The Graham foods, through experiment and skill, became more and more palatable until finally the real Graham Cracker— the tempting food— was produced by the National Biscuit company.
Its flavor Is that of the sweet, nutty kernel of wheat, almost a dessert— lt is so rich and delicious. Used Instead of bread at ' any meal, It furnishes on agreeable change. He invented the flour in and used it in many recipes featured at his chain of "health" hotels. In addition to advocating for the use of less refined wheat flour, Graham founded the American Vegetarian Society in , though he had less than welcome receptions from large food manufacturers and butchers of the time.
He discovered, as many dietitians can attest to now, that it is usually healthier to eat whole grains than it is to eat overly processed food that contains a lot of chemicals.
As a Presbyterian minister, his motives for advocating for healthier food choices may seem a little strange to the modern mind. He felt that bad food choices and the consumption of alcohol led to people being unable to curb their licentious behavior. To Graham, processed white flour equaled greater lust, and he urged his followers and friends to abstain from drink and to modify sexual behavior through diet and self control. He had thousands of followers, referred to as Grahamites. He greatly influenced other health reformers who were also religious teachers of the day including Ellen White , an adherent of Seventh Day Adventism and Dr.
John Kellogg , another Seventh Day Adventist who, along with his brother, Will, invented cornflakes and founded Kellogg's. Graham's views on diet were linked, not only to physical, but also to moral and spiritual health. He promoted daily bathing, toothbrushing and eating three regular meals per day, but he also believed sex was only useful for procreation.
He also thought enjoying food was a sin. Johnson says many of Graham's recommendations for healthy living — cold baths, sleeping on hard mattresses, and abstaining from alcohol, meat, sugar, refined foods — were similar to the those practiced by self-flagellating monks of the medieval period, which came out of the Plague.
Johnson says prosperity, technological change and new urbanism brought about changes in society not everyone viewed positively. Graham was rightly concerned about food purity and the dangers in commercial food production as populations shifted from farms to cities, but his religious convictions tempered the lasting influence of the man who was a forerunner of the American health food movement.
He stripped a lot of the joy out of life, eating, sex, sleeping and baths. Which is why his actual teachings are not adopted. Who wants to sleep on a board if you don't have to? Graham flour is a coarse-ground whole wheat flour that's commonly used to make graham crackers as well as some breads and cereals. It is named after Sylvester Graham, a forerunner of the American health food movement.
Different forms of whole wheat flour similar to graham flour are utilized around the world. Graham flour is unsifted, unrefined, and unbleached whole wheat flour used in baking. White flour such as all-purpose flour is finely ground with the germ and bran removed. Whole wheat flours are true to their name, with the milled endosperm, germ, and bran all present in the flour.
Graham flour is more coarsely ground than standard whole wheat flour, producing a rustic texture and nutty, lightly sweet flavor. Inventor Sylvester Graham developed this form of flour during the s in hopes of diverting people away from the refined white flour. He believed that retaining the endosperm, germ, and bran of wheat during the milling process would aid in creating a healthier population after the Industrial Revolution.
Graham flour is sold ready-to-use for baked goods and should be cooked before eating. It is more expensive than standard store-bought flours since it is a harder-to-find specialty product.
While graham and gram flours have a similar spelling a pronunciation, they are two very different products. Gram flour is made from dried, ground chickpeas and is a staple food in the Indian subcontinent.
The gluten-free flour is high in fiber and protein and is used to make papadums, pakoras , bonda, chakli, and more.
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