Monday, January 3, 2011

What's for Breakfast: Bagel & Egg

By Ed Bruske
aka The Slow Cook

A growing scientific consensus finds that the real culprit behind our modern dietary problems is not fat, but carbohydrates. Americans eat way to many of them, especially sugar, refined grains and potatoes.

Of course, those just happen to be the things kids like most to eat, which helps explain why we find ourselves in the middle of a childhood obesity epidemic. So where does that leave a breakfast bagel like this one, chock full of carbs, or even the fruit juice? Guidelines for the national school meal program require lots of grains, just like the Dietary Guidelines for Americans.

It seems our guidelines are years behind the current science. They haven't even caught up to where the science was years ago. And here's another problem: carbs are cheap, making them a much easier fit in school meals. Healthy proteins and fats are more expensive. But then, healthier food in general is more expensive.

Does that mean school food has to be unhealthy?

I've tried this bagel and egg sandwich. It's actually not bad. These days the eggs are scrambled from liquid eggs, rather than buying pre-made, frozen egg patties. And the oranges, conveniently cut into wedges, are fresh. The string cheese is a nice add this year.

1 comment:

  1. I would really like to see us move away from processed grains and fulfill that grain requirement with nutritiously dense carbs.
    i.e. whole wheat couscous (super easy & fast cooking) or millet (extremely healthful & accommodating to gluten-free students). These foods would stand up to travel from a central kitchen and reheating. They would also be a heck of alot more nutritiously desirable than a 51% whole wheat bagel.