When did we begin to eat sweet things for breakfast. There aren't other meals where the main dish is so expressly sweet (orange juice, waffles, pancakes, toast with jam, french toast, sugared cereal, yogurt with fruit, pastries). For lunch or dinner things this sweet are only eaten at desserts, if at all.
This is particularly interesting because it probably has some impact on both the metabolism and the palate. If you start your day with sugars it probably impacts your chemical desire for sugar throughout the day as a primary energy source. Also, having something sweet in the morning probably also tunes your taste towards sweeter things. These are anecdotal thoughts but they seem directionally right.
Orange juice and other fruit juices are new. In the West most fruit is new outside of maybe apples and pears. Jam is interesting to research but adding sugar to jam's can't be more than a few hundred years old because of the rarity of sugar until recently.
Anything with syrup is probably a few hundred years old or less, but that's worth researching when it came into the diet, especially breakfast.
And if you classify breads and cereals as sugar-like because of their carbs, that encapsulates most breakfasts that are not eggs and pork-related.
I wonder how dramatically you would shift the diet and weight if most breakfasts with non-bread or cereal and non-sugar. It would be a huge change to palates alone to have a savory only start to the day.
This is particularly interesting because it probably has some impact on both the metabolism and the palate. If you start your day with sugars it probably impacts your chemical desire for sugar throughout the day as a primary energy source. Also, having something sweet in the morning probably also tunes your taste towards sweeter things. These are anecdotal thoughts but they seem directionally right.
Orange juice and other fruit juices are new. In the West most fruit is new outside of maybe apples and pears. Jam is interesting to research but adding sugar to jam's can't be more than a few hundred years old because of the rarity of sugar until recently.
Anything with syrup is probably a few hundred years old or less, but that's worth researching when it came into the diet, especially breakfast.
And if you classify breads and cereals as sugar-like because of their carbs, that encapsulates most breakfasts that are not eggs and pork-related.
I wonder how dramatically you would shift the diet and weight if most breakfasts with non-bread or cereal and non-sugar. It would be a huge change to palates alone to have a savory only start to the day.