FORTIFIED BREAD.

Auckland Star, Volume LXXI, Issue 205, 29 August 1940, Page 4

FORTIFIED BREAD.

VITAMINS IMPORTANT. FOOD LEAGUE'S COMMENTS. "This new scheme of fortified bread emirates from the Wheat Research Institute which is admittedly more concerned with the texture of the bread than its nutritive value." . This comment was made this morning by the secretary of the New Zealand Women's Food Value League, Mrs N. H. Good, on the league's view of the proposed fortified bread. "The league takes the view that bread made from natural whole wheat is the normal food for normal people," said Mrs. Good. "There are, of course, some people with weak digestions who cannot digest it, or many other foods easily. If white bread ie fortified with Bl it is still not in any way comparable with wholemeal because it lacks valuable mineral and roughage which the whole grain contains. Wholemeal supplies one and a half times as much calcium, two and a half times as much phosphorus and twice as much iron as white flour in addition to much greater quantities of all the vitamins. "It is a fact that in Britain white bread ie being fortified with 81, but it must be remembered there that th« economic position has to be considered Britain cannot afford to feed the full grain to the whole population; part oi it has to be given to the poultry and stock. Therefore, fortified white bread has to be resorted to. These conditions do not apply to us in New Zealand." The league suggests that before this fortified loaf becomes an accomplished fact, the general public β-hould demand to know more about the process. It feels also that the 8.M.A., Dental Association, School of Home Scienc-e and nutritional authorities should be consulted.