American breakfast is bad for you.

Most American breakfast is full of sugar, starch, cholesterol and cooking grease.  This comes from borrowing European cooking and utilizing the most abundant resources in America.  Fried eggs, omelettes, french toast, buttered toast, buttered muffins and biscuits, pancakes, waffles, bacon, fried potatoes, hashbrowns- all foods that are full of fat and grease that lead to high cholesterol and increase risk of a heartattack among other health problems.  Foods made of white flour and starch are nutritionally useless empty carbohydrates that decrease long term energy, and are further covered with fat and sugar as toppings.  Cereals are high in processed or refined grains that are the nutritional equivalent of white sugar.  Food coloring and preservatives don't help.  Using fruits as a substitute for breakfast means a sugar spike will give quick energy but not long term energy to last through the day.  Nearly all traditional American breakfasts are a bad choice, leading to weight gain, heart problems, and diabetes. 

The American breakfast could just as easily consist of the same thing as lunch or dinner and would be more nutritionally sound.  Some countries just have a light salad for breakfast.

Honey Nut Cheerios is made with at least three different forms of sugar: sugar, honey and brown sugar syrup- four if you count the modified corn starch. Many cereals, even those we think of as healthful, like Wheaties, are made with partially hydrogenated oils. And while original Cheerios doesn't have trans fats, Multi-Grain Cheerios, which many people buy thinking, mistakenly, that they're a more healthful alternative, do.  Kiddie cereals, unfortunately, are nearly all hydrogenated. The major national brands of peanut butter are all hydrogenated.

Both hydrogenated oils and homogenized milkfats are artificial fats that have been created for the convenience of food manufacturers and dairy product producers. These are artificial compounds that do not belong in the human body, and when consumed they wreak havoc with your cardiovascular health. By homogenizing the milkfats, they stay in suspension and the milk looks more delicious to consumers.

If you drink non homogenized fat free milk, you have nothing to worry about. However if you drink even two percent, odds are, the milk is homogenized. Homogenization releases an enzyme that attacks your arteries. When arteries are pitted by this enzyme, the so called "bad" cholesterol tries to repair the pits by laying down patches in the holes, trying to save your life and stop you from bleeding to death internally. Studies of heavy milk drinkers who are in high school show arteries with walls covered by cholesterol and plaque. Researchers said that the arteries of these students compared easily to those of people in their sixties.