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Posts Tagged ‘kashi cereal’

I heard the new commercial for Kashi cereal the other day that claimed “More protein than an egg” and I thought to myself “why wouldn’t you just eat an egg?”. After all you’d be eating REAL food, in it’s simplest and most natural form instead of a product made who knows how long ago, in a factory from GMO ingredients (Soy & Canola) and loads of sugar (a bowl of Kashi contains a little over 3 teaspoons of sugar). An egg would be cheaper, healthier, produce less waste, use less energy and if you purchase it locally or keep your own chickens, it’s much better for your local economy.

Here are the ingredients for Kashi Seven Whole Grains & Sesame Cereal: (Whole: Oats, Long Grain Brown Rice, Rye, Hard Red Winter Wheat, Triticale, Buckwheat, Barley, Sesame Seeds), Textured Soy Protein Concentrate, Evaporated Cane Juice, Brown Rice Syrup, Chicory Root Fiber (Inulin), Whole Grain Oats, Kashi Seven Whole Grains & Sesame Flour (Whole: Oats, Long Grain Brown Rice, Rye, Hard Red Winter Wheat, Triticale, Buckwheat, Barley, Sesame Seeds), Expeller Pressed Canola Oil, Honey, Salt, Cinnamon, Mixed Tocopherols (Natural Vitamin E) for freshness.

Ingredients in an egg: hopefully grass, insects, organic grains, and lots of sunshine. It’s worthwhile to seek out a local source of free range eggs because they’re much healthier that regular battery cage hen eggs (here’s a great article from Mother Earth News about free-range eggs). If you think about what an egg is, you’ll realize it’s really a perfect complete food. An egg contains everything needed to nourish a chick. For more in-depth information on the health of an egg, read this great article at World’s Healthiest Foods.

Eggs contain: tryptophan, selenium, iodine, vitamin B2, B5, B12, mylobdenum, phosphorus, Vitamin D, lutein and they’re a great source for choline – something 90% of Americans are deficient in. Eggs contain vitamins and minerals that help reduce the risk of macular degeneration and cataracts, those that help prevent blood clots, many that are good for your heart.

Eggs are also fantastic because they are so quick to make and they can be cooked up in a variety of ways. Mr Chiots and I eat eggs every morning for breakfast and never get sick of them. Sometimes we have the traditional eggs with bacon and potatoes. Other times we enjoy them scrambled. Eggs also pair perfectly with vegetables, making it a great way to get more vegetables into your diet (something most of us should be trying to do). We paritcuarly enjoy eggs poached on a bed of kale, other sauteed vegetables, or a savory tomato sauce. Eggs can also be made sweet by being baked up into a classic plain custard or mix in some pumpkin to add even more vitamins. These little bowls of goodness are perfect for a quick breakfast or snack on the go!

Not only are eggs much healthier, at roughly 15-25 cents each for local pastured eggs here in my area, they’re also much cheaper than a bowl of cereal – especially if you pair them with homegrown vegetables. When you figure in the quality and freshness of the product you’re getting, it blows cereal out of the water!

Food is generally most healthy when it’s the least processed (with the exception of fermentation, which usually increases the availability of vitamins – think sauerkraut, yogurt, sourdough bread, etc). The protein in textured vegetable protein does not equal the protein in an egg. Maybe it does on paper, but it doesn’t take a chemist to see the nutritional superiority of an egg.


Would you rather get you protein from an egg laid by a chicken running around on a farm in the sunshine, or from soy that’s been turned into Textured Vegetable Protein: TVP is made from high (50%) soy protein soy flour or concentrate, but can also be made from cotton seeds, wheat and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so. The defatted thermoplastic proteins are heated to 150-200°C, which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids. As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried. As much as 50% protein when dry, TVP can be rehydrated at a 2:1 ratio, which drops the percentage of protein to an approximation of ground meat at 16%. High quality TVP can be mixed with ground meat to a ratio of up to 1:3 (rehydrated TVP to meat) without reducing the quality of the final product, sometimes improving it if the meat used is poor. TVP is primarily used as a meat substitute due to its very low cost at less than a third the price of ground beef, and when cooked together will help retain more weight from the meat by absorbing juices normally lost. (source: Wikipedia)

What’s your favorite way to enjoy an egg?

I can also be found at Chiot’s Run where I blog daily about gardening, cooking, local eating, maple sugaring, and all kinds of stuff. You can also find me at Ethel Gloves, Grit Magazine, and you can follow me on Twitter.

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