Wholemeal Bread
Sir,—During the war In England certain deleterious additives began to creep insidiously into bread till medical men put their opposition into practice so strongly that a healthy loaf became standard use; and that was said to be one reason why the nation became, all round, better in health. There are many persons seeking daily, unsuccessfully, for digestible meal loaves —not brown, coloured, or coated with cracked fowlwheat to scratch the stomach lining. Well-ground, wholemeal does not do this. Is the skill beyond the baker, and why? How is it that certain rye loaves are of edible texture, but not wheaten loaves? Not all of us desire rye bread. Many older persons have had to give up bread as food, and what nourishment can replace it? Should all areas not be generously supplied with a good medically - approved wheatmeal loaf?—Yours, etc, STAFF OF LIFE. April 8, 1967.
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Bibliographic details
Press, Volume CVI, Issue 31341, 11 April 1967, Page 16
Word Count
148Wholemeal Bread Press, Volume CVI, Issue 31341, 11 April 1967, Page 16
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