James Caleb Jackson

…is credited to American nutritionist James Caleb Jackson, who in 1863 began serving twice-baked and crumbled graham flour at his New York sanitarium (health spa). Jackson, who believed that illness was linked to the digestive system, was interested in knowing whether sickness could be cured with cold cereal. His “granula,”…

James Jackson of Dansville, N.Y., produced a cereal food by baking whole-meal dough in thin sheets, breaking and regrinding into small chunks, rebaking and regrinding. J.H. Kellogg of Battle Creek made biscuits about one-half inch thick from a dough mixture of wheatmeal, oatmeal, and cornmeal.…