Avoiding UPFs at breakfast

[Ayechinnyreckon]

After breakfast we eat virtually no UPFs but the kids breakfast is a huge issue.

They wake early and are hungry. They're 9&6 so can be trusted to go downstairs, get themselves some cereal and occupy themselves in the morning until we get up.

They eat cereal and pastries mainly until we get up and make a more substantial breakfast if they want it) 90mins - 2 hours later.

AIBU to want quick and easy breakfast that the DC can get themselves? So I don't have to get up at 5.30!

Well it's just sugar . No protein or healthy fats

I don’t toast Jason’s - only the ciabattin loaf needs toasting in my opinion. All 3 of my kids have the sourdough for the sandwiches in their packed lunch. Though it does cost me a fortune as we average a loaf a day 😢

Could you make them some muffins, banana bread, granola bars for when the wake up? One of these with fruit and yogurt is a good breakfast.

I'm fully aware that that's what he's saying. My point, which is made much more eloquently in that linked podcast, is that actually there is very little evidence for the harms that he claims.

We have been here before with the demonisation of fat. Basically, since the end of the 1950s everyone has been looking for "the next tobacco", but the research is basically a bin fire, partly due to conflicts of interest, which in the case of nutrition science are on all sides, not just the makers of sugary cereals. The organic lobby is huge, and heavily backed by supermarkets - their mark-ups on organic produce are so much higher because people who buy organic are much less "price-sensitive".

As a PP said, you probably shouldn't be eating Coco Pops with added sugar for every meal, but the idea that there is one single attribute common to UPFs that is not found in any non-UPFs is ridiculous. Ultimately this comes down to making poorer people feel bad (again) about situations that are not always within their control.

Poorer people on average have much poorer health. Unlike wealth, genetics, disability etc. diet is one health input that people do have control over. Do you not want people to be given information about how they could adapt their diet to improve their health, for fear of making them feel bad?

How is it more work to buy granola instead of cereals or make a fruitshake instead of popping something in the toaster?
Also more men then women are overwheight so clearly women care more about healthy eating.

Shredded wheat is not a UPF and they can do it themselves.

A proton is much too wee to last a week.

Don’t know why you’re getting a hard time OP for trying to feed your kids healthier foods! We’re not perfect but the kids breakfasts are usually cereal (bran flakes, weetabix, bought or homemade granola, bought muesli), toast (most often bought bread but I make a couple of loaves a month), pancakes (Mary berry drop scone recipe), and their absolute fave - overnight oats! Mine would be horrified at boiled eggs and spinach! They each got a jar of Nutella in their stocking but it’s not something we have in really, for toast we use a good quality peanut butter, jam, marmite or honey.

Bake your own! I make sourdough and it's so easy. A loaf costs me about 50p to make. It only contains flour, water and salt, not a UPF to be seen, and tastes amazing.

There are some breads available that are not UPF @nopdhhd

We buy one from Waitrose that has no emulsifiers or anything added. It's a Duchy Organic wholegrain with seeds. There are also more bakeries now selling sourdough (genuine) .

Weetabix is not classed as ultraprocessed. It is processed, by the fact the grains undergo a process. If a child has to have cereal out of a box, it's one of the better ones.

My concern is that any child eating breakfast at 5.30 or 6am will be starving again by 9.30am at school. It's not good for their concentration or behaviour.

I fully understand the 'rigid' behaviour of children with autism, but at the same time they have to be able to change their behaviour, not use it as a 'catch all' for behaviour that isn't in their best interests.

If they were starving, I'd put a flask of cold milk by their beds and a banana and maybe a packet of oat cakes.

I'm fully aware that that's what he's saying. My point, which is made much more eloquently in that linked podcast, is that actually there is very little evidence for the harms that he claims.

@samarrange No, you're not fully aware because if you were, you'd not be disagreeing.

Maybe you've not seen the TV prog he did a while back? He ate UPFs for a while and had brain scans before and after - science. Done by doctors at UCHL.
The difference was astounding. The damage to the neurons was terrifying. I suggest you watch that programme before making more comments.

As for 'poor people' - it's not about money but education. A kilo of porridge oats is a fraction of the cost of packets of cereal with 30% sugar.
Saying they are 'not in control' is bollocks and also insulting to these 'poor people'.

@Ayechinnyreckon I don't know how your kids aren't starving by 10am at school if they eat at 6am.

I hear what you say about one of them being autistic and having their own set pattern.But they will have life experiences where they simply have to fit in with others and change their behaviour.

It's far too long to go from 6am to 12pm at school unless you're providing a healthy snack for break and if school allows snacks then.

Why can't they just wait for you / dad to get up @Ayechinnyreckon ?

They get up at 6am as usual, build dens etc and then the adult gets up at 7am and makes them one healthy breakfast? Negates the sugary crap / 2 breakfast situation completely.

I'm very impressed that your DC are able to left to their own devices without complete anarchy. Mine are 12, 10 and 7 and need chivvying along in the morning!!

Yes Instagram the well known scientific research site. 🙄🙄

Are you happy for the 9yo to use the microwave? I batch cook ful medames (Egyptian breakfast dish made of fava beans) at the weekend - it’s very substantial with pitta/flatbread and is easily reheated in the microwave.

@AhBiscuits

maybe she has other things she’d rather be doing other than baking bread? Like going to the gym or doing her hobbies or just relaxing?

Yes Instagram the well known scientific research site. 🙄🙄

@QuestionableMouse, I didn't suggest it was scientific research. It's a useful resource for ideas and products that other people have found. Avoiding UPF where possible doesn't need anyone to knit their own lentils or become a kitchen martyr and it's good to share knowledge.

Do you use a sourdough starter? Do you have a recioe? I really should !

I'm sure she does, but it really doesn't take a lot of your time, I didn't appreciate how simple it was until I starting doing it.

They look fine to me?

I would happily make my own but always assumed it was a faff

Yes I have a starter which I've been maintaining since July. It took 2-3 weeks to establish my starter, or you can buy a dried one. There are plenty of sites with instructions on how to establish a starter but the simplest way is to stick with 1:1:1.

Day 1. Mix 50g flour with 50g water.
Day 2: Do nothing
Day 3: Mix 50g of your starter with 50g of flour and 50g of water (1:1:1). Discard the rest.
Day 4 onwards: repeat Day 3 every day. After 10 days you can retain the discarded starter in a separate jar in the fridge and use it for discard recipes. Your starter is ready to bake bread with once it is doubling in size within 6 hours of feeding. For me this was on day 19.

My bread recipe and method is

165g starter
400g water
650g flour
15g salt

Mix the ingredients until you have a smooth dough and leave it until it looks done. It will be puffy, jiggly and almost doubled in size. This take 8-10 hours depending on how warm your house is. Shape into whatever kind of loaf you want and then cover and put it in the fridge. Let it chill for between 2 and 48 hours, depending on when is convenient for you to bake it. Transfer to whatever you want to bake in. Score with your chosen pattern. I use a cast iron casserole dish or loaf pan. Put it covered in a cold over and set the temperature to 215c. Bake for 1 hour. Remove the lid and then bake for another 10 minutes uncovered.
Attached a pic of a Christmas tree loaf I baked recently 😀

95% of baking sourdough is just leaving it alone. It takes me about 15 minutes to weigh out the ingredients and mix it. About the same again to shape it. It takes a lot of time but not a lot of work. I often mix before work, shape when I get home, stick it in the fridge for a couple of hours and then bake just before bed. It's best to cut it when completely cold so leaving out to cool overnight is perfect.