Corn flakes were invented primarily as a health food by Dr. John Harvey Kellogg in the 1890s for patients at the Battle Creek Sanitarium in Michigan. The goal was to create a nutritious, easily digestible, and bland breakfast alternative to the heavy, meat-centric breakfasts of the time, which were thought to cause indigestion. The flaked cereal was also designed to be easy to chew and promote healthy digestion among patients. While there is a popular story linking the invention of corn flakes to Dr. Kellogg's opposition to masturbation as part of his strict health and moral beliefs, the direct purpose of the cereal itself was related more to digestive health and promoting a vegetarian diet. The invention happened somewhat accidentally when wheat dough was left out and then rolled into thin flakes, which were toasted to create the final product. Kellogg's brother, Will, helped develop the recipe and later added sugar to make it more palatable for the general public. Corn flakes hence originated from a health movement focused on simpler, vegetarian, and easy-to-digest foods suitable for American patients in a sanitarium setting, aiming to counteract indigestion and encourage better eating habits.
