Dirty Secrets of the Food Processing Industry
October 17, 2006
In a presentation given at the annual conference of Consumer Health of Canada, Sally Fallon, President of the Weston A. Price Foundation, argued that traditional food processing, such as fermentation to preserve food and make it more digestible.
It actually enhances or increases the nutrient value of food. Industrial processing, however, destroys the nutrients in food and makes it more difficult to digest, and depends on products that have negative effects on human health, such as sugar, white flour, hydrogenated oils, extruded grains, and synthetic vitamins.
As a result, industrially processed foods, including "healthy" breakfast foods such as cereal, milk, and orange juice, are actually harmful. For all boxed breakfast cereals, for example, grains are extruded -- forced out of a hole at high temperature and pressure -- making them into the various shapes typically found in breakfast cereals.
However, the extrusion process destroys most of the nutrients in the grains, including fatty acids and even the added chemical vitamins.
She recommended a return to more traditional methods of preparing foods, such as using bone broth rather than soups made from hydrolyzed proteins, butter rather than trans-fat laden margarine, and porridge made from soaked grains rather than boxed breakfast cereals.