Cereal Crimes: Bottom of the Breakfast Bowl


| 10/18/2011 12:35:48 PM


Tags: cereal, cereal crimes, cornucopia institute, scorecard, breakfast cereals, organic, natural, Steven McFadden,

 Parents, children, anyone who routinely sits down to eat a bowl of breakfast cereal, will want to take a look at the new report on 'Cereal Crimes' released by the Cornucopia Institute.

The report makes plain the sharp and important difference between cereals that are actually grown and produced with clean, sustainable, organic methods and materials, and those cereals marketed with the vague and often misleading label 'natural.'

The term 'natural' on a food product should, at this point, simply raise questions for consumers, who will want to read the product label more carefully. What is really in it?

In the USA there are no restrictions whatsoever for foods labeled “natural.” According to Cornucopia, the term often denotes little more than marketing hype from companies seeking to exploit consumer desire for clean food produced in a genuinely sustainable manner. So called 'natural' products may well be grown with chemicals and include genetically engineered grains or other ingredients.

If you eat cereal, or if your children do, you will want to check Cornucopia's online Cereal Scorecard to see how your favorite brands have been rated.

Chuck Mallory
11/1/2011 9:39:40 PM

I am not shocked. I never have liked cold cereal for breakfast and though it's convenient, I still won't have it for breakfast. If I'm in a hurry I'll honestly just have toast with peanut butter. My fav cereal though is steel cut oats. They take about 20 minutes to cook but are oh so good, and so much better than the instant kind.


Steven McFadden_1
10/20/2011 5:49:36 PM

Sounds healthy and yummy, Deanna. What time is breakfast?


Deanna
10/20/2011 5:30:37 PM

I actually make homemade granola. The kids love it both with milk for breakfast and dry as a snack. I'm sure a little searching would turn up organic oats (or other grains), nuts, and dried fruits. And I use locally harvested honey. A bit of cinnamon and ginger thrown in gives it a hint of spice. Being in Georgia, we have pecans in abundance. I usually have bags of them shelled in the freezer. Next summer, I think I might try to dehydrate some figs from my mother in law's house to chop up and put in the cereal.





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