Word: cereality
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Peanut butter's true inventor is unknown, but Dr. John Harvey Kellogg has as good a claim to the title as anyone. In 1895, the cereal pioneer patented a process for turning raw peanuts into a butter-like vegetarian health food that he fed to clients at his Battle Creek, Mich., sanatorium. The taste caught on, and in a few years, the spread had gone mainstream...
Starting Jan. 20, the most powerful person in the world actually will be a black man. Although President Barack Obama is one of the greatest public speakers now practicing that art, he probably couldn't get hired as the anonymous voice-over spokesman for a brand of cereal because he doesn't sound black enough. Nevertheless, he is a beneficiary of this development. When God turned into an African American, it became less unthinkable that the President might be African American as well...
...sunshine bathes the kitchen of a Mennonite farm as the family takes morning prayer in a silence broken only by the loud ticking of a clock. Esther (Miriam Toews), the mother, raises her eyes; Johan (Cornelio Wall Fehr), the father, says, "Amen"; and the children dive wordlessly into their cereal. After the meal, Esther leaves to shepherd the kids on errands, returning briefly to tell Johan to take some time for himself this morning. Alone, he weeps inconsolably...
...with diabetes than a high-fiber diet. Patients in the study who were assigned a low-glycemic diet reduced their blood glucose levels, as measured by the amount of hemoglobin A1C in their blood, by 0.50%, compared to an 0.18% drop in similar patients eating a diet high in cereal fiber. (See the top 10 food trends...
Half of the patients in the study were placed on a low-glycemic index diet, and kept a journal of what they ate for six months. The other half consumed a "brown," or high-fiber, diet rich in cereal fibers including wheat, whole-grain breads, brown rice and potatoes with their skins, and also kept a journal of their food choices. All participants were told to avoid high-glycemic foods (the glycemic index of a food is typically measured as the amount by which a 50 g portion raises blood sugar compared with white bread or pure sugar), such...