If children refuse to eat what the Govt. says they should, then sic the IRS on
them. It is the American way.
There is some irony in an article that uses an elementary school named for
Patrick Henry as an example of a school struggling to meet federally-mandated
nutrition standards. Was that done on purpose?
Nutrition researchers are beginning to understand that whole grain foods are
only slightly less bad for you than refined grain foods. Unfortunately it takes
about 2 decades for new knowledge about nutrition to become incorporated in
How sad!Parents receive food stamps, but can't put together a
school lunch for their children. Go figure.
When it comes to grains, the nutrition community has been guilty of a flawed
sequence of logic: If something bad for you (white processed flour) is replaced
by something less bad (whole grains) and there is an apparent health benefit,
then a whole bunch of the less bad thing is good for you. Gastrointestinal consequences of wheat consumption include the common
conditions of acid reflux and irritable bowel syndrome symptoms of gas, cramps,
and diarrhea. People with inflammatory bowel diseases such as ulcerative colitis
and Crohn’s disease experience improvement and, sometimes, complete relief
from cramps, pain, diarrhea, and bleeding when they stop eating grains.Brain and nervous system effects range from mood disruption, such as
depression, to behavioral outbursts in children with ADHD and autism, to
triggering of hallucinations in people with schizophrenia and mania in people
with bipolar illness.
Grains can also inflict direct damage on the brain and nervous system and show
up as a condition called cerebellar ataxia, the progressive loss of balance and
bladder control, and peripheral neuropathy, the loss of feeling, usually in the
feet and legs.Joint pain and swelling are common accompaniments of
grain consumption. Skin conditions commonly improve or disappear with grain
elimination. From the head down to the toes, there is no body system not
affected by consumption of grains.Grains contain Phytic Acid, found
in the bran of all grains, a mineral blocker that prevents absorption of
calcium, magnesium, iron, copper and zinc and increases the risk of osteoporosis
and other bone-related problems. Besides the phytic acid which
strips your body of nutrients, another serious disadvantage to grain consumption
is the astronomical spike in insulin production which throws a monkey wrench in
hormone production. Excessive carbohydrate consumption (two slices of wheat
bread) initiates cortisol and adrenaline production to handle the extra load.
It’s a hormonal song and dance in the body’s endocrine and immune
systems that creates inflammation and a host of other symptoms.
Gluten is a sticky, water soluble protein found in your favorite grains (wheat,
rye, and barley) while corn, rice and oats have similar proteins all of which
break down the microvilli in your small intestine, eventually allowing particles
of food to leech into your blood stream and producing a condition called
“leaky gut syndrome” or “gut permeability”, resulting in
allergies, digestive disturbances, and/or autoimmune disease.Gluten’s sidekicks, the posse of Lectins, are mild toxins that inhibit
the repair of the GI track. Lectins are not broken down in the digestive process
and bind to receptors in the intestine, allowing food particles to leech into
your bloodstream. The body views these lectins and the food they bring with them
as dangerous invaders and initiates an immune response leading to a host of
symptoms. The Gall bladder releases bile salts to break down and improperly
digested foods which result in gall stones. Various cancers including, drumroll
please: pancreatic, colon, stomach and lymphoma, autoimmune diseases like
Hashimoto’s Thyroiditis, infertility, diabetes, obesity, arthritis,
autism, depression, anxiety, schizophrenia, allergies.
A wise prophet once taught to save your grain consumption for a time of famine
or extreme hunger (see D&C 89:15). They were intended as the staff of
life--meaning they have the storage ability and energy stores to support life.
We can survive on grains, but we were never meant to thrive on them. Replace
your grain consumption with cakes, flat breads, and crusts made from nuts and
nut flours, seeds and seed flours, coconut flours, and bean flours.
It's not healthier unless the kids eat it.It's time for
some of that compromise that we keep hearing about.
This has nothing to do with free lunches. Any child getting lunch from the
cafeteria must chose a fruit and a veggie. Whether their parents are putting the
money in their account or they get free or reduced lunch. They are
not going to lessen BMI numbers if children toss their lunch and eat more chips
and such once they get home from school.
According to a recent AP report.Ten million dollars a school day is
wasted on children throwing food away.Is this really feeding the
hungry?How pathetic having schools becoming parents. Our schools are feeding and teaching our youth.Traditional family
has gone extinct.
Poverty doesn't happen. It's planned.
Schools can only do so much. Like so many other problems with educating
America's youth, the culprits are more often the parents than the schools.
I have four kids, ages 11-17. We've always cooked them a pretty
diverse diet (typical American fare one night, maybe Indian or Cajun the next,
on to Chinese, then maybe pancakes), and have the advantage that both mom and
dad are pretty good cooks. We've always insisted they at least try new
dishes, even if they didn't want to. The result has been four kids that are
not afraid of "different" foods. We haven't forced the
"healthy" angle; we've just not let them become ultra-picky.I've been around their friends, and my kids are the exception, not
the rule. Serve most kids something even slightly different from the norm, and
they're going to resist. So, for those of you with young kids, don't
allow them to become picky. I know some feel that they need to allow their kids
control over what they eat. You're wrong. You're creating selfish,
wasteful little monsters.