here's a dilemma I regularly face: would you rather give your kids mac & cheese made with regular old white pasta (homemade though, creamy casserole style), or give them frosted mini wheats, whole grain but added sugar? why do you think?
for some reason I have always opted for the frosted mini wheats, but I've been thinking lately maybe the processed sugar takes more of a toll than the white/semolina flour from the regular pasta. when we eat with our friends, these are regularly the only two options.
for some reason I have always opted for the frosted mini wheats, but I've been thinking lately maybe the processed sugar takes more of a toll than the white/semolina flour from the regular pasta. when we eat with our friends, these are regularly the only two options.










