Page 6 Advertisements Column 2

New Zealand Herald, Volume LVIII, Issue 17844, 27 July 1921, Page 6

AD REM (TO THE PURPOSE: TO THE POINT -VERY MUCH). DEDICATED TO DR. WILKIN, Educational Department. Wellington, By CHAMPION. CONTRIBUTED BY ALEXANDER BRYCE, M.D., D.P.H. 'Diploma Public Health;. iCamb. 1914). MY DEAR PEOPLE.— j Will you kindly ioliow Dr. Bryce i on " Digestion of Bread." "In ideal i circumstances a la.riy iarge proportion of u given Quantity of bread is digested iu -.1.0 mouth. bt-arch or carbohydrate is c.ui;e incapable of absorptiun until it I has boon rendered soluble, and this is erjt-ctcd by the action ot saliva, which j converts it fir-st into dextrin and subseI quentiy into maltose. Pavlov demoustraicd that the chewing of fresh, moist j breaa produced no secretion of saliva worth mentioning, but dry bread caused the saliva to flow in )ars;e quantities. | Stale bread, crust of bread, toast, zweiback 'double toasted breadi, and plenty of biscuit i ornpel lairLy prolonged mastication with plenty of saiiva. while soft I bread is usually bolted with no producj tiou of digestive juice of any consei " On reaching the stomach this digestion of the starch by saliva still goes on until it has been neutralised by the 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 miik, and four tunes more than meat, but a much smaller quantity of hydrochloric ac.d, so a« to interfere as little as possibly with tho alkabne 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 intestines soon complete the digestion of the starch and protein and the email 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 i former now becomes apparent. It is : easy to understand that no matter how \ well digested an article of diet may be, j 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 the nutrients present. But whether this is the sole reason or not, it is Quite certain that, weight for weight, white bread is infinitely more ' nutritious than wholemeal bread or *ny far-away imitation or it." CHAMPION is in accord with the eminent Dr. Bryce that bread made from his MUSCLE-RAISER FLOUR is paramount, if you are anxious for healthy longevity; if not, go in. for the bread that has so much cellulose or indigestible woody fibre in it. But I feel sure, after reading Dr. Bryce's able treatise, you will exclaim, "CHAMPION MUSCLE - RAISER FLOUR FOR EVER!" You can Quite understand why our soldiers fought with such vigour, as they were trained on White Bread from Champion Flour. I have spoken with confidence, V AUCKLAND. 25/7/21. * •' TAUPIRI COAL AND FIREWOOD. PROMPT DELIVERY GUARANTEED. J. J. CRAIG. LTD.. CRAIG'S BUILDINGS. QUEEN STREET. TELEPHONES: ) G44 ) 266 ) 2079 ) 804 ) 2345 HOME BUILDING. WE CAN SUPPLY AS UNDER: — i TIMBER— FRAMING: Kauri and Rimu. ; WEATHERBOARDS: Heart Kauri and Rimu. I FLOORING: Kauri, Rimu. and Matai ROUGH LINING: Kauri and Kiiru MATCHED LINING: Kauri and Rimu. JOINERYALL STOCK SIZES, made of Seasoned Timber only. IN STOCKOREGON: First Grade. JARRAH. OAK. 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