Can you believe I actually thought this practice was good for me?
Unfortunately, I learned that my boxed breakfast cereal habit, even though it was organic cereal, was far from healthy.
The problem is not with the ingredients themselves, which are simple and seem “whole” enough in the case of organic cereal. The unhealthy aspect of boxed cereal is due to the violent processing required to manufacture it.
Factory Processing Destroys Cereal Grain Proteins
This factory driven process, called extrusion, applies so much heat and pressure to the cereal grains that they actually liquefy. This slurry allows the grains to be quickly and easily shaped into the puffs, flakes, and other shapes that make each cereal distinct.
According to the Weston A. Price Foundation, the manufacturing process used to make boxed cereal is so violent and denaturing that the proteins in the grains are actually rendered toxic and allergenic as a result. This is why whole grain boxed breakfast cereal is shockingly even more toxic than cheap boxed cereals made with white flour — because whole grains are higher in protein. The more protein, the more toxic the boxed cereal.
What’s a traditional eating family to do?
The good news is that unhealthy versions of processed foods like boxed breakfast cereal can usually be replicated at home using simple preparation techniques which do not denature the food or add toxins like what happens in a factory.
Boxed breakfast cereal is no exception. It is very possible to make tasty and healthy cold breakfast cereal yourself. I’ve posted articles and videos in the past about how to do this. Here are a few of the most popular:
- spelt homemade cold breakfast cereal recipe
- rice crispies recipe
- gluten free homemade breakfast cereal
- grain free homemade cold breakfast cereal
In the recipe below, I add another gluten free cereal recipe on how to make corn flakes!
Wait a Minute! Is Corn Healthy?
Some of you may be thinking – corn? No way. How is corn healthy?
Corn really does have a bad rap these days, doesn’t it?
The fact is that corn is a traditional food, particularly in my area of the country. The Indian tribes native to Florida ate a soaked corn gruel as a primary staple food. It sustained them well. They remained strong and vital on their native diet and were able to withstand battle after battle with the United States army and were never defeated. In 1957, the federal government officially recognized the sovereign rights of the Seminole tribe of Florida.
Corn Isn’t the Problem: GMOs are!
So corn itself is not the problem. What is unhealthy is genetically modified corn or corn that is violently processed. This creates frankenfoods like high fructose corn syrup and other additives included in supermarket foods. Worse, processed foods containing GMO corn contain residue of gut destroying glyphosate, known by consumers as Roundup.
Once you realize that corn is fine to eat when properly and traditionally prepared (unless you have an allergy to it) and that it is processed and genetically modified corn that is the real problem, you are free to enjoy this delicious traditional food!
How to Make Corn Flakes Cereal
Corn flakes cereal in particular is so yummy. It was always one of my favorites in my boxed breakfast cereal eating days.
In a burst of crazy and wild experimenting one afternoon, I came up with this recipe for homemade corn flakes cereal. My kids went nuts and so did I!
These healthy corn flakes taste just like the boxed corn flakes from the store, but this version is actually healthy and very filling!
What is also amazing about this healthy corn flakes cereal recipe is that it is so filling and satisfying. Just the small bowl you see in the picture above is plenty enough for breakfast or a snack. This compares with the several much larger bowls of processed corn flakes that don’t seem to fill you up that well and you are hungry again a short time later. Such is the overeating that occurs when one eats processed foods devoid of nutrients.
I hope you enjoy this corn flakes recipe as much as my family!
Homemade Corn Flakes
Easy recipe for homemade corn flakes that is sprouted, easy to digest, and loaded with nutrition.
In a large skillet, melt enough expeller pressed coconut oil so that the oil is about an inch deep. Heat the oil to 300-325F, being careful not to let the temperature rise above 350F - 375F as this is the smokepoint of coconut oil. Free radicals begin to form in the oil if you exceed the smokepoint.
You can check the temperature using a frying thermometer or just keep the tortillas to a light sizzle as they are frying and you will know that you are in the safe temperature range.
Place several tortillas at a time into the heated oil. Fry until light brown. This will happen very fast - only a minute or so!
Remove fried tortillas from the oil with stainless steel tongs and place on plates covered with an unbleached white towel. Very lightly sprinkle with sea salt.
Continue the process until all 24 tortillas are fried.
When the tortillas are cool to the touch on the towel lined plates, break each of them up into small, bite sized pieces.
Serve homemade corn flakes immediately in a bowl with whole raw milk and a bit of whole sweetener or fruit. Store the remaining corn flakes cereal in a half gallon glass mason jar as shown in the picture or some other airtight container.
Be sure to use organic corn tortillas. Nonorganic corn is usually genetically modified (GMO).
If you wish to use nonsprouted organic corn tortillas, that is fine, but sprouted corn tortillas are much more nutritious.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.