BiKitzur Shulchan Aruch
Ep. 827. What Is the Halacha When One Eats a Whole Grain (in Conjunction with Breakfast Cereals)?
What Is the Halacha When One Eats a Whole Grain (in Conjunction with Breakfast Cereals)?
Welcome everybody, sheer number 827, getting back to our hulkus brochus, okay. So we spoke about some morning cereals, not in reference to the milk, we said that just the real quickly the hazard over somebody's regular cereal, not cooked, we told my regular cereal report from the box into the bowl, right, with milk or whatever the case is. So there are various different brochas, a person has to find out how it's made, because again, just to review real quickly, let's say corn flakes, corn flakes, if it's made out of the flakes itself, actual pieces of corn will be ahoa dama, right, if it's actually made out of corn flour, then it would be a chahakul. As far as let's say if you're making ahoa dama, so as far as the milk, so just to review again real quickly, we said when Moshe holds the milk is all bottled to the cereal, so as long as you put in the regular amount of milk, even though there's a little bit of milk left at the end in the bowl, you could just drink that down, they don't need a separate broch, it's all part of the original hoa dama, and of course if you make a chahakul on the corn flakes that's made from flour, so then there's no question at all. But again, there's various different types of cereals we spoke about last time, we had to find out the, go to the Sarque and OU, and they have these major cash-free organizations do have lists of cereals and so on, I just want to talk about one aspect of it, which is an important point to bring out, and that is, it's actually a halocha, in our simmon rachetes, right, we're going through simmon rachetes over here, and we're trying to apply to various different halochas, so in simmon rachetes, siv dalit actually, right, so there's a halocha there which doesn't sound too applicable, that if somebody learns it, you'll think it doesn't really apply, but we see that it does apply sometimes in reference to morning cereals, so what's that halocha, tells us that the makhabir, makhabir brings down two sheetes, but the makhabir starts out and says achal dogon chai, if somebody eats a grain, let's say a regular grain, whether it's parched grain, steward grain, so it brings down the colloya, it's a shallok, or you have agarina, schleimim, the point is over here that it's still a whole grain, okay, so the mishabirchus explains, basically let's say you have a grain of wheat, right, so you have this grain of wheat that might have been, whatever, like we say colloya, a shallok it was stewed, it was parched, so whatever the case is, we'll see sometimes by cooking it changes, but the babir as it made, the point is over here, it tells us the mishabirchus, siv cottentes vavir, it's a loimash, sholei, sholei cottent matrile, it wasn't ground up, it wasn't broken up, it wasn't, it's still the way it was, it's a whole grain, it's, it's the whole grain is still there, but even, okay, we'll see cooking is a little bit different, but even, let's say it was cooked, and it's, even a little bit, let's say, it's just, mamish stays the way it is, it's full, it's a whole grain, the point is over here, agarina schleim is a full whole grain, enum chashuvun enum chashuvun le mousen, it doesn't, so it stays in the category, elokishar pre-adominen, which stays like in the category of other types of fruits, so we said, we spoke about this time, there's three different categories, right, when you talk about the five grains, but let's say for example wheat, right, one of the five grains, so when it's ground up, when it's a, when it's a whole grain, you have the whole grain, the brocha is buripri huadama, that's what we're learning now, when it's ground up, right, and you eat the flour itself, we're gonna see what we're gonna talk about there yet, but when you eat actually flour without making it into anything, the brocha is a shahakul, and the, but when it's made into something it's either hamoichi or, when it's baked into bread it's either hamoichi or it could be a mazonos, if it's baked into a snack type food or whatever the case is, or if it's cooked, right, something that's cooked, when the flour is ground up and then it's cooked, so then it's also mazonos, but now we're talking about just sticking to our subject the minute that it's a whole grain, I have over here a whole grain, okay, fine, so however it was processed, but the bottom line is, it's a whole grain and it stays the whole grain, that's what the michibir is telling us, so the brocha stays huadama, the brocha stays huadama, so interesting, two cereals in conjunction with that, and then we have to talk about the efte brocha also, but in conjunction with the first brocha, which the brocha is a huadama on the whole grain, you have the whole grain, good, you put some milk into it, then I have a cereal, so you have two interesting examples on that, one of them is the, say for us huad rocha, it brings down two of them, it brings down puffed wheat, it brings down the cereal called puffed wheat, of course you have to look at huad rocha, assuming it's a good huad rocha, that would be, he brings down the puffed wheat cereal, regular puff wheat cereal will be huadama, and then it brings down something else called sugar crisp, there's something called a sugar crisp cereal, I think some companies called it golden crisp, also again you have to make sure that huad rocha is the right huad rocha, but be it as a may, assuming it is the sugar crisp or golden crisp, I think they, so he brings down also sugar, this sugar crisp, I just, I looked into it a little bit, some companies call it golden crisp, it's a whole grain, it's a whole grain, meaning that it stays a brocha of huadama, it's mamish, huadama, it's whole grains, whole grains of wheat. So it's interesting to note on the, on the golden crisp, actually if you look at the box, it says a sweetened puffed wheat cereal, so there it is, it's puffed wheat, right, it's mamish, the whole grain, and it's sweetened with sugar, or however it's done over there. Okay, so lemise, these, and these again, these sugar crisp things, these, I myself, I don't need them, I'm not so familiar, but sugar crisp, the cocoa crisp, I'm sorry, the sugar crisp, both the golden crisp, or the puffed wheat, so lemise, they say like this, they explain, in other words, if you look into it how it was made, they're made from whole kernels, like we saw a whole, you know, whole, Garin and Shleiman, like whole kernels from the wheat, in other words, they're not, they're not ground up, they're not ground up, right, so once it's a whole kernel, they've been, they've been, it's, it's popped through, it's popped or popped through a certain process, and since it's not cooked, since it's not cooked, right, when it gets cooked, it becomes, then it becomes in general, even the whole kernels, once they start to, especially the Mishabira says, when they start to attach together, in the Shenesmachu, they get crushed up, fall apart, and so on, then it becomes a Mizonos, but if the whole kernels just put into milk, and they just pop them puffed and so on, however the process is, but it's not a cooking process, so it stays a ho adama. So that's what he brings down. Now, very interesting to note that the, it is an egress mocha, a mocha brings down in a chuva, actually, in, or chime, Heilig dallid, simim hei, I actually saw at the star K, actually the star K brings down this chuva from a mocha, and a mocha says over there, he talks about the sugar crisp, again, sugar crisp, golden crisp, it's basically the same thing, from what I understand, and he, a mocha says over there, even if one, the right thing is basically to make a ho adama, but if somebody made, if somebody made a Mizonos, it would also be good, because of the whole process, and also, the Chlal mocha says that, if somebody made a Mizonos, it's mocha, and these cereals, I've eaten for mocha, and for fulfillment, and so on, so even if somebody made a Mizonos, a mocha says they would still be, yeah, it's a preferably, according to most, they do bring down to make a ho adama, but on these, again, on these specific cereals that we're talking about, again, again, today, that, again, the puffed wheat, the sugar crisp, golden crisp, which is, some say it's the same thing, basically, one would make, since its whole kernels, one would make a ho adama, but if somebody does make, in the end, a Mizonos, they didn't realize, or whatever, it would still definitely be good sobering down the mocha in a chuva. Okay, we'll try and get, next year, we'll talk about the f de brocha, and how to work that in conjunction with these cereals, thank you for listening, that's the Lacham