Categories : Special Collections and Archives2 Comments
Special Collections Cooking – Part 4: Fermented Milk and Graham Flour Breakfast
Tuesday’s Special Collections Cooking entry introduced specialized diets that healthcare advocates developed in late nineteenth century America. John Harvey Kellogg promoted low-spice, low-acidity diets that focused on fermentation and yogurts to aid digestion. His advice in his 1893 Ladies’ Guide in Health and Disease stressed moderation in diet and modesty