WHOLEMEAL BREAD

New Zealand Herald, Volume LXXII, Issue 22094, 27 April 1935, Page 15

WHOLEMEAL BREAD

Sir, —In your issue of April 22, a letter signed "Wholly Wholemeal" needs some correction. Will "Wholly Wholemeal" turn up in the Bible Leviticus xxiii., 13, and 11. Kings, vii., 1; also in the Church of England Prayer Book, Psalm 81, verse 17. It is not 60 years ago since fine flour was consumed, but some 4000 or so, as the foregoing verses in the Bible prove. Allan O'Neill. Takapuna. Sir, —I notice that your correspondent "Wholly says that all wheat was ground in stone mills 60 years ago, and that to him, proves everyone ato wholemeal bread. As a matter of fact, stones were superseded at Homo by iron rollers in 1840. Until the beginning of last century a pestle and mortar and a sieve were used, and from olden times grain was winnowed, that is, the husks or bran separated from the flour by fanning. Even in the parable of the prodigal son one reads of the husks which the swine did eat. I do not know what happened, in New Zealand "50 or 60 years ago," but relatives inform me that at Home at that time brown bread was dearer than white, which was one reason why the poor preferred the white, and not because of being "more genteel." Brown bread contains more vitamins than white, but where a mixed diet is taken this is not of great importance, and the choice of bread should be left to individual taste. There is little difference in the calorific value of baker's grade white flour, 1640, and wholemeal, 1645. Does "Mother of Large Family" realise that the reason bakers sell more white bread may be because most! people prefer it? White fob Choice.