We always wanted them but never got them. Not even when we went on holiday in our caravan.
Breakfast cereals (particularly cornflakes): Kelloggs vs. unKelloggs
- Thread starter teuchter
- Start date
Artaxerxes
Look out, he's got a gnu!
Last time I went up to mums she had an emergency variety pack in the cupboard and it said pour milk in the packet and go on the side which is probably the most student way to eat them I can imagine.
kabbes
First intersubjective, then internalised
It seems extraordinary to me now that anybody could view this processed crap as a satisfying or pleasant breakfast. Even though I did it myself for about 30 years. Weird how your expectations of “normal” shift once you change your habits for long enough.
Aladdin
John 3:16 Mathew 4:19 16:26 John 14:6 8:32
ouirdeaux
Caring, Understanding, Non-judgemental Type
I don't eat porridge, because I don't really get the appeal of eating wallpaper paste, but I had the same problem if I ate a bowl of lovely raw oats. (Why do people insist on ruining them?) I solved it by eating some nuts with it -- separately, not putting them into the bowl.
keybored
Well done. You remember cat good.
This is why we need Wrexhit.
skyscraper101
0891 50 50 50
Cornflakes and Rice Krispies and suchlike are generally crap as soon as they go soggy. Which is pretty much 20 seconds after you put milk in. Rubbish.
Fortunately I prefer the taste of the ones which take a little longer to go to mush like Special K, Branflakes/Raisin Bran and Crunchy Nut Clusters. The one cereal which I really miss here because they withdrew it from sale in the UK is Fiber One. It has more fibre than All Bran, but doesn't go soggy. Fortunately, you can still get it in the USA and its great.
Fortunately I prefer the taste of the ones which take a little longer to go to mush like Special K, Branflakes/Raisin Bran and Crunchy Nut Clusters. The one cereal which I really miss here because they withdrew it from sale in the UK is Fiber One. It has more fibre than All Bran, but doesn't go soggy. Fortunately, you can still get it in the USA and its great.
teuchter
je suis teuchter
The first time I actually read the labels and saw the amount of sugar in them was a bit of a revelation. Including the ones that until that point I'd perceived (presumably thanks to years of marketing osmosis) as the "healthy" ones.
UnderOpenSky
baseline neural therapy
I'd much rather have nice bowl of noodles with some veg and a pho stock cube. Or failing that some toast.
Silas Loom
Well-Known Member
I am fairly sure that shredded wheat is the only branded and packaged cereal not to have any added sugar.
hippogriff
Imposter
No added sugar in Grape Nuts
skyscraper101
0891 50 50 50
I love me some shredded wheat. Haven't had any for ages. I might buy some again.
ouirdeaux
Caring, Understanding, Non-judgemental Type
It's been so long since I've seen them, I'd forgotten about them. Where can you get them?
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Silas Loom
Well-Known Member
But they do have added salt. Shredded wheat is made from nothing but wheat AFAIK.
May as well eat cardboard. Or an actual proper breakfast.
hippogriff
Imposter
That's why Grape Nuts taste better than Shredded Wheat
Silas Loom
Well-Known Member
They need to be properly soaked in milk, and the mini ones are much easier to manage, but it’s a taste worth acquiring.
kabbes
First intersubjective, then internalised
I either have a couple of poached eggs on some fresh granary toast, or I have some home-made granola (which we make by baking oats with maple syrup and plenty of nuts and seeds), with fresh berries and Greek yoghurt. These options are both delicious and both infinitely more healthy than ultra-processed cereal crops. And they aren’t any more expensive either, as far as I can tell (well, depending on the berries). Breakfast cereals are crazy expensive for what they are.
Silas Loom
Well-Known Member
Your granary toast is an ultra-processed cereal crop. Even if it is artisan/home-made and not Chorleywood, it’s definitely processed.
Aladdin
John 3:16 Mathew 4:19 16:26 John 14:6 8:32
Put the milk in the bowl first..it helps.
Aladdin
John 3:16 Mathew 4:19 16:26 John 14:6 8:32
Its great warmed up in the microwave with some milk and a spoon of sugar on top.
Silas Loom
Well-Known Member
Tea thread —>
kabbes
First intersubjective, then internalised
It’s processed, not ultra-processed. It’s not made in a factory by breaking down and reconstituting food.
Silas Loom
Well-Known Member
You’ll be really upset when you find out how flour is made.
kabbes
First intersubjective, then internalised
I won’t, you know.
This prevarication is how the likes of Nestle or Mondelez have managed to build fortunes. Milling wheat to produce flour is not the same as hydrolysing sucrose using an acid catalysis to produce glucose-fructose syrup.
Chz
Stark Raving Sane
When I was little, the multi-pack boxes were all perforated on the front side to open the box out like a bowl. So you could tear open the packet, pour in milk and off you go. I suspect this was more aimed at cheap motels/travelling salesmen than it was at the kids. the wax paper was bonded to the cardboard to facilitate using it so. I don't think they do that any more?
Ah, Reddit says it's no longer a thing:
Silas Loom
Well-Known Member
My problem with this debate is that it is too broadly anti-manufacturing, rather than focused on the dubious ingredients that are used because they are cheap, satiating or addictive.
We are an industrialised society, so a lot of cooking (“processing”) is done in factories, and although some processes (eg emulsification) may be perceived as unnatural, we can’t return cooking to the hearth.
I agree that milling wheat is not like hydrolysing sucrose, but mainly that’s because food should not have glucose syrup in it, while brown flour is essentially okay.
