Breakfast Cereal

healthy diet Here is some surprising news about our breakfast cereal.

Cold breakfast cereals are produced by a process called extrusion. Grains are mixed with water, processed into a slurry and placed in a machine called an extruder. The grains are forced out of a tiny hole at high temperature and pressure, which shapes them into little o’s or flakes or shreds. Individual grains passed through the extruder expand to produce puffed wheat, oats and rice. These products are then subjected to sprays that give a coating of oil and sugar to seal off the cereal from the ravages of milk and to give it crunch.

In his book “Fighting the Food Giants”, biochemist Paul Stitt describes the Extrusion Process, which treats the grains with very high heat and pressure, and notes that the processing destroys much of their nutrients. It denatures the fatty acids; it even destroys the synthetic vitamins that are added at the end of the process. The amino acid lysine, a crucial nutrient, is especially damaged by the extrusion process.

Even boxed cereals sold in health food stores are made using the extrusion process. They are made with the same kind of machines and mostly in the same factories. The only “advances” claimed in the extrusion process are those that will cut cost, regardless of how the process alters the nutrient content of the product.

With so many millions of boxes of cereal sold each year, one would expect to see published studies showing the effects of these cereals on animals and humans. But breakfast cereals are a multi-billion dollar industry that has created huge fortunes for a few people. A box of cereal containing a penny’s worth of grain sells for four or five dollars in the grocery store–there is probably no other product on earth with such a large profit margin. These profits have paid for lobbying efforts and journal sponsorships that have effectively kept any research about extruded grains out of the scientific literature and convinced government officials that there is no difference between a natural grain of wheat and a grain that has been altered by the extrusion process.

THE RAT EXPERIMENTS
Unpublished research indicates that the extrusion process turns the proteins in grains into neurotoxins. Stitt describes an experiment, conducted in 1942 by a cereal company but locked away in the company’s file cabinet, in which four sets of rats were given special diets.  One group received plain whole wheat grains, water and synthetic vitamins and minerals. A second group received puffed wheat (an extruded cereal), water and the same nutrient solution. A third set was given water and white sugar. A fourth set was given nothing but water and synthetic nutrients. The rats that received the whole wheat lived over a year on this diet. The rats that got nothing but water and vitamins lived about two months. The animals on a white sugar and water diet lived about a month. The study showed that the rats given the vitamins, water and all the puffed wheat they wanted died within two weeks—even before the rats that got no food at all. These results suggest that there was something very toxic in the puffed wheat itself! Proteins are very similar to certain toxins in molecular structure, and the pressure of the puffing process may produce chemical changes that turn a nutritious grain into a poisonous substance.

Another unpublished experiment was carried out in 1960. Researchers at the University of Michigan in Ann Arbor were given eighteen laboratory rats. These 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; the control group received rat chow and water. The rats in the control group remained in good health throughout the experiment. The rats eating the box became lethargic and eventually died of malnutrition. The rats receiving the cornflakes and water died before the rats that were eating the box! (The first box rat died the day the last cornflake rat died.) Furthermore, before death, the cornflakes-eating rats developed aberrant 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 of the spine, all signs of insulin shock. The startling conclusion of this study was that there was more nourishment in the box than in the cornflakes. This experiment was designed as a joke, but the results were far from funny.

Most Americans eat boxed cereals today. Because these are fortified with synthetic nutrients, the USDA can claim that they are as healthy as the grains from which they are made. Many of these cereals contain at least 50 percent of calories as sugar. Those sold in health food stores may be made of whole grains and fewer sweeteners. However, these whole grain extruded cereals are probably more dangerous than their refined grain counterparts sold in the supermarkets, because they are higher in protein, and it is the proteins in these cereals that are rendered toxic by this type of processing.

THE EXTRUSION PROCESS – LOOK OUT!!!!
When we put cereals through an extruder, it alters the structure of the proteins. Zeins, which comprise the majority of proteins in corn, are located in spherical organelles called protein bodies. The scientific literature does contain one study on extruded grains, which investigated changes in protein body, shape and release of encapsulated alpha-zeins as a result of the extrusion processing.  Three researchers found that during extrusion, the protein bodies are completely disrupted and the alpha-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, it can adversely affect the nervous system, as indicated by the corn flake experiment.

The results were never published and similar studies have not been conducted.

Most of America eats this kind of cereal. In fact, the USDA is gloating over the fact that children today get the vast majority of their important nutrients from the nutrients added to these boxed cereals.

Please remember that cereals sold in health food stores are made by the same method. It may come as a shock to you, but these whole grain extruded cereals are probably more dangerous than those sold in the supermarket, because they are higher in protein and it is the proteins in these cereals that are so denatured by this type of processing.
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PLEASE DO NOT EAT THESE FOODS
1. Soda sodas                                                                                                                                 
Soda is a major factor in overweight and obesity. Drinking one can of soda a day can add more than 1 pound of weight gain every month. A single 12-ounce can of soda has as much as 13 teaspoons of sugar in the form of high-fructose corn syrup.

Soda also damages the liver. Studies have shown that consumption of too many soft drinks puts the liver in danger of cirrhosis similar to what chronic alcoholics have. The preservative sodium benzoate may be the cause.

Soda also has a high phosphoric acid content, a substance known to change the urine in a way that promotes kidney stone formation. Research found that drinking two or more sodas a day, artificially sweetened or regular, was linked to a twofold risk of chronic kidney disease. Chronic kidney disease includes conditions that damage and decrease the kidney’s ability to remove toxins and maintain normal fluid balance.

Heavy soda drinkers are also more likely to develop risk factors that will lead to heart disease. Research suggests that drinking more than one soft drink a day is associated with an increased risk of developing the metabolic syndrome. Metabolic syndrome is a group of symptoms such as central obesity, elevated blood pressure, elevated fasting blood sugar, elevated fasting triglycerides, low levels of high-density lipoprotein (HDL or “good” cholesterol). Having three or more of the symptoms increases a person’s risk of developing diabetes and cardiovascular disease.

2. Hot Dogs and Lunch Meat
Sodium nitrate is a salt that is added to hot dogs, bacon and other cured meats that acts as a preservative. The reason they are so bad for us is that when we cook them at high temps, they form Nitrosamines, which are carcinogenic.

Nitrite-based preservatives have been linked to pancreatic cancer.

Another big reason to avoid nitrates is the link to an increased risk of cancer in both children and adults. The Linus Pauling Institute warns that nitrates are associated with an increase in brain tumors, leukemia and nose and throat tumors. With these strong warnings, its best to avoid sodium nitrate whenever possible.

3. French Fries
French fries are fried in trans-fat loaded oils. Trans fats makes the platelets in blood stickier. Platelets are part of the blot clotting mechanisms. These sticky little platelets could form clots that attach to the walls of arteries that form plaque and cause heart disease later in life.

French fries also have high levels of acrylamide, reported to be a possible cancer-causing substance.

Acrylamide is a chemical formed when frying, roasting, grilling or baking carbohydrate-rich foods at temperatures above 120°C.

“Animal tests have shown acrylamide to be a carcinogen, but until recently no studies have demonstrated a link between acrylamide in foods and cancer in humans. Ours is the first epidemiological study using biological markers for measuring acrylamide exposure, and the first to report a positive association between acrylamide and breast cancer,” says Henrik Frandsen, senior scientist at the National Food Institute, Technical University of Denmark.

4. Breakfast Cereal
Cereals begin as nutritious whole grains, but by the time they are packaged and stocked at your local supermarket, they are not only crammed with high levels of refined salt and sugar, but are completely stripped of any real nutrients.

Cereal is produced by a process called “extrusion” which involves high heat and high pressure to form the grain into the O’s, flakes, and other popular cereal shapes. Extrusion destroys most of the nutrients, including some of the chemical vitamins that are added to “fortify” the cereal. Extrusion especially ravages amino acids leaving them highly toxic. Protein structures are greatly altered, and as a result, new compounds form which are completely foreign, potentially harmful, and definitely should not be considered a healthy breakfast.                

Many people believe organic cereal is a healthy option. Not surprisingly, since high fiber, organic cereals made from “healthier” grains are marketed as the best nutritional choice. These cereals tend to have more protein than conventional dry packaged cereals. When the high-protein grains are extruded they produce even more denatured protein. So the “healthy” cereal is actually worse because they contain more high-protein grains that have been ultra-processed.

NOTE:  I called Kashi and they said that they had three cereals that did not go through the “extrusion” process which are Organic Cinnamon Harvest / Autumn Wheat Oat Flakes, Wild Blueberry Clusters and “Strawberry Fields”.

5. Doughnuts
Doughnuts are essentially a concentrated amalgamation of refined flour, sugar, artificial flavors, partially hydrogenated oil and extremely high quantities of trans-fat. That’s a lethal combination.

Doughnuts are fried, full of GMO sugar and white flour, and contain trans fat. Doughnuts are made up of about 35 percent trans fat. The average doughnut contains about 300 calories, mostly from sugar, and few other nutrients.

Trans fats have become synonymous with elevated levels of “bad” LDL cholesterol. Trans fat also lower levels of heart-healthy HDL cholesterol. High trans-fat intake has been linked to coronary heart disease, in which fatty plaques build up in the heart arteries, sometimes leading to a heart attack.

Some people believe in the old adage everything in moderation. However, there are certain things you should never put in your body. If you need some motivation to help you say no, keep in mind that 4 of the 10 leading causes of death in the United States are diet related: heart disease, diabetes, cancer and stroke. Eliminating these foods is a great way to get on track to a healthier you.

With 44% of men and 39% of women now being diagnosed with cancer, it has become more important than ever to understand the foods that will not only nourish your body, but also detoxify it of any cancer causing agents. Here are some of the most potent cancer destroying foods and herbs.

FOODS THAT FIGHT CANCER

Sea Vegetables     
Kelp, kombu, and nori are three of the more common sea vegetables with remarkable effects on cancer. They are one of the richest and most bioavailable sources of iodine, a substance lacking in the average diet that is implicated in many patients with breast and ovarian cancer.

They are also rich in calcium and potassium, as well as all minerals, which assist in promoting a very alkaline environment, which makes it very difficult for existing cancer to survive.

Algae
Chlorella and spirulina are two of the most potent algae and are proven cancer fighters.

Due to their incredible detoxification action (including binding to and eliminating heavy metals) and immune boosting properties (by promoting production of healthy gut flora and fighting candida overgrowth), they are a must have when healing cancer.

Cruciferous Vegetables
Cruciferous vegetables like broccoli, cauliflower, and cabbage have been linked to lower cancer risks and have the ability to halt growth of cancer cells for tumors in the breast, uterine lining, lung, colon, liver, and cervix.

It appears that a phytochemical called sulforaphane can stimulate enzymes that detoxify carcinogens before they damage cells, as well as indole 3-carbinol and crambene, which are also suspected of activating detoxification enzymes.

Medicinal Mushrooms
Medicinal mushrooms such as reishi and chaga have had a number of bioactive molecules, including anti-tumor agents, identified in their structure. These bioactive compounds include polysaccharides, alkaloids, tocopherols, phenolics, flavonoids, carotenoids, folates, ascorbic acid enzymes, and organic acids.

Studies show that long-term consumption of reishi prevents tumor proliferation and growth by increasing the level of antioxidants in an individual’s blood plasma while boosting the immunity of those suffering from advanced stage cancer.

Aloe Vera
Research shows strong immunomodulatory and anti-tumor properties for polysaccharides in aloe vera, which means it boosts immune system function and destroys cancer tumors.

A study in International Immunopharmacology showed that aloe vera polysaccharides exhibited potent macrophage activating activities including producing increased volumes of nitric oxide, which has anti-tumor potential.

Hemphemp
The hemp plant contains some of the most balanced and richest sources of oils on the planet, with an ideal ratio of 3:1 for omega 6 to omega 3. Hemp seed oil also contains 80% essential fatty acids, the highest of any plant.

Essential fatty acids are fundamental to immune function due to their antioxidants and anti-inflammatory fatty acids, which helps oxidize the cells and restores health at a cellular level. Since cancer cannot survive in a highly oxygenated environment, the superb EFA content in hemp makes it a great option for healing cancer.

Garlic
A double blind, randomized study with over 3000 human subjects for seven clinical years showed that cancer risk was cut by 60% for those with the highest intake of allium containing vegetables, including aged garlic.

The miracle nutrient appears to be the enzyme alliinase (a nutrient in the Allium genus) which produces the anti-cancer compounds. The key is to crush it and let it sit for 15 minutes in order to release these anti-cancer compounds.

Turmeric
The Life Extension Foundation has conducted extensive research into the anti-cancer properties of turmeric and found that it targets 10 causative factors involved in cancer development, including DNA damage, chronic inflammation, and disruption of cell signaling pathways. Hundreds of studies have also shown that curcumin is a potent anti-cancer food that blocks cancer development in a number of unique ways.

Sources for this article include:
The Weston A. Price Foundation
http://www.cancer.gov

The Life Extension Foundation

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