You may have wondered how people in the United States became cold cereal lovers as I have. Especially considering celiac disease and so many people getting on the gluten-free bandwagon.
Often the name Dr. John Harvey Kellogg comes up for his interest in vegetarian foods and his focus on disease being related to the microbial health of the gut or bacteria in the intestines. He is known for his Seventh-Day Adventist faith, establishing the Battle Creek Sanitarian and his focus on high fiber whole grain foods. He also used enemas to clear the bowel and yogurt to replenish the intestinal health.
John received a patent for tempering or rolling wheat berries including other grains like rice and oats calling his rolled wheat cereal Sanitas Toasted Corn Flakes. This process included the hull making it a processed whole grain cereal, avoiding the milling process. John’s brother Will who claimed to be part of the original invention wanted to add sugar to the flaked cereal process but John would not agree, so Kellogg’s of Battle Creek was born headed by brother Will Kellogg with his own version and exclusivity of the name Kellogg’s Corn Flakes. Kelloggs Corn Flakes includes malt flavor, salt and is fortified with vitamins and minerals.
A meat substitute patent was granted to John Kellogg in 1901 for Protose, a blend of nuts and grains, one of many vegetable meat alternatives. A previous farm Equipment manufacturer C.W. Post, a patient of Dr. John’s became a competitor after spending time at the Battle Creek Sanitarian.
Gluten is a lectin that has reaped havoc with many folks digestive systems and is difficult to overcome when eating cereal bakery products without traditional yeast to break down the gluten. Some have been eating gluten free and no longer have the good bugs in the intestinal track to process the gluten. There are many gluten free cereals today that support the Celiac and a gluten free experience.