13 April 2021
During the 20th century, the consumption of staple cereal foods declined in affluent countries, like Australia, the U.K., the U.S.A., Canada and Sweden.
For example, Australians now eat half as much bread as they did 60 years ago. But what changed our attitudes to cereal products?
For thousands of years, seven cereals - wheat, rice, maize (or corn), barley, oats, millets and rye – have provided much of the food eaten by human beings.
What we have done now over the decades is substitute whole grain cereals for foods of inferior nutritional value – higher in fat, sugar and salt.
This so-called ultra-processing can be damaging to our health by churning out poor sources of protein, dietary fibre and micro-nutrients masquerading as food.
These foods are made to be attractive via clever marketing to consumers, which unfortunately, leads to over-consumption.
Cereals, in their wholegrain form, provide important protein, fat, vitamins and minerals, as well as dietary fibre and energy.
And Western Australia grows some of the best cereal crops in the world, well recognised for its nutritional content and food safety.
Tune in next time as we discuss enriching of cereal crops here on FYCT Tuesgrains!
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