Like me, you probably grew up on breakfast cereal. I think we all did. But I wouldn’t dream of eating breakfast cereal today. Not for ANY reason.
The problem is not the whole grains themselves, but how they’re processed in the factory.
After being exposed to very high temperatures and very high pressure, the grains that go into almost all of the major brands you see on the supermarket store shelves are not only unhealthy, they’re poisonous.
Even the whole grains in the “healthier” cereals you get from the health food store go through this same process.
Here’s how it works.
The machine that makes ALL cold breakfast cereals is called an extruder, which takes a slurry of grain and water and forces it through tiny openings that create the little O’s, flakes, or whatever trendy shapes the manufacturers dream up.
After being shaped, the cereal is sprayed with a coat of oil and sugar to give the cereal its signature “crunch” before going soggy in your morning breakfast bowl.
And when the protein is destroyed, what you have left is a toxin.
That may explain the disturbing results of these two little-known studies:
In his book “Fighting the Food Giants,” biochemist Paul Stitt talks about an experiment carried out by one of the big food manufacturers in 1942.1 Needless to say, after the results were revealed the study was locked away and never discussed again.
In the study, mice were divided into four groups:
Group one received plain whole wheat grains, water and synthetic vitamins and minerals.
Group two received puffed wheat processed through an extruder, water and the same nutrient solution.
Group three received water and white sugar.
Group four received nothing but water and synthetic nutrients.
You would expect groups three and four to be the worst, right? Obviously, the mice existing on sugar and water, or just water and synthetic nutrients would die first, right?
It didn’t work out that way.
Group two, the mice who ate the puffed wheat, ALL died before ANY of the mice in group three or four died. In fact, the mice in group two were all dead within two weeks. The mice who had just sugar and water lived for a whole month.
By chance or by fate, the molecular structure of the proteins inside the grain are similar to a known toxin. And when the protein is “mutated” from the processing, it becomes toxic.