I don’t do mornings.

Every morning this week I've felt like my eyes were wired shut. No prizing those peepers open. My Mum had a sweatshirt when I was younger that read 'I don't do mornings' with a photo of a sleepy seal on it. She'd always wear it on early morning flights and I'd definitely pinch it now if she still had it.

Sometimes the only reason I've got up over these winter months has been the thought of my warm bowl of porridge. I LOVE it. How does anyone get up without breakfast? I always add raisins and have it with a black cup of coffee while I get ready.

Some reasons why porridge is just great.

a soluble fibre in porridge called beta glucan has proven (a rare find for nutrition) to lower ‘bad’ LDL cholesterol in the blood by binding to it in the gut; preventing its absorption along with other substances that help us absorb fat

it's an excellent source of protein; porridge contains lots of the amino acids that the body can’t make so can only be taken in from what we eat (these amino acids are hard to come by in non-meat products). Protein will also help you keep fuller for longer and adding 200mls of milk will contribute an impressive further 7 grams.

the soluble fibres also mix with water to form a gel that keeps porridge in the stomach for longer; helping to control hunger and therefore with weight management

low GI – porridge releases its sugars slowly, helping to maintain energy levels and control blood sugar levels

cheap cheap at just over £1 per kilo

Little bit in love with this tray
good source of antioxidants including vitamin E and phytoestrogens, which may help prevent against cancer and heart disease

the insoluble fibres serves that are also found in porridge oats acts as a prebiotic to feed the healthy bacteria in the large intestine

200grams of cooked porridge made with milk will have around 250mgs of calcium (adults need around 700mgs each day) and will also be rich in iron

“pure oats” are safe for people with Coeliac disease but you have to be careful because unless they have been labelled as pure, most oats will have come into contact with wheat

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