Extruded Cereals destroys nutrients?

[Guest guest]

I have read on page 461 of Nourishing traditions that extruded cereals

under high temperature and pressure destroys much of the nutrients of the

wet cereal slurry mixture. this applies to cheerios, frosted flakes, and

even " health food " cereals, and any puffed cereal.

I am an engineer by training and trying to find on google searches the high

temperature ranges and pressure this occurs at and the harmful consequences

on the final product and need some help from the great resources on this

board. I have not been successful in finding this information.

Can someone point me to websites stating the negative health consequences of

eating whole organic grain extruded from a machine?

After reading NT chapter on Whole Grains, I am now 100% free of all box

cereals. and soak all my grains before cooking. I then add milk to cold

cooked grain and add fruit.

any help would be appreciated.

Thanks

[Guest guest]

It is incredibly hard to find information on the dangers of extruded

grains. I think it is not researched as much as it should have been.

Regardless, grains are only a good source of nutrients if they are

fresh. The oil goes rancid very fast and many of the vitamins

disappear as well. I just read a study the other day about a group of

rats fed fresh flour, and 15 day old flour, both stone ground, and the

group fed the old flour could not reproduce after 4 generations .

Trust the traditional cultures as they always ground grains fresh and

used them immediately for fermented breads and at least soaked

porridges, though many porridges were fermented as well. They contain

nearly every nutrient we need besides Vitamin A, B-12, C, and D, as

well as a lot of minerals including zinc, magnesium, and selenium, and

if properly prepared can help create a strong robust body.

-

>

> I have read on page 461 of Nourishing traditions that extruded cereals

> under high temperature and pressure destroys much of the nutrients

of the

> wet cereal slurry mixture. this applies to cheerios, frosted flakes, and

> even " health food " cereals, and any puffed cereal.

>

> I am an engineer by training and trying to find on google searches

the high

> temperature ranges and pressure this occurs at and the harmful

consequences

> on the final product and need some help from the great resources on this

> board. I have not been successful in finding this information.

>

> Can someone point me to websites stating the negative health

consequences of

> eating whole organic grain extruded from a machine?

>

> After reading NT chapter on Whole Grains, I am now 100% free of all box

> cereals. and soak all my grains before cooking. I then add milk to

cold

> cooked grain and add fruit.

>

> any help would be appreciated.

>

> Thanks

>

>

>

>

>

>

>

>

[Guest guest]

> It is incredibly hard to find information on the dangers of extruded

> grains. I think it is not researched as much as it should have

> been.

At the WAPF conf. a speaker (I think it was Sally Fallon, but don't

remember for sure), said that the newer 'healthy' whole grain cereals

are more unhealthy the regular cold cereals. The whole grains have

more proteins left in them to be denatured by the extrusion process.

> Regardless, grains are only a good source of nutrients if they are

> fresh. The oil goes rancid very fast and many of the vitamins

> disappear as well.

Back when I used to make good ol' Southern biscuits regularly, I found

that freshly bought flour made the best biscuits. Older flour that sat

around in the pantry couldn't make light & flaky biscuits (even once I

had mastered the 'art'.) I didn't know 'why' back then, but I've kept

my flour in the fridge or freezer ever since. ...and that was plain

white flour! I'm surprised there was anything in that flour to go bad,

but there was...

Jan