This is a continuation of yesterday’s post about things that I add to my breakfast.
5. Kamut flakes
Kamut is a grain that I’ve recently discovered and started experimenting with. It’s about three times the size of wheat but with 20-40% more protein. It’s a very effective energy source for running and one serving contains 24% of the daily recommended amount of niacin. I add raw kamut flakes to cereals because when kamut is cooked, it loses a lot of its nutritional value.
This looks like yogurt and I usually add it to my cereal. Only in small portions though because it tastes and smells like fermented milk. It actually IS fermented milk. It’s also chock full of good bacteria that is required for optimum digestion.
There are ten times more bacteria cells in (and on) the human body than there are human cells. That’s a LOT of bacteria, and a lot of it is not only beneficial, but necessary. Bacteria is responsible for converting our nutrients into vitamins, promoting regularity (adding bulk to our stool), promoting healthy contractions of the colon, and providing protection against the bad bacteria. It mostly does this by taking up space and resources: If we have enough good bacteria, there’s no room for bad bacteria to grow. So Kefir helps with all of this.
7. Goat’s Milk
I went through a period a while ago where I gave up dairy. After that I started exploring and experimenting with different types of dairy. One of my favourites that I seem to always come back to is goat’s milk.
Goat’s milk is superior to cow’s milk for many reasons. It has a higher protein content, less lactose, and it’s not phlegm producing (meaning I can have some in my oatmeal before a run and it won’t obstruct my breathing). And of course, it’s a great source of calcium.
Besides tasting great, cinnamon also has a rich history. As a spice, it was so highly prized that blood was shed for it. In the first century A.D., 350 grams of cinnamon were equal in value to over five kilograms of silver, about fifteen times the value of silver per weight.
Cinnamon is very warm in nature, which is one reason I love it over the winter season. It has been used to cure everything from the common cold to bad breath to diarrhea. Cinnamon is also used in the treatment of type II diabetes and insulin resistance.
There are two things that cinnamon does that makes it attractive to me as a runner. Firstly, it aids in the circulation of blood due to the presence of a blood thinning compound in it. Good blood circulation means more oxygen supply to my muscles, which leads to higher metabolic activity. Secondly, cinnamon is anti-inflammatory and helps in muscle and joint stiffness.
I first started using natural, organic raisins as a substitute for sugar. The fruit sugar in raisins is more digestible than cane sugar and raisins will not wreck havoc with blood sugar levels. They are also rich in antioxidants. However, I make sure I get organic raisins because regular ones tend to be very highly processed and treated with preservatives like sulfites.
Wishing everyone a happy and healthy weekend (and happy thanksgiving if you’re in the States)! We all have much to be thankful for.