Breakfast cereals were born out of the vegetarian diet recommended by the Seventh-day Adventist Church to its members. The recognized pioneers of this industry, Dr. John H. Kellogg and Charles W. Post, were Adventists and development of their products was guided by religious beliefs as much as commercial interests. Part of their concept was to create something that was ready-to-eat. Most of the other grain recipes at that time required tedious preparation such as overnight soaking and long cooking times.
It’s quite ironic that the modern commercial breakfast cereal is so far removed from the health objectives that initially drove its invention. There were a few misconceptions that contributed to its downgrade. The growing use of refined flour, for example, was due to the misunderstood role of fiber in the digestion process back then. More sugar was also added when the products started to be marketed to children. Read further to know more about the negatives effects of cereals (and be sure to also check out the recommended soak times for beans, grains, legumes, nuts and rice.) Continue reading