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The layers of the wheat bony, as wc proceed toward its centre, become more and more completely starchy, and at the centre but little else is found, and this portion makes our finest flour. The finer the flour the less fit it is for nutrition. In its natural state, the wheat, with all its components present, is not fully fitted for perfect human development. There is deficiency in the potential heat-producing materials, especially for cooler climates, there being only 2 per cent of fat in wheat. We instinctively supply this deficiency by the addition of fatty bodies. We spread butter upon bread, we mingle lard or butter with our buscuit or cake, and the fat meat and bread arc taken alternately or coiucideutly. The starch being a carbonhyclrata, can afford, comparatively, but little beat in consumption, and the fats are demanded by the wants of the system.

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Bibliographic details

"WHY WE BUTTER OUR BREAD., Ashburton Guardian, Volume 1, Issue 106, 29 May 1880

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"WHY WE BUTTER OUR BREAD. Ashburton Guardian, Volume 1, Issue 106, 29 May 1880

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