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Healthy Home Economist / Archives / Healthy Living / Why Boxed Breakfast Cereal is Toxic

Why Boxed Breakfast Cereal is Toxic

by Sarah Pope / Affiliate Links ✔

The shocking truth about the processing that is required to make boxed breakfast cereal which makes it toxic even if organically certified.

homemade breakfast cereal on granite table with milk

Did you know that ALL boxed breakfast cereals are toxic?

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 liquefy 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.

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.

Organic boxed cereal is whole grain and has significantly more protein in it!  

In other words, the more protein, the more toxic the boxed cereal.

The digestive system has no idea how to metabolize these warped, denatured protein molecules.

The undigested food particles putrefy in the gut. They are also food for pathogens to feed upon, which serves to strengthen them and crowd out good flora.

Stay away!

If you wish to eat cold breakfast cereal that is healthy, you must make your own.

Here are 7 homemade cereal recipes to try and enjoy to wean yourself off an unhealthy and addictive boxed cereal habit.

More Information

How to Adjust to the Taste of Soaked Oatmeal
Soaked Oatmeal Benefits Without the Soaking?
How to Make Oatmeal the RIGHT Way

Reference

Dirty Little Secrets of the Food Processing Industry

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Category: Healthy Living
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (90)

  1. Janice

    Sep 17, 2011 at 4:02 pm

    What about home made granola? Most are made from oats…would this type of cereal be considered toxic too?

    Reply
  2. Lyn

    Sep 15, 2011 at 12:21 pm

    Can this cereal be dried in a dehydrator instead of the oven ( a gas stove heats up the house really quickly and that is not so good in the summer)?.. if so for how long?

    Reply
  3. Tanya Drescher

    May 23, 2011 at 5:24 pm

    How long does it take raw milk to sour for soaking? We were told it is good for drinking from 10-12 days or so.

    Reply
    • Ariel

      Nov 11, 2011 at 10:05 am

      It really depends on where you live, how fresh the milk is, and many other evironmental factors. For example, during the winter, when the milk stays very cold in the car all the way from pick-up to the refrigerator at home, it will take MUCH longer to clabber, and of course, the very opposite in the summer. Leaving the milk out on the counter for 1 to 2 days can speed up the process, but sometimes even THAT can take up to 3 days, even down here in hot, humid Florida.

  4. Laura

    May 15, 2011 at 10:26 pm

    I would love to read the studies on how proteins are affected by the extrusion process, and how those proteins affect our health. Could you point me to the studies please? Also, thanks for the recipe!

    Reply
    • Sarah, The Healthy Home Economist

      May 15, 2011 at 11:14 pm

      Dirty Secrets of the Food Processing Industry on westonaprice.org is a great read on the subject.

  5. Kendra

    Apr 7, 2011 at 12:52 pm

    Dumb question here – do rolled oats fall into the bad/toxic category due to the processing?? thanks so much for all your great information. I’m still making small steps, but enjoying the journey. 🙂
    kendra

    Reply
  6. Sarah, The Healthy Home Economist

    Mar 25, 2011 at 11:30 am

    Yes it does make a difference. See if your healthfood store can order some.

    Reply
    • Anna

      Apr 1, 2011 at 5:28 pm

      One more question. If my flour is not freshly ground do I still need to soak it?

    • Ariel

      Nov 11, 2011 at 9:58 am

      Sarah freshly grinds the flour so as to ensure the maximun ammount of nutrients are still in the finish product. The soaking is to break down antinutrients, such as phytic acid, and gluten, so as to make the grains much easier to digest. So, yes, you should absolutely soak your flour.

  7. Anna

    Mar 25, 2011 at 9:50 am

    Sarah, I dont have the extract. Does it make that big of a difference on the flavor?

    Reply
    • Jessica

      Jun 7, 2012 at 12:10 pm

      I use a mix if vanilla and almond and it’s really good!

  8. Sarah, The Healthy Home Economist

    Dec 29, 2010 at 10:46 pm

    Toxic proteins … the proteins in the cereal are completely denatured and rendered toxic by the processing. This is why whole grain cereal is more toxic than cheap cereal made with refined flour. Whole grain cereal is higher in protein.

    Reply
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