WEBVTT - Why Are Some Foods 'Breakfast Foods'?

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<v Speaker 1>Welcome to brain Stuff, production of I Heart Radio. Hey

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<v Speaker 1>brain Stuff, Lauren Vogelbaum Here bacon, eggs and toast, coffee

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<v Speaker 1>and orange juice. If you grew up in North America

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<v Speaker 1>or parts of Europe, you're probably picturing breakfast. But when

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<v Speaker 1>you think about it, anything nutritious and filling is enough

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<v Speaker 1>to get you going in the morning. So why are

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<v Speaker 1>these foods, as opposed to other equally tasty things relegated

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<v Speaker 1>to breakfast? For the article this episode is based on

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<v Speaker 1>How Stuff Works. Spoke by email with Dr Beth Forrest,

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<v Speaker 1>a professor of Liberal arts and Applied Food studies at

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<v Speaker 1>the Culinary Institute of America in Hyde Park, New York.

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<v Speaker 1>She said there are a host of influences that have

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<v Speaker 1>shaped the concept of breakfast, from older Christian beliefs, socioeconomics,

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<v Speaker 1>trade technology, medical theory, and constructs of nutrition convenience in marketing,

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<v Speaker 1>to name a few. The history of what Americans considered

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<v Speaker 1>to be breakfast food a trace as its roots back

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<v Speaker 1>hundreds or even thousands of years. Things like eggs, sausages,

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<v Speaker 1>and a version of pancakes were typical in ancient Rome,

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<v Speaker 1>though few people at that time eight early in the

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<v Speaker 1>morning and of course, although some foods have stayed the

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<v Speaker 1>breakfast course, the meal has also changed significantly. The Forest said, fish, beer,

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<v Speaker 1>and wine could be found on the table going back

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<v Speaker 1>to the medieval period in addition to foods that we

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<v Speaker 1>see today, eggs, bacon, bread, and cheese. Conversely, porridges, oatmeal,

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<v Speaker 1>and other grains would be consumed across meals and not

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<v Speaker 1>regulated to only the breakfast meal. But things changed during

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<v Speaker 1>the Industrial Revolution as people began to have less time

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<v Speaker 1>to devote to meals. Forest said, breakfast is often necessarily fast,

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<v Speaker 1>and the foods that are served for breakfast need to

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<v Speaker 1>be able to be prepared quickly. Time is just one

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<v Speaker 1>of the factors that's shaped what Americans know as breakfast.

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<v Speaker 1>The rest of the story can be told through the

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<v Speaker 1>foods themselves. Take bacon and eggs, for example, that was

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<v Speaker 1>a PR stunt. The story goes like this. In the

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<v Speaker 1>nineteen twenties, beech Nut Packing Company wanted to get more

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<v Speaker 1>people to eat bacon. A beech Nut was a producer

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<v Speaker 1>of lots of foods at the time, including chewing gum, peanut, butter,

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<v Speaker 1>and pork. The company hired PR consultant Edward Burnet's, who

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<v Speaker 1>just happened to be the nephew of Sigmund Freud. They

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<v Speaker 1>found that most Americans ate light breakfasts, so beech nuts.

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<v Speaker 1>New campaign suggested a heavy breakfast would be healthier quote

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<v Speaker 1>because the body loses energy during the night and needs

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<v Speaker 1>it during the day. That message was spread in newspapers

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<v Speaker 1>around the country, and wouldn't you know, sales of bacon

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<v Speaker 1>began to skyrocket, and soon eggs and bacon were married forever.

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<v Speaker 1>Cold cereal has an even stranger history. It got its

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<v Speaker 1>start as a health food served to patients in sanatoriums,

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<v Speaker 1>that is, facilities where people went for long treatment stays

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<v Speaker 1>for me told or physical health. They were more like

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<v Speaker 1>retreats than hospitals. Dr John Kellogg yes that. Kellogg ran

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<v Speaker 1>a sanatorium in Battle Creek, Michigan, and made a type

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<v Speaker 1>of granola out of wheat, corn meal, and oats, though

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<v Speaker 1>it was pretty much nothing like the granola we know today,

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<v Speaker 1>as it had no sugar or fat added. Nonetheless, Kellogg's

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<v Speaker 1>granola was so popular as a purportedly purifying cure all

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<v Speaker 1>health food that he was selling two tons a week

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<v Speaker 1>by nine. Because oates have to be soaked and then cooked,

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<v Speaker 1>Kellogg needed to develop something faster and easier to serve

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<v Speaker 1>at a sanatorium. His brother will Keith Kellogg helped experiment

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<v Speaker 1>with granola and they developed a process to make crispy

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<v Speaker 1>wheat flakes, the first flaky cereal. Four years later they

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<v Speaker 1>were selling toasted corn flakes, and cold cereal was born.

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<v Speaker 1>Will Keith wanted to add sugar to the cereal, something

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<v Speaker 1>his brother strongly disagreed with, so Will Keith left and

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<v Speaker 1>started the company that would eventually become the Kellogg Company.

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<v Speaker 1>The success of breakfast cereals in the US is much

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<v Speaker 1>more than a story of health food, though, it's another

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<v Speaker 1>example of the power of marketing. Forrest said, Dr Kellogg

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<v Speaker 1>promoted his corn flakes as healthy and spread his gospel

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<v Speaker 1>through cookbooks, public lectures, teaching kitchens, and marketing pamphlets. In

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<v Speaker 1>terms of the media, breakfast and breakfast foods have long

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<v Speaker 1>appeared in art and literature, and this can include advertisements

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<v Speaker 1>that appear in magazines and on television. Children in particular

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<v Speaker 1>have been targeted by marketing through cross promotional advertising, and

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<v Speaker 1>as early as nineteen o nine offered prizes tied to

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<v Speaker 1>cereal boxes. By the time the twenty first century dawned,

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<v Speaker 1>cold cereal accounted for thirty five percent of breakfasts in America.

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<v Speaker 1>By twenty eighteen, the business was worth billions. Americans alone

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<v Speaker 1>eight eight point five billion dollars worth of cold cereal

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<v Speaker 1>that year. Meanwhile, you can credit political resistance for America's

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<v Speaker 1>coffee obsession. Coffee is originally from what's now Ethiopia, and

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<v Speaker 1>no one is sure exactly when someone first brewed and

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<v Speaker 1>drank the stuff. Legend has it that a goatherd notices

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<v Speaker 1>goats were extra perky after eating some particular berries, and

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<v Speaker 1>he decided to give it a try. English colonists in

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<v Speaker 1>North America preferred tea, but after England began to heavily

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<v Speaker 1>tax tea and the colonists responded with the Boston Tea Party,

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<v Speaker 1>drinking coffee became patriotic. Some also believed the coffee was medicinal. Later,

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<v Speaker 1>during the Civil War, soldiers on both sides wanted coffee

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<v Speaker 1>to keep them going, but Confederate soldiers often couldn't get

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<v Speaker 1>it and made substitutes out of dandelion roots or toasted

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<v Speaker 1>oak reseeds. Today, coffee is one of the most popular

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<v Speaker 1>drinks in the United States. The twenty nineteen Annual Report

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<v Speaker 1>from the National Coffee Association found sixty three percent of

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<v Speaker 1>Americans drink the stuff every single day. But let's talk

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<v Speaker 1>about orange juice. Until the mid nineteenth century, aside from tea,

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<v Speaker 1>the breakfast drink of champions was hard cider or beer,

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<v Speaker 1>a both very low and alcohol. Hardly anyone drank orange

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<v Speaker 1>juice or eight oranges at all because they were expensive

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<v Speaker 1>and hard to get. But several things happened to make

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<v Speaker 1>o J a popular breakfast drink in the early twentieth century. First,

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<v Speaker 1>railroads helped growers expand. A second, in the late nineteen twenties,

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<v Speaker 1>a scientist isolated vitamin C and identified oranges as a

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<v Speaker 1>great source of the vitamin. Then, in nineteen forty two,

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<v Speaker 1>the U. S. Army offered tons of money to whatever

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<v Speaker 1>company could figure out how to produce frozen orange juice

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<v Speaker 1>that actually tasted good. Enter Richard Morse. He became the

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<v Speaker 1>first to commercially produce frozen orange juice concentrate. His brand,

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<v Speaker 1>Minute Made, became a huge success and made orange juice

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<v Speaker 1>and attainable morning must have. Even though o J remained

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<v Speaker 1>it's popular, it's not what eased to be. Today Americans

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<v Speaker 1>are drinking about three gallons. That's eleven lids less per

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<v Speaker 1>person per year than we were in the year two thousand,

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<v Speaker 1>mainly because people are concerned about its nutritional content. Juices

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<v Speaker 1>are sugary, after all. Now, where's my breakfast doughnut? Today's

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<v Speaker 1>episode is based on the article why are certain foods

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<v Speaker 1>eaten mainly at breakfast? On how stuffworks dot com, written

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<v Speaker 1>by Sean Chavis. Brain Stuff is production of by Heart

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<v Speaker 1>Radio in partnership with how stuff works dot Com, and

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<v Speaker 1>it's produced by Tyler Clang. Four more podcasts from my

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<v Speaker 1>heart Radio visit the heart Radio app, Apple Podcasts, or

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<v Speaker 1>wherever you listen to your favorite shows.