When you become aware of the food you are consuming, it can seem insurmountable, that is eating whole foods. We are used to eating hamburgers and French fries on the run. Snacking from a bag of chips or cookies and heating a pizza dinner in the microwave is the norm.

Really, what’s left to eat?

Unbelievable as it may sound, there are approximately 50,000 edible plant species. One hundred and fifty are cultivated today. That’s still a lot of different kinds of food!

Tristan is worried that there won’t be anything left to eat!

You’ll want to read “What You Eat”, Click Here. I’m sure even a  picky eater can find something yummy to eat from this partial list of whole foods:

Vegetables

• Asparagus
• Avocados
• Beets
• Bell peppers
• Broccoli
• Brussels sprouts
• Cabbage (sauerkraut)
• Carrots
• Cauliflower
• Celery
• Collard greens
• Cucumbers
• Eggplant
• Fennel
• Garlic
• Green beans
• Green peas
• Kale
• Leeks
• Lettuce
• Mushrooms
• Mustard greens
• Olives
• Onions
• Pickels
• Potatoes
• Radishes
• Sea vegetables
• Spinach
• Squash, summer
• Squash, winter
• Sweet potatoes
• Swiss chard
• Tomatoes
• Turnip greens
• Yams

Fruits

• Apples
• Apricots
• Bananas
• Blackberries
• Blueberries
• Cantaloupe
• Cherries
• Cranberries
• Figs
• Grapefruit
• Grapes
• Kiwifruit
• Lemon/Limes
• Oranges
• Mangoes
• Papaya
• Pears
• Pineapple
• Plums
• Pomegranates
• Prunes
• Raisins
• Raspberries
• Strawberries
• Watermelon

Dairy

• Cheese
• Eggs
• Milk (cow & goat)
• Yogurt

Beans & Legumes

• Black beans
• Dried peas
• Garbanzo beans (chickpeas)
• Kidney beans
• Lentils
• Lima beans
• Miso
• Navy beans
• Pinto beans
• Soybeans
• Tempeh
• Tofu

Poultry & Meats

• Beef (organic grass-fed is the healthiest)
• Calf’s liver
• Chicken
• Lamb
• Turkey
• Venison

Seafood

• Anchovies
• Cod
• Halibut
• Salmon
• Sardines
• Tuna

Nuts, Seeds & Oils

• Almonds
• Cashews
• Coconut oil
• Flax seeds
• Olive oil, extra virgin
• Peanuts
• Pistachios
• Pumpkin seeds
• Sesame seeds
• Sunflower seeds
• Walnuts

Grains

• Barley
• Brown rice
• Buckwheat
• Corn
• Millet
• Oats
• Quinoa
• Rye
• Spelt
• Whole wheat

Natural Sweeteners

• Blackstrap molasses
• Honey
• Maple syrup
• Stevia

CLICK HERE for the Baby Bites Store.

For a synopsis of Baby Bites: Transforming a Picky Eater into a Healthy Eater, Click Here.

For info about the FREE Baby Bites Ezine, CLICK HERE

The entire milk reduces PMS advertising campaign was based on a study found in the Archives of Internal Medicine, which stated, “A high intake of calcium and vitamin D may reduce the risk of PMS.”

Because of consumer backlash, the California Milk Processors Board ended their short-lived promotion after only 10 days. They did not admit the advertising campaign was a failure, but this apology was found on www.GotDiscussion.org: “Over the past couple of weeks, regrettably, some people found our campaign about milk and PMS to be outrageous and misguided – and we apologize to those we offended.”
Nicole loves milk.

Andrew, my son-in-law, summed it up pretty well: “Well, the milk campaign was based on a study that suggested calcium and vitamin D may reduce symptoms of PMS. Milk is loaded with calcium and vitamin D…Reminds me of the hilarious episode of Everyone Loves Raymond where Raymond got his wife a bottle of vitamins that were supposed to reduce PMS. She started reading the bottle, and said ‘it doesn’t say it stops bitchy Ray!’”

Nothing New
There was nothing new with the Milk Processors Board ridiculous claims. General Mills uses “whole grain” in all of their cereal and make claims of “heart healthy”. Cheerios claims they lower your cholesterol. One study showed mice taking the human equivalent of a semi load of Acai berry daily can actually reduce aging. So, an Acai berry craze ensues where makers will put some tiny amount of Acai and make overstated claims. Also, breads which say “whole grain” may contain very little whole grain. You have to look for “100 percent whole grain” on the nutrition label to know that you are getting a whole grain.

Super Food?
Do I eat whole grain bread, acai berries, oatmeal, etc.? Yes, I eat all of them, as whole foods, not processed with added artificial vitamins. NO single food is THE super food. One food will not fix your health concerns. Don’t be fooled by all the advertising hype. All whole foods are beneficial and many times work in synergy with each other for your health. Dr. Oz calsl it “food duos” when you eat two foods which fight disease paired together. Such as Chicken of Brocoli, Salsa and Avocado. These foods when paired together amplify their nutritional values.

Food producers want you to think that the artificial vitamins added to their food will make you healthy. It’s not about how many artificial ingredients which are placed in a box of food, but what whole foods are your children eating.

Milk is a healthful food, when it is consumed whole and gasp, raw: unpasteurized. (Click Here for why whole milk is healthier than low-fat.) Organically-raised, grass-fed cows produce milk which contains hundreds of healthy, “good” bacteria, including lactobacillus and acidophilus. ( Click Here for info on raw milk.) (For the latest on what chemicals end up in conventional milk, Click Here.)

For healthy children, they need to eat a wide variety of whole foods, including vegetables. If your child refuses to eat veggies, see the links below for information on my book, Baby Bites: Transforming a Picky Eater into a Healthy Eater.

CLICK HERE for the Baby Bites Store.

For a synopsis of Baby Bites: Transforming a Picky Eater into a Healthy Eater, Click Here.

For info about the FREE Baby Bites Ezine, CLICK HERE

Farmers’ Markets ‘Round the World Make for Great Bargains

Supermarkets are the preferred venue for everyday shopping, although big grocery stores are sterile. Boxes, bags and bottles of processed food abound. The fresh food is found on the parameters of the store. Everything else is processed.

This is the time of year that farmers’ markets begin to show up in parking lots across America. Open-air markets or farmers’ markets are much more intimate and lively. Veggies are fresh and accessible. You can touch and smell the produce as it’s within reach. Plastic wrap and Styrofoam are no where to be found. The atmosphere is causal and usually cheerful, albeit noisy.

When you factor in that approximately 80 percent of every food dollar you spend pays for advertising, trucking, processing, packaging, and marketing, farmers’ markets are a bargain.

A spice vendor at work in the Tel Aviv Carmel Market.

Purchasing locally grown food supports local farmers and keeps the revenue in your community. This eliminates several steps between the farm and your plate. As the price of gas continues it’s upward climb, local produce will become even a greater bargain.

At the Carmel Market is where you’ll find different kinds of bread and pastry to delicious olives, vegetables and fruits, dried fruits and exotic spices. The environment is friendly and the hustle and bustle is invigorating. Absorbing the sights, smells and sounds is all fun. It’s an experience that I’ll never forget.

The produce at the Carmel Market is beautiful.

If you don’t usually shop at your local farmers’ market, make it a point to do so this year. While you are there, engage the vendors in conversation. Find out where the produce was grown. Ask if the food is organic or pesticide-free. How far was the produce shipped…across town or trucked several states.

Click Here to see more photos of my trip.

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Che bello! They came out beautifully. After all, before modern ovens, people made flatbreads on an open fire. (For more on flatbreads see Fantastic Flatbreads.)

We needn’t buy packaged flatbreads when we can make them easily, cheaply and quickly at home with a few simple ingredients. During the heat of summer, grilling is the obvious alternative to an oven. Most grills have a temperature gauge. Just be sure your grill is very hot at least 400 degrees.

Flatbreads vary in size, shape, and texture. You’re the chef, so add the ingredients your family loves! Get your kids involved in the process as well. Making flatbreads is a great multi-sensory learning experience and picky eaters take “ownership” of the food they help to prepare.

Jan tastes a Pine Nut Flatbread cooked on a grill.

You’ll want to try one of the recipes below and start a tradition to be passed down through the generations of your family.

Basic Flatbread Recipe
Ingredients:
3½ cups flour
Scant tablespoon or one package dry yeast
1 teaspoon salt
2 tablespoons honey
Optional: 3 tablespoons coconut or olive oil

Preheat oven or grill to 450 degrees

Method:
1. Mix all the dry ingredients together in a large bowl. (Optional add the coconut or olive oil.)
2. Dissolve the honey and yeast in 1¼ cups warm water. Gradually add the water to the bowl. Mix to form a soft dough, but not too sticky. Knead for about 5 minutes.
3. Cover the bowl and let stand in a warm place until doubled in size.
4. Gently punch the air out of the dough. Divide the dough into eight pieces and roll out with a rolling pin into flat round or oval shares.
5. Place the flatbreads on a baking stone or oven tray.
6. Cook in preheated oven or grill for 6 – 8 minutes until lightly browned.
(You can cook this on a hot griddle as well.)

Pine Nut Flatbread
To the Basic Flatbread Recipe Add:
2 teaspoons fennel seeds (Fennel seeds have a slightly licorice flavor.)
2 teaspoons coriander seeds
4 tablespoons pine nuts

Herbed Flatbread
To the Basic Flatbread Recipe Add:
1 tablespoon dried herbs: oregano, basil, and/or rosemary
5 to 6 oil-packed sun-dried tomatoes, drained and chopped

Focaccia Bread
Method:
1. Divide basic flat bread recipe in two. Roll each half of the dough into a circle. Place on two stones. Push your fingertips into the dough to make indentations so that a tablespoon of olive oil drizzled will stay in the small holes.
2. Divide between both breads and place on top of the dough:
½ cup grated Parmesan cheese
¼ cup chopped fresh basil
1 tablespoon oregano
½ teaspoon each: garlic, salt and pepper
Optional: Top with 1 small can drained sliced black olives, sliced red onions, and/or sun dried tomatoes. For Rosemary Focaccia add 3 sprigs fresh rosemary and 2/3 cup mozzarella cheese.

3. This recipe does not need to rise. Bake at 450 degrees for 8 to 10 minutes.

Griddle Flat Bread
This easy flat bread recipe makes a delicious side dish to any meal. Griddle Flat Bread can be used for making pita sandwiches, quick individual pizzas topped with marinara sauce and cheese or cut in half and stuffed with your favorite fillings.

Ingredients:
3 cups flour
1 cup ice water
3 tablespoons coconut oil
2 teaspoons salt
2 teaspoons baking powder (less at high altitude)
pinch of baking soda

Method:
1. Combine all ingredients and form into a soft dough.
2. Cut into 5 to 8 equal pieces. Roll out to a thin 8 inch circle.
3. Prick the surface of the dough with a fork and cook on an oiled hot griddle. Turn with a spatula. Watch these flat bread disks closely because they cook fast. Serve warm.

Click Here for Papa’s Pizza Recipe, which is another type of flatbread.

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Most cultures have a version of flatbread. The Greeks have pita bread. Mexicans make tortillas. There’s the anise bread of Morocco and the chapattis of India. Ethiopian’s have Injera bread.

The Chinese make Shanxi flatbread. Then there’s the crispy Pappadums bread from India. Of course, there’s the traditional Israeli unleavened bread, Matzo, for Passover. Matzo is what Jesus ate at the Last Supper.

Italian cuisine includes a number of flatbreads. You might be surprised to learn that pizza and Focaccia bread are flatbreads. I’ve made my father’s pizza recipe for over 40 years. This summer I cooked it on a stone in my grill. I must say, it was the best pizza I ever made. Click here for Papa’s Pizza recipe.

Ben loves to help make flatbread. Kneading dough is a wonderful multi-sensory experience, especially for a picky eater.

A flatbread is a simple bread rolled into a flattened dough. Flatbreads are intended to be flatter than a traditional bread. Often they’re an individual serving rather than a loaf. Many flatbreads are unleavened, that is made without yeast. Flatbreads can range from very thin and crispy to softer bread that’s a few inches thick. They can look like crackers or round like pancakes or shaped as ovals. Because they are small, flatbreads quickly cook.

Many forms of flatbread can be cooked on an open hearth, rather than an oven. Cooking flatbreads on a grill is perfect for summer baking. Some flatbreads are cooked on a cast iron skillet, griddle, or barbecue grill, rather than a traditional oven. For this reason, I have been testing various flatbread recipes this summer. I love homemade bread, but who wants to turn on an oven when the weather hits tripled digits?

A flatbread may be plain or flavored, fluffy with a chewy texture or crackling and intended for snapping and breaking, like a cracker.  Flatbreads may incorporate different flours like chickpea flour for extra flavor and texture. Other ingredients like garlic, onion, parsley, basil, jalapenos, curry powder, and seeds add more flavor.

Flatbreads can be stuffed like pita bread or topped like a pizza or Focaccia bread. Flatbreads can be used for dipping. They can also be used to form fruit- or savory-filled turnovers.

Because making flatbreads is relatively easy, they make a fun multi-sensory learning experience for your kids, especially if you have a picky eater. Have them help measure ingredients, knead and roll out the dough. They can help add the toppings on flatbreads like pizza and Focaccia bread.

Click Here for several flatbread recipes. Too hot to turn on your oven? Make them on your grill!

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A sin tax is taxing soda and other sugar-laden products sabotaging the health of many Americans.

Here’s what President Obama said concerning sin taxes on junk foods: “I actually think it’s an idea that we should be exploring. There’s no doubt that our kids drink way too much soda.”

A garden encourages healthy eating.
Dani is proud of her squash crop.

Obama continued, “And every study that’s been done about obesity shows that there is as high a correlation between increased soda consumption and obesity as just about anything else. Obviously it’s not the only factor, but it is a major factor.”

While on one hand, a sin tax may sound like a noble idea to reverse the trend toward obesity, although with government’s other hand, they are subsiding High Fructose Corn Sweetener (HFCS). Corn and soy are the two crops most subsidized by the government. Corn is obviously used in the manufacturing of HFCS.

Many farmers choose to accept support from the production of subsidized crops like corn and soybeans. They would not receive support from growing riskier (yet healthier) crops like tomatoes, broccoli and carrots. A government subsidy offers a cushion, making other produce not as profitable, as many farmers don’t want to risk a failed salad crop.

Will a Sin Tax on Junk Food Encourage Healthy Eating?
The U.S. Dietary Guidelines for Americans and MyPyramid urges Americans to eat a variety of foods and limit our intake of sugars. Yet, the government’s subsidy of corn keeps the price of junk foods, like soda, low. Because legislators, from states receiving subsidies for corn, don’t want to do anything that will reduce the demand for their subsidized product, they oppose a sin tax on junk foods. They also oppose removing government funding of their crops.

Instead of government being Big Brother telling us what to eat, remove government funding of corn and the price of sugary junk foods will naturally increase. People will cut back on sugary junk food when the cost of  HFCS is not kept artificially low by subsidies. Salad produce won’t be an expensive alternative to processed cookies and a sin tax won’t be needed.

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For info about the free Baby Bites Ezine, CLICK HERE.

Instead of the announcement to board the plane, the flight attendant notified the waiting passengers the cockpit window needed to be replaced on the 747 parked at our gate. Unusual, I never heard of a flight delayed because of a cockpit window. They “hoped” to have it completed in two hours by 5 PM. The fight was originally scheduled to take off at 4 PM. At best I had an extra hour to wait. At least I had a book to read.

A safe windshield must be important for flight. I wouldn’t want the pilot to be sucked out of the cockpit, leaving passengers clinging onto their seats for dear life.

United kept us updated every 30 to 40 minutes. Of course, we didn’t board at 4 or 5, either. We boarded shortly after 6 and then sat on the plane for an hour waiting for a final check. Reading helped to pass the time. I watched the movie, too.

Katelyn is snacking on real food…snap peas…yum!

Pollan’s premise for healthy eating is evident in the first three sentences in his book, In Defense of Food: “Eat Food. Not too much. Mostly plants.” The opening is brilliant. In the following 227 pages he explains his thesis.

I didn’t agree with everything presented In Defense of Food. But Pollan was right that we don’t eat real food. He is also right in we have managed to divorce “nutrients” from whole food and think it will be as beneficial.

His evolution connection with traditional eating patterns was quite a stretch. Pollan’s expectation is one day people will evolve to derive nutrients from the foods we regularly eat with ingredients like high fructose corn syrup and bleached white flour. Absurd, if you ask me. (He didn’t ask me.) This logic takes a giant leap of faith, even for those who accept Darwin’s theory of the evolution of plant and animal species. According to Pollan, a lot of people would die in the process (survival of the fittest, I guess). Not reassuring, at least to me. People were designed to eat whole foods. We will never “evolve” to be healthy on engineered foods, no matter what Pollan asserts.

Overall, he writes in a manner that is easily understood and debunks “nutritionism’s” take on food. That is you can take parts of food expecting they will be as beneficial as the whole.  (The evolution premise ends up contradicting his main point. Just goes to show you what lengths some people will go to validate their personal beliefs. Oh well.) He says that nutrient content is not as important as the degree of processing. “A whole food might be more than the sum of its nutrient parts.” Amen to that!

Food is nourishing. What Americans eat is mostly not food. Claims on the package stating the nutritional benefits are misleading at best. Worse, is that we are in denial about the foods we regularly eat and the FDA tells us that some real food is bad for you (i.e.: fat is bad). When you eat real food, you don’t have to worry too much about fat or even calories, because you’re eating food the way it was designed for your body. Doesn’t take a rocket scientist, but it’s an obvious fact nutritionists often overlook.

“Eat food. Not too much. And mostly plants.” Simple enough, yet not so easy if you’re used to consuming the Standard American Diet (SAD). In fact, it can seem impossible, especially if you have a picky eater who thinks all green veggies are yucky. Well, you’re in the right place, because getting kids to eat their veggies isn’t as difficult as you might think. To have a healthy family it takes some determination and a commitment to whole foods. With Baby Bites in a matter of a few weeks your picky eater can be on the road to healthy eating. Click Here to read a synopsis of Baby Bites: Transforming a Picky Eater into a Healthy Eater.

Click Here for the Baby Bites Store.
For info about the free Baby Bites Ezine, CLICK HERE.

It all starts with baby’s first solid food. Many moms purchase their baby’s first solid foods ready-made. The baby food jars are certainly cute, but this is usually NOT a healthy choice and definitely NOT the most economical.

Many baby foods have added sugars and thickeners, such as modified food starches, and flours. Organic baby foods will be your best source for nutrition in the store bought variety. Of course, no pesticides are used in the growing process of organic foods, although the cost will be higher.

Grace finds it hard to believe that baby food is sooo easy to make.
Photo taken by Mary Beth Graff Photography: http://www.mbgpics.com/

In a Center for Science in the Public Interest (CSPI ) report about baby food they say, “Baby foods are very high priced compared to similar regular foods… parents often pay more than double for baby food fruit juices and applesauce…Makers of baby food encourage a mystique about their products. They want parents to think that commercial baby foods have special properties that make them particularly appropriate, if not essential, for infants.”

CSPI recommends making your own baby food and always avoid baby food desserts. I agree! What makes baby food applesauce any different from applesauce for big people? NOTHING…both should be sugar-free! I’d like to know who came up with the idea of baby dessert, anyway. Since when do we need to teach our children to eat sweets? Babies shouldn’t eat any sugar, at least during the first year, after that only sparingly, if at all.

Most babies are ready to begin solid food at about 6 months. Making your baby’s food gives you total control over what goes into your baby’s tiny tummy. You’ll know it’s free of additives and you’ll have the option of preparing organic foods for your baby. If your family is prone to food allergies, homemade baby food will ensure your baby will not ingest hidden allergenic ingredients!

It’s not difficult to make your own baby food
Before you begin, you should make sure you have clean hands and clean utensils. Homemade baby food will store for three days in your refrigerator or you can freeze it in baby-size portions in an ice cube tray. Once the food is frozen, remove the individual portions and defrost when needed in the refrigerator. After feeding your baby, throw out any uneaten portion, because bacteria will quickly grow.

The first grains to introduce should be oatmeal, barley, and brown rice. You can make your own baby cereal by grinding up the grains in a food blender (or even a clean coffee grinder). To make a powder of the grain, place a cup or two of brown rice, barley, or oatmeal in your blender. Turn on to high and process until it’s the consistency of a powder. Store your powdered grains in an air tight container, in a cool dry place. When you’re ready to make the cereal, Put ¾ of a cup of water into a saucepan. Once the water is boiling, add one ½ cup of the grain powder. Use a whisk to mix it together. Simmer for about 10 minutes and continue to whisk the entire time. Add liquid (breast milk or formula) to the desired thickness. Baby cereal stores nicely in an airtight container in the refrigerator for up to 3 days. Of course you can also freeze cereal in an ice cube tray. Once frozen, place the cubes into a plastic bag and store them for up to 3 months.

When your baby is ready to add more food items, it’s a good idea to know which foods to avoid. Foods to stay away from the first year of baby’s life are chocolate, citrus fruit, egg, fish, honey, milk, peanut, shellfish, soy, sugar, tree nut (walnut, cashew, etc.), and wheat.

Introduce new foods at the rate of one per week, so you can pinpoint any allergies or sensitivities. Make sure your child has accepted grains, vegetables, and fruits before adding any meats. Steam vegetables to retain as much vitamins and minerals as possible, as opposed to boiling.

First foods to consider after brown rice, barley, and oats are applesauce, apricots, avocados, bananas, beets, broccoli, carrots, cauliflower, green beans, mangoes, peas, peaches, pears, pumpkins, squash, and yams. Add meats (turkey, chicken, lamb, and beef) after your baby is used to eating grains, veggies, and fruits.

I think it’s best to wait until a baby is able to pick up small pieces of food him/herself, before introducing most food. Just make sure the food is soft and coarsely mashed or chopped into very tiny pieces. Another easy method is to grate food items for a toddler: carrots, apples, pears, etc. Know that a baby may eat only a tablespoon or so of food at a time. Don’t force your baby to eat any food.

If you want to puree the food, then steam it and puree it in a blender or mash it with a potato masher or fork. Add liquid as you are pureeing or blending to the desired consistency. The secret to how much food you put in the kitchen appliance you use to puree is that the container basket should never be more than half-full. No appliance will do a good job if it’s overstuffed! Fill the container less than half way and add a scant amount of liquid to begin.

It’s not usually until the second year, that babies tend to become picky. If your baby (and then toddler) eats only whole foods, picky eating won’t EVER become a problem.

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For a synopsis of Baby Bites: Transforming a Picky Eater into a Healthy Eater, Click Here.

Eat Whole Foods

Involve Your Kids
Make it a family project to have a processed food free day. Getting kids, especially picky eaters, involved in meal planning and preparation is guaranteed to peak their interest in food they normally refuse to eat. Ask your kids, “What would a day look like without store-bought sweets, soda pop, canned goods, processed luncheon meats, or over-processed grains in a box?” Discuss a proposed menu, find some interesting recipes, make a list, go shopping, and then cook together.

Inara loves whole foods!

Okay, if you must, use some processed foods, but choose the LEAST processed. Use food without additives like altered fats, nitrates, MSG, and artificial flavors and colors. Use only whole grains. Don’t use canned goods or anything from a box. After all, not everyone will bake their own bread and make their own pasta, but you get the idea. To help you get started, here are some whole food ideas for your processed food free day:

Breakfast Ideas:
Grain like oatmeal or cream of wheat (not instant)
Pancakes from scratch
French toast
Eggs
Fruit
Fruit Smoothie
Hash brown potatoes
Muffins

Lunch Ideas:
Sandwich (without processed meats and made with a whole grain bread)
Fruit
Salad (make your own dressing)
Vegetable soup (speed up the process with a blender)
Cheese

Snack & Dessert Ideas:
Nuts
Julianne slices of veggies (make an avocado dip)
Cheese slices
Fruit
Homemade cookies
Raisins or other dried fruit
Ice cream (it’s not cheating if you make your own)
Bake apples or pears
Pudding (not from a box)

Dinner Ideas:
Stew (either with meat or a veggie stew)
Beef, Chicken, Fish, or Lamb
Chili (soak beans overnight and cook the next day)
Brown rice
Potatoes (not instant)
Pasta with homemade Alfredo sauce
Veggies
Casserole (use brown rice)

For info about the free Baby Bites Ezine, Click Here.
Listen to today’s podcast, Click Here.
For a synopsis of Baby Bites: Transforming a Picky Eater into a Healthy Eater, Click Here.

Kid food looks and tastes like food; offering little or absolutely no nutrition whatsoever. Real food is a substance eaten for nourishment. You can be assured of a picky eater, by regularly purchasing kid foods, training little taste buds to prefer fake foods.

If you want to know what kid food is, just ask for a child’s menu at any restaurant. Without a doubt you’ll see hot dogs, hamburgers, French fries, fried chicken, pizza, spaghetti, and macaroni and cheese on the menu. You can add chips, children’s cereal, soda, and cookies and other treats to the list.

Now it’s true that chicken, beef, tomato sauce, and cheese have nutritional value…if you cook them at home using whole foods. When your child eats out, most of the time the nutrition is sadly lacking.

Joshy’s mouth and tongue are red after eating a piece of birthday cake. Icing is made with sugar, trans fat, and artificial food coloring.

Today, we’ll talk about just three common ingredients found in “kid food,” saving food artificial colorings, nitrates, and other additives for another day.

First, there’s white flour, which came from the staff of life or the foundation of good nutrition, but now offers little in the way of nourishment. Whole grain flour is transformed into empty calories, when the bran is removed to make white flour. Whole grains include all three parts of the grain kernel: the bran, which is the outer layer or the fiber, the endosperm containing the complex carbohydrates, and the germ containing B and E vitamins.

White flour has been stripped of its nutrients, then, adding insult to injury, most times it’s bleached. (White flour is in most hamburger and hot dog buns, white bread, white pasta, white pizza crust, and of course most bakery products, including cookies, donuts, and cake.)

Fake foods offer fullness, without providing any nutrients. Fat gives us a full feeling. Altered fats are a regular addition to processed foods, because they’re cheap and add shelf life to products. Trans fat can’t be metabolized in the human body. In fact, trans fat has a half life of 51 days. Trans fat may be the worst, but it’s not alone. We have a new altered fat, interesterifed fats are like trans fats. They raise the blood levels of the “bad” LDL cholesterol, at the same time, they lower the “good” HDL cholesterol levels. According to the January 2007 journal Nutrition & Metabolism, interesterified fats not only negatively affect the cholesterol levels, but also negatively affect blood sugar levels! (Altered fats can be found in most bakery items: cookies, crackers, cakes, donuts, pies, pizza crust, and chips.)

Fake foods tease your taste buds with sweetness, but rob you of the enjoyment of other flavors. Today, we ingest nearly 150 pounds of sugar a year, that’s 2½ lbs a week! Sugar is seductive as it may take years before it makes you overweight, ruins your pancreas, your adrenal glands, and throws your endocrine system out of whack. Although, it will suppress your immune system up to five hours after eating something with sugar in it. Sugar is almost always included in processed foods. (Sugar is in everything from soup to nuts! It’s in cereals, ketchup, lunch-meat, soda pop, kids’ drinks, all bakery products and desserts. If it’s processed it most likely has added sugars.)

Click Here for more on Fake Foods.
For info about the free Baby Bites Ezine, Click Here.
For a synopsis of Baby Bites: Transforming a Picky Eater into a Healthy Eater, Click Here.