An interesting read . . .

[Chelsea (Thermie Groupie)]

http://www.westonaprice.org/Dirty-Secrets-of-the-Food-Processing-Industry.html

This is an interesting American article by Sally Fallon about processed food.  Cyndi O'Meara claims that cardboard breakfast cereal packaging is more nutritious than some processed breakfast cereals and this article seems to prove it (although the experiment is somewhat questionable). Scary stuff though!!!

[Thermomixer]

Thanks - I am not big on most of the offenders, but have long been in favour of making my own. 

[andiesenji]

There is one glaring error in the article.   
Puffed wheat is not an "extruded" product.   I have been on a tour through Arrowhead Mills' processing in Hereford, Texas and saw how it was processed - briefly steamed and then put through what one could only describe as a giant air popper. 

(I was in Texas for a string of dog shows in 1994 and during the middle of the week (shows were on weekends) another exhibitor, whose husband was a VP with Arrowhead, arranged a tour for me and a friend.)

This is one of the least altered of any cereals, as long as it isn't coated with sweeteners or ??   Same with puffed rice. 
Corn pops ARE an extruded cereal, as are Cheerios and other shaped cereals.   
Testing of cereal products are conducted by real independent labs to determine the nutritional values and there are hefty fines (as well as recalls) if there is significant deviation. 

I don't know where the information in the article was sourced, but the premise is simply wrong. 

I am always suspicious of people who write this kind of thing and are also trying to sell books or other things.
Mary G. Enig, PhD has published a great deal of controversial material on lipids/fats. 
And the American College of Nutrition is not a true examining board for nutritional specialists -
"Despite being a nonprofit research organization, the ACN accepts corporate funding[1], which can raise questions about the objectivity of research projects:"
http://en.wikipedia.org/wiki/American_College_of_Nutrition

[Chelsea (Thermie Groupie)]

There are lots of problems with the article.  A lot of the popular cereals sold in Australia are extruded and heavily refined though - made into ridiculous shapes and coated in goodness knows what.  I have been trying to find out some information about the process used in making Weetbix (not Weetabix) as my boys love it and would love any information anyone can offer.  I can remember Cyndi O'Meara saying she wouldn't touch it but I can't remember why. 

[cookie1]

Chelsea I'm not sure but do Sanitarium make Weetbix? I know they used to make them up in the Perth hills.

I just googled it and this may help you.
http://www.weetbix.com.au/weetbixfamily/weetbix-organic.aspx

[Thermomixer]

Thanks Andie - I usually nibble on those posts with a large amount of salt.

I must admit that things can change so much - I recall my grandfather about 40 years ago being told he head to eat margarine or die.  They had a farm and made their own butter, but he dutifully bought the marg - now it didn't kill him.... but times have changed.

I am probably going to be a terrible granpa when the kids come to stay and don't get the usual things that ALL THE OTHER KIDS EAT!

[gertbysea]

Thanks Andie - I usually nibble on those posts with a large amount of salt.

I must admit that things can change so much - I recall my grandfather about 40 years ago being told he head to eat margarine or die.  They had a farm and made their own butter, but he dutifully bought the marg - now it didn't kill him.... but times have changed.

I am probably going to be a terrible granpa when the kids come to stay and don't get the usual things that ALL THE OTHER KIDS EAT!

Your grandkids will be very lucky indeed to stay with you.

Gretchen

[andiesenji]

I never bought into the idea of margarine.  I remember when it was sold in a plastic bag, was white with an orange marble inside, which you were supposed to pop and knead into the margarine to color it like butter.  I didn't trust it then and I don't trust all those chemicals listed in it now. 

I have always eaten butter, cooked with butter, anointed various foods with butter, etc., etc., etc.  I love butter and have made my own for many of those years because I like the flavor of cultured butter and it is not readily available. 

I have ignored the advice of my doctors (and have outlived several who were younger than me to begin with) and at age 70 my cholesterol is still normal, in spite of eating all the "wrong" things for most of my life. 
It's in the genes.   Many of my ancestors lived extremely long and healthy lives and they also consumed all the "wrong" stuff. 

Anyway, I would rather enjoy good food that tastes good rather than live a few extra years on tasteless stuff that is supposed to be "healthy."

[gertbysea]

I never bought into the idea of margarine.  I remember when it was sold in a plastic bag, was white with an orange marble inside, which you were supposed to pop and knead into the margarine to color it like butter.  I didn't trust it then and I don't trust all those chemicals listed in it now. 

I have always eaten butter, cooked with butter, anointed various foods with butter, etc., etc., etc.  I love butter and have made my own for many of those years because I like the flavor of cultured butter and it is not readily available. 

I have ignored the advice of my doctors (and have outlived several who were younger than me to begin with) and at age 70 my cholesterol is still normal, in spite of eating all the "wrong" things for most of my life. 
It's in the genes.   Many of my ancestors lived extremely long and healthy lives and they also consumed all the "wrong" stuff. 

Anyway, I would rather enjoy good food that tastes good rather than live a few extra years on tasteless stuff that is supposed to be "healthy."

Ditto!! Never bought the vile disgusting stuff ever. Same with instant "coffee".

Gretchen

[trudy]

I also find it funny that the French who are great consummers of butter and other whole dairy products usually have normal to low cholorestrol.  Makes you think, doesn't it?

[Chelsea (Thermie Groupie)]

The quantities that the french consume of these products makes a big difference.  French food can be so rich that it is difficult to eat large portions of dishes.

I think eating food in it's most basic form is important.  All of the low fat, low carb, low calorie stuff is often so overprocessed that it isn't providing our bodies with essential nutrients and is possibly more damaging than a little excess weight.  I remember buying some bars from Weight Watchers when I was doing the program years ago and the ingredient list could have come from a science lab experiment.  Not good!

[Tebasile]

Thanks for sharing Chelsea  . Sally Fallons book was 10 years ago an eye opener for me.