Sugary cereal is unhealthy

Eating Cardboard is “Healthier” Than Breakfast Cereal

Breakfast Cereal Loses Nutrients During Processing

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.

That may sound innocent enough, but here’s the problem: The extrusion process destroys the nutrients in the grains, especially the proteins. It even wipes out the synthetic vitamins the manufacturers add to make the cereal appear more nutritious.

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.

That’s why these poor mice only lasted a few weeks.

Studies with Mice show that there's more nourishment in the cardboard box than in the cereal!

Another study from 1960 was conducted at the University of Michigan at Ann Arbor.

These mice were divided into three groups:

  • Group one received cornflakes and water.
  • Group two were fed the cardboard box that the cornflakes came in, and water.
  • Group three received rat chow and water.

I think you can guess what happened here… the mice who ate only the cardboard box outlived the mice eating the cornflakes!

Even more revealing, the mice who ate the cornflakes showed signs of violent behavior. They threw fits, were anxious and agitated and eventually went into convulsions.

After the study, an autopsy revealed these mice had damage to their pancreas, liver and kidneys. What’s more, they suffered degeneration of the nerves along their spine, all signs of insulin shock. The startling conclusion revealed there was more nourishment in the box than in the cornflakes!

Sure, these studies were conducted on mice, but we can clearly see that the poisonous, mutated grains took a terrible toll.

If you’re wondering why you’ve never heard of this before, or why the effects of processed cereals are not being studied in more depth, consider this:

The grains inside a typical box of cereal cost about a penny. Yet the cereal sells for 3, 4 maybe even 5 dollars a box at your local grocery store.

That means breakfast cereal may have the highest mark up, and therefore the highest profit margin of anything on the market today.

In that light, it’s clear why these manufacturers have NO INTEREST in letting you know what their “healthy, all natural” cereals are really doing to your family.

So instead of reaching for that box of cereal every morning, put your focus on protein.

Eating protein first thing in the morning accelerates your metabolism throughout the day.

But make sure you get your protein from healthy sources: Low-fat dairy, cheese, unsweetened Greek yogurt, fish, lean meats (a portion of lean meat is the size and thickness of the palm of your hand), and vegetables… and yes, vegetables contain protein!

And don’t be shy about eating fish or lean meats for breakfast. The Japanese start every morning with fish and miso soup! It may seem strange at first, but when you’re sailing through your morning with energy, clarity and focus, you’ll understand why I recommend this to all my patients, friends and family.

It’s also helpful to keep around unsweetened, pure whey protein to add to shakes for a quick protein boost. To kick it up a notch, flavor with cherry, blueberry or pomegranate concentrate. You can also mix this with ground flax seed or chia seeds, for a delicious and perfect breakfast.

I hope you enjoyed the article, until next time
Dr. Steven Sisskind, M.D.
Dr. Steven Sisskind, M.D.

1. Paul A. Stitt, Fighting the Food Giants, Manitowoc, WI: Natural Press, 1993.

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  1. What’s with the Low_Fat Dairy? Any research to back this up ?

    • Dr. Steve Sisskind

      Hi Etienne,

      Thank you for writing in and for sharing your concerns with us! We recommend low fat dairy for many reasons. First, if dairy was the only source of saturated fat we consumed, whole fat would be ok, however our food market is flooded with foods loaded with saturated and trans fats. These ingredients are often disguised under various names and are hard to recognize. This is the main reason we recommend cutting out as much saturated fat as possible.

      You can view research on indicating that saturated fat intake is associated with increased C-reactive protein here: King DE, Egan BM, Geesey ME. Relation of dietary fat and fiber to elevation of C-reactive protein. Am J Cardiol, 2003 Dec 1; 92(11):1335-39.

      Considering this research I recommend a diet high in foods that help decrease inflammation. Such as green leafy vegetables, berries, lean proteins, beans, and nut & seeds. We suggest getting fats from sources high in Omega 3’s rather than saturated fats. Hope this helps! Make it a healthy day!

  2. We are indebted to you for many,many nuggets of truly
    helpful advice.The most dramatic was your recommendingDr
    Jonny Bowden’s book,the Metabolic Factor,plus the pills named
    Metabolic Fire……we are not exaggerating when we state that
    we lost 2 pounds weekly,and finally stopped as we were losing
    almost too much weight……found classic clothing,30 years of’
    age,which fit like a glove! So,dear Doctor,this is a kind of love
    letter,with no ifs and buts……..our best to you and yours…Derek B.

    • Dr. Steve Sisskind

      Hi Derek,

      Thank you for writing in and for sharing your experience with us! I am delighted to learn of your weight loss success and do hope it continues steadily. I do look forward to hearing more of your results and please never hesitate to let us know of your concerns. Also, I hope you find our other blog posts and articles just as helpful and please feel free to share with your family and loved ones. Make it a healthy day!

  3. What about an egg & toast?

    • Dr. Steve Sisskind

      Hi Alda,

      Thank you for writing in and for sharing your concerns with us! Eggs and toast are a great way to start the day but I do suggest whole grain bread where possible. Also, consider adding herbs and spices with antioxidant properties. This can help reduce the formation of cholesterol oxidation byproducts (COPs) that can occur when you cook any cholesterol-containing food. For example, consider rosemary, sage, marjoram, summer savory or thyme, which are rich in rosmarinic acid and other antioxidant compounds. Hope this helps! Make it a healthy day!

  4. Thanks again for such helpful, interesting articles.

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