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The Dark Side Of Breakfast Cereals

Most health conscious people know that eating a grain of sugar is not good for you. However, if you switch to "cereal" cereals, then it's part of a healthy diet. Is this true?

For decades, the cereal industry has done a great job promoting cereals to be a healthy breakfast item. Major cereals, including wheat, corn, rice, wheat, rye, and barley, have become modern American staple crops. Whole grain cereals have been cited as the basis for a healthy dietary fiber. It is also a poster for children on low-fat, high-carb diets sponsored by organizations such as the American Heart Association and the American Diabetes Association.

Is cereal cereal really a healthy breakfast food? The following three reasons will eliminate the general misunderstanding of one of the most beloved breakfast foods in the modern world.

1. Certain chemicals in cereals are toxic and inflammatory

Whole grains of grain, as the name implies, come from grains. Grain cereals are members of the grass family, including barley, corn, cereals, wheat, rice, rye, tea, triticale, sorghum, wheat, and wild rice. Grains of pseudo grains not grass and they come from large plant families. They include amaranth, buckwheat, and quinoa.

The edible part of this plant is the seeds, which contain embryos. The mission of the plant is to carry on its species by spreading the gene. Because plants cannot move, they depend on animals to spread their seeds. Therefore, the seeds are designed to withstand the digestive system of animals so that they can be re-planted in different soils. The mechanism of protection of these plants produces certain chemicals in the seeds that could potentially cause harm to the human body. They might:

  • toxins that damage the intestinal tract and trigger immune reactions, causing digestive disorders, allergies, or autoimmune problems.

  • binds to essential minerals, making them unavailable to the body.

  • prevents digestion and absorption of other essential nutrients, including protein.

One of the problematic chemicals is lactin. Lectin is a carbohydrate-binding protein plant. There are many types of lectures and not all of them are dangerous. The two most troublesome are agglutinin and prolamin.

Agglutinin acts as a natural plant poison. Because they are resistant to human digestion, the body can produce antibodies against them. An example is Wheat Germ Agglutinin (WGA). Extensive evidence suggests that WGA is pro-inflammatory in intestinal and immune cells. WGA is also neurotoxic because it can cross the blood-brain barrier and attach to the protective layer of the nerve, inhibiting nerve growth.

GMO (Genetically Modified Organisms) cereals are extremely dangerous when it comes to agglutinin as they have been engineered to produce more of these natural insecticides.

Prolamins are storage proteins that are important for seed growth, so they are also not easily digested. Gluten is a proline found in wheat, rye, and barley. It is a sticky protein that holds the bread together and makes it go up. There has been a lot of research on the harmful effects of gluten on people with Celiac disease, autoimmune diseases, and gluten sensitivity. Nowadays, more and more people are finding that they are no longer tolerant of wheat / gluten, probably due to the fact that modern wheat, which is the result of genetic manipulation and hybridization, produces more starch and gluten than the grain our ancestors ate.

Most cereals contain the same prolamin in the structure to gluten, for example, corn in the corn, panicin in the ore, avenin in oats, and oozenin in rice. This is why many people with gluten sensitivity experience a cross reactivity and cannot tolerate gluten-free cereals either.

Another problematic chemical in cereals is phytic acid or phytates. Phytic acid occurs naturally in cereals as a phosphorus reserve. In humans, phytic acid binds certain minerals (especially calcium, iron, and zinc) into the intestine before they have the opportunity to be absorbed by the body. It also affects the digestive enzymes and reduces the chances of starch, protein, and fat. Usually a little bit of phytic acid is not a problem as long as you get enough nutrients from your entire diet, but when grains are the basis of your diet, mineral deficiencies may eventually occur.

Again, GMO beans contain higher phytic acid concentrations. You can break down some phytic acids in the cereals by slowly cooking them up, stimulating them, soaking them, or soaking them for a short time in water mixed with a little lemon juice or ape vinegar. This method activates phytase, an enzyme found in plants that break down phytic acid. However, if grains are a major part of your diet, they can still prevent digestion and contribute to bowel problems.

2. The Association Between Grain And Absorption

Humans only started eating cereals about 10,000 years ago. While it may seem like a long time ago, 10,000 years is nothing compared to the evolutionary history of homo sapiens estimated at around 5-7 million years. Are our genes adapted to the growing use of cereals? No way.

The grains are very high in carbohydrates. In the agricultural era when most people lived a very active lifestyle, cereal carbohydrates were burned by high activity levels. However, after the Industrial Revolution, our lifestyle has increased. In the last 50 years, as Americans continue to increase their consumption of cereals by 55 kilograms of wheat flour each year, insulin levels, pre-diabetes, diabetes, weight, and obesity have declined.

In addition, modern wheat contains a very high level of super starch called amylopectin A. This is how we get Wonderful Bread and Cinnabar. The downside is that it is also fattening.

Don't be fooled by the fact that foods made from wheat flour are higher than white floors. When the soil becomes flour, the surface area of ​​the grain increases 10,000 times. Biologically grown high starch foods are similar to pure sugar. Did you know that two pieces of wheat bread actually increases your blood sugar by more than two tablespoons of sugar? Breakfast cereals and other processed foods made from whole grains have the same adverse effects on blood sugar as well. When you take too many grains, (even if they are still converted to sugar), they are stored as stomach fat, which triggers inflammation in the body, gives you fatty liver, and leads to obesity and diabetes.

3. Breakfast cereals are highly processed

Made with GMO ingredients

The food industry has been very successful in using various deceptive tactics to mislead consumers. One is the "natural" claim. There are no regulations that define "natural" and many products labeled as "natural" contain ingredients from GMO corn, soy, canola and wheat sugar. Unless your product clearly says "no GMO" or "100% organic", expect it to contain GMO ingredients.

It is produced by a process called extrusion

Breakfast cereal grains are the first flour and are mixed with water to become tasty. The grain sludge is placed in a machine called extruder and forced out of small holes at high temperatures and pressures, forming them into small stars, stars, fragments, and suction. They are then sprayed with a layer of oil and sugar to keep them crispy and crispy. This production process destroys many of the nutrients in the grain and transforms / depletes the protein into foreign compounds, making it unobtainable and even toxic to the body.

Enriched with vitamins and synthetic minerals

Because cereals do not contain many nutrients, vitamins and synthetic minerals are usually added to make them more nutritious. Unfortunately, your body is not designed to absorb synthetic nutrients. Many synthetic vitamins are actually considered as foreign substances and are eliminated by the body as soon as possible. What's worse, many people eat breakfast cereals with lean fat or low-fat milk, not realizing that your body needs fat to absorb many important nutrients. Without enough fat, the nutrients will only be consumed by your body.

Weight in carbohydrates and sugar

Let's take an example of a very popular and healthy grain, Honey Nut Cheerios. One serving is 3/4 cup and contains 22 grams of carbohydrates, of which 9 are sugar and 2 are fiber. But who eats one meal of cereal? When you put 3/4 cup in the bowl, it looks like a small breakfast. So you put in more and end up with 2 servings, 1.5 cups. It takes carbohydrates to 44 grams, of which 18 are sugar (almost 4 teaspoons) and 4 fiber.

When you eat carbohydrates, any fiber does have an effect on your blood sugar, regardless of whether it is refined or whole grains. The glycemic load of 2 servings of Honey Nut Cheerios is 26. (20 or higher is considered high because it stimulates your blood sugar quickly). Since boxed cereals are a popular breakfast food, it's no surprise that there is an increase in diabetes and obesity in America.

What To Eat For Breakfast

Hopefully now, you will notice that breakfast cereals, although grains, are not "health" foods as advertised. Whole grains, when eaten whole, are more nutritious than processed grains if you choose organic and soak, sprout, harvest, or cook slowly. However, it is still advisable not to make cereals your diet as they do not have the same nutritional profile as other healthy options such as sweet potatoes, pumpkin, and dark leafy vegetables.

If you have a food sensitivity to cereals, avoid it. If you have any autoimmune disease, avoid cereals. If you are overweight or struggling to control your blood sugar, grains may not be part of your diet at all.

So what to eat for breakfast? Here are some simple suggestions:

  • For those who have a little appetite at breakfast - freshly cooked vegetable juices with hemp oil and a small amount of fruit, it's best to give them because they contain less sugar and more antioxidants.

  • Organic whole grains are minimally processed, such as quinoa or wheat flour, with milk / cream and raw beans. To neutralize phytic acid, wrap the cereal overnight with filtered hot water and a little lemon juice or apple cider vinegar. There is no need to rinse the details afterwards but you can definitely do it if you want.

  • Smoothies are made with cold pressed whey protein from grass fed cows (not the cheaper whey protein as it is a lower form of protein). Be careful not to add too much fruit.

  • For a better breakfast - long-distance or eggs preferred with grass-fed meat, mercury-free fish, avocado, mushrooms, and / or vegetables.

  • Or any leftover food from dinner.

With a little imagination and creativity, you can provide many variations from the above.


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