Rats fed extruded grains die within a few weeks, and in a corn flake experiment, rats fed corn flakes died sooner than rats fed the box they came in! The corn flake-fed rats suffered seizures and died of convulsions, indicating extreme toxicity to the nervous system. Unpublished research indicates that in the extrusion process, the proteins in grains become warped and distorted, with very toxic effects. Extrusion involves high heat (120-140 degrees C) and pressure to force a slurry of grains out a tiny hole to make corn flakes, Cheerios, shredded wheat, puffed grains, etc. One of the ways that we are cruel to our grains is the extrusion process, whereby grains-both whole and refined-are transformed into breakfast cereal.

Years ago I wrote an article called Be Kind to Your Grains … and Your Grains will be Kind to You, noting that grains are very difficult to digest without proper preparation such as soaking and sourdough fermentation. Sally Fallon Morell wrote the following article that first appeared on her blog. The article titled New Evidence that Processing Destroys Milk Proteins was also published in the Winter 2019 issue of Wise Traditions in Food, Farming, and the Healing Arts, the quarterly journal of the Weston A. Their coiled chains unwind, changing or losing their three-dimensional shape and function, which can trigger an allergic response such as mucous, or illness such as asthma. The milk proteins carry vitamins and minerals through the gut into the blood stream they enhance the immune system and protect against disease. Your digestive enzymes cannot recognize denatured proteins. It is only heated to 145✯, which may keep some of the beneficial enzymes in tact, however proteins begin to denature at 118✯.

I don’t drink or recommend pasteurized milk, even low temperature pasteurized milk. I published an article Are there any substitutes you recommend for raw milk? whereby I conclude there are simply no substitutes.

Sally fallon