Graham bread

Graham bread

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Origin
Place of origin	United States
Creator(s)	Sylvester Graham
Details
Type	Bread
Main ingredient(s)	Whole-wheat flour

Graham bread was invented by Sylvester Graham in 1829 for his vegetarian diet. The Graham bread was high in fiber, made with non-sifted whole-wheat flour.

Graham created a bread free from the chemical additives that were common in white bread at that time such as alum and chlorine. He argued that these chemical additives were unwholesome in that they increased the sex drive, which would in turn deplete the body.

While Graham's specific theories on the dangers of "venereal excess" have no scientific footing, he was correct in his broader stance against additives as both alum and chlorine are now known to be toxic. The use of additives by bakeries was a common practice during the Industrial Revolution to make bread whiter in color and more commercially appealing. Refined bread was a status symbol of the middle class because of its "purity and refinement" in its color and was purchased, rather than home-made.

See also

• Brown bread, a bread that was considered undesirable in early 19th century Europe
• Flour bleaching agent
• Graham cracker
• Graham flour
• Health food
• Horsebread, a medieval European coarse bread that may have additionally contained the husks or chaff of the grains as well as legumes
• Maida flour, example of a bleached flour used in a rapidly developing economy
• Roman Meal, a baking company that specializes in whole grain bread, started in 1912

External links

• The Straight Dope: Is it true graham crackers were invented to cure the dread fever of lust?
• wikihow How to Bake Quick Graham Bread