How That Morning Cereal Can Be Making You Sick

Autoimmunity & Healing Diets

Sep 12
How That Morning Cereal Can Be Making You Sick, whole grains

Everybody loves cereal, right?  Little did I know that I was feeding my son something that was making him sick. Here’s how that morning cereal can be making you sick.

How That Morning Cereal Can Be Making You Sick

Organic grains made into fun shapes and flavors from the health food store were a staple in my house. I thought that was the healthiest thing around for breakfast cereal.

I didn’t want the antibiotic enriched milk from the conventional market and organic milk was difficult to come by at the time, so I choose soy milk as an alternative. Could it have been any worse?

Low fat milk (cow, soy, rice, etc.) and cereal grains are used to fatten livestock like cows and hogs. I guess it really never occurred to health officials that feeding humans this diet would accomplish the same thing – weight gain.

However, aside from the obvious issues with the obesity and diabetes epidemics, there are other grave concerns around eating these breakfast cereal grains.

Conventional Grains are Not Properly Prepared

Commercial grains are just not prepared properly.

If you have been reading this blog, you know by now that grains have a lot of phytic acid, lectins and enzyme inhibitors that prevent human digestion of the nutrients within the grain. These anti-nutrients are neutralized by soaking, fermenting and/or sprouting the grains.

Commercial grains are not processed in this way and so contain all the phytic acid and lectins that are irritating and toxic to the human body.

Traditional cultures took a great deal of time and energy to prepare the grains they ate by soaking, sprouting or fermenting them in order to make them digestible.

Find out how to properly prepare grains, nuts and seeds.

Modern Grains are Genetically Modified

More than 80% of the corn and soy crops grown in this country are genetically modified. The long term effects on human health and nutrition are unknown. These two mono-crops are the basis for many processed foods and are not labeled as genetically modified.

We are still fighting for the laws that would require food manufacturers to label the GM ingredients in their food. I for one, would like to know if there are any genetically modified ingredients in something I plan to eat.

In the meantime, the solution is to eat organic whenever possible. Organic foods are not genetically modified and they also are free of the toxic pesticides that go along with genetic modification.

Genetically Modified Foods are Laced with Glyphosate

Glyphosate is the active ingredient in Roundup. It is a non selective herbicide that was patented in 1964 as a strong metal chelator. That means that it grabs hold of elements and makes them unavailable. It binds up calcium, cobalt, copper, iron, manganese, magnesium, nickel, boron and zinc.

Glyphosate is systemic.

It takes only one drop sprayed on any part of the plant and it goes throughout the entire plant. A minimum of 20% of glyphosate that hits the foliage is exuded through the plant’s root system directly to the soil.

Glyphosate stays in the soil, and has been found pervasive throughout the environment and in the bodies of infants, children and adults.

Glyphosate kills gut bacteria.

That’s what it does – it is a pesticide, herbicide and an antibiotic.

When people eat foods that have been treated with glyphosate – which is endemic in the modern food supply, especially in grains – they are ingesting a powerful chemical that kills gut bacteria.

Refined Flours are Stripped of Nutrients

If it wasn’t bad enough that commercial grains are not properly prepared, so many of them are refined. This means that they are stripped of the nutrients. The food manufacturers put synthetic vitamins and minerals back in that are not well absorbed.

Find out why I never eat commercial bread.

Cereal Grains are Extruded Grains

This is perhaps the most important aspect of cereal that makes it toxic.

In order to make those fun shapes and sizes, the grains are forced through an extruder under high pressure. This pressure changes the protein structure and may also destroy the fatty acids and vitamins.

When the protein structure is changed, it becomes a foreign protein that the body may react to with an immunological response.

Hence, allergies to grains can develop.

Unfortunately, the organic grains, while certainly better because they do not have the pesticide residues that conventional grains have, are more delicate and may be damaged much more by this extrusion process.

Have Some Lectins with Your Phytates

As I mentioned above, I gave my son lots of fun organic cereal from the health food store thinking it was a great breakfast. To make matters much worse, he poured lectin-rich soy milk over it and chowed down.

Looking back, it’s clear how his allergies and leaky gut developed.

At the time, I thought his diet was good. It’s very clear that a change to real food like eggs, bacon, butter (or ghee) and meats and fat from pastured animals can make an enormous impact on a child’s health and ability to learn.

Adults as well.

OK, enough with beating myself up about this. Let’s go on to the solution.

The Solution is to Go Grain Free

Some people need to go grain free for years and maybe for life (I’m one of those people). Others may just need to let their gut heal for a few months or a few years and then they are well enough to eat grains again ( properly prepared).

While it may seem like an insurmountable task – I have made it easy for you in my self-paced, online cooking class, go grain-free.

Click here to see the full class schedule

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