Eating Well - Beaming with Health

108 The Commonsense Guide to Eating Wet!.
They are mostly made from processed flour that has
been stripped of its rnicronutrients, manufacturers kindly
returning one or two of the many they have removed.
You are much better off having baked beans on
wholemeal toast, egg, sardines or even last night's Ieftovers.
However, things started well in the 1800s, when
nutritional advocate and Seventh Day Adventist, Sylvester
Graham, started to promote the health-giving qualities of
wholemeal flour. (In fact, wholemeal flour was dubbed
Graham flour in his honour.) The first breakfast cereal,
Post Grape Nuts, was created in 1863 and was baked
Graham flour, cracked and served with milk. In 1877,
another Seventh Day Adventist, Dr Harvey Kellogg, produced
Granola and in 1902 the fvst corn Bake was born.
Things went downhill from there.
Fruit contains fructose, a simple sugar that is one-and-a-half
times as sweet as glucose. Surprisingly, fructose causes blood
sugar levels to rise more slowly than glucose. For this reason,
fruit can be included in the diets of people with blood sugar
problems, including diabetes and hypoglycaemia and makes
a good, between-meal snack.
It is preferable to eat the whole fruit rather than just the
juice of the fruit. For starters, there is more fibre in the whole
fruit, allowing you to feel fuller than just drinking the juice.
Let your hair down and try to eat the seeds, core and skin if
possible.
Eat plenty of fruit, two to three servings a day. Don't,
however, overindulge, and end up like poor Fortunatus, at a
banquet in the first century AD: 'First I was those