Page 4 Advertisements Column 3

New Zealand Times, Volume XLVII, Issue 10964, 28 July 1921, Page 4

AD REM (TO THE PUBTOSE : TO THE POINT—VEItY MUCH.) DEDICATED TO HR. WILKIN, Educational Department, Wellington, By CHAMPION CONTRIBUTED BY ALEXANDER BRYCE, M.D., D.P.H. (Ounb., 1914.) MY DEAR PEOPLE Will you kindly follow Dr. Bryce on “Digestion of Bread/* “In Ideal circumstances a fairly large proportion of a givetn quantity of. bread is digested in tlie mouth. Starch or carbohydrate is quite incapable of absorption until it lias been rendered soluble, and this is effected by the action of saliva, which converts it first iutoi dextrin and subsequently into maltose. Pavloy demonstrated that the die wing of fresh, moist bread produced no secretion of saliva worth mentioning, but dry bread caused the 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 bolted with no production of digestive juice of any consequence. "On reaching tlio stomach this digestion of the starch by saliva still goes om 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 add. Bread provokes a secretion of five times more pepsin than an equivalent quantity of milk, and fouT times more than meat, but a much smaller quantity of hydrochloric acid, so os to interfere as little as possible with the aLkaline saliva. Gastric juice is only able to digest proteins, and 4 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 sfnall quantity of fat contained in bread, and them 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. j of its proteins, over fifty per cent, of its mineral matter, and fourteen per cent, all told of its total •solidsare actually unabsarbed. To a very large extent these inferior results are due to the presence of so much cellulose or indigestible woody fibre, which prevents the digestible 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 oread or any faraway imitation of it.” CHAMPION” is in accord with the eminent Dr. Bryce that bread made from h/i-s ’ MUSCLE-RAISER FLOUR is paramount, if you are anxious for | healthy longevity; if not, go in for the bread that haa so much cellulose I or indigestible woody fibre in it. But 1 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 trainee! on White Bread from Champion Flour. I have spoken with confidence, AUCKLAND. O ur 2fi years’ exp°rieiic® and admitted skill enable us to make Artificial Teeth that are most natural - looking, because they harmonise with the features of the face. To obtain this effect is a decided art. FROST AND FROST. DENTAL SURGEONS, . 119, WILLIS STREET. DON'T ENVY THE SUCCESSFUL MAN— * BE ONE YOURSELF. REMEMBER, successful men owe their success to effort They always had an end in view. They have striven until they achieved it. If the possession of certain knowledge would assist them in their career, they have not rested until they have acquired that knowledge. Their success was unavoidable, and eo can YOURS be. Reach out for the higher job. If Business is your goal start ns a Bookkeeper—become an expert Book-keeper. The next step to promotion will follow ae the day the night. Again and again has our Correspondence Course in Practical Book-keeping proved itself a sure stepping-stone to better things—to the head of a Department—to the charge of a Branch—-to tho Manager's Chair. Send to-day for particulars of our Course. Address: HEMINGWAY AND ROBERTSON'S i CORRESPONDENCE SCHOOLS, LTD.,' Union Buildings, Custom street, E., i P.O, Box 51fi, AUCKLAND. SIGHT SAFETY. IF your sight is good take care of it; if it isn't, let ns. You'll appreciate the benefits good sight brings. H. SPEAR, Eyesight Specialist, 7, Willis street, Wellington. Late Optician to the Wellington Hospital and Charitable Aid Board. alit 'ANTED Known Account Books ruled to any requirements can be at tho "Time*’' ofhee. These hooks trong and faithfully made, and the *— papor used is of tha