Improving The Standard American Breakfast
A few tweaks make all the difference
It’s no secret that the modern breakfast in the United States is severely lacking in nutritional value. Collectively, we bought into the marketing propaganda and accepted it as the proper way to start the day, when in reality many of us were setting ourselves up for problems later down the road.
Those who were fed up with this way of eating started to look for alternatives and see what other countries are doing right. Living in Taiwan, reading Kaki Okumura’s article about the standard Japanese breakfast, and traveling to a few countries in this part of the world, I noticed that one’s breakfast can look the same as lunch and dinner. Even though I normally don’t eat in the mornings, Sometimes, I found myself breaking my fast (i.e. break-fast) with rice, vegetables, eggs, and/or soup. After all, the word for “breakfast” in Mandarin Chinese (早飯) translates to “morning rice.”
Personally, I see nothing wrong with adopting food customs from other countries and expanding your palate with different flavors and ways of cooking. However, I don’t think one needs to completely write off the standard American breakfast (lunch and dinner foods too), especially when you can cook for yourself and be in control of the ingredients. In order to be on par with other countries who…
