Article date: 19 Oct 2010
Dubbed a ‘superfood’, porridge is bang on trend for that breakfast kick-start.
Sometimes, we can all ignore the blindingly obvious, especially in the oh-so-rushed days in which we live.
I’ll wager that every reader of this article will have heard a phrase not dissimilar to ‘breakfast is the most important meal of the day, you know?’. In my case, this is often heard as I disappear into the distance, rushing out the door, toast in one hand, phone in the other.
However, in this case, the clue as to the validity of the statement is actually in the name itself – breakfast – or, more obviously ‘break fast’: the meal which breaks your overnight fast and provides you with your new energy for the day ahead.
With this in mind, we would be wise to take on board the importance of the statement and of how we seek to power our body in the morning.
Made with jumbo oats and served with strawberry & blueberry compote.
Porridge, made from oats, has been a tasty, staple start to the day for centuries.
Although less science-savvy than modern-day dieticians, who can explain why porridge is a superfood, the medieval Scots (and, indeed, Welshmen) figured out that porridge filled them up, gave them energy, kept them going until lunchtime, tasted great and – in fairness – was cheap.
Nowadays, we are able to attach scientific explanations about just why porridge has stood the test of time. Mind you, porridge was originally made using only oats, water and salt and was a far cry from the delightfully creamy offering from Wetherspoon. The jumbo oats used by Wetherspoon develop a complex flavour and texture, to complement the creamy finish just perfectly.
Oats are a slow-release carbohydrate and perfect for a low-glycol-index (GI) breakfast. The slow-release element is the one which it is particularly important to remember. After being eaten, all carbohydrates will break down and release energy in the form of glucose. The oats used in Wetherspoon’s porridge are unrefined and so still contain their natural goodness and fibre; as such, they break down slowly.
The net result is that, rather than your blood sugar level reaching an instant peak and then heading quickly down towards ‘snacksville’, you get a slow release, keeping concentration high and hunger cravings at bay, while sustaining energy levels.
So, it would seem that we can learn a lot from our Celtic forefathers.
Isn’t it time that you rediscovered porridge? We think that you might be pleasantly surprised.