NUTRITIVE VALUE OF BREAD.

Auckland Star, Volume XXX, Issue 274, 18 November 1899, Page 2 (Supplement)

NUTRITIVE VALUE OF BREAD.

Some discussion has taken place lately regarding a topic which crops up pei'iodically among,the crowd of subjects which falls to be consid&ved by the sanitarian —namely, the question of the nutritive value of bread (says an English paper). Ths topic specially refers to the relative, value of white and brown breads. I think it is generally admitted nowadays that white bread may be quite, as nourishing as a whole meal bread, and many persons cannot eat the latter because of its irritating properties. There seems to be no adequate reason why white bread should not be made so as to g-ive us all. the constituents which we desire to obtain from the staff of life. Certainly of late years there have been considerable improvements made in the adoption of the whole meal bread to the' wants of the ordina.ry consumers. The great point aimed at is the presence in the bread of as much of the nonrishing- constitxicntK of the plant as can be retained conformably, with the absence of bran and irritating matter?. One of the most admirable of improvements in breadmaking which I have henrri nf !.<3 the incorporation with the white loaf of oatmevl. For ordinary nourishment, and especially for building the bones of children, such a bread should stand in the first rank of xoods.