.7 g of fat and a high 5.6 g of fiber.

SOURCE OF ANTIOXIDANTS AND MINERALS

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Wholegrain cereals are a high source of antioxidants, which help to protect your body from healthrisks such as free radical damage, cancers and heart disease. Phytochemicals such as lignans maydecrease the risk of coronary artery disease, breast or prostate cancer. These chemicals are found inthe outer layer of grains, such as the wheat bran. Many cereals are also high in minerals such as ironor calcium, which are essential to healthy body functions and bone health.

Read more: http://www.livestrong.com/article/352796-what-are-the-benefits-of-eating-

cereal/#ixzz1q17TDNz1 

Nestlé CORN FLAKES

Buka kotak sereal NESTLÉ CORN FLAKES dantemukan manfaat di dalamnya.

NESTLÉ CORN FLAKES kini dibuat dari biji jagung utuh yangrenyah dengan karbohidrat tinggi dan kandunganlemak rendah.

Dapatkan energi setiap pagi dengan kandungan 10vitamin dan mineral, termasuk kalsium serta zat besiyang terdapat pada NESTLÉ CORN FLAKES (dengan bi j i  jagung utuh ) untuk melengkapi kebutuhan gizi Anda.

Tersedia dalam kemasan kotak 150 gram dan 275gram.

The first modern and commercial cereal foods were created by the American Seventh-dayAdventists. The Adventists formed the Western Health Reform Institute in the 1860s. The Institute

was later renamed the Battle Creek Sanitarium after its location in Battle Creek, Michigan. The

Adventists manufactured, promoted, and sold wholesome cereals.

Cereal or grain is a member of the grass plant family, with starchy seeds used for food. Common

cereals are: wheat, rice, rye, oats, barley, corn (maize), and sorghum.

Will Keith Kellogg

Will Keith Kellogg was the founder of the W.K. Kellogg Foundation, founded in 1906. In 1894,

Kellogg was trying to improve the diet of hospital patients. He was searching for a digestible bread

substitute using the process of boiling wheat. Kellogg accidentally left a pot of boiled wheat to

stand and the wheat became tempered (soften). When Kellogg rolled the tempered or softened

wheat and let it dry, each grain of wheat emerged as a large thin flake. The flakes turned out to be

a tasty cereal. Kellogg had invented corn flakes.

Steam cooked, dried, flattened, then toasted

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Corn flakes were invented in Battle Creek, Michigan in 1894 by brothers Will and Dr.

John Kellogg. They baked some boiled wheat on a baking tin, the doctor was called awayon an emergency, and they rolled out the stuff the next day. The result was flakes. Johnwas interested in the sanitarium, which he owned, while Will was interested in this greatnew product. 

Will sweetened up the flakes with malt and bought the

commercial rights from his brother. Will Kellogg startedthe Battle Creek Toasted Corn Flake Company in 1906.In 1924, the first supplies of the breakfast cereal wereexported to the UK and proved so successful that afactory was built to manufacture the Corn Flakes atTrafford Park, Manchester in 1938. 

Corn Flakes are made from sweetcorn (shown left inpic)which is ripened by more than 140 days of sunshine inArgentina, South America before being shipped to thefactory for milling. The milling process removes the cornkernels from the cobs and turns them into flaking sized’grits’. Malted barley (shown right in pic) is added to

enhance the flavour of the Corn Flakes. 

The corn grits are cooked in steam pressure cookers,

with Kellogg’s unique malt flavour, at temperatures

exceeding 100C. This cooking process lasts for an hour

and softens the hard grits. The hot grits are transported

from the cookers to large driers via the complicated

network of pipes that runs through the factory. The grits

spend several hours in the hot-air driers in order to

reduce their moisture content. 

The corn grits are milled using two large rollers, which

squeeze the grits flat. One of the rollers rotates slightly

faster than the other and exerts 40 tonnes of pressure on

the grits.

This elongates the flakes. The flakes are then tumble

toasted for 30 seconds in huge cylindrical ovens. The air

in the ovens is heated by 600C gas flames and the flakes

are tossed around in a rotating drum. The drum is angled

so that the flakes whirl around and pass through it quite

quickly, and stops them spending too long in the fierce

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heat. 

The flakes are then sprayed with vitamins and minerals

to make them as nutritious as possible. We now have

Corn Flakes. The production line divides at this stage.

The Corn Flakes might be packed, or they could be

diverted and used to make Frosties or Crunchy Nut Corn

Flakes. Frosties are created by spraying the flakes with a

special syrup in a rotating drum. The Corn flakes arethen bagged up with the help of a bagging machine,

which uses huge rolls of polythene to create the cereal

box liners. This machine can create, fill, seal and cut off 

30 bags a minute. 

Thousands of flat cardboard boxes are drawn into the

packing machine via a conveyor belt. As each box enters

the machine, air suction is used to pop it up and

assemble it. A full Corn Flakes bag is inserted into each

box, and hot adhesive is applied to the flaps at each end.

Automatic arms close the box and hold the flaps whilethe glue dries, sealing the box shut in a couple of 

seconds. 

The boxes are then banded together, so that they can be

easily stored and transported. In the warehouse thecases are moved around (as if by magic) by using robotictrucks that follow hidden tracks in the floor. The Kellogg’s factory operates 24 hours a day. Corn

Flakes begin their journey to our breakfast tables, viahuge trucks that travel all over the country. 

Sources: http://www.yakety.net/cofnflakes.htm 

Jagung memiliki banyak manfaat untuk kesehatan kita, Salah satu di antaranya adalah jagung sangt baik dalam

mengontrol penyakit diabetes. Selain itu, manfaat lain dari jagung antara lain adalah jagung bermanfaat sebagai

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pencegah penyakit jantung, menurunkan hipertensi dan pencegahan cacat tabung saraf-saat lahir. Jagung

adalah salah satu dari sereal paling populer di dunia dan merupakan kebutuhan pangan pokok di banyak

negara termasuk indonesia dan bahkan Amerika Serikat. tidak hanya memberikan kalori yang diperlukan untuk

metabolisme sehari-hari, tetapi jagung merupakan sumber yang kaya vitamin A, B, E dan mengandung banyak

mineral . Kandungan serat yang tinggi dalam jagung membuatnya sangat bermanfaat untuk mencegah penyakit

pencernaan seperti sembelit, wasir serta kanker kolorektal . Antioksidan hadir di jagung juga bertindak sebagai

agen anti-kanker dan mencegah Alzheimer’s. 

Nutrisi dalam jagung memang benar benar menjanjikan untuk kesehatan kita, ada banyak manfaat jika kita

mengkonsumsi jagung. Berikut ini adalah manfaat manfaat jagung untuk kesehatan. 

Jagung Sebagai Sumber KaloriJagung memiliki banyak kandungan kalori yang sangat tinggi yang bisa dibakar oleh tubuh kita. Dalam 100 g

Jagung Jagung mengandung 342 kalori. Bahkan jagung merupakan makanan sereal yang memiliki kalori yang

tertinggi dibanding dengan makanan sereal lainnya. Sehingga jagung merupakan makanan yang sangat cocok

kita konsumsi jika kita ingin menambah berat badan.

Jagung Sebagai Pencegah Kanker Usus dan Wasir Jagung memiliki kandungan serat yang cukup tinggi, dalam satu cangkir jagung terkandung 18,4% serat dari

serat yang kita butuhkan dalam sehari. Dengan memenuhi kebutuhan akan serat, hal tersebut mampu

membantu mengurangi gangguan yang terjadi pada pencernaan seperti penyakit sembelit dan wasir, serta

mampu menurunkan resiko kanker usus besar.

Jagung Sebagai Sumber VitaminJagung kaya akan vitamin B konstituen, terutama Thiamin dan Niasin . Thiamin bermanfaat dalam menjaga

kesehatan saraf dan fungsi kognitif. Kekurangan niasin menyebabkan Pellagra, yaitu sebuah penyakit yang

ditandai dengan diare, demensia, dermatitis dan umumnya terjadi pada orang kekurangan gizi. Defisiensi asam

folat pada wanita hamil menyebabkan kelahiran bayi berat badan dan juga dapat mengakibatkan cacat saraf 

pada saat lahir. Jagung menyediakan potongan besar dari kebutuhan folat sehari-hari. Jagung kuning

merupakan sumber yang kaya beta-karoten yang membentuk vitamin A dalam tubuh, penting untuk

pemeliharaan kulit.

Jagung Sebagai Sumber MineralJagung memiliki banyak jenis mineral seperti fosfor, magnesium , mangan , seng , besi, tembaga dan selenium.

Fosfor sangat penting bagi pemeliharaan pertumbuhan dan kesehatan tulang, serta menjaga fungsi ginjal agar 

tetap normal. Semaentara itu, Magnesium diperlukan untuk mempertahankan denyut jantung agar teta normal

dan untuk menjaga kekuatan kekuatan tulang.

Jagung Sebagai antioksidanBerdasarkan hasil studi yang dilakukan di Cornell University, diketahui bawa jagung merupakan sumber yang

kaya akan zat antioksidan yang mampu melawan radikal bebas penyebab kanker. Bahkan, memasak

meningkatkan antioksidan dalam jagung manis. Jagung merupakan sumber yang kaya senyawa fenolik asam

ferulic, agen anti-kanker yang telah terbukti efektif dalam memerangi tumor pada kanker payudara dan kanker 

hati.

Jagung Sebagai Pencegah AnimiaJagung bermanfaat dalam terjadinya animia atau kurang darah, karena jagung memiliki kandungan vitamin B12. 

Jagung Mampu Menurunkan Kolesterol LDLMenurut Journal of Nutritional Biochemistry, Dengan mengkonsumsi minyak jagung bisa menurunkan kolesterol

LDL plasma dengan mengurangi penyerapan kolesterol oleh tubuh.

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Jagung Memberikan Perlindungan Dari SeranganDiabetes dan HipertensiMengkonsumsi jagung dapat membantu pengelolaan non-insulin dependent diabetes mellitus (NIDDM) dan

efektif dalam melawan penyakit hipertensi karena adanya phytochemical fenolik yang terkandung dalam jagung.

Itulah beberapa manfaat jagung untuk kesehatan. Sayangnya meskipun jagung sangat manfaat, sangat sedikit

orang indonesia yang mengkonsumsi jagung. Orang madura yang dulunya menjadikan nasi jagung sebagai

makanan pokok, justru saat ini sudah tidak mengkonsumsi jagung lagi. Dan meskipun ada, itu hanya sebagian

kecil saja. Jika anda adalah salah seorang yang juga jarang atau tidak penah mengkonsumsi sama sekali, di sini

saya sarankan agar mengkonsumsi jagung. Jagung dapat dicampur dengan beras dan dimasak sebagai nasi.