What’s For Breakfast?

New York magazine has an issue out dedicated to breakfast, including a breakfast manifesto, entitled “How I Learned to [Heart] Breakfast (or at Least What to Eat for It),” that goes down like a wholegrain wheat biscuit. Breakfast is integral to mental function and weight maintenance; it’s the “power broker of repasts,” the article says. And yet we’re confused about what we should be eating: so confused that a quarter of us skip it altogether.

The article tries to remedy that confusion by gathering the evidence. The best breakfast, it concludes, is comprised of foods that rate low on the glycemic index (scroll down for definition). “The more processed the food, the higher its GI; the higher a food’s fiber content, the lower its GI,” is the gist of it. “Breakfast, in other words, should be a high-fiber affair. This means vegetables and fruits (but not juices—the fiber is in the pulp and skin) and whole grains.”

So, ditch the muffins and bagels, the cereals that are “sugary and fiberless,” and reach for fruits, vegetables, non-instant oatmeal, whole-grain breads, low-fat dairy, and eggs.

The fun part of the article, however, is the the accompanying poll of what 60 random people had for breakfast. I’m not sure why I found this so fascinating, there’s just something innocently voyeuristic about reading the answers, which range from “Slice of cheese pizza, a Coke,” to “A bagel with cream cheese, lemon tea,” to “Organic café au lait, organic banana, a glass of Bud Lite, a multivitamin.” There’s a whole little Hemingwayesque story (“For sale: baby shoes, never worn”) in that last one.

When Chowhounds posted their breakfasts in a thread in April, they tended to be more mouthwatering.

As for me, this morning I had two slices of raisin pecan rice bread, generously slathered with butter, and a cup of coffee with cream.

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