Is putting milk before cereal weird?

It’s true: most people do pour their cereal before their milk. You start with the solid and pour the liquid counterpart second, in the same way that you would pour dressing on top of a salad. It just makes sense. But others argue that when it comes to cereal, pouring milk first creates a better cereal-to-milk ratio.

Is pouring milk before cereal psychology?

If psychoanalysis is the cereal-before-milk approach, the milk-before-cereal approach would be behaviorism. Behaviorists like B.F. Skinner believe that every action occurs as a response to a stimulus. Behavioral psychology focuses on how rewards and punishments can condition, or modify, behavior.

What percentage of people put cereal first?

In 2015, @polls on Twitter found 94 percent of people pour cereal first, with just 6 percent claiming to pour milk in their bowl first.

Is cereal good before bed?

A bowl of unsweetened cereal (e.g. rice puffs, bran flakes) or muesli high in complex carbs, coupled with milk makes for a yummy bedtime snack. As a bonus, the duo in this combo help your body produce melatonin to lead you into a more restful night.

Why do we pour milk on cereal?

Well, these food scientists finally did the experiments to find out. Turns out that milk, due to its fat content, coats the cereal and keeps it from getting soggy as quickly as it does in pure water.

How did milk and cereal get started?

In 1863, James Caleb Jackson, a religiously conservative vegetarian who ran a medical sanitarium in western New York, created a breakfast cereal from graham flour dough that was dried and broken into shapes so hard they needed to be soaked in milk overnight.

Is eating cereal at night good?

Not all cereals are bad choices at night, but if you’re eating a high-sugar, low-fiber one, then you’re wreaking havoc with your blood sugar. You’ll likely wake up starving a few hours later or in the morning due to the over-production of insulin the sugar triggers.

Who invented milk and cereal?

In 1863, James Caleb Jackson, a religiously conservative vegetarian who ran a medical sanitarium in western New York, created a breakfast cereal from graham flour dough that was dried and broken into shapes so hard they needed to be soaked in milk overnight. He called it granula.