On food and cooking the science and lore of the kitchen ( PDFDrive ) 883

American mix of eccentric health reformers,
fringereligion,andcommercialcanniness.
Inthemiddlethirdofthe19thcentury,a
vegetariancrazearoseinoppositiontothe
dietofsaltbeefandpork,hominy,
condiments,andalkali-raisedwhitebreadthat
wasprevalentatthetime.Apure,plaindiet
forAmericawastheobject,andtheissuewas
notonlymedicalbutmoral.AsDr.John
HarveyKelloggputitsomewhatlaterinhis
PlainFactsforOldandYoung,“Amanthat
livesonpork,fine-flourbread,richpiesand
cakes,andcondiments,drinksteaandcoffee,
andusestobacco,mightaswelltrytoflyasto
bechasteinthought.”Kelloggandhisbrother
WillKeithKellogg,C.W.Post,andothers
inventedsuchvirtuouspreparationsas
shreddedwheat,wheatandcornflakes,and
GrapeNuts.Theseprecookedcerealsdidoffer
alight,simplealternativetothesubstantial
breakfastsoftheday,becamewidelypopular,
andquicklygeneratedalarge,inventive,and


profitableindustry.Todaythereareseveral
majorvarietiesofready-to-eatcereals:
TheCompositionofGrains
Grain composition varies a great deal;
these are rough figures, assuming a
moisture content of about 10%. Unless
otherwisenoted,thegrainsarewhole.

Grain Protein Carbohydrate Oil
Wheat 14 67 2
Barley 12 73 2
Barley,pearled 10 78 1
Rye 15 70 3
Oats 17 66 7
Rice,white 7 80 0.5
Rice,brown 8 77 3
Rice,wild 15 75 1
Corn(maize) 10 68 5