How modern breakfast cereal was invented
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- Опубліковано 4 тра 2024
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"The Kelloggs: the Battling Brothers of Battle Creek," by Dr. Howard Markel: www.penguinrandomhouse.com/bo...
"Breakfast cereals were invented to curb sex drive," my previous video on John Harvey Kellogg and the philosophical foundations of breakfast cereal: • Breakfast cereals were...
A great old episode of "How It's Made" that shows how corn-flake-type cereals are manufactured today: • FROSTED CEREAL | How I... - Навчання та стиль
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E
Hi
My mans fast at typing
Why is 18 hours ago lol
E
"He believed the key to longevity was to not enjoy anything"
Imagine a world where being depressed or bitter means you live to be 200+ years old. That'd just be a cruel twist of fate.
Ironically, hating being alive would also make you live longer.
It's all relative. Kellogg saw others enjoying themselves but he himself enjoyed not needing the same pleasures that others do. He wasn't depressed, he got his pleasure from not indulging himself like common people do.
Personally, I would rather live a short happy life than a long boring life.
Imagine saying that over-indulgence could lead to shorter lives. Oh wait, that's actually true... Kellogg was certainly a overtly religious guy with some weird notions. But he wasn't wrong about everything.
The fact that his brother stabbed him in the back and sold his creation to the masses is what amazes me.
@@crowing7 He was kinda right, but he went overboard. Too much sugar is bad. Too much salt is bad. Smoking and alcohol is bad. And it's possible to get STIs from sex.
So yeah, it was actually _okay_ advice coming from that time in history where humanity didn't know as much about human biology.
If you don't eat your cereal al dente, you are missing out.
No
What
Truuuueee
@@DyslexicMitochondria ayyy i watch your videos. nice to see you here
I mean … trolling can be fun. But this? It’s disgusting.
Sir Kellogg’s would have a heart attack if he could see the modern Kellogg’s products
He would have a heart attack if he ate a lot of it too
No kidding, if he saw “Fruit Loops” he’d be screaming historically, like Raiders of the Lost Ark face melt screaming hysterically lmao
@@abemcg3803 wait till he finds out about lucky charms
@@mtnentertainment3454 if you take out the dehydrated marshmallows in Lucky Charms its basically boring cereal. Chips ahoy and cocao puffs would make him shit himself tho.
@@TopShot501st if you take the marshmallows out then it's not lucky charms any more
I like how Adam gets obsessed with one food for like a week and continually makes videos about it.
I'll be telling my grandkids about the great Brownie Skin Saga
It's great marketing/production strategy
I’m the viewer that gets obsessed with a new UA-cam channel every month so it works out.
You know when you do a deep-dive on a Wikipedia article, and you're like "Ooh that's interesting!", "Ohhh that's interesting", "Oh that's also interesting"?
That's also Adam. The only difference is he makes videos about it. Having a journaling degree doesn't hurt either tbh
@@BreakdancePeachAka diving into the rabbit hole.
From what I know Kellogg wanted to invent a porridge out of corn (which sounds kinda bizarre because oatmeal already did this job) because he thought that children lacked discipline.. funny how the tables have turned and his cereals are representing childhood
The South had corn porridge (i.e. grits) for a long time before Kellogg ever showed up.
corn porridge (mealie pap) was also a staple in africa for pretty much as long as the transatlantic slave trade brought corn from the new world.
Corn porridge is grits right? Grits are great.
Why is it bizarre? Oatmeal is porridge made from oats, but he wanted to make porridge from corn, so why is that bizarre? That's like saying we should eat one type of fruit, or meat, or vegetable.
@@trapezius77 no I just thought that it‘s unnecessary because oats already existed.. they were that ”nasty“ food no child liked and could‘ve just eaten that instead of inventing new porridge (apparently grits existed before)
Unrelated: fried chicken crusted with corn flakes are delicious
This is true
ikr soos
My opinion: they need to be frosted
So is fish!
Aye, I used to work in a restaurant that serves gluten free parmigiana and that’s how we breadcrumbed the chicken cutlets, works incredibly well
I love how "story time" comes filled with so much information. I never had an interest in the subject but managed to learn something new. Thanks.
Adam Ragusea has a talent.
it appears Kellogg's belief about pleasure being bad has persisted through his company into the modern day. Just look how they treat their workers!
Another missed chance for the magic spoon sponsor on a cereal video, the ad read would have been seamless
as if his ads breaks aren't seamless enough
@@rubiksstudios4584 Very true, the best in the business
BBallBreakdown has the best ad reads, Adam is definitely a close second
@@FennyWhopper Internet Comment Etiquette has the best ads, but very flow breaking.
@@FennyWhopper I disagree, watch Daniel thrasher and you’ll get the best ad reads you’ve ever seen
I've been watching so many of those montage/YTP videos that its weird hearing him talk normally.
There are Adam Ragusea YTPs?
@@dawica Yeah, like a ton of them 😂
@@dawica Yup, and some of them are genuinely funny
hey, whats the actual meaning of YTP?
@@hecky175 UA-cam Poop
i love how adam tries to get the pronounciation right for Zwieback as most ei sounds are misspoken as an ie sound.
but here it's the other way around as the word for double baked bread in the current german language comes from the flat german Tweeback
Kinda interesting how many English speakers pronounce ie as ei
THANK YOU
Check it out [audiofile] dict.leo.org/german-english/zwieback. However: Zwieback indeed means 'baked twice' which correctly spoken sounds like zwei [two]back[baked].
@@andreasvalentiner6554 check out the audio files you sent, it’s pronounced “zwee”
Was looking for this. Painful to listen to someone who repeatedly and with gusto pronounces a foreign word wrong when he tries to be smart and educated about it. I always wonder why people not simply listen to the audio pronunciation when they look up words anyways.
I’d keep watching but my vital energy enjoyment meter is going off.
John Kellogg would be disappointed by how much flavor modern cereals have.
he'd also be disappointed in modern food
Good
Well John Kellog was a total nutjob.
Cheerios are the most bland thing to ever have existed.
Great.
Grain has to be malted (germinated then roasted) before its starch can be converted into sugar. When you mix malted grain with cold water and gradually bring it to a boil, a process known in the beer industry as mashing, the heat will activate the enzymes that were produced by the malting process.
You are talking about the (much more efficient) enzymatic process used in beer making. Driven by the enzymes especially prominent in grains like barley or rye. Adam is talking more about some sort of "brute force" chemical reaction where extended heating will cause the starches to break down eventually. Just adding to water to starch will also break the glycosidic bonds to some degree.
The name "Kellogg" was derived from an occupational title -- basically "kill" "hog"... A pork butcher... I stumbled across this bit of trivia because one of my ancestors married a woman whose maiden name was "Kellogg" and I looked it up to see where her ancestors might have been from...
Well, where is the name from? I'm guessing british isles because that's the only place I see "kill" becoming "kell"
I swear this is like a short film. The editing is brilliant. I would wait as long as it takes to get this level of storytelling more often
the beggining of a new obsession
development
,
I feel like you're referring to the sanitarium Lml
If having Cornflakes in the old days was the price we had to pay to get Cinnamon Toast Crunch and Krave now, then it was worth it.
Especially because WE didn't have to pay it🙃
@@MrDick-kz8qc what?
@@logixplayz8615 Our forefathers ate the desexualizing cereals for us
But I like Corn Flakes..
@@Sheriff_K Modern corn flakes are the result of Will Kellogg adding sugar and salt, so no worries we good!
I haven't touched cereal since I was a kid. Neither do I eat porridge in the morning, I absolutely hate the fact I get hungry so fast afterwards. I fry some good old eggs and a couple slices of bacon and that keeps me stuffed for hours. Low calorie count compared to cereal if you think about it, no need to eat another bowl soon later.
honestly these videos are so well written, adam you earn my praise for how fascinating you make something like corn flakes be.
In Italian we call the double-baked bread "Fette biscottate" which translates to "twice baked slices", they last very long, taste kinda like nothing, but is like premade toast (a very very very dry toast) good if you're in a hurry in the morning (or just lazy). Goes great with butter and jam/marmalade with a glass of hot honey milk for breakfast!
Huh, growing up I always had honey milk when sick but never considered to have it as breakfast, interesting
My name is Giovanni Giorgio, but everybody calls me Giorgio.
What is honey milk?
@@TheSlavChef jojo
I had some that I found at the back of my cabinet, it was double sealed but still years old; perfectly delicious.
I can usually anticipate when Adam is about to start a sponsorship, but he got me with the transition this time ngl
I'm really digging the multi video series Adam has been doing. I love getting to dive deeper into topics. Keep it up Adam!
The first step I took to get my weight under control was to drop cereal. I switched to plain rolled oats & had lot of fun experimenting every morning. "I think I'll have a dab of butter, splash of cinnamon, plain yogurt, & a touch of strawberry jam today. I deserve the splurge."
Assuming that’s what I in the UK would call porridge, that’s very understandable. I didn’t even do it for weight reasons, I just got tired of being hungry so soon after eating.
The only cereals I kept bothering with are Weetabix and fruit ‘n fibre because they also kept me satisfied. Bacon and eggs also keeps you going for a long time, and the fat content is generally also in the right ratio vs protein (such as weight trainers look for) to maximise absorption, and it sorta serves to replace the complex carbs as the fuel (while the protein serves as the building blocks for your body to build/repair). Where porridge is complex carbs and protein (from both the milk and the oats). I’ll usually slice a banana on top or add some berries with porridge, or Weetabix, or fruit ‘n fibre, for the quick pick me up in the morning (not to mention helping with the five a day).
I stopped eating breakfast cereal also. I wanted to avoid added sugar. Most breakfast cereals have added sugar.
I loved eating soggy ass cornflakes and my sister saw me one morning and said: "you'd probably love oatmeal you sick fuck" and i tried it and not only was it great but it also kept me full for quite some time
just eat less and move more. So as long as your diet is full of nutrients youll be fine. If your fat is made up of shit quality toxic sludge then you wont take in nutrients and feel perpetually hungry every time your body has to fall back on crap fat stores. Seasonally people gain fat for the winter and then shed most of it due spring. Holding onto same fat stores for years is a bad thing. Lots of things can go wrong. The lower your body mass (still healthy) the easier it is for the body to manage.
Kellogs frosted flakes are my favourite cereal. Though my family never had the habit of having cereals in the morning for breakfast like you americans tho. It was more like a treat, that my parents or my brother would buy once in a while, and i'd usually eat it in the afternoon. Pretty happy memories, still like it a lot, a shame it is not very good for you.
Well, to be fair, they do load breakfast cereals up with lots of vitamins. Probably better for you than bacon and eggs.
Eggs in the morning are pretty healthy! A nice scramble without much oil is pretty much pure protein. We can agree that the bacon is probably not the best choice tho xD
I grew up in the US and never ate breakfast cereal. We usually had whole wheat toast with jam, or yogurt. On the weekends, eggs.
@@oaktree__ That's sort of surprising. Breakfast cereals are often eaten on weekdays because they're very quick to prepare for breakfast before going to work or school.
@@kenmore01 yeah, but there are other more healthier sources of vitamins such as, fruits and veggies
I've seen this same story told by countless other youtubers, but I enjoyed this one the most.
Most well researched and explained very well.
Really well done. I'm impressed at how much effort went into recreating the Kellogg brothers' various intermediate attempts at Wheat Thins/Corn Flakes. And obviously into the research itself. Lots of effort goes into these vids and it shows, even if some of it only manifests in very subtle ways.
Kellogg was Adventist. My family is Adventist and yeh it’s tru… we don’t clap or dance or anything remotely exciting. But the younger generation is changing that little by little. We literally just say amen instead of applause. We also have a store around my area and they sell a lot of vegan and vegetarian food but the amount of cereal there is there is SUPERIOR!
Jesus has died for our sins. We all die, our body dies. But our souls are eternal.
You have to choose now where you want to live after this. Either with God or without Him and His love.
We are sinner, by nature. Who hasnt lied ? Stolen ? Have sex before mariage ? Hasnt raised his/her voice at his parents even once ? Even if you dont, have you ever thinking on doing this ?
Jesus said even on our thought we sins.
That is only a part of 10 commandements.
We all have break God law. And the "sanction" for it his death. Eternal death.
Thats why God, promise if Him or us doesnt guard His commands He will come, suffer and die for our sins.
And God is not a liar, He has made it.
Jesus has died so we can live, eternally.
Trust and believe in Him, His life, his death, his resurection;
Repent/regret/turn away from your sinful nature with all your heart ask for forgiveness;
Accept Christ as your Lord and Savior;
Receive the Holy Spirit, be born again by the True living God;
And live everyday with Him, obey Him, pray and be Holy like Him.
God has made us in His image. A spirit, the Holy Spirit, a soul, the Glory if God, a body, Jesus Christ.
This is the Good news of salvation, not by our action, but by grace we are saved
Be saved today.
May God bless you all
This video is perfect for my mother's son in terms of gaining knowledge. Thank you adam, very cool!
Your mother's son? So you?
Huh
@@pseudonym8082 or their brother
Your mother's son. Lol
Wtf lol
Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. The best-known variant is quiche Lorraine, which includes lardons or bacon. Quiche can be served hot or cold. It is popular worldwide
One gotta admire the amazing work that goes into these videos. I think Adam is now the best food science and history channel on youtube.
I always got Zwieback as a kid when I was sick. Even though it's not that great, it helped a lot to get better soon and I'd never want anything else-
Sometimes being sick will do that to ya. It's better to just have plain food.
I used to eat with marmalade, or with margarine, with or without cheese. Great dipped in tea or hot chocolate.
no chicken soup?
@@fcr8409 Yes, but Zwieback was more common
@@MrBuschi531 i guess they didnt have ginger+garlic+oregan+carrot+chicken to make it....
"there is always fruit on the branches". I guess one solution to that is we make our food as bland as possible so we don't overeat. 🙂
You underestimate my oral fixation.
I literally eat handfuls of dry plain unsweetened oatmeal sometimes.
Alternatively, the solution is to just overeat.
Sometimes you want to just have something to eat or more specifically something to chew on so as long as it's not inedibly bland people will still eat a lot
Mr Kellog would probably agree :)
Grape Nuts was invented by Charles Post, who was a sanitarium patient in the late 19th century. The Kellogg and Post factories in Battle Creek are less than 3 miles from each other.
As someone who's currently living in Battle Creek, I can confirm this is true.
@@abrahamalvarez8692 I live north of BC in Bedford Township.
Amazing video Adam! Thanks for always shedding light on the interesting and often amazing history of food! Appreciate you.
I just want to say that I absolutely love your content. It's my go to when I want something chill to watch but not something mind numbingly stupid. Keep it up :)
If my math adds up today marks three weeks worth of videos of asking Adam to make mexican pozole
What if it doesn't
@@tyocre1433 I don't know, at this point I've pretty much given up counting
@@antoniososa2798 understandable
I ate boiled chicken gizzards today
In the cold north of Sweden we still eat "knäckebröd" (crisp bread). It's bread baked thin to dry up as much as possible in the oven, traditionally varied in cereal used for it depending on region, sometimes it even was made unleavened. A poll some while back approximated that 85% of Swedes have knäckebröd at home (and for good reason, being baked like that really brings out other more complex flavors and has incredible shelf life if properly stored). Knäckebröd, in particular the rye flour kind, really serves as a good base for just about any type of topping to contrast it (the heterogeneity thing) and imo highlight the best in both the bread and the topping instead of competing for attention (to an extent).
I agree. My parents were born and raised in Scandinavia (Sweden and Denmark), so I was raised with knækbrød. I would get anxious if I ran out and I live in Canada. It's kind of funny that a 100% rye knækbrød doesn't compete with the flavour of the topping, but 100% rye rugbrød does compete.
I appreciate you giving context at the beginning of this. So many people talk badly about foods without understanding their initial, intended, purpose to those that did not have electricity.
honestly it's pretty cool to see a lot of the concepts you've discussed in the past come together in this one.
I heard those little crunch-munch noises right in the last second. Fitting.
Never realized there was so much beef between people involved in the invention of cereal 🥣🤔
I loved this follow up video on breakfast cereal. Very in depth and eye opening.
I didn't know there was so much history involved behind a simple bowl of cereal. Great explanation!
About breakfast be a pain to make in the old days... my Grampa told me that his Mom use to make polenta(no salt) in the morning and they add cofee, milk and sugar to a bowl to eat...
my grandmother made us palenta in the morning when we visited. we usually had it with milk and honey, but sometimes she'd let us have it with coffee and we would feel all grown up
Oh yeah, my grandpa went to the river every early morning and fished up a few small freshwater fish, went home, fried them in oil and ate with rice and some garden herbs my grandma picked and that was breakfast.
Hey Adam quick question : can we expect a recipe about the best home beef burger , it's unbelievable to me you haven't done that yet that would be great
Yea good idea
he answered a similar question in one Q&A, he's not that good at making burgers
@@mislovelover31 oh i didn't know that , thanks for clearing that up , but still i think he can do one , most recipes online aren't so easy to make at home and i sometimes struggle with doneness sometimes
His sauce of choice could be interesting
Check out J. Kenji Lopez-Alt's Food Lab blog. Lots of good burger techniques there.
@@FreeBroccoli great! Thanks
Its really interesting seeing this process and understanding what they went through to get the flake they wanted. A really big curiosity of mine is thinking on just how so many methods of food processing, preparations, cooking and baking were even came up with in the first place.
Didn't expect this video to be so interesting, keep up the good work boss!
A lot of my favorite UA-camrs have been making videos on this in the past year
Who else?
Adam’s shirt reminds me of the episode of the Simpsons where Bart, Nelson, Milhouse, and Martin rent a car and drive to Nashville to go to the Worlds Fair. And the big rusty sphere that still stood there was full of wigs.
IT’S KNOXVILLE!
"Wod fir?!"
Fun fact: Shredded wheat first publicly debuted in the 1893 World's Columbian Expo of Chicago. Mild coincidence, I assume
I'm glad someone else caught onto that
Wish this video was like 2 hours long. I think this is your best video yet. Keep it up
I really enjoyed this one, Brilliant research! And Adam’s way makes everything look interesting, who thought I’ll get excited about the origin of cereals lol
Huh... Was absolutely certain this'd be a "Magic Spoon" episode.
haha.. German's my mother tongue. I never thought of Zwieback referring it to being baked twice xD
Zwieback the way I ever had it was always sweet. It's not far removed from like a Biscotti.
Also "Zwie-" is pronounced "Tsvee" like "Zwieback" or "Zwielicht" 'Twilight'
"Zwei" is 'Tsvai' like in "Zweihänder".
Edit: so it turns out this is a really dumb suggestion I made. But I'll leave it up rather than delete it, since there was a good conversation that came afterwards.
I'm going to guess that the original German is zweiback and somehow it got mutated into zwieback in English. Official English pronunciation is "ZWEE-back" although the ancestral German side of my family is begging me to say "TSVAI-bock"
@@vinnytube1001
uhhh maybe.
In modern highGerman it's "Zwieback" which I'd transliterate as 'Tsveebuck' for Americans.
Zwie- and Zwei are both used in different words. Zwei just means 2 by itself. Zwie- is more of a prefix, you never see it by itself.
But ye Mittelhochdeutsch and Altdeutsch were not as centrilised as modern Hochdeutsch is so they had all kinds of words. It's still kinda like that today with the different dialects of German.
Language is not easy to pin down. Words do strange things.
@@Broockle Hah, thanks for that. For sure my ancestors were neither wealthy nor well educated. Probably from Rheinland-Pfalz or thereabouts, we don't know for sure. My grandparents favorite dish was Saumagen, if that helps. ;) Of course by the time I was growing up, our use of German was down to just a few words sprinkled into a 99.9% English vocabulary.
@@vinnytube1001
Saumagen xD
I'm dying. I gotta look dat up.
It always cracks me up just how blatantly honest the German naming conventions can be.
I'm from Vienna but my Mom grew up in Rosenheim. So I grew up hearing the different words used in the different areas a lot and I'm used to explaining words from one side to the other.
German's tend to get very confused when they hear Viennese xD
@@Broockle No doubt. My intuition - which I accept was wrong - about zwie/zwei being mixed up is because the sound of ei/ie are either reversed (or just different) between German and English. It trips up a lot of Americans trying to pronounce German words. Seemed totally reasonable that a misspelling could enter our lexicon (oven though it didn't).
This is exactly the content I subscribed for. It feels like an NPR podcast except with fewer guests and citations.
Another thing to consider... in the 19th and early 20th centuries most Americans did alot of manual farm work. My grandpa didn't even own a tractor on the farm he grew up on in the 1920's and 30's, they just had a mule, and after the war he became a postal worker and walked miles ever day. That glucose from breakfast cereal would have mostly gone straight into energy for work in the morning. They also had greater insulin sensitivity to begin with because most Americans had quite a bit lower BMI than today.
1:32 I'm sorry Mr Ragusea but I have to disagree. I bake my own bread and when baked in the evening it stays fresh not only the day after but also for 2-3 days after baking if wrapped in towels correctly. I don't add anything extra to it, just flour, water, salt and yeast and I don't think my bread flour contains any preservatives.
it probably contains something that keeps your bread more stable.
Me when I find out the video wasn't sponsored by Magic Spoon
"My day is ruined and disappointment is immeasurable."
Super interesting video! Thanks for researching so thoroughly the effort and professionalism shows !
Your pacing on this video has definitely improved over the last several. Much more watchable, and I feel like I have more time to digest the large volume of concise and helpful info you are putting out. It's almost back to the normal pacing you had about a year ago.
The platonic ideal of a breakfast cereal is as close to cardboard as physically possible.
I learned a TON of things in this video and i thouroughly enjoyed it! Love your vids, keep it up!
Man I love your channel so much. Watching your videos is my new favourite binge
Wasn't there bread anyway? I can't imagine farm workers being like "this bread ain't fresh! I won't eat this!" Sourdough bread was a thing here, and it still held up for several days without going totally stale.
Yeah, I thought that was a really weird comment he made about bread. When I bake sourdough I don’t even touch it until the next day (slices better), and it just sits under a metal bowl - no plastic or modern equipment. It then lasts all week, never going mouldy, just slowly drying out. The idea that bread without industrial preservatives is only good the day you bake it is absurd.
I remember my grandma saying, they baked lots of bread once a week, and when it was especially good, they said “this is gonna be a tough rest of the week“ because they'd eat almost all of it right away. They had breadboxes and storage cellars for hundreds of years now, some even with ice.
This is the perfect time to be sponsored by Magic Spoon with a "luckily, this cereal doesn't have carbs!!" segway! Why, Adam? Why?
You generally don’t reach out to sponsors, they reach out to you. Even if his relationship with that company is such that he can reach out, which is rather rare, they’re under no obligation to take him up on it.
@@kaitlyn__L I know, I know, it just would've fit.
I prefer this way. By separating the content and the sponsor, it removes the possibility of the sponsor influencing into the veracity and integrity of the content for the sake of the advert.
This channel is so unique. I love these hybrid science/history of food videos
Your videos are teaching me a hell lot and you make them really interesting as well. I found a gold mine of a channel
Personally, home made bread is a close second to pre-packaged industrial bread when it comes to longevity, but maybe it's because i generally add whole grain flour (even homemade white bread always seems to stale quicker).
Ps: it's pronounced zwee-back (zwee like your yelling out "weee" when going down a slide, and back like you'd pronounce Johann Sebastian Bach).
Adam ragusea is the only guy that can make the history of cereal so interesting. Or I'm getting old
Very intriguing and well put together video! Also it was great to know that I'm not the only one that experiences that hypoglycemic crash an hour after eating cereal. I thought I was actually hypoglycemic. That's the reason I don't eat breakfast much anymore much less cereal.
That first handful of granola you showed - 6:12 - reminds me of classic Sanitarium Granola. I love classic Granola, though as far as I know, it can only be obtained now from Adventist Bookstores, and the Avondale College store (Avondale is an Adventist college on the Central Coast (between Newcastle and Sydney). Standard method for eating granola is soaking it in boiling hot water until it's nice and soft. Then do as you wish - milk, sugar, chopped fruit - I remember one church camp I went to the meeting tent I was going to (I don't recall if the was the Early-Teen tent (13-16) or the Youth tent (16-30)) but the point was they were serving free breakfast and the granola they served had diced dates in it.
4:10 i agree. whenever i was sick, my mom would make me eat zwieback and tea and i hated the zwieback because it was so hard and bland it was kinda hard to eat... and also dried out your mouth.
I'm pretty sure it's supposed to be soaked in something, like a bowl of milk or you dip it into the tea.
I mean it just tastes like sawdust otherwise, they're not biscotti after all
Hey Adam, sorry I didn't use your code when I bought some magic spoon. I sorta forgot or figured it wouldn't work in Canada, but then I saw it does literally after I'd already bought it because they ask where I heard about them lol, for whatever that's worth to you and anyone else!
I love how you get to the point... I clicked on the thumbnail, and I know you're name and channel. You didn't feel it necessary to selflessly promote or read to me what I just read. You are awesome sir. Thank you. friend.
One of your best science videos yet Adam! Great job! ❤️
Ah, cereal. My favorite soup.
my viewpoint for years has been that cereal is incredibly unhealthy and everyone called me mad, good to see that it's true
i dont believe we need breakfast in general anymore, if you have an inactive office job
A high protein breakfast helps with eating a smart lunch
Your videos never disappoint! Top notch content.
This was an amazing video, Adam, thanks.
Did Kellog know the chemistry of various sugars (including starch) back then?
Oh cool. I always wondered why North Americans use the name granola instead of muesli. I was so confused when I moved to Canada and couldn't find muesli for sale. Or when I did, it was in the health food section and it tasted like butt hole. Then I discovered the granola section and found it tasted exactly like muesli lol. The granola always had way too much sugar in it though :/
This was absolutely fascinating
I love cereal and I love that Adam Ragusea consistently sells adult cereal start-up products.
YTP: Adam Ragusea is obsessed with breakfast cereal.
Im already excited
Looking forward to it^^
Who cares?
11:02 hurt my soul on a physical, deep level
11:20 that's how I like to cook my grits. I left a pot of them sit overnight by accident once and I decided to try it the next morning and LOVED it. Of course it was like a giant glutinous block but I broke it up with a fork, added a little more water, and reheated.
Having baked some sourdough bread it doesn't go stale overnight.
Just make sure that if you already cut into it you don't leave the cut side exposed to the air, and even then just that side will harden rest will still be fine.
"Zwieback" is pronounced more like "Zweeback".
Your pronounciation would be "Zweiback".
Another informative and interesting video nonetheless.
In English, more something like Tsvee-buck.
Please use the IPA
German?
I was gonna comment the same thing but were not making any friends with this lol
Anyhow. a quick read of pronunciation on even google translate would have solved this problem. gell?
As a german i can approve
"He believed the key to longevity was to not enjoy anything"
welp. sounds like I'm gonna live for a thousand years XD
Plot twist at the end. Love it!
Modern day zwieback toast is great. I love it. I ate it when I was little, my family is mostly German and it was considered a treat... Crunchy little pieces of toast topped with some butter and jelly. Loved it. Still do. When I lived in Germany it was still popular and is great for a rocky tummy. Brandt is the only brand I know of here in the US and I've seen it in some Kroger, Meijer, Whole Foods and Amazon.
Absolute BANGER of an episode
Kellog's "vitality" thing sounds like a total myth. Wasn't it just to help keep people's libido low? Less dopamine receptor downregulation compared to sugary cereals.
Yes. In fact he's the reason male genital mutilation is so common in the US. He was actually known for performing nonconcentual operations on his patients genitals as part of his religious philosophy
@@LUNUSt snippy snippy peepee
@@General12th yeah making fun of rape. Classy
@@LUNUSt Genital mutilation is not quite the same thing as rape.
@@General12th it literally is.
Thank you for this! I appreciate your attempts to make dry, crunchy cereal at home. Nowadays, we have time for that, and it sure is better than boxed stuff. Texture and taste are hard to replicate, but we have a difficult time being able to work so hatd to make good grain as bad for us as the factory. This makes me appreciate my steel cut oats so much more.
Also hope you appreciate his constant Magic Spoon sponsorships then lulz!
I love this channel. And this guy is a great story teller
Here's a fun tidbit for you: When American white bread first hit the market here in Lebanon, it was double baked, so it was called "toast". Then when technology permitted for the typical bread to be shipped here, people started calling it "soft toast".
Ok that's pretty interesting ngl
I only eat sfe7a
@@MihadAlzayat as we all should
Better than any history lessons at school, love these videos! Thanks for making all the research ♥️
dear americans, stop eating dessert in the morning. Have a real breakfasts. Thanks
Unless its fruit, savory breakfast over sweet breakfast anyday
hard to do in a country that worships capitalism, quick to eat simple carb breakfasts like cereal are kinda a necesssity for many of us
@@yungboy4216 i'd rather wake up an hour earlier and have a real breakfast than eat sugar from a box.
@@kysfggt same, I tend to skip breakfast when I don't have the time because cereal is disgusting
Adam I really like how you ended the video discussing the lean times, would you ever consider a video on fasting and how it works?
Had to giggle when you brought in the product of Kellogg's imitator there to help explain granola.