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

American mix of eccentric health reformers, fringe religion, and commercial canniness In the middle third of the 19th century, a vegetarian craze arose in opposition to the diet of salt beef and pork, hominy, condiments, and alkali-raised white bread that was prevalent at the time A pure, plain diet for America was the object, and the issue was not only medical but moral As Dr John Harvey Kellogg put it somewhat later in his Plain Facts for Old and Young, “A man that lives on pork, fine-flour bread, rich pies and cakes, and condiments, drinks tea and coffee, and uses tobacco, might as well try to fly as to be chaste in thought.” Kellogg and his brother Will Keith Kellogg, C W Post, and others invented such virtuous preparations as shredded wheat, wheat and corn flakes, and Grape Nuts These precooked cereals did offer a light, simple alternative to the substantial breakfasts of the day, became widely popular, and quickly generated a large, inventive, and profitable industry Today there are several major varieties of ready-to-eat cereals: The Composition of Grains Grain composition varies a great deal; these are rough figures, assuming a moisture content of about 10% Unless otherwise noted, the grains are whole Grain Protein Carbohydrate Oil Wheat 14 67 Barley 12 73 Barley, pearled 10 78 Rye 15 70 Oats 17 66 Rice, white 80 0.5 Rice, brown 77 Rice, wild 15 75 Corn (maize) 10 68 ...profitable industry Today there are several major varieties of ready-to-eat cereals: The Composition of Grains Grain composition varies a great deal; these are rough figures,... composition varies a great deal; these are rough figures, assuming a moisture content of about 10% Unless otherwise noted, the grains are whole Grain Protein Carbohydrate Oil Wheat 14 67 Barley 12... Barley, pearled 10 78 Rye 15 70 Oats 17 66 Rice, white 80 0.5 Rice, brown 77 Rice, wild 15 75 Corn (maize) 10 68