In the past decade or so, there have been a slew of books -- including my own -- suggesting that it is time to question the low-fat, high-carbohydrate breakfasts that so many dietitians recommend. If you've managed to miss this dialogue, here are some of the reasons why these so-called "perfect breakfasts" may be anything but:

• They contain far too much bread and cereal.

• Many are highly processed and refined food products that have been mistakenly labeled "healthy" just because they're low in fat.

• Many of the "model" breakfasts of this era -- banana, skim milk, Special K and orange juice -- contain far too much sugar and far too little protein, fiber and good fat.

• These low-fat, high-carb breakfasts trigger huge spikes in blood sugar and insulin and subsequent hunger and cravings.

• Higher protein intakes for many people lead to more satiety and energy and are less likely to cause midmorning slumps.

This new information invariably leads to the same question, usually asked with mounting frustration: "What can I eat for breakfast?"

The answer is: Quite a lot, actually.

Following are a list of some of my personal favorite early morning choices. Remember that this is not a prescription. The whole idea here is that everyone is different, and one menu does not suit everyone's tastes, lifestyle, psychology or environment. Remember, too, that breakfast is a convention -- there is nothing substantially different about breakfast than any other meal. When I was in Tokyo, I was routinely served delicious fish and sea vegetables for breakfast, and in St. Martin we eat from a bounteous buffet of meats, seafood and fruits.