Michelle Hale wrote - << I would like to never introduce cereal to them, but I am afraid of the consequences of not introducing it.  Namely, when they are older and defying mom, they will probably eat some cereal grain based food.  I don't want to have them have dire consequences from never introducing it to them. Opinions?>>

------ giving them good info helps a lot.... the consequences of NOT introducing them to grains might be that if they eat the stuff when they're old enough to visit friends etc. that they'll feel uncomfortable, or have a tummy ache or maybe none of this... but they might understand why their tummy hurts and decide it's not worth it, or they may not...

but... you ARE minimising the potential risk by not introducing them to grains.... also soaking grains and legumes for 12-24 hours in slightly acidulated water neutralises many of their anti-nutrients thus, minimising potential damage.. [see ref below]

you can't control your children ALL the time... you can give them guidance and knowledge and hope they make the right choices to enable them to be healthier etc.

Dedy

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SOAK THOSE GRAINS --  Two recent studies support the health benefits of traditional grain preparation methods. Japanese scientists found that rice that has been soaked for a day before it is cooked contains more fiber, minerals and vitamins than non-soaked rice. The soaked rice also contains triple the amount of lysine, an important amino acid, and ten times more gamma-aminobutyric acid (GABA), a nutrient that benefits the kidneys. (Neutralization of strong chelating complexes such as phytic acid explains the paradoxical increase in mineral content.) A 22-hour soaking in warm water allows the rice to begin the germination process, during which there is a proliferation of nutrients to feed the growing plant. The soaked rice was easier to cook and tasted sweeter (Reuters 12/12/01). In another study, three groups of rats were fed three different sorghum porridges. One group received sorghum flour, milk solids and cane sugar cooked in water. A second group received the basic porridge inoculated with germinated grain as a source of amylase. The third group received the basic porridge inoculated with lactobacillus plantarum to generate lactic acid for 24 hours before feeding. After four weeks, the third group of rats had better growth. All groups took in the same number of calories but fermented porridge had higher protein values (Ahrens, FASEB Abstract, 1989). These studies highlight the importance of grain fermentation in countries where protein is scarce. Unfortunately, in Africa, where fermented porridge and beverages were an integral part of the diet, missionaries and health workers discouraged their use because they may have contained small amounts of alcohol. They also have a short shelf life and cannot make a profit for large corporations. -- http://www.westonaprice.org/caustic_comments/spring2001.html