Vanilla-Glazed Brioche Doughnuts, ready to eat. (Goran Kosanovic/For The Washington Post)

The May 24 Food section served a mixed menu. At breakfast, should we be careful or carefree about our consumption of sugar?

 The article “Glazed. Stakes raised” presented a larger-than-life picture of glazed doughnuts, appealing enough to make us salivate. The article encouraged us to make our own “sugarcoated” confections. The doughnut recipe includes 113 grams of granulated sugar (1/2 cup).

Michael Ruhlman’s essay, “Breakfast? A spoon full of sugar,” criticized processed cereals (even Cheerios) for the sugar and starch ingredients (the latter “quickly converted to sugar on entering [our] system”). It warned, “If more sugar comes in than the insulin can transport,” it can result in “diabetes and other diet-related diseases.”

Tamar Haspel’s Unearthed column, “ The prosaic but true superfood ,” recommended whole oats (oatmeal). This author was more flexible about breakfast options: “If you don’t want to turn whole oats into breakfast, you can let General Mills do it for you in the form of Cheerios.”

After reading these articles, I developed high anxiety. One of the articles even suggested calling breakfast “the most dangerous meal of the day.”

Now I face an ominous decision: to eat my boxed cereal or not? Although I’d feel guilty eating glazed doughnuts with all that shameful sugar, maybe I would enjoy making them — now that I realize the task is “achievable for home cooks.”

Lois F. Morris, Silver Spring