Finally, when whole grains are used in processed foods, including bread and breakfast cereals, it is necessary to add dangerous preservatives such as butyl hydroxytoluene (BHT) to block the oxidation of the polyunsaturated oils in those whole grains. I’ll get to BHT and its cousins soon, but for now, let’s just say that you might as well be spiking your bread or cereal with estrogen. These oils reside in the germ of the grain. Unlike a saturated fat such as coconut oil, polyunsaturated fats are always on the lookout for oxygen atoms with which to bond, and when they
