Cereals are often considered better source of nutrients but not when they are America’s favorite cold cereals, which are reported to have adverse health affects due to their subjection to Maillard reaction.
Facts provide that maillard reaction deteriorates the nutritional quality of cold cereals as carbonyl and amine compounds combine with each other to produce undesirable flavors and browning of the cold cereals. An article points out that the Maillard reaction decrease the bioavailability of the cold cereals, processed foods and meats.
However, cold cereals are hot but they are indulgent instead of being nutritious. Consumers need to choose between tapping the necessity of cereals for breakfast or give it up for the sake of satisfying their tooth.
However, flaked cereals have pretty less fiber in comparison to cold cereals and are a mess to make, yet consumers can be assured of tapping some fiber at the end of the day, instead of missing those important amino acids by the interruption of artificial flavors.
