The Dangers of Extruded Breakfast Cereals, Sally Fallon

Admin July 5, 2024

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Sally Fallon explains how the process of extruding grains, the process used to make popular breakfast cereals, uses high temperatures and high pressure that damages the delicate proteins in these foods. At the time of this lecture, not a single paper had been published exploring the effects of extruded grains on health. Sally details two unpublished rat studies that paint a revealing picture of the potential effects of these highly processed foods on our health.

This resource is related to Course III: Metabolism – Maintaining Structure, Ensuring Energy. If you are interested in purchasing this course from our on-demand library of courses click here.

This resource is related to Course VI: Nervous System. If you are interested in purchasing this course from our on-demand library of courses click here.

[Metabolism. Nutrition. Carbohydrates. Grains. Extruding Grains. Breakfast Cereals. Processed Foods. Neurology. Neurotoxic. Sally Fallon.]

Categories: Carbohydrates, Grains, Metabolism, Nutrition

Tags: Carbohydrates, Extruding Grains, Grains, Metabolism, Neurology, Neurotoxic, Nutrition, Processed Food, Sally Fallon

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This resource is related to Course III: Metabolism – Maintaining Structure, Ensuring Energy. If you are interested in purchasing this course from our on-demand library of courses click here.

This resource is related to Course VI: Nervous System. If you are interested in purchasing this course from our on-demand library of courses click here.

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