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    • I'm sure we all remember those classic commercials for breakfast cereals, waffles and more all touting their benefits as part of a complete breakfast (which seemed to include a LOT of food):

      So I was fascinated to see this Popular Science article analyzing the "Breakfast Foods Healthiness Spectrum"!

      To help explain the chart, the article outlines the criteria by which the foods were ranked: "Each of those dots represents one food item, and its position on the scale shows its score according to the Nutrient Profiling Model. That’s the method that Oxford University researchers came up with so
      that the Food Standards Agency could evaluate “healthiness,” which is otherwise a fairly ambiguous term. To calculate that score, you need to know the food item’s weight and caloric punch, plus how much sugar, salt, saturated fat, fiber, protein, and fruit or veggie content it has inside. That limited what
      types of things we could put on this spectrum. Pancakes, for instance, are made according to recipes that can vary widely, and an individual pancake will have a varying weight. Instead, we stuck to foods you can buy pre-made (plus eggs, which the USDA has nutritional data for), since manufacturers have to provide that information on the label along with serving size."

      Your choices in the morning make a difference! There are healthier versions of everything from breakfast cereals to pre-made oatmeals. Muffins are basically unfrosted cupcakes, so I don't know how healthy they can get, but analyzing the sugar content and nutrition density of breakfast foods can help.

      Personally I haven't had breakfast cereal in forever, preferring to focus on the OTHER parts of a complete balanced breakfast, like the fruit or toast!

      What about you?

    • I am of the opinion that oatmeal with fruit and maybe some walnuts and cinnamon is hard to beat.

      The thing about most other things on the list is whether the toast is white or whole grain, how much sugar did they add to the cereal or yogurt (a lot).

      Tony Horton, the famed P90X trainer, asked a group he was training at a hotel how many people had pancakes or waffles for breakfast. Big show of hands. “You had birthday cake for breakfast? Check the ingredients. They’re the same.”

      When Ahnald was gov, he tweeted out his usual breakfast and I smiled. That’s carrot celery juice and a bowl of fruit on the right.

    • My usual breakfast consists of cereal and fruit - but I am pretty picky in my choice of cereals. For hot cereal my usual choice is either oatmeal or Woodstock 5 grain cereal. I add fresh fruit and nuts, sometimes raisins.

      Cold cereal choices are Kashi Go Lean (original), Grape Nuts, and Shredded Wheat. I usually mix two of them and add fresh fruit.

    • Weekdays, it's oatmeal with low fat yoghurt, topped with a fruit (usually raspberries or pomegranate seeds), a seed (usually pepitas) and a tablespoon of All Bran Nibs. The goal is high fibre. On the side, a seasonal fruit (apple, orange, peach).

      Weekends, usually toast or a Montreal bagel with an egg or with Haitian peanut butter.

    • Okay, I bought some yogurt today. No cows were harmed tho and no sugar added. Vilen recommended it. I tried it tonight and it’s delicious.

      At the Brainmind conference I attended over the weekend, a neurologist familiar with nutrition said healthy populations all eat some fermented food.

    • Strange club here. 🙄

      I've eaten unsweetened oat meal with bluberries. and a gob of cinnamon, maybe some raspberries in season, dried cherries and a tablespoonfull of flaxseed meal and some toast for breakfast for 25 years or more.... Maybe once every month or two, I'll have some eggs and a bit of bacon instead, if I'm eating out. I don't eat waffles, and I have pancakes with real maple syrup once or twice a year if I get carried away. When I was younger shredded wheat and Grape Nuts were common for me, but not for a long time now.

      I do eat a fair bit of smoked turkey breast for lunch though.... I am going to try some of the new plant based burgers, when I see them locally which I haven't yet, but I haven't really looked either.

      My spouse really likes the Skyr yogurt from Iceland, which is available at Whole Foods.

      Does beer count as fermented food?

      Or champaigne? 😎

      I was at a large breakfast buffet in the Hilton Inn in Cardiff Wales a few years ago, and along with their fresh oatmeal on the buffet table, they offered raisins, cinnamon, walnuts, brown sugar, and 2 ounce bottles of single Malt Scotch - I had never considered Scotch for breakfast before ( or since ) but I realized that if I was about to spend my day in a cold, damp, coal mine with a candle for a light, that a little Scotch in my morning oatmeal might make a bit of sense, so I tried it. It wasn't bad at all! 😁

      Word to the wise - Kids don't try this at home! Excessive alcohol ingestion is very unhealthy and probably carcinogenic, but in small moderate amounts won't kill most of us if we have the enzymes to digest it well and most western Europeans have these enzymes.

    • I think my fav breakfasts are from Norway: fruit, veggies, whole grain breads and crackers, various cheeses, fish, muesli... Yum! Israel is not too bad either. Just please no UK with blood pudding, clotted cream, cold toast, fatty ham pretending to be bacon...

    • When I visited Shanghai last year the hotel we stayed at had a very impressive buffet of breakfast foods both Western (what you'd think of as a standard continental breakfast - think jam, butter, fruit, toast, meusli, cereals, croissants, etc) and Chinese. I tried tofu soup, tea eggs, scallion pancakes, dumplings and more! You can read more about Chinese breakfast foods here.

      One of the funnier things I saw was a display of hard-boiled eggs before the eggs were added - they would place rocks beneath the eggs to make the display look more impressive, but at this particular moment it was just rocks labeled "boiled eggs."

    • Thought this was a very interesting article on nutritional labeling and "health washing:"

      The researchers tasked over 600 people with choosing the best box, for either dieting or pure eating pleasure. The results of their test with consumers were stomach churning. “Natural claims were stronger drivers of choice than scientific claims,” says André. Those natural claims, like “wholesome” or “organic” created a halo effect over the cereal. While people did believe a low-fat cereal might help them lose weight, natural claims like “organic” went even further to win customers over. “People think organic means there’s less fat in it, less sugar, and they have association that extends beyond the actual meaning of the food,”
      says André. “But organic doesn’t mean the food is healthier for you. Just that it’s organic.”

    • The author made some great (and sad) points, but ended with something I don't believe:

      Don’t even read the entire nutrition facts. Just check the calorie count. “In general, if you’re trying to lose weight or stay thin, calorie count is what matters,” he says. “And it’s a much simpler thing to digest for people than the complete nutritional profile.”

      If it's high in sugar, for example, you're far more likely to eat more. This short little video explains:

    • This is very interesting

      I read a very interesting book a few years ago - "Catching Fire - How Cooking Made Us Human" by Richard Wrangham which suggests the the ability to cook food allowed humans to become the primary primate species on the globe bacause it made us able to digest and use food so much more efficiently than other primate species which ate uncooked foods that required much more time to chew and digest to aquire their caloric intake. The control of fire made this possible.

      Look at the size of the teeth and the gut in a gorilla compared to a modern Homo Sapiens, but H sapiens has dominated the globe. Perhaps because we externally begin digestion by cooking our food before consuming it. A very interesting book which suggests exactly what your link found, that externally processing food allows faster and more complete utilization of its nourishment than that obtained by normal mastication and digestion.

      And may explain why human teeth and gut are so much smaller than those of a gorilla.

      Indeed, the author presents some fairly compelling evidence that humans cannot survive and prosper on a diet of totally uncooked food, that we require our food to be cooked. Fire let us become human!