08/30/2026
In the late 1920s and early 1930s, three physicians at The Hospital for Sick Children in Toronto were working on one of the most pressing problems in pediatric medicine: infant malnutrition. Rickets, the bone disease caused by vitamin D deficiency, was still common in Canadian children. Iron deficiency anaemia was widespread. Many infants were being fed on gruels and porridges that were nutritionally incomplete, required laborious preparation, and were often contaminated during cooking. Frederick Tisdall, Theodore Drake, and William Goldie decided to design a better infant food from first principles. They wanted something precooked, requiring only the addition of warm water to prepare, stable enough to store without refrigeration, affordable enough for families of any income level, and nutritionally complete enough to prevent the deficiencies they were treating every day. The cereal they developed combined wheat meal, oatmeal, cornmeal, wheat germ, dried brewer's yeast, and powdered alfalfa leaf, and was enriched with iron, calcium, phosphorus, and vitamins. They named it Pablum, derived from the Latin pabulum meaning food or nourishment. The Hospital for Sick Children filed the patent and licensed the product to the Mead Johnson company for commercial production in 1932, with the agreement that all royalties would be returned to the hospital's research program. The royalties were substantial. Over the following two decades Pablum royalties funded the hospital's research division almost entirely. The product itself spread rapidly across North America and then to markets in Europe and beyond. The reduction in infant rickets that followed its adoption was documented and significant. Pablum became so synonymous with infant feeding that the word entered the English language as a common noun. Three Toronto pediatricians invented the first truly complete infant food, refused to profit personally from it, and changed the outcomes for infants across the Western world.