Puffed Wheat / Puffed Rice

[geesler]

TweetHas anyone read anything or come acorss any studies like the following info on the puffing/extraction process for grains? I've known about this for a long time but haven't ever found any serious nutritional or clinical studies on it. I just avoid it just in case.
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Any carbohydrates that are puffed, made instant, or gelatinized, will have a much higher GI than if they weren't processed. An example is a rice cake. That has a glycemic index almost as high as glucose, about as high of a GI as you can get! Can you believe that, and for all this time people have been swallowing bags of rice cakes not knowing they are recognized by the body as worse than table sugar.

THE RAT EXPERIMENTS ?Paul Stitt wrote about an experiment conducted by a cereal company in which four sets of rats were given special diets. One group received plain whole wheat, water and synthetic vitamins and minerals. A second group received puffed wheat (an extruded cereal), water and the same nutrient solution. A third set was given water and white sugar. A fourth set was given nothing but water and chemical nutrients. The rats which received the whole wheat lived over a year on this diet. The rats that got nothing but water and vitamins lived about two months. The animals on a white sugar and water diet lived about a month. The company's own laboratory study showed that the rats given the vitamins, water and all the puffed wheat they wanted died within two weeks---they died before the rats that got no food at all. It wasn't a matter of the rats dying of malnutrition. Results like these suggested that there was something actually very toxic in the puffed wheat itself! Proteins are very similar to certain toxins in molecular structure, and the pressure of the puffing process may produce chemical changes, which turn a nutritious grain into a poisonous substance.

Another unpublished experiment was carried out in 1960. Researchers at Ann Arbor University were given 18 laboratory rats. They were divided into three groups: one group received corn flakes and water; a second group was given the cardboard box that the Cornflakes came in and water; the control group received rat chow and water. The rats in the control group remained in good health throughout the experiment. The rats eating the box became lethargic and eventually died of malnutrition. The rats receiving the Cornflakes and water died before the rats that were eating the box! But before death, the Cornflakes rats developed schizophrenic behaviour, threw fits, bit each other and finally went into convulsions. Autopsy revealed dysfunction of the pancreas, liver and kidneys and degeneration of the nerves of the spine, all signs of insulin shock. The startling conclusion of this study is that there was more nourishment in the box than there was in the Cornflakes. This experiment was actually designed as a joke, but the results were far from funny. The results were never published and similar studies have not been conducted.

With puffed cereals, the problem stems from the method of manufacturing these products. These grains are subjected to high pressures and super-heated steam. When the pressure is quickly released, the steam exits the grain and puffs it. Unfortunately, the high pressures and temperatures alter the molecular structure of protein molecules in the grains and render them toxic. These products are so toxic that feeding them to experimental animals will kill the animals after only a couple of weeks. In fact, animals eating puffed grains die sooner than feeding them no food at all! Beyond breakfast cereals, products such as rice cakes, which are made from puffed rice, are often sold in health food stores as a healthy snack!

THE EXTRUSION PROCESS ?When we put these cereals through an extruder, it alters the structure of the proteins. "Seins", which comprise the majority of proteins in corn, are located in spherical organelles called protein bodies. One study investigated change in protein body, shape and release of encapsulated alphaseins as a result of the extrusion processing. During extrusion, they found that the protein bodies were completely disrupted and the alphaseins dispersed. The results suggest that seins in Cornflakes, particularly extruded ones, are not confined to rigid protein bodies but can interact with each other and other components of the system forming new compounds which are completely foreign to the human body. The extrusion process breaks down the organelles, disperses the proteins and the proteins become toxic. When they are disrupted in this way, you have absolute chaos in your food, and it can result in a disruption of the nervous system.

[edvedr]

Tweetit needs to be say whole grain ....... the refined carbs are worse than anything as far as fat gains

[daved150]

Tweet

it needs to be say whole grain ....... the refined carbs are worse than anything as far as fat gains

nice to know...thanks bro, i really didnt realize this!!

[HungarianBeast]

TweetRice cakes are near the value of glucose on the GI??

[HungarianBeast]

TweetFood Name and Manufaturer: Puffed rice cakes, small, caramel flavoured USA

GI (vs Glucose): 82 +/- 10

Serve Size: 50

Carb per Serve (g): 44.5

Glycemic Load: 36.5

Time Period of Test: 2 hours

Subjects Used in Test: Normal

Reference: SUGiRS 2003
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Food Name and Manufaturer: Glucose (50 g test portion) Canada

GI (vs Glucose): 100 +/-

Serve Size: 10

Carb per Serve (g): 9.9

Glycemic Load: 9.9

Time Period of Test: 2h

Subjects Used in Test: Normal

Reference: Jenkins DJA, Wolever TMS, Taylor RH, et al. Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr 1981; 34: 362-6.
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Food Name and Manufaturer: Porridge made from raw rolled oats Australia

GI (vs Glucose): 42 +/-

Serve Size: 250

Carb per Serve (g): 20.3

Glycemic Load: 8.5

Time Period of Test: 3h

Subjects Used in Test: Normal

Reference: Holt S, Brand J, Soveny C, Hansky J. Relationship of satiety to postprandial glycaemic, insulin and cholecystokinin responses. Appetite 1992; 18: 129-41.

[HungarianBeast]

Tweethttps://www.glycemicindex.com/

Yep, rice cakes in the 80's...

[Shiner22nd]

Tweet

it needs to be say whole grain ....... the refined carbs are worse than anything as far as fat gains

A fine point....