Apple and Cinnamon	Orange and Spices	Mixed Berry

FLAVOURS:
APPLE AND CINNAMON
MIXED BERRY
ORANGE AND SPICES

Busy life styles and the increasing demand from consumers for meals and snacks that are quick sources of good nutrition have prompted Nature's Source to develop a new range of high-value breakfast cereals that combine nutrition with good taste and convenience. The 3 breakfast cereal variants have been formulated by carefully choosing and processing a wide range of first grade ingredients to optimize appearance, taste, texture and nutrition.

INGREDIENTS: Whole Rolled Oats, Wheat Flakes, Sultanas, Dates, Fructose, Sucrose, Oligofructose, Palm oil, Digestive Bran, Freeze Dried Fruits, Apple Flakes, Skimmed Milk Powder, Oat Bran, Soya, Salt, Natural Cinnamon Essence and other Flavouring.

FUNCTIONAL FOOD
Nature's Source's new range of breakfast cereals is classified as a FUNCTIONAL FOOD as it contains numerous ingredients with scientifically proven nutritional benefits.

Raftilose: Oligofructose
1 Oligofructose: 100% natural soluble dietary fibre extracted from Chicory roots.
2 Prebiotic: Non-digestible food, which improves the composition of the intestinal microflora. Health promoting bacteria (Bifidobacterium) increase while harmful ones (e.coli) decrease.
3 As a dietary fibre, it increases stool frequency, reduces the incidence of pre-cancerous colonic lesions, and prevents colon cancer.
4 Increases the absorption of calcium and bone mineral density, therefore prevents osteoporosis.
5 Diabetic friendly.

Soya Flour
1 Boosts the protein content of the breakfast with good quality protein.
2 Contains Isoflavones: Daidzein and genistein, which reduce cholesterol levels and menopause symptoms.
3 Reduces the risk of chronic diseases such as cancer, heart disease, and osteoporosis.
4 Antioxidant rich soya prevents damage caused by free radicals, which are believed to be responsible for age related diseases such as memory loss and Alzheimer's.

Oat Bran
1 Boosts the dietary fibre content in the formulation and promotes nutritional benefits.
2 Of all cereals brans, contains largest portion of soluble dietary fibre.
3 The high soluble fibre content of Oat bran is primarily due to the presence of Oat Gum, which consists mainly of Beta-glucan and pentosans.
4 Beta-glucan and pentosans lower blood cholesterol and control blood glucose levels.
5 Contributes to maintain a normal glucose level in the blood of diabetic patients.
6 Lower blood lipids.
7 Normalizes bowel functions.

Apple pectin
1 Boosts dietary fibre content in formulation and promote nutritional benefits.
2 Lowers blood cholesterol.
3 Controls blood glucose levels.
4 Diabetic friendly.

Sugars: Fructose and Glucose
1 Sugars in formulation are mainly fruit sugar (Fructose) and a small proportion of cane sugar (Sucrose).
2 Fructose is diabetic friendly while sucrose in small quantity is tolerated by medium to mild severity diabetic patients.
3 In the formulation, Fructose adds sweetness and flavour, improves texture, extends shelf life and reduces caloric value.

Rolled Oats
1 High level of bioactivity related to whole grain. This is due to the presence of many active constituents in whole grains such as fibre, minerals, vitamins, phytoestrogens and polyphenolic compounds, which have beneficial effects in the prevention of chronic diseases and the promotion of good health.
2 The U.S. Food and Drug Administration allows the following claim should the food contain 51% whole grain "Diets rich in whole grain foods and other plant foods and low in saturated fat and cholesterol may reduce the risk of coronary heart disease and certain cancers".
3 A great amount of research has been reported on the cholesterol-lowering effect of oat and its beneficial effects on glucose and insulin responses.

Low Glycaemic index (GI <55)
1 Glycaemic index values of foods are increasingly being used to plan diets for diabetics, people suffering from heart diseases or obesity and sport men and woman.
2 Low GI foods elicit greater satiety effect.
3 Low GI foods improve blood glucose control.
4 Low GI foods delay hunger pangs and promote weight loss in overweight people.
5 Low GI foods extend endurance of sport men and woman by providing a slow release source of energy for the exercising muscle.

Conclusion
The choice and balance of all ingredients in the Nature's Source new range of cereals provides a breakfast food which combines the following attributes
1 Excellent taste and texture.
2 Functionality.
3 Nutritious.
4 Low glycaemic index.
5 Suitable for diabetics.
6 Suitable for weight reduction diets.

THE GLYCAEMIC INDEX

Until the end of the 1970's it was believed that carbohydrates (sugars and starches) in foods were either available for humans, and absorbed in the small intestine or unavailable and not absorbed. Available carbohydrates were assumed to be all digested and absorbed at the same rate and to have the same effect on blood glucose except for sugar, which was absorbed more rapidly.
Approximately 15 years ago, it was shown that there is a considerable variation in blood glucose and insulin responses to equal amounts of carbohydrate from different food sources, or from the same food in the different forms. This means that the traditional classification of carbohydrates in terms of their chemical structure has been questioned by scientific research and clinical trials have shown that these terms do not in fact tell us anything about how the particular carbohydrate will actually behave in the body.
In the past it was believed that complex carbohydrates or starches such as rice and potato, were slowly digested and absorbed and caused only a slight rise in blood sugar levels. Simple sugars on the other hand, were assured to be digested and absorbed quickly, producing a large and rapid increase in blood glucose. It would seem that these assumptions were wrong. Newer and ongoing studies are revealing that the physiological responses to food are far more complex that was previously appreciated.
Scientists have begun to study the actual blood sugar 4 responses of people (both healthy and diabetics) to different foods and then to compare foods according to their true physiological effect on blood sugar levels. The measurement used is termed THE GLYCAEMIC INDEX OR GI.
The GI of a food is defined as the response in blood glucose after eating a portion of the food in question which will supply 50g of carbohydrate, compared to the blood glucose response caused by eating 50g of glucose. The GI is therefore a ranking of foods from 0 to 100 that tells whether the food will raise blood sugar levels dramatically, moderately or just slightly. Carbohydrate rich foods can now be classified according to their GI, into three broad categories: high GI (>70) moderate GI (56-70) and low GI (<55).
The GI of a food cannot be predicted from its composition. To determine the GI of any food, clinical studies must be conducted. Scientists have been trying to discover why GI values in foods containing carbohydrates vary. It would appear that a number of factors play a role. The key message is that the state of the starch in the food is the most important factor influencing GI. It would seem that the major factors include:
1 The type and "ripeness" of the starch in the food.
2 Processing factors and the use of moist or dry heat and different temperatures during cooking.
3 The dietary fibre, protein, and fat contents of the food.

GI values are increasingly being used to plan diets for:
1 Diabetic and hypoglycaemic patients.
2 People at risk of degenerative diseases.
3 People suffering from obesity.
4 Sports men and woman who require steady blood glucose levels to sustain physical activity for long periods.