Dr. Peter Osborne and Dave Asprey explain how the U.S. government mandated grain fortification in 1943 after malnutrition deaths, and the cereal industry responded by marketing fortified versions as "part of a balanced breakfast" to hide that cereal alone was nutritionally inadequate. Wheat now supplies roughly half of all calories in the American diet, far more than a century ago, driving rising gluten sensitivities.
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So it was the cereal that was being processed. And then. And then by 1943, you've got like 40 years of processed cereal. The US government steps in and bans the sale of processed grain unless you add vitamin B1 and vitamin B3 and other and other vitamins to it. Because it was responsible for about 9,000 malnutrition deaths per year. The cereal industry kind of tried to erase that, because what they said, instead of saying, hey, don't. Instead of saying, eat our cereal, rather, instead of saying, don't eat our cereal, it will kill you, they said, eat more of it now because it's fortified with vitamins and minerals. So you know how marketers do. They get a hold of something and they make it sound better than it is. And if you all. If you go back in as a kid, when you grew up, and you remember the commercials, the cereal commercials, what did they say? They didn't say, eat cereal as your balanced breakfast. They said it's part of a balanced breakfast. It's because they couldn't say it's a balanced breakfast because it would malnourish you. So it was a play on words that they used. It was a very successful campaign along with Tony the Tiger and Lucky Char Arms and, you know, all the other cartoon caricatures that were aimed at targeting to your kids. And that's why people so vehemently hang on to grain. That's one of the big reasons why they so vehemently hang on the grain, because it's. We've been indoctrinated in our social culture to believe that it's always been there, when, in fact, cereal wasn't really there before 1895. So if you look at quantitatively the calories in the US alone, 50% of the calories in the US diet is wheat. And if. And we don't even account for corn and rice in that. In that 50%. So when you look at the total caloric value of what people are eating today versus what they ate, you know, 60 or 70 or 80 years ago, or even a hundred years ago, it wasn't anywhere near near it. And so I think part of why we see so much more gluten sensitivity and gluten reactions and brain reactions is because of quantity and not. And also quality, but also quantity. You're listening to the human upgrade with Dave Asprey that.
