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Loading...6 Alternatives to 87,000 Slices of Bread
- Veronica, selected from Green Options
- June 1, 2009
- 10:34 am
- 29 comments
Over the course of a lifetime, the average American consumes over 87,000 slices of bread. Yes, you read that correctly — eighty-seven thousand. That’s more than a loaf per week per person, not counting the additional 5,000 hot dog buns and 12,000 hamburger buns each American devours in his or her life.
All that wheat calculates out to a lifetime grand total of 21,947 loaves and buns. The National Geographic Society’s Human Footprint project has illustrated this shocking bread obsession in a stunning visual (see the video clip below). In the words of my little brother, who is no stranger to wheatless ways, “That is a totally nasty amount of bread.”
There’s no argument that bread is an American staple. Amber waves of grain are, after all, an American icon. But we can’t live by bread alone. So what are some wheatless alternatives? Before you reach for loaf of wheat-flour bread, think again. Here are some healthy, wheatless sides to keep you away from that 87,000 slice average.
Next, Replacing Bread with Starches and Grains
Read more: Eating for Health, Food, alternatives, bread, gluten, wheat
By Gina Munsey, Eat. Drink. Better
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.
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29 comments
+ add your ownHaving been taken off bread due to diabetes I found that rice cakes, rice noodles and rice itself fill the void. I don't miss bread at all. I like all your alternatives. Thank you.
great ideas
Thanks.
I believe that bread of various kinds, including wheat, in right proportions is the answer to our (refined) flour based staple. I must say, in India, most people in Northern parts except hills base their diet on 'chapati', commonly called Indian bread or 'roti' in the West. We Punjabis love corn bread with cooked green mustard leaves (sarson ka saag) with plenty of ginger, garlic and aesfotida which makes a great diet for the winters but I lament our propensity for over-indulgence resulring in all 'waste going to our waists'.
Many thanks for suggesting the alternatives and I intend giving these alternatives a good publicity amongst my friends but shall advise them to find out what is the best proportion for each one of them from amnogst the suggested alternatives. I should think that the alternatives will provide the necessary variety to the adventurous palate of foodies as also the satisfaction of deriving benefits a wholesome and nutritious diet.
Best wishes to all.
I believe that bread of various kinds, including wheat, in right proportions is the answer to our (refined) flour based staple. I must say, in India, most people in Northern parts except hills base their diet on 'chapati', commonly called Indian bread or 'roti' in the West. We Punjabis love corn bread with cooked green mustard leaves (sarson ka saag) with plenty of ginger, garlic and aesfotida which makes a great diet for the winters but I lament our propensity for over-indulgence resulring in all waste going to our waists.
Many thanks for suggesting the alternatives and I intend giving these alternatives a good publicity amongst my friends but am going to advise hem to find out what is the best proportion for each one of them amnogst the suggested alternatives. I should think that alternatives will provide the necessary variety to the adventure palate of foodies as also the satisfaction of deriving benefits a wholesome and nutritious diet.
Best wishes to all.
How exciting to see all the feedback this story has generated! Thanks for taking the time to express yourself.
I’m not advocating that everyone gives up wheat. My goal is to encourage us to become more conscious and intentional food consumers — to stop and think about where our food comes from and exactly what it is before we eat it. I am advocating thoughtful — rather than thoughtless — consumption.
Ok. Let's get this straight - and *please* fix it in the article.
Millet is gluten free.
It is an important grain for coeliacs.
I refer to the Australian Coeliac Society Handbook, page 13.
"Gluten free grains & starches INCLUDE: maize/corn, rice, sago, tapioca/arrowroot, buckwheat, MILLET, amaranth, quinoa, potato, soy, legume flours (eg chickpea or lentil)"
Please do not spread misinformation about this serious condition.
I'm a sandwich-lover, I choose my bread wisely, I vary my diet to get a good mix of nutrients. Don't demonize everything! Pomegranates are great for you but expensive and I don't think they are grown anywhere near where I live - so I've got to weigh health benefits against eco-destruction. Making healthy choices is tough enough without crap articles like this one.
Thank you!
Yes, Thanks!
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