Editing Breakfast cereal (section)

===Early America===
[[Indigenous peoples of the Americas|Native American]]s had found a way to make ground corn palatable, later called ''[[grits]]'' (from the Old English word ''grēot'', meaning "gravel").<ref>{{Cite web|url=https://www.etymonline.com/word/grit|title=grit {{!}} Origin and meaning of grit by Online Etymology Dictionary|website=www.etymonline.com|language=en|access-date=2019-05-07}}</ref> ''[[Hominy]]'' was another preparation. While this became a staple in the southern U.S., grits never gained popularity in the northern states.<ref>{{cite book|title=An Irresistible History of Southern Food: Four Centuries of Black Eyed Peas, Collard Greens, and Whole Hog Barbecue|url=https://books.google.com/books?id=zqWSQ6BkJAcC&pg=PA57|year=2011|publisher=The History Press|pages=57–58|isbn = 9781609491932}}</ref> Food reformers in the 19th century called for cutting back on excessive meat consumption at breakfast. They explored numerous vegetarian alternatives. Late in the century, the [[Seventh-day Adventist Church|Seventh-day Adventist]]s based in Michigan made these food reforms part of their religion, and  non-meat breakfasts were featured in their [[Sanitarium (healthcare)|sanitariums]] and led to new breakfast cereals.<ref>{{cite journal | vauthors = Du Puis EM | year = 2007 | title = Angels and Vegetables: A Brief History of Food Advice in America | jstor = 10.1525/gfc.2007.7.3.34 | journal = Gastronomica: The Journal of Food and Culture | volume = 7 | issue = 3| pages = 34–44 | doi = 10.1525/gfc.2007.7.3.34 }}</ref>