One of the biggest shifts in the Western diet from traditional to modern breakfasts came between the late 19th and early 20th centuries.
Sometimes called the “cereal revolution,” the change marked a move away from high-protein breakfasts centered on eggs and meat. The Industrial Revolution left workers with little time to cook in the morning, and substantial meals such as the “Full English” were relegated to weekend treats.
Cereal was promoted as convenient because it required little preparation and its processed grains had a long shelf life, reducing trips to the grocer. The added sugar in the cereal not only improved the taste but also acted as a humectant, a moisture-absorbing substance that keeps the grains crisp and dry.
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