Sylvester Graham (July 5, 1794 – September 11, 1851) was born in Suffield, Connecticut, and was ordained in 1826 as a Presbyterian minister. He was an early advocate of dietary reform in United States most notable for his emphasis on vegetarianism, and the temperance movement, as well as sexual and dietary habits.

In 1829 he invented Graham bread, and the recipe first appeared in The New Hydropathic Cookbook (New York, 1855). It showed that Graham bread was made from unsifted and unbolted flour and free from chemical additives such as alum and chlorine. Graham argued that chemical additives in bread made it unwholesome, and he was correct: both alum and chlorine are now known to be toxic. The use of additives by bakeries was a common practice during the Industrial Revolution to make bread whiter in color, and more commercially appealing. Darker wheat bread was considered the fare of country rubes. Refined bread was a status symbol of the middle class because of its "purity and refinement" in its color and was purchased, rather than home-made. Graham believed that a firm, crusty bread made of coarsely ground whole-wheat flour was more nutritious and healthy.

Graham diet

The Graham diet was invented around 1829 by Sylvester Graham, a self proclaimed "Physiological Reformer". It was based mainly on fresh fruits and vegetables, whole wheat and high fiber, and excluded meat and spices altogether (see vegetarianism). Very fresh milk, cheese, and eggs were permitted in moderation, and butter was to be used "very sparingly"

Graham believed that adhering to the diet would prevent people from having impure thoughts and in turn would stop masturbation (thought by Graham to be a catalyst for blindness) among other things. He was a prolific writer and speaker for his cause which was sternly opposed to "bad habits" of the body and mind. During the 1830's, the diet had a moderate response from the mostly puritanical faction of the American public, so much so that at one point it was strictly implemented on students of Oberlin College by David Campbell (a disciple of Graham's). During the period in which it was enforced, some rebellious students took it upon themselves to eat off-campus, and at one point a Professor was fired for refusing to stop bringing his own pepper for use with his meals. The diet was eventually renounced by the college in 1841 following a public outcry.

The Graham cracker was invented by its namesake as a staple for the diet. 

Graham was also inspired by the temperance movement and preached that a vegetarian diet was a cure for alcoholism, and, more importantly, sexual urges. The main thrust of his teachings was to curb lust. While alcohol had useful medicinal qualities, it should never be abused by social drinking. For Graham, an unhealthy diet stimulated excessive sexual desire which irritated the body and caused disease. While Graham developed a significant following known as Grahamites, he was also ridiculed by the media and the public for his unwavering zealotry. According to newspaper records, many women fainted at his lectures when he aired opinions both on sexual relations and the wearing of corsets. Whether their fainting was due to the subject matter or the tight corsets they wore is still debated.

In 1837 he had difficulty finding a place to speak in Boston because of threatened riots by butchers and commercial bakers. In 1850 he helped found the American Vegetarian Society modeled on a similar organization established in Great Britain. He died the following year, at the age of 58, in Northampton, Massachusetts, where a restaurant now sits on the former location of his house. Graham influenced notable figures in America, including Horace Greeley and John Harvey Kellogg of Battle Creek Sanitarium fame, and founder of Kellogg's.

Of his numerous writings, the best known were Lectures on the Science of Human Life (Boston, 1839), of which several editions of the two-volume work were printed in the United States and sales in England were widespread, and Lectures to Young Men on Chastity.

While Graham is best known as the father of Graham crackers, today's rendition of the cracker on supermarket shelves is often made with refined flour. For a true Graham cracker, the best source is one's local health food store.