Scientists from Harvard Medical School have discovered that the popular porridge eaten by millions accelerates the aging of the skin and internal organs.
It's marketed as a "healthy choice," but research shows that daily consumption adds wrinkles, damages blood vessels, and shortens life.
What kind of porridge is this?
We are talking about semolina porridge. Yes, the same one that many consider dietary. The problem is in its composition.
Semolina is made from durum wheat, but after processing it loses 90% of its fiber, turning into pure carbohydrates.
The glycemic index (GI) of ready-made porridge with milk reaches 80 units - the same as white bread.
Sharp spikes in blood sugar trigger glycation, a process in which glucose molecules “glue” collagen and elastin together. These proteins are responsible for skin elasticity.
A study in the Journal of Dermatology found that people with a high GI diet develop wrinkles 40% faster.
Low in vitamins and minerals
Semolina porridge is poor in vitamins and minerals. 100 g of the product contains less than 1% of the daily requirement of magnesium, zinc and B vitamins.
These elements are critical for combating oxidative stress, which damages cellular DNA.
Without them, the body cannot neutralize free radicals that accelerate aging.
Scientists at the University of California have found that semolina lovers have 25% higher levels of oxidative stress than those who eat buckwheat or oatmeal.
Another dangerous component
Semolina contains gliadin, a protein that causes latent intestinal inflammation in 30% of people.
Chronic inflammation releases cytokines that damage blood vessels and nerve cells. A 2023 study in Nature Aging linked such processes to the early development of dementia and atherosclerosis.
At the same time, many people don’t even realize they have intolerance: bloating and fatigue are attributed to “stress.”
How to distinguish "aging" porridge from safe one?
Check the ingredients. If the package says "soft wheat semolina," that's the worst option. It contains more gluten and starch.
Even “healthy” whole grain semolina is not a panacea. Its GI still exceeds 60 units, which is twice as high as that of quinoa or brown rice.
How to replace a dangerous breakfast?
Choose cereals with a low GI and high fiber content: slow-cooking oatmeal, barley porridge, bulgur. Add nuts or flax seeds to them - they will slow down the absorption of sugar.
If you are not ready to give up semolina, eat it no more than once a week and only with vegetables, such as pumpkin. The fiber in vegetables will reduce the glycemic load.
But the main secret is in the cooking method. Do not cook porridge in milk: lactose increases glucose spikes.
Use water and add cinnamon – it reduces the GI by 20%. Give up sugar: replace it with low-fructose berries, such as blueberries.
Author: Dmitry Bobrov
