Sylvester Graham

A Treatise on Bread, and Bread-making (eBook, ePUB)

Unveiling the Secrets of Bread: From Flour to Health Benefits

• Format: ePub

Produktbeschreibung

Sylvester Graham's 'A Treatise on Bread, and Bread-making' is a groundbreaking work that delves into the all-important role of bread in human nutrition and health. Written in a straightforward and informative style, Graham's book explores the various types of flour, the processes of bread-making, and the benefits of whole grain consumption. His emphasis on the connection between diet and physical well-being makes this book a precursor to the modern interest in healthy eating and lifestyle. Set in the early 19th century, Graham's treatise reflects the growing awareness of the importance of nutrition during this period of scientific and social change. His work can be seen as a response to the industrialization of food production and the rise of processed foods, advocating for a return to natural, wholesome ingredients. Sylvester Graham, a Presbyterian minister and dietary reformer, was motivated by his concern for the health and moral well-being of society. His background in theology and his involvement in the temperance movement influenced his approach to nutrition and health. 'A Treatise on Bread, and Bread-making' is a must-read for anyone interested in the history of nutrition and the origins of the health food movement. Graham's insights and recommendations remain relevant today, making this book a valuable resource for those seeking to improve their diet and overall well-being.

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Produktdetails

• Verlag: Good Press
• Seitenzahl: 63
• Erscheinungstermin: 17. Januar 2022
• Englisch
• ISBN-13: 4066338107633
• Artikelnr.: 64076203

Autorenporträt

Sylvester Graham (1794 - 1851) was an American dietary reformer best known for his advocacy for vegetarianism and the temperance movement. As an influential figure in the development of what came to be called the 'Graham Diet,' his work was a precursor to the health food movement. Graham emphasized the importance of natural diet and hygiene. He spoke against the consumption of meat and white bread, advocating instead for homemade whole grain bread. In 1837, Graham published 'A Treatise on Bread, and Bread-making,' wherein he passionately expresses his views on dietetics and condemns commercial baking practices of the time. His emphasis on whole-wheat flour and his stern warnings against the use of additives in bread production were revolutionary for his era. Graham's ideas, though controversial at the time, not only provided the impetus for dietary reform but also influenced later nutritionists and food scientists. The 'graham cracker,' originally made with unsifted whole wheat flour, was named after him, even though its present-day iterations often do not reflect Graham's health principles. High-minded, if sometimes considered austere in his convictions, Graham's literary style is didactic, reflecting his zeal for improving public health through nutrition. His contributions have had a lasting impact on American food habits and lay the foundation for the modern whole foods movement.