When we put cereals through an extruder, it alters the structure of the proteins. Zeins, which comprise the majority of proteins in corn, are located in spherical organelles called protein bodies. One study investigated change in protein body, shape and release of encapsulated alpha-zeins as a result of the extrusion processing.
Researchers found that during extrusion, the protein bodies were completely disrupted and the alpha- zeins dispersed. The results suggest that the zeins in cornflakes are not confined to rigid protein bodies but can interact with each other and other components of the system, forming new compounds that are completely foreign to the human body.
The extrusion process breaks down the organelles and disperses the proteins, which then become toxic. When the proteins are disrupted in this way, it can adversely affect the nervous system, as indicated by the cornflake experiment.
OLD FASHIONED PORRIDGE
There is only one way to put these companies out of business, and that is not to eat their food. So, what are you going to have for breakfast? We need to go back to the old fashioned porridges made from non- extruded grains. These grains should be soaked overnight to get rid of the anti-nutrients that are normally neutralized in the sprouting process. Soaking will neutralize the tannins, enzyme inhibitors and phytic acid and gently bbre3ak down complex proteins. You soak the grains in warm water and one tablespoon of something acidic, like whey, yogurt, lemon juice or vinegar. The next morning, your grain will cook in just a few minutes.
It is best to eat it with butter or cream, coconut and chopped nuts like our grandparents did. The nutrients in the fats are needed in order for you to absorb the nutrients in the grains.
Without the fats, especially the animal fats - which are the only sources of true vitamin A complex and vitamin D3 – you cannot absorb the minerals in your food.
MILK
Milk is one of nature’s most perfect foods. Most of our milk comes from a sacred animal, the cow. Today, however, we are imprisoning cows indoors for their entire lives and feeding them foods, such as grains, candy and the swill from ethanol production that cows never before ate, while administering them hormones and other drugs.
These cows produce huge amounts of watery milk with only half the amount of fat compared to milk that cows would naturally produce. Then this milk is shipped to factories for processing.
Inside the plants, the milk is completely remade. First, centrifuges separated the milk into fat, protein and various other solids and liquids. Once segregated, these are recombined at specific levels set for whole, low fat and not fat milks. Of the reconstituted milks, whole milk will most closely approximate original cow’s milk. What is left over will go into butter cream, cheese, dried milk and a host of other milk products.
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