With most of the outer layers of the grain removed during processing and with cooking temperatures as high as 250 to 300 degrees F, it’s hard to imagine that much nutrition remains in this food so many of us eat as “our most important meal of the day.” Leaving aside the long list of added sugars and additives that appear in the ingredient list of your daily Froot Loop or Frosted Flakes, the actual process of making the cereal robs the grains of their inherent nutrients. Kellogg’s ideas about health were as questionable as his ideas about sexuality. Cereals have always been highly processed. Though early cereals didn’t contain the artificial colors, flavors, added vitamins, preservatives, sodium, and sugar of most of today’s cereals, the actual manufacturing process hasn’t changed that much. He’s well known for his cruel attempts to cure adolescents of their propensity to masturbate, and also for being an enthusiastic early advocate of enemas. He was an early advocate of vegetarianism, believing a high fiber, plant based diet was healthiest, and also that eating meat contributed to sexual desire-which was to be avoided at all costs. His religion informed his rigid ideas about lifestyle and diet. Kellogg was a Seventh Day Adventist who ran a church-affiliated sanitarium. The dough was then pressed between giant rollers and flaked off before being cooked again. John Harvey Kellogg and his brother Will Keith, the original breakfast cereal consisted of unsweetened flakes made from wheat that had been baked, ground, and then mixed into a dough. If you went ahead and took the time to find out, you’d be surprised to learn that no matter how healthy and natural the advertising on the packages makes those crunchy bits of wheat, oats, and corn seem, they are actually a highly processed food whose nutrient value is questionable.īut that wasn’t how it was supposed to be at all.įirst marketed as a health food in the late 1800′s, by Dr. From the more traditional barley and wheat flakes, to the more specialist quinoa and buckwheat flakes, we’ve got you covered.While sleepily shaking your cereal flakes into a bowl, and absently pouring the milk over them, have you ever stopped to think, just before taking a big, slurpy bite, “How is this stuff made?” Whatever type of cereal flake you are after, you’ll probably find it here. The malt extract makes them sweet to eat on their own if you are after a quick and easy breakfast, and they’re also a great way to add extra crunch and flavour to other cereal flake mixes. Pop your flakes in a pan with your choice of milk and heat gently for a tasty change to your usual porridge.Īfter a sweeter cereal but don’t want a boxed brand full of added sugar? Our toasted malted wheat flakes would be perfect. Swap out the usual jumbo oats for a combination of these, along with your favourite dried fruits, seeds, or nuts and see what you can come up with.Īny of our flakes, but brown rice flakes and buckwheat flakes in particular, make a delicious creamy alternative to porridge made with traditional rolled oats. If you want a boost of flavour in your mixes, you can always add in some toasted or raw coconut flakes too.Īlternatively, you could try using any of these flakes to make yummy goodies such as flapjack bars, homemade granola, and energy balls and bars. Try brown rice, quinoa, millet, and buckwheat flakes for a low gluten base option, or mix up barley, wheat, rye, and spelt flakes for a more traditional wheat muesli base. Have a go at using a combination of any of our cereal flakes to mix up your own desired muesli base.
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