Breakfast

[Deleted member 21371]

If cornflakes, invented 1894, made such a massive difference, why did it take 100 years to become so noticeable?

 

[Jotheboat]

Very surprised figure is only quater of population if breakfast cereal is to blame given most people enjoy a bowl or toast for breakfast, why not everyone?

Come from large family & we were brought up on porridge cornflakes wheetabix shredded wheat for breakfast, on weekends it would be boiled eggs & soldiers or, if lucky fry up, we all continue to eat this way & brought up our own families same way, no obesity in family & no serious health issues apart from myself having type 1.

We often visit heritage museums learning about history of place & workers there in its time, porridge was stable for many workers on morning & bread potatoes were part of evening meals, so these eating habits have been going on for generations before us.

Simple truth is its overconsumption, lack of activity in work & leisure time has contributed to rise in overweight people, look at how work is now less manual, of course there's those who are unfortunately predisposed to put on weight due to ill health, physically & mentally, but those are just few examples of causes & there's many more, so if you think cause of obesity & ill health is singular then you very much mistaken.

HSS put it succinctly, thank you.

Of course I'm not telling anybody not to eat this or to eat that. What I questioned originally was why breakfast cereals are promoted as being a healthy food when basically many of them are not. In the UK there will be restricted advertising of junk foods from this year. Many breakfast cereals are classified as junk foods.

It surprises me too actually, but the question on Google, 'are breakfast cereals junk foods?, brings up a whole raft of replies, one taken at random, 'Healthline', states: "Breakfast cereals are highly processed, often packed with added sugar and refined carbs. Their packages regularly have misleading health claims. If you eat cereal, read the ingredients list and approach health claims with skepticism. The best cereals are high in fiber and low in sugar."

But they are packaged in gaily-coloured boxes with cartoon characters with the sun shining down.

I think the point is that consumers are unaware that highly processed foods can cause problems. What people need is an honest, balanced appraisal so they can make up their own minds. Up till recently people were only given half the story, anything detrimental has been hidden from us.

 

[Jotheboat]

If cornflakes, invented 1894, made such a massive difference, why did it take 100 years to become so noticeable?

Not just cornflakes in isolation. It's the general consumption of highly-processed, loaded with sugar and unhealthy oils. This in conjunction with other factors including lack of exercise and a possible genetic predisposition.

 

[Callista]

Dementia adds its own complications I fear - those (few) elderly folk I've come across with dementia go off 'healthy' foods, and just want 'nursery' food - ie, sweet carbs (puddings, cereal etc etc).

Very hard to get someone with dementia to eat something they don't like. Become toddlers again alas, for such sad, sad reasons.

I also think, really, that at that point it is more about 'quality of life remaining' rather than 'healthy diet for longevity'. I'd rather someone with dementia was happy in their condition, than plagued over eating???

 

[helli]

I think the genetic disposition is important point to consider.
My father is in his 80s. He is not overweight. He does not have diabetes. He eats cereal most mornings and has done so for decades.
He also eats home cooked meals the rest of the day, walks the dog and potters around the garden.

I don't eat cereal because I don't like soggy food rather than anything else. I do remember enjoying weetabix with butter on as a kid though.
I am not overweight. I have no other medical conditions apart from Type 1 diabetes and given the lack of "metabolic conditions" in my family, I do not expect to suffer from insulin resistance (I am currently considered "sensitive to insulin and on a relatively low dose).

I am sugar highly processed food is not good for us but I would not blame the rise of diabetes on eating cereal for breakfast.

Anyone know if cereals are eaten much in South East Asia? I read that there is a rise in type 2 diabetes there but whenever I have visited, it is not something I have seen on hotel breakfasts. But that maybe because I am always distracted by the Idli.

 

[Callista]

You don't see many adverts for spring cabbage on TV
**

Now, there's a thought! Maybe the challenge should be issued to the next batch of Lord Sugar's Apprentices!!!

(Another one would be a marketing campaign for dried bananas - they are THE most revolting looking things!) (brown, 'slimy' and looking like something extruded from a place you don't want to know about!) (they taste yummy though)(I know, banned for us folk here, sigh.)

 

[Callista]

Isn't the Diabetes danger for Asians their very high intake of rice, and usually highly processed, hi GI white rice??

Also, a hidden danger of hot/curried foods is that the heat disguises the sugar.

Just as, coming back to cereals, even sweet cereals have 'hidden salt'. As does bread - you only realise just how much salt is in a loaf when you bake your own. I tried it without salt once and it was compltely tasteless alas.

 

[Dragonheart]

No one said it was JUST the cornflakes.

A little misleading for people to keep repeating cereals are not the problem. Perhaps it‘s panic their beloved junk is being questioned Or maybe they are just missing the point being made

 

[helli]

As does bread - you only realise just how much salt is in a loaf when you bake your own. I tried it without salt once and it was compltely tasteless alas.

Salt is needed in bread to activate the yeast.
I bake my own bread every week and always add salt. However, I add less than the recipe recommends. And rarely any sugar which is also present in most sliced loaves.
I definitely don't miss either in a tasty loaf of sourdough. In fact home made bread (and pizza dough) has more of a flavour than most shop bought.

 

[Jotheboat]

Dementia adds its own complications I fear - those (few) elderly folk I've come across with dementia go off 'healthy' foods, and just want 'nursery' food - ie, sweet carbs (puddings, cereal etc etc).

Very hard to get someone with dementia to eat something they don't like. Become toddlers again alas, for such sad, sad reasons.

I also think, really, that at that point it is more about 'quality of life remaining' rather than 'healthy diet for longevity'. I'd rather someone with dementia was happy in their condition, than plagued over eating???

Yes, dementia is horrid. Any comfort sufferers can get is a blessing.

 

[helli]

No one said it was JUST the cornflakes.

A little misleading for people to keep repeating cereals are not the problem. Perhaps it‘s panic their beloved junk is being questioned Or maybe they are just missing the point being made

Might be because of the title of this thread?

 

[Dragonheart]

Might be because of the title of this thread?

The OP was why eat cereals for sure, but the defenders of the grains keep saying cereals aren’t an issue when they clearly are PART of the issue and representative of the whole processed/junk diet that has become the norm for the majority of the population.

 

[Jotheboat]

The OP was why eat cereals for sure, but the defenders of the grains keep saying cereals aren’t an issue when they clearly are PART of the issue and representative of the whole processed/junk diet that has become the norm for the majority of the ovulation.

Last word edit required?

 

[nonethewiser]

But people were doing more physical work, walking rather than driving everywhere, even housework was hard work.
It was common to have cereals for supper as people would have their cooked meal at lunch time and only a light meal for tea and then supper before bed.
I just saw something on the television this morning about a pub that did a lunch club for people with dementia and their carers, I know it was only once a month but the food on offer was, chicken curry with rice, chips and naan followed by doughnuts and cake.

Some great points there Leadinglights.

Sure very few of our parents, more so grandparents had cars so would walk to work & back whilst still doing 12 hours physical work inbetween.

Same as children, in our day there was no money for buses to school so you either walked or biked there & back, might be mistaken but sure sport was encouraged more then than now. So even though school dinners could be mainly stodge those cals were soon burnt off.

Think some peeps just see past through rose tinted glasses when it comes to many things including diet, but for those of us who have been around a while know different, as said there's no singular cause for today's problems.

 

[Drummer]

Salt is needed in bread to activate the yeast.
I bake my own bread every week and always add salt. However, I add less than the recipe recommends. And rarely any sugar which is also present in most sliced loaves.
I definitely don't miss either in a tasty loaf of sourdough. In fact home made bread (and pizza dough) has more of a flavour than most shop bought.

Er - actually the sugar activates the yeast, salt is detrimental and should be added at the second kneading.
I have some 'cereal bowls' from the 1950s and they are really small compared to those which came with the crockery sets I bought in the 1990s, about 1/5th the volume. That is probably the culprit.

 

[Deleted member 21371]

Er - actually the sugar activates the yeast, salt is detrimental and should be added at the second kneading.
I have some 'cereal bowls' from the 1950s and they are really small compared to those which came with the crockery sets I bought in the 1990s, about 1/5th the volume. That is probably the culprit.

Both the salt and sugar work in combination.
The sugar feeds the yeast, but the salt is required to slow the rising process.
Without it, the bread can rise too fast, so some of the flavour is lose, and the bread's structure is affected.
Nowadys I just chuck everything in the breadmaker at the start, and it seems to work ok.

 

[Deleted member 21371]

Some great points there Leadinglights.

Sure very few of our parents, more so grandparents had cars so would walk to work & back whilst still doing 12 hours physical work inbetween.

Same as children, in our day there was no money for buses to school so you either walked or biked there & back, might be mistaken but sure sport was encouraged more then than now. So even though school dinners could be mainly stodge those cals were soon burnt off.

Think some peeps just see past through rose tinted glasses when it comes to many things including diet, but for those of us who have been around a while know different, as said there's no singular cause for today's problems.

I found it was simply the abundance of cheap food, and the lack of exercise that did me.
The gym five times a week sorts out the exercise now.

 

[Dragonheart]

Last word edit required?

Oops yes probably needed 🙄 and done. Darn auto spelling

 

[42istheanswer]

Salt is needed in bread to activate the yeast.

Actually... Salt prevents the yeast from being too active. The small amount of sugar in many recipes is to activate the yeast

 

[helli]

Actually... Salt prevents the yeast from being too active. The small amount of sugar in many recipes is to activate the yeast

Few bread recipes I use contain sugar and my yeast is active.