Essay – About Cereal

Table of Content

During the turn of the century, breakfast would typically include meat and/or eggs because there were no designated “breakfast foods” at that time.

During the late 1800s, breakfast experienced a significant change as cereal emerged as the primary element of morning meals. In addition to numerous branded cereals, individuals also developed preferences for various types including crunchy, no-sugar, soggy, and marshmallow varieties.

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The United States’ preferred type of cereal is crunchy and comes in various shapes like stars and round balls. These cereals retain their crispiness even when eaten with milk, enhancing the enjoyment of eating a bowl.

Despite variations in milk quantity, many people prefer the satisfying crunch of cereal until the last bite, making it a popular choice. Another option is sugar-free cereal, which caters to individuals who closely monitor their diet and avoid sugary foods.

The Food and Cereal Administration offers no-sugar cereals to meet the needs of consumers. These cereals come in whole wheat and shredded oats options, providing a well-rounded breakfast choice. However, certain varieties may not be favored due to their tendency to become overly soggy or remain dry when combined with milk. Furthermore, some individuals opt not to include milk when consuming these specific cereals.

In our society, there is a considerable demand for healthy and sugar-free cereals, including the beloved soggy variety that children enjoy. Once milk is added, these cereals rapidly soften and become effortlessly consumable.

Children love these cereals because they come in different varieties, some with marshmallows and some without, that tend to get soggy fast. Despite getting mushy, these cereals still have a delicious taste. That’s why the popular slogan “Kid tested and mother approved” is often heard on TV. It indicates the high demand for soggy cereals, prompting the industry to provide kids with multiple options to choose from.

When comparing this specific cereal to no-sugar cereals, they both lack sugar and tend to get soggy. However, unlike no-sugar cereals, this kind loses its crunch when milk is added. Another popular option is the marshmallow variety of cereal, which comes in different forms. It can be an all-marshmallow cereal or a crunchy cereal with marshmallows mixed in. Furthermore, the presence of marshmallows can also make the cereal become soggy.

Marshmallows become soggy when milk is added, which is their main problem. Furthermore, all marshmallows contain added sugar, so there are no options without sugar for cereals with marshmallows. Therefore, it is evident why they cannot be included in sugar-free cereals. Ultimately, there are several cereal choices available including soggy, crunchy, and sugar-free varieties with marshmallows – all of which enjoy great popularity.

In America, the preferred breakfast choice is clearly cereal due to the wide range of options available.

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