Good Dookie, Step 7: Replace breakfast cereals

Step 7 of 12 Steps to Good Dookie

Replace industrially produced breakfast cereals with nutrient dense eggs from hens on pasture, non-nitrate bacon, homemade kefir, whole milk yogurt, and soaked oatmeal.

There are two major problems with breakfast cereals. First, dry breakfast cereals are produced by a process called extrusion. The grains are forced out of a little hole at violently elevated temperatures and pressures to form little o's, flakes, animal shapes, shreds or puffs.

The extrusion process destroys most of the nutrients in the grains, according to Paul Stitt, biochemist and author of Fighting the Food Giants. It destroys the fatty acids; it even destroys the chemical vitamins that are added at the end. The amino acids and proteins are rendered very toxic by this process, particularly lysine, a crucial nutrient.

This is how all the boxed cereals are made, even the ones sold in the health food stores. In fact, 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 extrusion.

The second problem with boxed breakfast cereals is phytic acid. Phytic acid is present in the bran of all grains. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. Proper preparation of grains includes soaking for a period in warm, acidulated water to neutralize phytic acid and enzyme inhibitors. When you do this, vitamin content increases, particularly B vitamins. Tannins, complex sugars, gluten and other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption. Our ancestors, and virtually all pre-industrialized peoples, soaked or fermented their grains before making them into porridge, breads, cakes and casseroles.

Instead of eating the typical breakfast of processed orange juice, pasteurized milk and extruded cereal, try switching to a very filling "gruel" breakfast -- old-fashioned porridge. Just soak the oats overnight in a solution of water and a tablespoon something acidic (like lemon juice or whey), and then cook them up the next morning. I add butter, coconut oil, raw cream, rapadura and crushed candied pecans.

If you like pancakes, you can freshly grind your flour (ha!), and then, like the oatmeal, soak the flour overnight. There is a great recipe for pancakes in Nourishing Traditions. The pancakes are very light and fluffy. Of course, pastured eggs and no-nitrate bacon are also a very healthy choice for breakfast, as is yogurt and kefir (preferably home-made from raw milk). You have lots of options!

Comments

[Ash]

I have yogurt with linseeds every day for breakfast.

I make the yoghurt myself, but not having a source of raw milk I use UHT milk and milk powder to thicken it.

I wondered what the UHT process does to the milk? I've tried using standard pasteurised milk and my yoghurt doesn't thicken. Any ideas?

[Carla]

Ash,
UHT (ultra-high temperature pasteurization) and powdered milk are highly processed and denaturing to milk proteins. It's as dead as you can get. That's why the shelf-life is so extended. I can see why you're looking for alternatives for your yogurt.

Some questions:
Are you using whole milk?
Are you keeping the milk warm while it cultures?
What kind of a starter are you using?
How long do you culture it before putting it in the fridge?
carla

[Ash]

Hi, I left a long reply the other day but it disappeared! Anyway, here goes again:

Whole milk: yes, I have tried using whole milk (standard pasteurised milk) and it doesn't thicken enough. I need to strain it then and that irks me! Thus the UHT and the powdered milk. Do you think powdered milk added to non-homogenised milk might set it to thicken better? I can't get raw milk but I can get milk that hasn't been through a homogenisation process.

Keeping the milk warm: I use an electric yoghurt maker that does one liter at a time.

Starter: I started my original batch with 'biogarde' yoghurt - live cultures. Now I just use 2 tablespoons of the last yoghurt that I made.

Time spent culturing: I set it on a time for 8 hours, then I leave it at room temperature for about the same length of time, then I put it in the fridge.

What I want in my yoghurt is a thick greek style yoghurt (without having to strain it). If I don't use the milk powder it comes out very thin and watery.

Any help greatly appreciated!
Ash

[Carla]

Ash,
By definition, Greek yogurt is strained. That is, the whey is separated and discarded. That's how they get the thick creamy texture. My homemade yogurt has never come out thick like, for example, yoplait. Most commercial yogurts add gelatin. You can add your own gelatin if you want. Since it's an animal product, just make sure it's high quality i.e. Bernard Jensen's or equivalent. Personally, I would avoid powdered milk.

[Carla]

Ash,
By definition, Greek yogurt is strained. That is, the whey is separated and discarded. That's how they get the thick creamy texture. My homemade yogurt has never come out thick like, for example, yoplait. Most commercial yogurts add gelatin. You can add your own gelatin if you want. Since it's an animal product, just make sure it's high quality i.e. Bernard Jensen's or equivalent. Personally, I would avoid powdered milk.