White And Wholemeal Bread

Dominion, Volume 34, Issue 125, 20 February 1941, Page 9

White And Wholemeal Bread

Sir, —The addition of vitamin Bl to

white Hour does not, from recent research, appear to be lhe last word in llonr reinforcement, anil would like to draw your attention to the experiments Dr. Harrietta Chick, of the Nutrition Division of the Lister Institutes. Nine young rats brought up on a synthetic diet were separated and fed on two diets. The first group

were given straight run white flour, casein cotton seed oil, salt mixture, vitamin BE and codliver oil daily. The second group were given no vitamin 81, but wholemeal flour and the identical diet as above, as far as the oilier ingredients were concerned. The weight increase of the rats on the wholemeal diet was almost twice that of the rats on the diet of reinforced white flour, and identical results were found when the diets were switched. Dr. Chick considers that the only reason for the superiority of the wholemeal flour is it content of vitamin B2 complex. Perhaps somebody will plug vitamin B2 complex over the wireless for us, and keep us really up to date in the matter of flour reinforcements.—l am, etc.. NOT A FLOUR MILLER. Wellington, February 19.