Sandwiches are a staple in many school lunches. Day in and day out, kids are chowing down on this star of the school lunch box!
Especially since this is such a consistent part of our children’s nutrition, it would benefit them greatly if we could make the sandwich healthier, yes?
Too often, the usual sandwich ingredients consist of preserved, toxic meats, processed cheeses, processed refined loaves of bread, and condiments loaded with high fructose corn syrup, sugar, artificial colors, and polyunsaturated oils and trans fats. Ick.
Let’s talk about bread.
It was the introduction of baker’s yeast that propelled the modern sandwich to its current level of popularity. As compared to “old style” bread-like sourdough and slow-rise that are generally pretty hard for sandwiches, the baker’s yeast make bread softer, the way we’ve grown accustomed to.
We’d have a lot of broken teeth otherwise!
As usual, there’s a blessing and a curse with our so-called ‘advances’ in nutrition. The baker’s yeast allows for a quick-rise bread that’s ready faster. That’s nice. But, this quickness results in the phytates in the whole grains not being neutralized properly. That’s the inherent problem with conventionally prepared grains in the first place, whether we’re talking about whole grains or refined grains and flour.
Then, add to that, the other toxic ingredients in conventional bread – preservatives, dough conditioners, artificial ingredients, sugars, high fructose corn syrup. Trouble’s brewin’.
The good news is that some alternative bread choices are healthier. Most are still made with brewer’s yeast, but at least the grains are first allowed to sprout. You can usually find these in the freezer section of grocery stores. Real sourdough bread is another good option.
We also like to use sprouted wraps even more so than bread. It’s not just a “lunch thing”, either. We …