Notochemo's Blog

Just another WordPress.com weblog

Cereal – Wake Up With Dead Food

Bran of whole grains is removed under high heat or pressure – is that stupid?, let’s take away the good stuff.

Add flavorings and sugar, vitamins (synthetic?) – let’s now re-nourish this dead food.

So, the pretty cereal fed to kids is flavored dead food.

See below the study done in 1960 of the rat and cereal experiment, understand how cereal is stripped of nutrition and then see what Mayo Clinic explains about real nutrition.

What are our children really eating in the morning?

_______________

http://www.nourishingourchildren.org/parents/cereal.html

A typical American breakfast consists of a bowl of cold cereal, which is 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 However, two unpublished animal studies indicate that extruded grains are toxic, particularly to the nervous system.
Studies Show Extruded Cereal is Toxic

Paul Stitt described one 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 nutrient solution. A third set was given water and white sugar, and a fourth 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 animals on a white sugar and water diet lived for a month. But [the company’s] own laboratory study showed that rats given vitamins, water and all the Puffed Wheat they wanted died in two weeks. It wasn’t 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.

Millions of children begin their day with a bowl of extruded breakfast cereal. Do the toxic protein fragments in these cereals explain why so many of our children cannot concentrate at school?

___________

CONCLUSION: So this study was conducted in 1960 but look at the diagram below taken from this site;

http://www.madehow.com/Volume-3/Cereal.html

1 Grain is received at the cereal factory, inspected, and cleaned. It may be used in the form of whole grains or it may require further processing. Often the whole grain is crushed between large metal rollers TO REMOVE THE OUTER LAYER OF BRAN. It may then be ground more finely into flour.

2 Whole grains or partial grains (such as corn grits) are mixed with flavoring agents, vitamins, minerals, sweeteners, salt, and water in a large rotating pressure cooker. The time, temperature, and speed of rotation vary with the type of grain being cooked.

3 The cooked grain is moved to a conveyor belt, which passes through a drying oven. Enough of the water remains in the cooked grain to result in a soft, solid mass which can be shaped as needed.

Cereal

HERE’S WHAT MAYO CLINIC SAYS ABOUT THE NUTRITION OF CEREAL WITH BRAN REMOVED?

http://www.mayoclinic.com/health/whole-grains/NU00204

“Whole grains haven’t had their bran and germ removed by milling, making them good sources of fiber — the part of plant-based foods that your body doesn’t digest. Among many health benefits, high-fiber foods also tend to make you feel full longer.

Refined grains, such as white rice or white flour, have both the bran and germ removed from the grain. Although vitamins and minerals are added back into refined grains after the milling process, they still don’t have as many nutrients as whole grains do, and they don’t provide as much fiber naturally.”



Advertisements

August 24, 2009 - Posted by | Healthy Alert

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: