What is Magic Spoon?The brand name, which introduced in April 2018, focuses on "significant-protein, keto-friendly, non-GMO, gluten-free of charge, grain-no cost, soy-free, wheat-free of charge, very little artificial, childlike cereal for grown-ups" — a direct estimate through the facet of the pastel-colored cereal box I'm looking at. That is very a mouthful, but nevertheless, so is every bite of Magic Spoon.
You'll find seven flavors — Peanut Butter, Fruity, Frosted, Cocoa, Cinnamon, Blueberry, and constrained edition Gingerbread — and they are all tasty, especially for a product without any artificial sweeteners, 12 grams of protein, and only three grams of Web carbs. But while the company has clearly cracked some sort of nutritious-satisfies-delectable code in this article, it isn't really magic. Just a combination of innovation, eyesight, and a relatively new-to-industry organic sweetener.
What components are in Magic Spoon?
"Contemporary customers, such as us, have been eschewing classic breakfast cereal in favor of much healthier selections," Gabi Lewis and Greg Sewitz, the model's founders, informed Insider Critiques. "The group is in decline only because all the things in it currently is substantial sugar, large carb, and filled with junk. But most people however enjoy cereal, so we set out to deal with the problems with it."
Granted, there are some very low sugar cereals on supermarket cabinets presently. You know, nearly anything that ends in "-bran" or features a name like "Fiber-Os" and leaves a thing to become wished-for.
And that's wherever Magic Spoon comes in. Manufactured having a style of "sugar" referred to as allulose, It can be managed to recreate your favorite flavors from childhood, minus the sugar.
"We only use normal sweeteners: monk fruit, stevia, and allulose," Lewis and Sewitz say. "We spent months focusing on the best blend of normal sweeteners to develop the identical good taste you bear get more info in mind, with no sugar. We rely on them in a specific mixture that does not bring about the aftertaste individuals often working experience with sweeteners."