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Why Your Breakfast Cereal May Be Toxic


A typical American breakfast is a bowl of cereal – most of which is advertised as ‘healthy whole grains’ or ‘fortified with vitamins.’ Not only are those vitamins synthetic (and usually eliminated by your body as quickly as possible), these grains are a far cry from their natural whole form, and made by a process called “extrusion.”

An extruder is an industrial machine that produces little flakes, O’s and other shapes and puffed grains using high temperatures and pressures. The cereal industry has convinced the FDA that extruded grains are no different from non-extruded grains and has contrived to ensure that no studies have been published on the effects of extruded foods on either humans or animals. However, two unpublished animal studies indicate that extruded grains are toxic, particularly to the nervous system.

Paul Stitt described one of these in his book “Fighting the Food Giants”. Four sets of rats were given special diets. One group received plain whole wheat, water, vitamins and minerals. Another group received Puffed Wheat, water and the same vitamin/mineral solution. A third set was given water and white sugar, and a fourth was given nothing but water and the chemical nutrients.

✖️The rats that received the whole wheat lived over a year on the diet.
✖️The rats that got nothing but water and vitamins lived for about eight weeks, and
✖️The rats on a white sugar and water diet lived for a month.
🚨Shockingly, the study showed that rats given vitamins, water and all the Puffed Wheat they wanted died in two weeks. It wasn’t just a matter of the rats dying of malnutrition; results like these suggested that there was something actually toxic about the Puffed Wheat itself. Proteins are very similar to certain toxins in molecular structure, and the puffing process of putting the grain under 1500 pounds per square inch of pressure and then releasing it may produce chemical changes which turn a nutritious grain into a poisonous substance.

The other study, described in “Nourishing Traditions” by Sally Fallon, was performed in 1960 by researchers at the University of Michigan at Ann Arbor. Eighteen rats were divided into three groups. One group received cornflakes and water; a second group was given the cardboard box that the cornflakes came in and water; and the control group received rat chow and water. The rats in the control group remained in good health throughout the experiment. The rats receiving the box became lethargic and eventually died of malnutrition. But the rats receiving cornflakes and water died before the rats that were given the box – the last cornflake rat died on the day the first box rat died. Before death the cornflake rats developed schizophrenic behavior, threw fits, bit each other and finally went into convulsions. Autopsy revealed dysfunction of the pancreas, liver and kidneys and degeneration of the nerves in the spine – all signs of “insulin shock.” The startling conclusion of this study is that there is more nourishment in the box that cold breakfast cereals come in than in the cereals themselves.

There is one more published study which looks at the process of extrusion on the proteins in grains [Cereal Chemistry. American Association of Cereal Chemists. Mar/Apr 1998 V 75 (2) 217-221]. The study looked at zeins—grain protein — which are located in spherical organelles called protein bodies, found in corn. The researchers found that during extrusion, the protein bodies are completely disrupted and the zeins dispersed. The results suggest that the zeins in cornflakes are not confined to rigid protein bodies but can interact with each other and other components of the system, forming new compounds that are foreign to the human body. The extrusion process breaks down the organelles and disperses the proteins, which then become toxic. When the proteins are disrupted in this way, they can adversely affect the nervous system, as indicated by the cornflake experiment.


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