July 12, 2017
Even if you don't have much time, a bowl of cereal with milk can give your body the energy boost you need to carry on with your busy day! But grocery store aisles are full of cereals with hidden salt, potassium, and phosphorus. Picking the right ones can be difficult and time-consuming.
Try these milk and cereal options the next time you want a healthy start to your day.
Picking the Best Cereal and Milk Combinations
- Choose cereals under 150 mg sodium or salt per serving
- Choose cereals under 100 mg potassium per serving
- Cereals sold in bags instead of boxes are often a better buy.
- Store-brand cereals are usually less expensive than name-brand cereals.
- Avoid cereals with the word phosphorus or "phos" in the ingredient list.
- Choose soy, almond, cashew, or rice milk for less phosphorus and potassium than cow's milk.
- Avoid cow's milk substitutes that are "Enriched" or have the word phosphorus or "phos" in the ingredient list.
- For a change, try hot cereal like oatmeal, cream of wheat, cream of rice, or Malto-meal. Buy the original versions without added salt. Add brown sugar, blueberries, or a scattering of raisins. Southern favorites like cornmeal mush and grits, with a dab of butter or honey, make great breakfast cereals too.
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Cold Cereal to Try
These cereals are low in sodium, potassium, and phosphorus.
- Apple Jacks
- Barbara's Cinnamon Puffins
- Barbara's Corn Flakes
- Barbara's Honest O's Original
- Barbara's Honey Nut O's
- Barbara's Honey Rice Puffins
- Barbara's Multigrain Puffins
- Cascadian Farms Chocolate O's
- Cascadian Farms Cinnamon Crunch
- Cascadian Farms Fruitful O's
- Cascadian Farms Graham Crunch
- Corn Pops
- Frosted Mini Wheats
- Fruit Loops
- Health Valley Rice Crunch-Ems
- Honey Smacks
- Kashi 7 Whole Grains Honey Puffs
- Kashi Honey Sunshine
- Kashi Indigo Morning
- Kashi Simply Maize Organic Corn
- Puffed Rice
- Puffed Wheat
- Trix
By: Katy G. Wilkens. Katy is a registered dietitian and department head at Northwest Kidney Centers, Seattle WA. A recipient of the Susan Knapp Excellence in Education Award from the National Kidney Foundation Council on Renal Nutrition, she has a Master of Science degree in nutritional sciences from the University of Washington.
*This content is provided for informational use only and is not intended as medical advice or as a substitute for the medical advice of a healthcare professional.
