Page 4 Advertisements Column 3

Dominion, Volume 14, Issue 260, 28 July 1921, Page 4

PUBLIC NOTICES. AD REM AD REM (TO THE PURPOSE: TO THE POINT -VERY MUCH). DEDICATED TO DR. WILKIN, Educational Department, Wellington. By C 1 HAMPION. > HAMPION. CONTRIBUTED BY ALEXANDER BRYCE. M.D., D.P.H. (Camb., 1914.) MY DEAR PEOPLE,— Will you kindly follow Dr. Bryce on “Digestion of Bread” ? “In ideal circumstances a fairly large proportion of a given quantity of bread is digested in the mouth. Starch or carbohydrate is quite incapable of absorption until it has been rendered soluble, and this is effected by the action of saliva, which converts it first into dextrin and subsequently into maltose. Pavlov demonstrated that the chewing of fresh, moist bread produced no secretion of saliva worth mentioning, but dry bread caused tho saliva to flow in large quantities. Stale bread, crust of bread, toast, zweiback (double toasted bread), and plenty of biscuit compel fairly prolonged mastication with plenty of saliva, while soft bread is usually belted with no production of digestive juice of any consequence.” “On reaching the stomach this digestion of tho starch by saliva still goes on until it has been neutralised by tho outflow of gastric juice in from half to three-quarters of an hour, and then the protein is attacked by the pepsin and hydrochloric acid. Bread provokes a secretion of five times more pepsin than an equivalent quantity of milk, and four times more than meat, but a much smaller quantity of hydrochloric acid, bo as to interfere as little as possible with the alkaline saliva. Gastric juice is only able to digest proteins, and in about two hours and a half a slice of bread is ready to leave the stomach. The various digestive fluids of the intertines scon complete the digestion of tho starch and protein and the small quantity of fat contained in bread, and then absorption into the blood takes place. Up to this point there is practically no difference between white and wholemeal bread, but the superiority of the former now becomes apparent. It is easy to understand that no matter how well digested an article of diet may be, it is quite incapable of nourishing the body until it has been absorbed, and in this connection white bread is paramount, for only three per cent, of its carbohydrates,' twenty per cent, of its proteins, twenty-five per cent, of its mineral matter, and four and a half per cent, of its total solids escape absorption even when it is given alone. When mixed with other foods, for example milk, a very much larger proportion is utilised for the nutrition of the body. When we compare these really excellent results with wholemeal, we find that six per cent, of its carbohydrates, nearly thirty per cent, of its proteins, over fifty- per cent, of its mineral matter, and fourteen per cent, all told of its total solids are actually unabsorbed. To a very large extent these inferior results are due to the presence of so much cellulose or indigestible woody fibre, which prevents the digestive fluids from dissolving tho nutrients present. But whether this is the sole reason or not, it is quite certain that, weight Heir weight, white bread is infinitely more nutritious than wholemeal broad or any far-away imitation of it.” CHAMPION is in accord with the eminent Dr. Bryce that bread made from his MUSCLE-RAISER FLOUR is paramount if you aro anxious for healthy longevity; if not, go in for the bread that has so much cellulose or indigestible wooily nbre in it. Bull sure, after reading Dr. „ Bryce s able teeatise, you will « xcla MUSCLE-RAISER FLOUR EVER'” You can quite understand why our soldiers fought with such vigour as they were trained on Uhite Bread from Champion Flour. I have spokep with confidence, AUCKLAND. 25/7/21.