Thursday, January 5, 2012

Breakfast Cookies

My kids love cold cereal.  I think it's a nation-wide phenomena.  But are they good for us?  Here is some interesting information.  Keep reading for a cereal alternative that my kids absolutely LOVE...

Puffed Grains and Breakfast Cereals.  Should We Eat Them?
By Sally Fallon

Let me tell you about two studies which were not published. The first was described by Paul Stitt who wrote about an experiment conducted by a cereal company in which four sets of rats were given special diets. One group received plain whole wheat, water and synthetic vitamins and minerals. A second group received puffed wheat (an extruded cereal), water and the same nutrient solution. A third set was given only water. A fourth set was given nothing but water and chemical nutrients.

The rats that received the whole wheat lived over a year on this diet. The rats that got nothing but water and vitamins lived about two months. The animals on water alone lived about a month. But the company’s own laboratory study showed that the rats given the vitamins, water and all the puffed wheat they wanted died within two weeks—they died before the rats that got no food at all. It wasn’t a matter of the rats dying of malnutrition. Autopsy revealed dysfunction of the pancreas, liver and kidneys and degeneration of the nerves of the spine, all signs of insulin shock.

Results like these suggested that there was something actually very toxic in the puffed wheat itself! Proteins are very similar to certain toxins in molecular structure, and the pressure of the puffing process may produce chemical changes, which turn a nutritious grain into a poisonous substance.

Another unpublished experiment was carried out in the 1960s. Researchers at Ann Arbor University were given 18 laboratory rats. They were divided into three groups: one group received corn flakes and water; a second group was given the cardboard box that the corn flakes came in and water; the control group received rat chow and water. The rats in the control group remained in good health throughout the experiment. The rats eating the box became lethargic and eventually died of malnutrition. But the rats receiving the corn flakes and water died before the rats that were eating the box! (The last corn flake rat died the day the first box rat died.) But before death, the corn flake rats developed schizophrenic behavior, threw fits, bit each other and finally went into convulsions. The startling conclusion of this study is that there was more nourishment in the box than there was in the corn flakes.

This experiment was actually designed as a joke, but the results were far from funny. The results were never published and similar studies have not been conducted.

Most of America eats this kind of cereal. In fact, the USDA is gloating over the fact that children today get the vast majority of their important nutrients from the nutrients added to these boxed cereals.

Cereals sold in the health food stores are made by the same method. It may come as a shock to you, but these whole grain extruded cereals are probably more dangerous than those sold in the supermarket, because they are higher in protein and it is the proteins in these cereals that are so denatured by this type of processing. what to give the kids for breakfast?  I don't know about yours, but my little lovelies will only succumb to eating oatmeal about 3 times a week without a full-fledged rebellion.

Below is a recipe I received that I tweaked to meet my family's taste-buds.  They make not only a great, easy breakfast but a simple and nutritious snack, too.  For breakfast, I normally serve with fruit, like peaches or a bananas, and a glass of milk.

Breakfast Cookies

  • 1 C applesauce or melted butter
  • 3/4 C honey or sucanat
  • 2 eggs
  • 1 t salt
  • 1 t cinnamon
  • 1 t baking soda
  • 1 t vanilla
  • 1/2 C buttermilk
  • 2 C whole wheat flour
  • 2 C rolled oats
  • 1 C chocolate chips or raisins
Mix all ingredients together.  Drop by heaping tablespoonfuls onto greased cookie sheet.  Bake at 350 degrees for 15-20 minutes.

Note:  If using home-ground flour, soak flour 12-24 hours in buttermilk, applesauce and honey.  Soaking the flour in an acidic medium (in this case the buttermilk) begins to break down the enzymes and will allow for better absorption of the nutrients and aid digestion.

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