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For those of you with kids that still eat bread

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  • For those of you with kids that still eat bread

    I have three teens that want to keep bread in their diet, so I'm wondering if any of you are in the same boat as hubby and I are? I am wondering if it's worth it to buy the grains, sprout them, grind them and make a healthier bread?? Do any of you do this? My husband and I do follow the PB ourselves, and our kids do eat some of what we eat, but they still want the bread and I just want to make sure I'm making it as healthy as I possibly can- if that's possible!

  • #2
    I finally got hubby to switch from Sara Lee to sprouted bread. It's not gluten free, but it's a step in the right direction. Maybe try gluten free bread or buy a mix from White Lion Baking Co?
    --Trish (Bork)
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    • #3
      My sons and husband still eat a SAD. For bread, they eat Martin's potato bread and Martin's potato wheat bread. 14 - 15 g carbohydrates per slice, 4 - 6 g protein per slice, no HFCS. But that's the only positive. Sigh. When I'm at the store today, I'll look at the wall of bread to see what other options there are.
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      • #4
        I don't buy bread at all, but different options like rice bread and potato bread exist in most grocery stores.
        For wheat breads, buy either sprouted or sourdough.
        There aren't many problems in life that can't be solved by sleeping it off, or adding more butter.

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        • #5
          My son (8 yo) won't give up bread, and I'm done trying to fight him on it. I exclusively buy spelt bread made by a local bakery for his lunches. I think spelt is much better than wheat (far less tinkering with its genetic makeup over the years), and the ingredient list is very short and acceptable on this bread. It's not primal, but it's better than the junk at the grocery stores.

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          • #6
            http://jn.nutrition.org/content/125/6/1503.full.pdf

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            • #7
              Thanks for your replies- I will look at my local stores and see if I can find some of these breads there. If anyone else has any information feel free to add it!

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              • #8
                My husband and kids are SAD, too. My daughter makes their bread.
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                • #9
                  I don't eat bread (or any wheat products) but I make sourdough for guests, which is fermented a long time. Flour used is some rye, kamut, spelt, and a heritage wholemeal (uses wheat popular in the 17th and 18th centuries here in Britain). I had an email from one (elderly) dinner guest asking for the recipe for the bread as it was the only bread he has eaten for years that doesn't give him indigestion!

                  You could try making sourdough with traditional grains?

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                  • #10
                    Good tips here, thanks. I am trying (after two months on PB myself) to lower the amount of wheat in my kids diet. Reading Wheat Belly has just confirmed to me why it's important. There are no more wheat cereals in the house but I confess to keeping slow-cook porridge as an alternative to eggs. My next task is to get wheat bread out of the school lunch boxes. I bought gluten & wheat free bread yesterday in the supermarket. Sourdough looks like it could be an option too. I have also dropped pasta from their diet which used to be a staple. I have used rice or sweet potatoes as an alternative & I've noticed my 9 year old dd has dropped some roundness from her tummy. I can't say that they are complete PB converts but I feel we are making positive changes & my main concern at the moment is to drop wheat intake.

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                    • #11
                      I just buy sprouted grain bread, and that's the only one we have in the house, and my 5 yo likes it. She also has oatmeal & rice sometimes. We almost defeated pasta, but the stupid cheerios are still around. That's my biggest project to eliminate, the cheerios. Seeing it's winter, maybe it will go well now, since hot cereals are much more appealing.
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                      • #12
                        When I buy bread it is usually Rudi's and I choose on of their Spelt breads, or when that is not available I buy an Italian sandwich bread that does not have high frutcose corn syrup. Sometimes, rarely, we will buy a bakery foccacia.

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                        • #13
                          If they really want bread, buy it. But spend a long time at the grocery store to decide what YOU want to spend your money on.
                          Julia
                          Starting Weight 235 - Dec 1, 2010
                          Started Primal Mid January 2011
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                          • #14
                            not exactly the best answer but i've found that my husband likes "homefries"-- sliced potatoes fried in olive oil with alder salt and garlic. when we have dinner together i make him these as a carb. he would probably have selected bread on his own, but given this (tastier) alternative he selects potatoes. i feel good because he gets to have a healthy, primal-esque food. perhaps if it's hard to switch off bread it would be useful to provide alternatives at some meals that are primal and tastier than bread?

                            on a side note, I used to really like the ener-g tapioca bread when i ate from the grain family. it had rice flour in it but also tapioca flour. i guess it might be a less virulent option of the standard breads.
                            ezekial sprouted grains bread is also pretty popular with the athletic types, although in my opinion it wasn't tasty.
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                            • #15
                              My kids (teen and 3 yo) and hubby will eat bread if they can get their hands on it (like if we go out) but I wont bring it into the house. I make primal breads and muffins and cookies (elanaspantry has many) made from almond and /or coconut flours (flax meal too). It is much more expensive I will agree (and time consuming) but they have changed their eating habits to the point that they don't eat it often anymore. Sometimes I make a savory primal pancake for bread w/ hamburgers. I also will buy a certain type of rice cracker on occasion to serve w/ baked brie for company (plus celery for me) or w/ tuna fish salad for my son. Since they can't eat what it not in the house, I focus on making only healthy options available most of the time. I also make fermented oatmeal about once a week (see marks post) and "oatmeal day" is now a treat.

                              Most importantly though is just do your best with what you've got as each of our situations and temperments are different and life is just to precious to be fighting all the time!

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