Cereal Matters

Cereal, a popular breakfast item, is celebrated today, March 7th.

When discussing breakfast cereal, we inevitably think about the puffy cheerios or crunchy flakes. In fact, many other grains also serve as breakfast cereals — for example, wheat, oats, rice, corn, barley, or rye.

In early American history, native American grounded and boiled cornmeal to become the “grits,” which is still prevalent in many southern states. In 1854, a German immigrant started the nation’s first commercial oatmeal manufacture production. Later in the 1890s, breakfast cereal consumption had a breakthrough. John Harvey Kellogg, an American businessman and physician, invented a lighter, flakier product, which is widely known as today’s breakfast cereal.

Undoubtedly, cereal is essential for every household’s kitchen, whether for children or adults. Statistics show Americans purchase 3.1 billion boxes of cereals with much more varieties than a hundred years ago, from sugary and refined flakes to less processed or whole grains.

While reading these fascinating histories about breakfast cereals, a WELL feature came to mind.

“Promoting the consumption of whole grains by increasing whole grain options can also help individuals increase their intake of dietary fiber.” — WELL N03 Refined Ingredients

On this momentous day, we place this card on the dining table. May WELL feature be our guide when we practice healthy habits in our everyday life.