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Easy Turmeric recipes + The Dark Side of Wheat

What's That Stuff You're Eating For Breakfast?

What's That Stuff You're Eating For Breakfast?

Several years ago I spoke with a food scientist at one of the major organic cereal companies. He told me what I already suspected — boxed breakfast cereals, even if "healthier" are just dead foods. He said that they are cooked, baked and fried — to death — until there is no nutritional value. Knowing this, they infuse a powdered chemical into the cereal that contains a host of synthetic vitamins and minerals. It's an empty gesture — just as empty as its nutritional value. Too bad that so many millions of people rely on these cereals to start their day.

Author Scott Bruce, Cerealizing America: The Unsweetened Story of American Breakfast Cereal, writes, "Americans buy 2.7 billion packages of breakfast cereal each year. If laid end to end, the empty cereal boxes from one year's consumption would stretch to the moon and back."

Convenience trumps nutrition

Perhaps this is the best and most succinct assessment of breakfast cereal as we know it today. Felicity Lawrence, The Guardian, writes, "One of the earliest convenience foods, processed cereals represents a triumph of marketing, packaging and US economic and foreign policy. They are the epitome of cheap commodity converted by manufacturing to higher value goods; of agricultural surplus turned into profitable export. Their ingredients have a disconcerting overlap with my cat food. Somehow they have wormed into our confused consciousness as intrinsically healthy when by and large they are degraded foods that have to have any goodness artificially restored."

How it's killed

California food writer Vanessa Barrington gives us a colorful description of what it takes to make boxed breakfast cereal...

"Whole grains are crushed, ground, and put into a giant vat where they may or may not be mixed with flavorings and vitamins and then cooked for several hours over high heat. The resulting porridge can then take one of two journeys:

1. It may be dried slightly and then conveyed to giant rollers that flatten the grains into flakes that are then moved to a super-heated drum that sprays sugar, vitamins, and other additives onto the flakes and then dries them.

2. The slurry of cooked grains may be moved to a cooker-extruder where it is mixed with water, sugar, additives like food coloring, vitamins, minerals, preservatives, and salt, and cooked and agitated over high heat with a giant screw. It is then extruded out, and cut into any number of shapes, before being dried and packaged."1

This scenario is made worse when you consider all the substances that are frequently added to this dead creation by non-organic food companies — artificial sweeteners, synthetic vitamins, artificial dyes, processed salt, artificial flavoring and lots of refined sugar. Mike Augustine, director of food ingredient applications, A.E. Staley Manufacturing Company says, "Besides adding sweetness, sugar coatings provide another layer between the milk and the cereal to prolong its crispness. Other ingredients can be added to the sugar coating to enhance its functionality. "The addition of starches, dextrins or maltodextrins to the surface of cereals will improve the storage stability of the sweetener system."2

There are all sorts of scientific tricks that go into making peoples' favorite cereal — puffing, crunching, flavoring, sugar-coating, texturing and coloring. Scientists have even figured out that a thin layer of sugar can keep milk away from your cereal to keep it from becoming soggy right away.

It's anything but healthful

What part of this sounds healthful to you? You can imagine that your body doesn't recognize it as either natural or life-supporting. Essentially it's dead food devoid of life-sustaining nutrients. Is this any way to experience the most important meal of your day? What about your child's day?

What's a more healthful alternative? You're better off making your own granola-type cereal. You can get several different kinds of raw organic nuts, some Coconut Butter, and some oatmeal then grind it up in a food processor for a couple of seconds. Add some fresh fruit — all organic — and some organic half-and-half milk and there you go — a thousand times healthier than the boxed variety. Or stick to making your own steel cut oats, butter and milk. Some nutritionists would argue that you should forget about cereal altogether and make yourself a vegetable, egg and cheese omelet.

When you realize what food processors do to cereal before it's poured into a pretty box, it's not hard to figure out what will happen to you when you habitually start your day with dead food.


  1. Barrington, Vanessa, Field To Flake: How Breakfast Cereal Is Made, Sep 20, 11;
  2. Burrington, Kimberlee J., Keeping the Crunch in Breakfast Cereals,  Food Product Design, Jun 1, 01,
  3. Bruce, Scott, Cerealizing America: The Unsweetened Story of American Breakfast Cereal, Faber and Faber, Mar 1995
  4. Lawrence, Felicity, Drop that Spoon! The Truth About Breakfast Cereals, The Guardian, Nov 23, 10
Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of GreenMedInfo or its staff.

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Vitamins cooked out

Food companies are so happy to claim that they add in vitamins although most vitamins are heat sensitive and are rendered useless after the cooking process.  It would be interesting to see where they get their so called “vitamins and minerals” from. Is there any research that has been done the effectiveness / bioavailability of the vitamin powder added in?

vitamins in cereal

The vitamins in cereal are not natural, but synthetic, and lack all of the complexities and synergists inherent in vitamins you would find in nature's foods. 

wheat extrusion

breakfast cereal is made through the process of 'extrusion', which is forcing it through tiny holes under high heat and pressure. This process was invented by the Kellogg brothers (who were also eugenicists, founding member of the American Eugenics Society). This process turns what is harmful into the crack cocaine version of wheat. It also made it possible to get poor people in the country to consume wheat more readily, as mills and bakeries were mostly located in cities. the advertisement of this new product was the biggest, most aggressive advertising campaign in world history at that point.


As you'll recall, Kelloggs began with corn, not wheat. However, it is true that the consumption of wheat became a focus of the government-corporate effort to feed America. It's cheap and plentiful and is easily packaged. Of course, the big problem is that it's a source of carbohydrates and is essentially dead by the time it is consumed. Now we also have the issue of genetic modification to add to the deleterious effects of wheat consumption.

Why DIetitans promote these cereals to the public

Here is an activist video of a global Dietitians conference with all the multinational partners. A clear example of why  Dietetics associations approve these cereals. please share

Dietitians groups

I've seen this video and I'm glad it's making the rounds, virally. While individual dietitians may be positive, progressive and good people, the same cannot be said of the associations that are all about selling their souls to corporate interests, the demise of the planet, the destruction of real food and the causation of illness.


I agree. We cannot dismiss dietitians as evil people. However, their association is in collusion with the kinds of corporations that are making people ill with the worst diseases known to modern life. As a result of the incestuous relationship between the ADA and these mega corporations, there is a constant push to make it so that only dietitians are legally able to practice nutrition. This is, of course, unfair to both the practitioner and the person needing to recover from illness, regain energy and prevent disease. You certainly won't achieve such results by eating Mars candy bars or Kellogg's frosted flakes as part of the official "food" of the ADA.


No cereal

This mornings breakfast was an egg with an avocado after a three mile walk. I have found that switching from any kind of cereal to a protein/veggie based breakfast gives me energy longer and has helped me lose weight. I still like a bowl of steel cut oats but have found I actually do better with them as a light supper then for breakfast.

Sayer Ji

I think that Sayer Ji is the BOSS!!!!!!!!!!!! This is definitely one of my favorite websites. We get several really good articles every day. Roger

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Easy Turmeric recipes + The Dark Side of Wheat

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