Breakfast is the most important meal of the day. So, we shop for the best breakfast cereal at the local health food store because we know that most top selling cereal brands on the supermarket shelves are loaded with sugar. We know how to eat healthier and live longer – we use only low fat milk in our breakfast cereal. Afterward, we feel nourished and ready for our challenging work day. What’s wrong with this picture? •We feel nourished only because the breakfast cereal industry told us so! •ALL packaged dry breakfast cereals are produced by a process called extrusion •The extrusion process destroys most nutrients in the grains, even the added vitamins! •The amino acid lysine, a crucial nutrient, is especially denatured by extrusion and rendered very toxic by this process! •We’d eaten a healthier breakfast by throwing out the cereal and consuming the box it came in! Can you believe this? It blew me away when I read about the following lab rat tests… •One group of rats received corn flakes and water •The second group was fed with the cereal boxes and water •The third group got rat chow and water Guess what happened… •Group #3 remained healthy throughout the experiment •The box-eating group became lethargic and eventually died of malnutrition. But… •The group eating corn flakes and water died before the rats on the “box diet”! Plus, the corn flake rats developed schizophrenic behavior and went into convulsions before they finally died! The truly shocking news is that the healthiest breakfast cereals bought in health food stores are processed foods and actually more toxic than the supermarket brands, because they are higher in protein. It’s the proteins that are so terribly denatured by the extrusion process! The studies mentioned above were never publicized. The cereal industry is highly profitable and the manufacturers are a powerful (and ruthless) lot. I encourage you to check out the following reference materials with more dirty little food processing secrets including the dangers of packaged orange juice, low fat milk, margarine, and more… This presentation by Sally Fallon was given at the annual conference of Consumer Health of Canada, March, 2002. Feel FRee to TAG/SHARE