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Why roasted, not extruded?

BY NutriStart

How is your breakfast cereal made?

 

Firstly, let's talk about the extrusion process, to help us better understand why it is not the way we choose to make our cereal.

 

 

The extrusion process

 

Grains are processed, mixed with water and other ingredients to form a “dough”, then shaped.

  • Over-processed
  • Damages nutrients
  • Produces inferior quality product
  • Added by-products

Extrusion pushes the “dough” through a machine that shapes it and cooks it at the same time.
The heat and over-processing of these grains, allows for major loss of vital nutrients and vitamins. The fatty acids, vitamins and micronutrients are chemically altered by this process.
Once cooled, it is then coated with flavourants, vitamins and sugars. It is necessary to add the vitamins, due to the over processing of the grain, which causes loss of the original qualities, properties and nutrients.

 

 

The roasting process  - (Similar to how you cook your food at home)

  • Preserves nutrients
  • Produces a better quality product
  • No extra by-products needed


Roasting results in a healthier option, as it tends to retain the original vitamins and nutrients in the oats, where those would be lost in the extrusion over-processing.


Roasting the oats at a temperature that does not damage the delicate vitamins and nutrients within the grain, also makes it more digestible.

 

The more you process a grain, the more ingredients and by-products are needed to fill in the gaps created. Some vitamins and micro-nutrients are not able to be replaced post-processing, resulting in an inferior product.


Why would you choose an over-processed, inferior product, when you can make an informed, better choice.


Keep it real when choosing your nutrition!


Choose NutriStart

 November 01, 2017
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