Latest news with #Cornflakes
Yahoo
06-04-2025
- Climate
- Yahoo
Will this spring be wet enough for Rochester area farmers?
Apr. 6—Dear Answer Man: Until last weekend — March 28-30 — things have appeared pretty dry out there in the fields. And last year wasn't exactly damp until it rained nonstop in May and June, which is its own set of problems. All this got me wondering, are farmers looking at a drought this year? Have we had too many droughts in a row? What say you, oh wise one? — Staring at the Soil. Dear Soiled, Dry is in the eye of the beholder. Or the person who needs to drive a tractor across a field. Are we in a drought? Well ... sort of. But the soil conditions at the moment aren't going to keep the Cornflakes off your breakfast table. In fact, said Jeff Coulter, Extension corn agronomist with the University of Minnesota, a little drought this time of year can be beneficial. According to the U.S. Drought Monitor, the most recent map from March 25 shows Rochester is in a moderate drought. Coulter said that's probably still true with the recent rainfall and snow from the last weekend in March. But that's no reason to panic. "Drier springs can lead to higher yielding crops," Coulter said. "When it's drier, you get less nitrogen fertilizer loss, and there are fewer delays in planting." Looking at the weather, December through February saw about a 1.85-inch shortfall of precipitation in the Rochester area. Then we made some of that back with a plus-0.77 inches of precipitation in March. Then April started out damp as well. Still, if it's dry, farmers have options. Plant a little deeper to reach the moisture. Minimize the tilling of the soil to reduce moisture loss. Not that moisture isn't an issue. But you also don't want too much rain, especially right after planting. Last year, Coulter said, Southeast Minnesota saw an overabundance of rain, which led to erosion, seedling loss and other issues with nutrients (potassium and phosphorus, particularly). Coulter noted a couple of years ago there were soil conditions not unlike what we're seeing now, and the yields in the fall were great. But another year where the early to mid-spring soil moisture was like now, and it was a mess because rains promoted the growth of weeds, which were hard to control because muddy conditions prevented farmers from getting tractors out in the fields to spray for them. The bigger issue, he said, is to get rain in mid-July through August. A bigger concern is soil temperatures right now. Planting begins around the third week of April and should be completed — at least for corn — by May 4 to get the highest yields. "Window can be shifted a little earlier when spring arrives earlier," Coulter said. "April 18 is the typical start, and you go as long as it takes. We definitely want to have our corn planted by May 10." So, while worrying about our food-growing friends is nice, fear not. Thus far, we're in good shape for the coming growing season. Don't let your questions wither on the vine. Send questions to Answer Man at answerman@
Yahoo
10-03-2025
- Health
- Yahoo
Eight healthy breakfast cereals as Alan Titchmarsh urges switch from avocados
Alan Titchmarsh has urged Brits to ditch avocados in favour of breakfast cereals such as Cornflakes or Weetabix to help save the planet. The TV gardening expert explained his issue with avocados stems from their environmental impact. "Most of those sold in the UK are grown where the rainforest has been felled at an alarming rate to accommodate them," he told The Times. "They are then shipped, often more than 5,000 miles across the ocean, as breakfast for supposedly environmentally friendly consumers." Instead, the broadcaster encouraged Brits to look to cereal to fulfil their breakfast needs: "There's a lot to be said for Cornflakes, Weetabix and Shreddies." A bowl of cereal isn't always something you'd necessarily associate with a healthy breakfast, particularly when it comes to competing with the nation's beloved smashed avocado on toast. It's known for containing added sugars, salt and carbohydrates and there's a perception cereals are also low in fibre and protein. But, nutritionists say there are some healthy options out there. Cereals often get a bad rap as many are ultra-processed and laden with sugar," explains nutritionist Jenna Hope. "However, if you dig deep into the cereal aisles, you can find a few healthy hidden gems." When it comes to choosing a breakfast cereal ideally you want to look for very low sugar options with minimal ultra-processed ingredients. "The main issue against cereals is that they are just carbs, so breakfast is lacking good fats and protein, both crucial to health," explains Laura Southern, nutritional therapist at London Food Therapy. "I always suggest adding seeds and nuts and fruit to cereal - eg - a tablespoon of chia seeds, 6-8 walnuts and a handful of berries." Thankfully there are some good grab-and-go cereal options, which are free from refined sugars and other nasties. According to nutritionist Lisa Marley, whole rolled oats or steel-cut oats (porridge) are 100% whole grain with no added sugar or salt. "They are high in beta-glucan fibre which helps lower cholesterol, and they keep you fuller for longer, preventing mid-morning hunger," she adds. "As a slow-release carbohydrate, they provide steady energy." However, it is best to avoid flavoured or instant porridge with added sugars. which can cause a rapid spike in blood sugar. Elena Rolt, registered nutritional therapist at suggests upgrading your porridge by either adding a soft-boiled egg on top, mixing in some chia seeds, pumpkin or flax seeds, or topping it with some fresh or defrosted berries. According to Hope, Weetabix is packed with added B-vitamins and iron to help support energy. "Try adding nut butter and berries to your Weetabix or serving with a side or Greek yoghurt and cinnamon for an extra hit of protein," she adds. Shredded Wheat contains 5.5g of fibre and protein and just 0.3g of sugar per serving. "This is a great option if you're looking for something quick and filling in the mornings," she adds. However the British Heart Foundation (BHF) warns that some well-known based whole wheat cereals that come with fruit fillings, frosting or chocolate chips tend to have higher amounts of sugar. Instead the charity recommends choosing the original versions and boosting the flavour by adding fresh fruit such as banana or berries, nuts and seeds, and low fat milk or yogurt. No-added-sugar muesli, such as Rude Health The Ultimate Muesli or Dorset Cereals Simply Muesli, contains whole grains, nuts, and seeds for sustained energy. "It's a good source of healthy fats and fibre, with no added sugar or artificial ingredients," explains Marley. "Some mueslis can be high in sugar due to dried fruit-heavy mixes or added syrups and coatings, so checking labels is important." With research revealing almost all cereals marketed at children contain high or medium levels of sugar, it can be difficult to find healthier alternatives, but there are some options. "Bear Alphabites is a great children's cereal with no added sugar, naturally sweetened with coconut blossom nectar," explains Marley. "It's made with whole grains for slow-release energy, low in salt, and free from artificial additives." Rude Health puffed wholegrain cereals, such as puffed brown rice or puffed spelt, contain just one ingredient—whole grains, with nothing added. "They are naturally low in sugar, salt, and fat while being a light yet fibre-rich breakfast option," advises Marley. "Pairing them with nuts, seeds, and milk or yogurt can boost protein and healthy fats." Jordans No Added Sugar Granola is made with whole grains, nuts, and seeds, providing fibre and healthy fats. "It contains no added sugar and is naturally sweetened with fruit," Marley explains. "Compared to most granolas, it is lower in sugar, but since many standard granolas contain high amounts of sugar and oils, checking labels is essential." Ideally, Rolt says it would be made using unprocessed oats, seeds, nuts and a small amount of dried berries or fruit for flavour. "However, even homemade granola tends to use some sugar in the form of maple syrup or honey," she adds. "Mixing your granola with Greek yoghurt or kefir may help mitigate some of the detrimental effects of a high-sugar breakfast. Granolas and cereals are not meals; they are desserts at best and should be treated as such. If you choose to have granola, try having it at the end of your breakfast as a sweet dessert, after having an omelette, for example." Read more about health and nutrition: Seven simple ways to make toast a healthy breakfast choice (Yahoo Life UK, 5-min read) Nine ways to make porridge healthier (Yahoo Life UK, 5-min read) Five foods and drinks that can make you feel sad (Yahoo Life UK, 4-min read)
Yahoo
10-03-2025
- Health
- Yahoo
Eight healthy breakfast cereal options as Alan Titchmarsh urges switch from avocados
Alan Titchmarsh has urged Brits to ditch avocados in favour of breakfast cereals such as Cornflakes or Weetabix to help save the planet. The TV gardening expert explained his issue with avocados stems from their environmental impact. "Most of those sold in the UK are grown where the rainforest has been felled at an alarming rate to accommodate them," he told The Times. "They are then shipped, often more than 5,000 miles across the ocean, as breakfast for supposedly environmentally friendly consumers." Instead, the broadcaster encouraged Brits to look to cereal to fulfil their breakfast needs: "There's a lot to be said for Cornflakes, Weetabix and Shreddies." A bowl of cereal isn't always something you'd necessarily associate with a healthy breakfast, particularly when it comes to competing with the nation's beloved smashed avocado on toast. It's known for containing added sugars, salt and carbohydrates and there's a perception cereals are also low in fibre and protein. But, nutritionists say there are some healthy options out there. Cereals often get a bad rap as many are ultra-processed and laden with sugar," explains nutritionist Jenna Hope. "However, if you dig deep into the cereal aisles, you can find a few healthy hidden gems." When it comes to choosing a breakfast cereal ideally you want to look for very low sugar options with minimal ultra-processed ingredients. "The main issue against cereals is that they are just carbs, so breakfast is lacking good fats and protein, both crucial to health," explains Laura Southern, nutritional therapist at London Food Therapy. "I always suggest adding seeds and nuts and fruit to cereal - eg - a tablespoon of chia seeds, 6-8 walnuts and a handful of berries." Thankfully there are some good grab-and-go cereal options, which are free from refined sugars and other nasties. According to nutritionist Lisa Marley, whole rolled oats or steel-cut oats (porridge) are 100% whole grain with no added sugar or salt. "They are high in beta-glucan fibre which helps lower cholesterol, and they keep you fuller for longer, preventing mid-morning hunger," she adds. "As a slow-release carbohydrate, they provide steady energy." However, it is best to avoid flavoured or instant porridge with added sugars. which can cause a rapid spike in blood sugar. Elena Rolt, registered nutritional therapist at suggests upgrading your porridge by either adding a soft-boiled egg on top, mixing in some chia seeds, pumpkin or flax seeds, or topping it with some fresh or defrosted berries. According to Hope, Weetabix is packed with added B-vitamins and iron to help support energy. "Try adding nut butter and berries to your Weetabix or serving with a side or Greek yoghurt and cinnamon for an extra hit of protein," she adds. Shredded Wheat contains 5.5g of fibre and protein and just 0.3g of sugar per serving. "This is a great option if you're looking for something quick and filling in the mornings," she adds. However the British Heart Foundation (BHF) warns that some well-known based whole wheat cereals that come with fruit fillings, frosting or chocolate chips tend to have higher amounts of sugar. Instead the charity recommends choosing the original versions and boosting the flavour by adding fresh fruit such as banana or berries, nuts and seeds, and low fat milk or yogurt. No-added-sugar muesli, such as Rude Health The Ultimate Muesli or Dorset Cereals Simply Muesli, contains whole grains, nuts, and seeds for sustained energy. "It's a good source of healthy fats and fibre, with no added sugar or artificial ingredients," explains Marley. "Some mueslis can be high in sugar due to dried fruit-heavy mixes or added syrups and coatings, so checking labels is important." With research revealing almost all cereals marketed at children contain high or medium levels of sugar, it can be difficult to find healthier alternatives, but there are some options. "Bear Alphabites is a great children's cereal with no added sugar, naturally sweetened with coconut blossom nectar," explains Marley. "It's made with whole grains for slow-release energy, low in salt, and free from artificial additives." Rude Health puffed wholegrain cereals, such as puffed brown rice or puffed spelt, contain just one ingredient—whole grains, with nothing added. "They are naturally low in sugar, salt, and fat while being a light yet fibre-rich breakfast option," advises Marley. "Pairing them with nuts, seeds, and milk or yogurt can boost protein and healthy fats." Jordans No Added Sugar Granola is made with whole grains, nuts, and seeds, providing fibre and healthy fats. "It contains no added sugar and is naturally sweetened with fruit," Marley explains. "Compared to most granolas, it is lower in sugar, but since many standard granolas contain high amounts of sugar and oils, checking labels is essential." Ideally, Rolt says it would be made using unprocessed oats, seeds, nuts and a small amount of dried berries or fruit for flavour. "However, even homemade granola tends to use some sugar in the form of maple syrup or honey," she adds. "Mixing your granola with Greek yoghurt or kefir may help mitigate some of the detrimental effects of a high-sugar breakfast. Granolas and cereals are not meals; they are desserts at best and should be treated as such. If you choose to have granola, try having it at the end of your breakfast as a sweet dessert, after having an omelette, for example." Read more about health and nutrition: Seven simple ways to make toast a healthy breakfast choice (Yahoo Life UK, 5-min read) Nine ways to make porridge healthier (Yahoo Life UK, 5-min read) Five foods and drinks that can make you feel sad (Yahoo Life UK, 4-min read)
The Independent
10-03-2025
- General
- The Independent
Why Alan Titchmarsh is urging Britons to eat Weetabix
Alan Titchmarsh has called on Britons to swap their avocados for a more sustainable breakfast choice – Weetabix. Titchmarsh, the renowned TV gardener, expressed concern over the environmental impact of avocado consumption, urging a return to traditional breakfast staples like Cornflakes, Weetabix, and Shreddies, in The Times. Titchmarsh's primary issue with avocados lies in their production and transportation. He highlighted the alarming rate of rainforest deforestation to make way for avocado farms, coupled with the extensive distances the fruit travels to reach UK consumers. "Most of those sold in the UK are grown where the rainforest has been felled at an alarming rate to accommodate them," he said. He criticised the irony of environmentally conscious consumers choosing a breakfast option with such a significant carbon footprint, stating, "They are then shipped, often more than 5,000 miles across the ocean, as breakfast for supposedly environmentally friendly consumers." It comes as the United States braces for a rise in avocado prices. President Donald Trump's new tariffs on Mexico, one of the world's largest avocado producers, are expected to drive up costs. The carbon of an avocado is twice as high as a banana and more than five times higher than an apple. Worldwide, there are growing concerns about the impact of climate change on the largest avocado-producing countries. Mexico could see its potential growing area reduced by 31 per cent by 2050 even if the global average temperature rise is limited to under 2C, and as much as 43 per cent if it increases towards 5C, according to a 2024 report from charity Christian Aid. Just one avocado needs 320 litres of water on average, according to Honor Eldrige, sustainable food expert and author of The Avocado Debate. 'Producing an avocado is therefore becoming increasingly expensive and these costs will likely be passed on to the consumer, raising the price we pay for our guacamole,' she warned. Dr Chloe Sutcliffe, research fellow in sustainable horticulture at the Royal Horticultural Society, added that the UK currently obtains most of its avocados from Peru and Chile, where water scarcity is already high and expansion of avocado production has compromised access to water for some smallholder farmers. 'It is very likely that the impacts of climate change on water availability will further exacerbate water scarcity issues in these areas,' she said.
Yahoo
10-03-2025
- Politics
- Yahoo
Choose Weetabix over avocados due to climate change, says Alan Titchmarsh
Alan Titchmarsh has urged Britons to choose Cornflakes or Weetabix over eating avocados to help save the planet. The TV gardening expert told The Times his issue with avocados stems from their environmental impact. 'Most of those sold in the UK are grown where the rainforest has been felled at an alarming rate to accommodate them,' he said. 'They are then shipped, often more than 5,000 miles across the ocean, as breakfast for supposedly environmentally friendly consumers. 'There's a lot to be said for Cornflakes, Weetabix and Shreddies.' It comes as the United States braces for a rise in avocado prices. President Donald Trump's new tariffs on Mexico, one of the world's largest avocado producers, are expected to drive up costs. The carbon of an avocado is twice as high as a banana and more than five times higher than an apple. Worldwide, there are growing concerns about the impact of climate change on the largest avocado-producing countries. Mexico could see its potential growing area reduced by 31% by 2050 even if the global average temperature rise is limited to under 2C, and as much as 43% if it increases towards 5C, according to a 2024 report from charity Christian Aid. Just one avocado needs 320 litres of water on average, according to Honor Eldrige, sustainable food expert and author of The Avocado Debate. 'Producing an avocado is therefore becoming increasingly expensive and these costs will likely be passed on to the consumer, raising the price we pay for our guacamole,' she warned. Dr Chloe Sutcliffe, research fellow in sustainable horticulture at the Royal Horticultural Society, added that the UK currently obtains most of its avocados from Peru and Chile, where water scarcity is already high and expansion of avocado production has compromised access to water for some smallholder farmers. 'It is very likely that the impacts of climate change on water availability will further exacerbate water scarcity issues in these areas,' she said.
