The Hygienic Cook Book

Published in 1876 in Michigan, The Hygienic Cook Book was part of the 19th century health reform movement that stressed a vegetarian diet to achieve wellness. Author John Harvey Kellogg, an American physician, took the health reformer’s diet even further by emphasizing abstinence from caffeine, alcohol, spices, condiments, dairy, eggs, and vinegar. Kellogg believed that “[c]ondiments are innutritious and irritating….they irritate the digestive organs, impairing their tone and deranging their function.” Above all, he stressed the importance of bowel health for an overall healthy body. 

Published in 1876 in Michigan, The Hygienic Cook Book was part of the 19th century health reform movement that stressed a vegetarian diet to achieve wellness. Author John Harvey Kellogg, an American physician, took the health reformer’s diet even further by emphasizing abstinence from caffeine, alcohol, spices, condiments, dairy, eggs, and vinegar. Kellogg believed that “[c]ondiments are innutritious and irritating….they irritate the digestive organs, impairing their tone and deranging their function.” Above all, he stressed the importance of bowel health for an overall healthy body. 

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