BREAD AND DIGESTION

New Zealand Herald, Volume LXXIV, Issue 22687, 27 March 1937, Page 15

BREAD AND DIGESTION

I Sir, —In reply to "Dietitian's' letter! of lust week, 1 would like to point out. thjit a very small percentage of people | have complained of the finality of the bread, and there are many who, like ourselves, have not even noticed the difference since New Zealand-grown wheat has been wholly used. As regards j food value, if white bread is used : chiefly as is the case in most homes, then the nutritious value does not com- ! pare with wholemeal bread. ]f mothers | would substitute wholemeal bread for, white, and nso wholemeal in the daily i cooking, instead of whito flour, the! community would enjoy a higher standard of health. Better Health. I Sir, —You are to be commended on j your criticism of the Hon. D. G. Sulli- j van in perpetually claiming that there is j nothing the matter with New Zealand ! flour. If every housewife who was dis-1 satisfied with the bread she is buying were to write to the Minister and complain, I think he would soon realise j the position. In February, 1936, my family and I spent a fortnight's holiday at a certain seaside town. Tfiere was only one baker, and his bread was beautiful. We have just returned from another holiday at the same place, and the same baker's bread was heavy, excessively moist and sticky, and, when cut, small particles stuck to the bread knife. No wonder more people than ever, myself in particular, are suffering from indigestion and stomach trouble, i Doughboy.