It is asserted by some authorities that beverages made from roasted
cereal grains are free from the stimulating effects of tea or coffee.
This statement is, however, erroneous. The germ portion of all grains
contains fat and proteid elements which are analogous to the caffein
and aromatic oils of tea and coffee. When the grains are roasted they
develop, although to a less degree, the same stimulating principles
found in the latter. It is well known that dextrinized cereals are
markedly stimulating when given to the lower animals. To discard
tea, coffee and cocoa altogether and to replace them with cereal
beverages, is like, so to speak, tumbling from the frying pan into the
fire. In the case of the latter, so to phrase it, the fire is not so
uncomfortably warm as the frying pan.
Cereal Coffee.
These forms of beverage, some of which are sold in packets under
proprietary names, are made from roasted grains, and are often advised
by food specialists who think that tea, coffee and cocoa are injurious,
owing to the caffein or “drugs” that they contain. To most people they
are not so palatable as tea or coffee, although, with use, many people
get to prefer them after a time.