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OS: Sprouted Wheat Cereal by K. Duane Erickson

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Overunity Food

An open source description of how and why to make sprouted wheat cereal.

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Compiled by Congress:Founder:Sterling D. Allan

Pure Energy Systems News

January 15, 2015

Last Sunday, K. Duane Erickson, who is a friend of both myself and my parents, came to visit for several hours. I posted a video of the last half of his visit (on other subjects: genealogy, ancient American artifacts).

But what I really wanted to post was what he said in the first part of his visit, talking about how he sprouts wheat then flakes it and dehydrates it so its nutritional value is preserved, and you can use it like cereal, with the usual augmentations of fruit, almond milk, etc. We all know how beneficial sprouted wheat is, but it takes time, and it grows very fast. But if you just flake and dehydrate it, you lock in that nutritional value without being on a time rush to use it at the best stage. If you want your flakes to be sweeter, just let the sprouts grow a bit longer. They'll be plenty sweet -- and green, if you don't mind green cereal. I don't. I've come to learn that green is good, even though, as the saying goes: "It's not easy being green."

Quoting from the Essene Gospel of Peace, attributed to Jesus, Duane says: "Live foods bring life dead foods bring death."

Image:Sprouted-wheat-cereal brochure rd.gif

That seems brilliant, and I'm puzzled why that approach is not being used in the health food industry. It should be decades old yet it doesn't even exist yet. Duane came up with it a couple of months ago. When he approached a large manufacturer of health food cereals, who had never heard of it before, they wanted 2,000 pounds/day capability, which Duane is looking into.


Mark Thorson points out that There was an error working with the wiki: Code[1] is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. What is different about Duane's process is that he lets the grain sprout to at least the length of the grain again, then he flakes it. Flaker/grinder are easy to get, and cheap.

It's so simple anyone can do it. It's great for making the most of your food, including food storage, and getting the most bang for your buck in its nutrition. Some claim that sprouted grains have 50-1350 times more minerals and vitamins than non-sprouted grain. We're talking major overunity by tapping the wheelwork of nature!

So here is a worldwide market wide open to you guys and gals out there who might feel so inclined to become entrepreneurs. I'm not just talking sprouted wheat. The same principle is likely to hold true for all sprouts: beans, alfalfa, etc. If you go commercial with this (selling plans, kits, components, finished product, distribution, manufacturing, franchises {that includes you, General Mills and Kelloggs, who have been struggling to regain your dwindling market share}), please send a 5% royalty to Duane. See his There was an error working with the wiki: Code[2] info at the end. He's doing the right thing by opening discussing this idea. Please reciprocate by sharing with him in any profits you might make from this idea brought to fruition by your group. Let's show these free energy inventors that open sourcing can be monetarily fruitful. Those of you operating health food stores can easily make this yourself for your customers. Duane wishes everyone would just make this themselves it's easy enough. No need to go to the store for cereal.

Three days later, we received a Priority Mail box from Duane with four pounds of the sprouted wheat cereal, along with a brochure. I was astonished at the information in the brochure. I had no idea that mainstream cereals, even from health food stores, are so detrimental to health because of the methods used to make them. See excerpt below.

That day, I phoned Duane, and he agreed to drive the three hours back down here to shoot a video about his Sprouted Wheat Cereal.

I know, this has nothing to do with exotic free energy. However, I'm confident that most of you are health conscious and will find this info to be immeasurably valuable. It's a thought that takes less than one minute to convey that can change your life profoundly for the better. Furthermore, this story is 'a metaphor for free energy in general': So simple, long-overlooked, harvesting the wheelwork of nature, easy to implement, affordable, healthy, far superior to what's presently being used, and the power of open sourcing for roll-out. This truly symbolizes the "power to the people" function that we anticipate that exotic free energy will bring as well -- distributed solutions that empower the individual, literally and figuratively, in both cases: health and electricity.

The hydrogen peroxide demonstration Duane does is a real eye-opener, too, for those of you who want data to support things. You can do this, easily. Hydrogen peroxide bubbles in the presence of enzymes. Pour some commercial cereal, your favorites, into small containers, then add some hydrogen peroxide, and watch as virtually no bubbles form. Then do the same thing to the flaked, dehydrated wheat sprouts. It will bubble over the top. If you happen to try it with chia seed or other seeds, bear in mind that the seed shell blocks the hydrogen peroxide from interacting with the contents inside the seed, so you won't be seeing bubbles form there either but in the cereals you're testing, they are cracked, so the enzymes should react, if there are any.

Here is an excerpt of an article Duane cites from regarding the cereals we've been eating. Talk about eye-opening, shocking.

: But what is the truth and how are cereals made? The following was presented at Consumer Health Canada: "Cereal makers first create a thin mud like mixture composed of water and grains. This mixture is then put into a machine called an 'extruder'."

: "The extruder forces the grain mixture out of little holes at high temperature and pressure. Depending on the shape of the holes, the grains come out as little 'o' shapes, flakes, animal shapes, or shreds (as in shredded wheat), or they are puffed (as in puffed rice). Each little flake or shape is then sprayed with a coating of oil and sugar to seal off the cereal and give it crunch."

: "In his book Fighting the Food Giants, Paul Stitt tells us that the 'extrusion' process used for these cereals destroys most of the nutrients in the grains. It destroys the fatty acids it even destroys the chemical vitamins that are added at the end. The amino acids [Definition: the molecules that form proteins] are chemically altered by this process, thus diminishing and destroying their original qualities and properties."

: "This is how all the boxed cereals are made, even the ones sold in the health food stores. They are all made in the same way and mostly in the same factories. All dry cereals that come in boxes are extruded cereals [Editor's Note: except some basic cereals such as 'rolled' oats or 'steel cut' oats]."

: The rat experiments that were never published:

: "Let me tell you about two studies which were not published. The first was described by Paul Stitt who 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 a synthetic vitamin and mineral solution. A second group received puffed wheat (an extruded cereal), water and the same vitamin solution. A third set was given only water. A fourth set was given nothing but water and synthetic vitamins."

: "The rats that 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 water alone lived about a month. But 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. Autopsy revealed dysfunction of the pancreas, liver and kidneys and degeneration of the nerves of the spine."

: "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 the 1960s. 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 corn flakes 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. But the rats receiving the corn flakes and water died before the rats that were eating the box! (The last corn flake rat died the day the first box rat died.)"

: "But before death, the corn flake rats developed bizarre behavior, threw fits, bit each other and finally went into convulsions. The startling conclusion of this study is that there was more nourishment in the box than there was in the corn flakes."

: "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."

: "Extruded cereals sold in the health food stores are made by the same method. It may come as a shock to you, but these whole grain extruded cereals are probably more dangerous than those sold in the supermarket, because they are higher in protein and it is the proteins in these cereals that are so denatured [Definition: made unfit to eat] by this type of processing."

: (Article from Newsletter Issue 21)

: © 2002-2015 Wellness Support Network, Inc. All Rights Reserved.

: WSN® is a registered trademark of Wellness Support Network, Inc.

: Reproduced with written permission of Wellness Support Network, Inc.

Down in the comments, alpcns wrote:

: "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."

: Actually, in nutritional science this (and this study) is very well known, and yes, it was published. Many similar studies, for example, have been performed on other poisons such as sugars (!), where the rats actually refused to consume sugars and died of malnutrition, instead of consuming the sugars. Many (over)processed, sugary, empty-carb-laden foods are extremely unhealthy, in many cases such that the packaging is actually healthier and provides better nourishment than the product it contains. Actually, things have gone downhill since as nobody uses cardboard anymore but plastics or foils instead - which provides no nutrition at all.

: PubMed and other professional medical databases are actually full of similar studies and examples. The problem is that nobody reads PubMed or listens to the professionals -the actual nutritional scientists that know what they're talking about everybody focuses on the propaganda and nonsense peddled by one-day-course "licensed" dieticians, journalists, media, politicians and similar deluded or politically correct souls. That's easier than doing one's homework and/or research.

: One can fool the public, but one cannot fool mother Nature.

Official Websites

YouTube Uploads from K. Duane Erickson


DIY Sprouted Wheat Cereal -- for Health and Wellness


(YouTube January 15, 2015)

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Food PANtrie

Featuring Duane's invention of a food dehydrator rack that uses room temperature to dehydrate foods.


(YouTube January 12, 2009)


pending or not possible


In delving into this industry, here are some questions that should be addressed:

What is the healthiest stage of sprouting that is still feasible for flaking, not taking into consideration the green color?

What grains are the most healthy for this process, containing the most nutrients, or being the most "complete"?

Might a multi-grain combination be the most healthy?

What is the sweetest stage of sprouting that is still feasible for flaking? Is it too sweet?

What is the rate of retention of nutrition over time?

What is the easiest way to measure nutrition?


With Sprouted Wheat Flakes

I've been just eating it cold, with almond milk, craisins or raisins, fresh banana slices, a little maple syrup, and maybe a tablespoon of chia seed.

Duane likes to add it to his hot chocolate milk. Now he's adding maple syrup as well, that my parents gave him, along with some chia seed.

Combine with Pyramid Power

From: "Florian Sb"

Sent: Wednesday, February 04, 2015 5:06 AM [MST]

Subject: food overunity & neurophone

Hi Sterling,

First of all, thank you for all the work you are doing. We stumbled upon the "food overunity" and it resembled our breakfast - except we don't flock the sprouted seeds. I contacted Mr. Erickson and described what we learned over the years (excerpt from this can be found at the end).

[...] Keep up the great work! Wish you all the best - sunny greets from Bavaria.

Florian Sabienski

Ps. Here is the eMail-excerpts we sent to Mr. Erickson containing suggested improvements

Put desired seeds one wishes to sprout under a Nubian pyramid (optimal duration is 28 days = full moon-phase)

Last pyramid form is the most powerful on earth and has the golden proportion directly in it's cross-section (base = 1 while sides = 1,618... - it is easily being constructed with alpha & beta-angle = 72° makes gamma= 36°)

This treats the seeds with much needed life-force.

Once they get soaked in water they start sprouting over night at incredible speed.

Also if you were to put water under the pyramid for a full moon-phase (best bottled in violet-glass, or in a completely sealed container - for the full light spectrum destroys what is being created in this duration) negatively charged hydrogen ions arises. This is the most powerful anti-oxidant on the planet.

This water we recommend to everyone - next to organic sulfur (which binds heavy metals to sulphates and allows complete excretion from the body, and decalcify the pineal gland along the way) for daily consumption.

Fun fact the NASA puts all Vitamins, Minerals and whatnot under a pyramid, before sending it to cosmonauts, for this increases the potency by at least 1 million times.

Last information is a conglomeration of freely published knowledge by Directory:Gillis Patrick Flanagan - one of the greatest gifts for humanity. He's bringing a new Neurophone out to the public in June this year - quite sure you would love this device.

In the News

Google > food pan tree K. Duane Erickson

Sprouted Wheat Cereal by K. Duane Erickson

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(The hyperlink is missing because this points to the present page)
Image:Sprouted-wheat-cereal sq 95x95.jpg
Latest: Directory:Health > OS: Sprouted Wheat Cereal by K. Duane Erickson - The problem with sprouts, though super nutritious, is they grow so fast. But if you flake them and dehydrate them, you lock in that nutritional value and you can use it like cereal, with the usual augmentations of fruit, almond milk, etc. The market is wide open on this open source project that harnesses the wheelwork of nature -- for health. (PESWiki January 15, 2015)

True Metabolizable Energy Of Sprouted Wheat - North Dakota State University by M Wanapat - (TME) of field sprouted hard red spring and durum wheat samples. Hard red ... ( 2009)


Duane Erickson, Duer International, Inc. (a non-profit corporation)

phone: +1 801 652-5577

email: []

snail mail: PO Box 2345, Evanston, WY 82931 USA