Porridge Day: Dietitian Explains How Porridge Becomes Unhealthy and Which Two Types to Eat Less Often
For International Porridge Day on 10 October, the Latvian outlet TVNET asked dietitian Guna Rijkure about the benefits of porridge. She also covers how a healthy dish can be made unhealthy and which two porridges to eat less often.
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Porridge brings back warm memories for some people, who keep eating it as adults. For others it recalls a childhood ordeal: a bluish, paste-like and utterly tasteless bowl. The topic is timely because 10 October is International Porridge Day, and October as a whole is known as Porridge Month.
The Latvian news portal TVNET spoke with dietitian Guna Rijkure about the subject. The conversation covered what is good about porridge, how people themselves turn a healthy dish into an unhealthy one, and which two porridges should appear less often on the everyday menu.
Why porridge is in focus now
October is traditionally linked with porridge, and the awareness day gives a further reason to look at the dish. For some it is a regular breakfast choice. For others it is a food they would rather eat only occasionally, or not at all.
What the source tells us
The introduction available here names no specific types of porridge, recommendations or conclusions from the dietitian. It says only that the expert explains the positive qualities of porridge, how preparing or topping it can reduce its value, and which two porridges should be eaten less often than others.
Readers can find the detailed advice in the full TVNET article.
