What's Magic Spoon?The model, which launched in April 2018, concentrates on "large-protein, keto-helpful, non-GMO, gluten-totally free, grain-cost-free, soy-no cost, wheat-totally free, almost nothing synthetic, childlike cereal for grown-ups" — a direct quote through the aspect of your pastel-coloured cereal box I'm looking at. That is very a mouthful, but nonetheless, so is every bite of Magic Spoon.
You will find seven flavors — Peanut Butter, Fruity, Frosted, Cocoa, Cinnamon, Blueberry, and restricted edition Gingerbread — and they are all tasty, especially for a product with no artificial sweeteners, twelve grams of protein, and only a few grams of Web carbs. But though the company has clearly cracked some type of nutritious-satisfies-mouth watering code in this article, it isn't really magic. Just a combination of innovation, vision, and a comparatively new-to-sector purely natural sweetener.
What substances are in Magic Spoon?
"Modern-day people, which include us, are eschewing common breakfast cereal in favor of more healthy alternatives," Gabi Lewis and Greg Sewitz, the brand's founders, explained to Insider Opinions. "The group is in decline only because all the things in it currently is substantial sugar, large carb, and full of junk. But most people however really like cereal, so we set out to deal with the problems with it."
Granted, there are some very low sugar cereals on supermarket cabinets currently. You know, everything that ends in "-bran" or features a reputation like "Fiber-Os" and leaves anything to be ideal.
And that's wherever Magic Spoon comes in. Manufactured read more with a form of "sugar" known as allulose, It can be managed to recreate your favorite flavors from childhood, minus the sugar.
"We only use organic sweeteners: monk fruit, stevia, and allulose," Lewis and Sewitz say. "We used months working on the proper blend of organic sweeteners to develop exactly the same good flavor you keep in mind, with no sugar. We rely on them in a specific mixture that doesn't end in the aftertaste people at times working experience with sweeteners."