In America, breakfast is often nothing more than disguised dessert, as this tweet from author and researcher Alan Levinovitz reminded us:
Dessert translations of breakfast foods:
muffin = cupcake
smoothie = milkshake
granola = streusel top
yogurt = ice cream
waffle = cookie
— Alan Levinovitz (@AlanLevinovitz) July 8, 2016
Look no further than the menu at IHOP, where dessert for breakfast reigns. You can find such items as New York cheesecake pancakes or raspberry white chocolate chip pancakes, which come with a whopping 83 grams (nearly 21 teaspoons) of sugar. Remember that the government recommends no more than 12 teaspoons of sugar per person per day (though the average American consumes 23.)
But you don’t need to go to IHOP to get a day’s worth of sugar in your morning meal. The muffins that greet us in the bakery aisle and at the coffee shop can contain about 37 grams of sugar — or a little more than 9 teaspoons.
And yogurt? The fermented dairy product has the patina of a health food, thanks to its protein and beneficial bacteria.
Yet companies like Yoplait and Chobani have built yogurt empires in America by saturating their products with sugar. Yoplait recently lowered the sugar in its classic 6-ounce strawberry yogurt from 26 grams to 18 grams (4.5 teaspoons), but that’s still more than the 15 grams you’ll get in a standard brownie.
And if you believe granola is any healthier, think again.
A fascinating story from the New York Times’s Upshot blog looked at the results of a poll that asked nutritionists about their perceptions of the healthfulness of popular foods and compared their answers with those Read More Here