My son is the only bread eater in the house (I very relucantly get it for him). My criteria for bread (very picky, I know), is that it be made from sprouted grain, be flourless, be realtively low in carbohydrates (no more than 20 gm per slice), have no soy, and no added wheat gluten. I would add that I’d like to find one without added sweeteners such as honey or molasses, but I guess that might be impossible unless I start baking bread again.

The one I get these days is Flourless Sprouted 7-Grain: sprouted organic grain (wheat, rye, corn, barley, millet, oats, and rice), water, honey, yeast, salt. They make a wheat version, but I am trying to minimize the wheat content so I get the multi grain.

The sprouting is very important. Traditionally, all grain was sprouted slightly prior to use (not enough for a leaf), but that step was eliminated when grains were processed industrially. Sprouting or soaking overnight starts an enzymatic process that neutralizes anti-nutrients (in place to prevent premature sprouting of the seed), such as phytic acid, which binds with minerals, preventing absorption.

That’s what I’m planning — as soon as the current box of cereal is gone, no more. Thanks for all the ideas!

Cottage cheese? Ricotta cheese? With cinnamon and diced fruit or berries?

Hmmm, have you tried just not buying cold cereal and letting him figure out what to eat with what *is* in the house?

My son didn’t like it at first but when the cold cereal was gone, he started eating other options out of necessity (doesn’t mean there wasn’t some complaining or a transition time, though).

Also, I just read something not long ago about “supertasters”. Apparently there are some people with more taste receptors at the tip of their tongue than typical so tastes are more intense.

If you color the tongue with blue food dye, the papillae that are most “taste sensitive” don’t take the color as much or stay pink so you can see the number of papillae. You could dye your family’s tongues (sneakily, with a blue food?) and then compare to see if he has more non-blue spots at the tip of this tongue? This isn’t the place where I read about it, but here’s some info at Wikipedia.org: http://en.wikipedia.org/wiki/Supertaster

I think Scott asked what he eats at lunch and supper. He really is a grain eater. Pasta, sandwiches, peanut butter crackers. At least he likes salad, celery (with or without peanut butter), and carrots. Part of the reason I want to wean him off the stuff is just so I don’t have it around tempting me. How lucky people are who discover this way of eating before they have kids! One thing I’m proud of besides nursing my kids for a year is that I trained him to like the “natural” peanut butter; to the point that he won’t eat the sugary, trans-fatty kind. Guess I could give him a big spoonful of that for breakfast!

Thanks all for your ideas…I’ll keep trying stuff till I find some solutions.

Since she modestly didn’t post the link, I’ll do it for her: http://web.mac.com/gandasalvesen/iWeb/Site/Blog/6C219325-4768-4A1D-8B15-D11DE3BB53C1.html