The dirty little secret behind Grape Nuts? Not grapes, not nuts:

Mixed with yeast (one cup per 2,000 pounds) and water, the flour turns to dough, gets chopped into 10-pound loaves and sent into a huge oven – 1,610 loaves at a time. “Now it gets interesting,” Mr. Vargas said at his workstation, watching the loaves emerge from the oven and catapult into the darkness. An instant later, they hit the fan – a whirling high-speed shredder that rips them to smithereens.

Did you say knives? Rotating knives, yes.

I think up until now I had inadequately divined Grape Nuts’ attitude towards its loaves.