Dessert for Breakfast

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We all know the importance of real food in the morning: kids who eat high-sugar breakfasts have a harder time in school, and a growing body of research suggests that foods sweetened with sugar or high-fructose corn syrup can be as addictive as nicotine or cocaine. It’s clear, too, that for most of us the eating patterns we develop as children hang around forever.

Every parent of a child born in the United States since 1950 also knows the difficulty of getting that kid to eat a breakfast of real food. This is not a “natural” inclination — no one is born craving Froot Loops or Count Chocula — but one resulting from a bombardment of marketing.

So for more than half a century well-intentioned parents have been torn between their desperation to get their kids to eat something, anything, and the knowledge that most packaged breakfast cereals are little better than cookies.

Read the rest of this column here.

Posted in Food Politics

4 Comments

  1. Caitlin Barron said...

    Id lovvve that mmmmm

  2. Chris Altwegg said...

    Here’s my suggestion for Desert for Breakfast: Big bowl of Bob’s Red Mill Steel Cut Oats, some fresh fruit, and a dollop of low-fat ice cream. Tastes so good…

  3. children's books said...

    Cereal is a slippery slope, once a child has a fav kind it’s hard for them to reach for or request anything else in the morning. The marketing plays a key factor, my youngest will always be the first to reach for carrots, celery, anything fresh from the earth but the way humans are designed to react to sugar (it was scarce in the wild back in the day) food such as cereal triggers the brain = cravings. Add the marketing to this and the synthetic/processed ingredients and you have the problems discussed in the blog post.

  4. Michael Stromyer said...

    Sugar also contributes to the moistness of desserts and their tenderness. The flour or starch component in most desserts serves as a protein and gives the dessert structure. Different flours such as All-Purpose Flour or Pastry Flour provide a less rigid gluten network and therefore a different texture. Along with flour desserts may contain a dairy product.;..

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