Breakfast: cap and brioche?

Curated by Gerolamo Cavalli and Gabriele Gualandris

The breakfast

It seems that millions of Italians like to start the day just like this: brioche, croissant, croissant ... however you want to call it, if you see a good morning from the morning here we leave badly !!

Why?

Of the approximately 420 Kcal, which correspond to 100g of product, more than 40% comes from fats, most of which are saturated; the content of vitamins and fibers is practically nil and if we also include packaged brioche, like all long-life products, we find margarine, hydrogenated vegetable fats and palm oil, palmitic acid and coconut oil. Even if they are of vegetable origin and not hydrogenated, these can be composed up to over 90% of saturated fats: surely our arteries do not thank.

Unfortunately, in the great majority of cases, the brioche with which we have breakfast at the bar every morning is made with hydrogenated fats, and only rarely with butter; but even if this were the case, we would still be far from the ideal breakfast, with balanced nutritional values. Also the brioche that we eat at the bar must therefore be included in the category of "snacks", the same ones that nutritionists advise us against giving to our children.

Sometimes we even find girls on a diet who make hood and brioche the only meal, or almost, of their day, but in this case we are close to the line of eating disorders ...

Perhaps it would be better to start wondering what is in what we eat, starting from the first meal, breakfast, which moreover millions of Italians do not do, limiting themselves to a quick coffee.

We can say with certainty that the "average" Italian has somewhat confused ideas about nutrition, especially in terms of the Mediterranean diet that everyone or almost everyone claims to follow, or at least they are convinced ... then if we open the fridge often we do not find those foods that should provide our bodies with the pool of vitamins, minerals and nutrients they need, but in their place there are ready-made bags and all sorts of precooked industrial foods. These foods resemble something that they are not, but of which they taste, only thanks to the artificial aromas that have the magical power to make everything that is not good to the palate.

Brioche in conclusion: we are dealing with a bad product from the nutritional point of view, which even if very good on the palate cannot be a daily habit but should be considered as a sin to be granted every now and then.

Learning to eat, satisfying the taste but also the nutritional needs of our body, it seems a duty to respect ourselves as a physical entity, given that it is a gift that nature has given us; not taking care of it is the biggest mistake a human being can make.

Change the little things ...

Soft Homemade Brioches - Alice's Recipes

Do you want Brioches? Doing them at home while saving a few calories is not so difficult, just follow our personal cooker step by step, Alice, while giving life to soft and tasty croissants in the official gastronomic clinic of MypersonaltrainerTv. Alternatively you can try the light brioche vairante with whole wheat flour.

Brioches

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Homemade Whole Brioches - Alice's Recipes

We save a few calories and a little sugar, so we add a little fiber to modulate the glycemic index of these whole-wheat croissants, in the "dietetic" variant for the most attentive to the line (273 Kcal / 100 grams ca, against 350 Kcal of the previous recipe).