Nutrition: 9 Worst Breakfast Foods On The Planet

Whether you’re working out to build muscle, get definition, train for a marathon, lose weight, or because you’re just health conscious, you should be well aware of what you’re putting into your body on a daily basis and just how important that first meal of the day is.

If, however, you’re like a lot of men and don’t really think about it (perhaps because you never seem to put on weight or believe that a little bit of this here and there won’t make a difference), then your breakfast food choices may not be so considered. If so, they can do a lot more than affect your overall fitness, having far-reaching effects on things such as your cholesterol, heart health, sex drive, and attention span.

We’ve chosen nine of the worst breakfast foods you can eat.

What did you have for breakfast this morning? So many of us believe that it’s the most important meal of the day, but don’t give much thought to what breakfast foods we’re eating.

That really has to stop

1. Commercial gluten-free breakfast foods

If breakfast cereals are no good partly because of the gluten they contain, then gluten-free breakfast foods should be a healthy alternative, right?

Well, it depends. If you’re talking about having an avocado with an egg and a banana (all these foods are naturally gluten-free), then yes, that’s a nutrient-packed breakfast. (And you should give yourself a pat on the back.)

Unfortunately, commercial gluten-free breakfast foods are often nothing but ‘frankenfoods’. Next time you see a box of gluten-free breakfast foods, check the ingredient list and you’ll see what I mean.


LOTS of sugar – To make up for loss of taste, consistency, and texture, food manufacturers will often add more sugar to the product.

Artificial sweeteners or sugar alcohols

More carbohydrates in the form of rice flour, potato starch, corn or other refined flours

Food colorings since gluten-free products usually don’t become as nice and golden as the gluten-containing versions

Added gums to help things stick together (gluten holds this function in baked products)

Additives to increase the product’s shelf-life since the various ingredients added don’t last long.

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