High Carb Low Fat Breakfast by Dr. Donald A. Miller

The current Low Carb fad is way off target. Our ancestors,

depending on era and location, mostly ate more grains,

fruits, vegetables, and less four legged meat than is common

in present diets of North America and Europe.

It is no secret that fats can satisfy hunger, even long

after the eating. That's one reason for the traditional

popularity of breakfast bacon, sausage, butter, breakfast

pastries, et cetera. For most of us who are not athletes,

farmers, stevedores, or other calory burning people, we

should restrict fat intake, and prefer unsaturated plant

sources over saturated fats from meat sources.

Refined sugars can give us a quick energy high, but this

won't last. Lumberjacks have long known that old fashioned

pancakes and breads can sustain one through hours of heavy

labor.

I don't have a reference handy, but I recall reading that

Roman Legionnaires got an early morning start by eating

cereal grains, proving that cereals can make a hearty

breakfast. In our "more advanced" society, we have many

prepared cereals to pick from. My very strong advice is to

avoid the ones having hydrogenated oils or refined sugars,

or more than a trace of added salt. And don't bother with

enriched cereals if you are taking a daily vitamin - mineral

tablet.

So what do I recommend for breakfast?

Example 1: eggs poached in a small covered pan with a small

amount of water, plus whole grain bread with a small amount

of one of the new butter substitutes that has no

hydrogenation.

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BIO:

Dr. Donald A. Miller is author of "Easy Health Diet" http://easyhealthdiet.com/diet.htm, "Easy Exercise All Ages" http://easyhealthdiet.com/eeaa.htm, and numerous free articles on health http://easyhealthdiet.com/articles/.
Seven of ten deaths are caused by preventable diseases.

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