Granola is one of the foods that, in recent times, has gained many followers not only because of its flavor and texture, but also because it allows you to have a powerful source of nutrition that does not harm your health. And it is that the combination of oats, nuts and other natural ingredients provides fiber, vitamins and other benefits; while processed foods contain preservatives, dyes and other artificial elements.
Thanks to a special baking process, the oat grains are exquisitely “crunchy”, without the need to use oils or sugars as is the case with many colorfully packaged cereals.
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But, the most important thing is that its ingredients do not contain artificial additives that could eventually generate some adverse effect on health.
The nutritionist and dietitian, Antoinette LatorreGranolín advisor, and specialized in nutrition and food at the University of Barcelona, lists the advantages of preferring granola to breakfast:
Less sugars.
There are many products on the market with added sugar that are disguised by other names, such as corn syrup, fructose and sucrose. But the natural granola, without additives, is sweetened with fruit juice or allulose, a 100% natural source.
More nutrients and vitamins.
Artificial products offer many «empty» calories, unlike natural ones that contain antioxidants, vitamins and other elements that provide energy to our body.
More fiber.
Fiber not only improves digestion, but also provides satiety for an active morning without «snacks» after hours, which mess up our body.
Improves quality of life.
Natural granola, without additives, preservatives, dyes or other ingredients that enhance the flavor, constitutes a balanced food that, since it does not contain chemicals, does not harm the stomach.
Less sodium.
Too much sodium can affect blood pressure, affect the kidneys, and make it harder for the heart to work.
According to Granolín’s nutritionist advisor, the standard recommendation for a healthy person, who consumes two thousand calories a day, is 25 to 30 grams per day, that is, about 3 tablespoons. «Unlike the cereals that have invaded Chilean supermarkets and homes, granola improves lifestyle and can even be used to make cookies, bars and cocadas,» says Antonieta Latorre.