Pablum

Developers of Pablum included Canadian pediatricians Frederick Tisdall, Theodore Drake, Pearl Summerfeldt, Alan Brown,[1] laboratory technician Ruth Herbert (all of the Hospital for Sick Children in Toronto), and Mead Johnson chemist Harry H.

Pablum Mixed Cereal was made from a mixture of ground and precooked wheat (farina), oatmeal, yellow corn meal, bone meal, dried brewer's yeast, and powdered alfalfa leaf, fortified with reduced iron – providing an assortment of minerals and vitamins A, B1, B2, D, and E.[1][3] Pablum is palatable and easily digested without causing side effects like diarrhea or constipation.

'[4] Pablum was developed in 1930 by Canadian pediatricians Frederick Tisdall, Theodore Drake, and Alan Brown,[1] in collaboration with nutrition laboratory technician Ruth Herbert (all of the Hospital for Sick Children in Toronto), along with Mead Johnson chemist Harry H.

The cereal marked a breakthrough in nutritional science: it helped prevent rickets, a crippling childhood disease, by ensuring that children had sufficient vitamin D in their diet.

The ease of preparation made Pablum successful in an era when infant malnutrition was still a major problem in industrialized countries.