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For the most important meal of the day, breakfast can be surprisingly difficult to do right. No, you don’t have to craft an elaborate spread every morning à la TV moms (hello, Skyler White!), but you also shouldn’t treat it as a total afterthought. “It’s easy to downplay breakfast,” Thanh Thanh Nguyen, MS, RDN, a registered dietitian at Mendinground Nutrition, tells SELF. Moving away from that mindset is crucial, though: It’s “an opportunity to fuel ourselves and have a satisfying meal to set ourselves up for success,” she says…….Continue reading…..
Source: SELF
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Critics:
Some epidemiological research indicates that having breakfast high in rapidly available carbohydrates increases the risk of metabolic syndrome. Memory was found to be adversely affected in subjects of a study who had not eaten their breakfast (q.v. also Studies using mice under this heading). Intelligence was not affected. Children aged within 8 and 11 years were found to have differing brainwave; EEG activity states, causative to breakfast consumption.
Non-breakfasting children were observed to have higher activity of upper and lower theta wave, alpha wave, and delta wave, which indicated a causative relationship of breakfast consumption to memory function in the subjects. A review of 47 studies associating breakfast to (i) nutrition, (ii) body weight and (iii) academic performance found amongst those who had eaten breakfast:
(i) better nutrition profiles, many studies found less weight (ii) irrespective of greater calorific consumption per day, although a number did not find this correlation, (iii) studies suggested a possible link to better academic performance in the breakfast eating groups (q.v. Benton and Parker 1998, under this heading).
The influence of breakfast on managing body weight is unclear. In 1620, waffles were first introduced to North America by pilgrims who had lived in the Netherlands. Later pioneers consumed largely cornmeal-based breakfasts, and would also consume meals such as oatmeal for dinner and lunch. Common breakfast products included corn pone, johnnycakes, ashcakes, hoe-cakes, and corn dodgers.
Ashcakes consisted of cornmeal wrapped in cabbage leaves cooked in the ashes of a campfire, while corn pone is baked, corn dodgers are pan fried, and hoe-cakes are similar to pancakes. After the American Civil War, it became fairly common in America to eat sandwiches that were made of ham and eggs. These sandwiches were not strictly consumed in the morning. In 1897, the first true breakfast sandwich recipe was published in a cookbook.
Popcorn cereal was consumed by Americans in the 1800s, which typically consisted of popcorn with milk and a sweetener. Cold breakfast cereal has been consumed by Americans since the late 1890s, and during the 1920s a considerable number of new cereals were marketed. The reason for this movement towards cold breakfast cereals was inspired by the Jacksonian-era Clean Living Movement (1830–1860). This movement focused on a lot of lifestyle changes, but specific to breakfast it claimed that eating bacon, eggs, pancakes and hot coffee was too indulgent.
The first prepared cold breakfast cereal marketed to American consumers was created by Dr. John Harvey Kellogg, who introduced it in 1878 and named it granola.The product was prepared with baked wheat, oatmeal and cornmeal, and was the first brand-name breakfast cereal in the United States. Canned fruit juice became prominent as a breakfast beverage after the discovery of vitamins.
C. 1900, orange juice as a breakfast beverage was a new concept. The development of frozen orange juice concentrate began in 1915, and in the 1930s it was produced by several companies. Additionally, mass-produced tomato juice began to be marketed in the mid-1920s, and became a popular breakfast drink a few years thereafter.
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Labels:Oatmeal,Cuisine,PlantBased,Recipes,Culinary,Mediterraneandiets,Fasting,breakfast,Meals,Nutrition,dietitian
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