In fact, organic boxed breakfast cereal is the most toxic of all! How can this be? It seems that everywhere you turn, a bowl of breakfast cereal is touted as a very healthy choice for your first meal of the day.
It’s not true, folks!
To make boxed breakfast cereal in the factory, the grains first have to be subjected to such intense pressure and heat that they actually liquify into a slurry. This slurry allows the grains to be quickly and easily shaped into the puffs, flakes, and other shapes that make each cereal distinct.
The manufacturing process used to make boxed cereal is called extrusion and it is so violent and denaturing that the proteins in the grains are actually rendered toxic and allergenic by the process. This is why organic boxed breakfast cereal is more toxic than nonorganic – because organic boxed cereal is whole grain and thereby has more protein in it! The more protein, the more toxic the boxed cereal.
What is a cold breakfast cereal lover to do? Boxed breakfast cereal is considered a staple food in our society. No worries for all you healthy home economists out there – just make your own! Here’s a recipe that my family loves and that I have shared for years as a Chapter Leader for the Weston A. Price Foundation. I hope your family enjoys it too!
* For you visual learners, click here for a videoblog on how to make this very cereal!
Healthy Cereal Alternative to Boxed Versions
6 cups freshly ground flour (sources)
3 cups raw milk or plain whole milk yogurt
Mix well and soak the flour in the milk on the kitchen counter (covered with a cloth and rubber band)
for 24 hours.
Mix in 2 tsp baking soda (sources)
3/4 cup coconut oil (sources)
1 cup maple syrup or honey ( you can use 1/2 cup maple syrup and 4 drops liquid stevia instead if you prefer) (sources)
1 tsp sea salt (sources)
1 tsp vanilla extract (sources)
1 tsp maple flavoring (sources)
1 TBL cinnamon (sources)
Mix everything into a batter. Pour batter into (2) 9 x13 pans coated with coconut oil. Bake for 30 minutes at 350 or until a toothpick comes out clean. Do NOT overbake. Let cool and then crumble onto baking sheets and dehydrate at 200 degrees for about 24 hours. Take out dried cereal off the top every few hours so as not to over dry and make the cereal too hard. Store in airtight container in the fridge.
Sarah, The Healthy Home Economist
Sources and More Information
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