WHOLE MEAL BREAD

Otago Daily Times, Issue 21362, 16 June 1931, Page 11

WHOLE MEAL BREAD

TO IHK EDITOR Sir,—l quite agree with the writer in Saturday’s paper under the above heading The number of thinking people who are’ still eating white bread is surprising. This food, instead of being the wholesome thing we imagine, is unwholesome, as it has been robbed of its bran. Scientists now recognise that it is unwholesome on account of the loss of outer layers of the grain which contain A and B vitamins as well as excellent protein and salts. The germ is lost or separated in milling white flour; while in the whole meal, whether wheat or rye, the germ is saved. Ihe whole grain consists of four parts the external husk; the pericarp, or thin covering of the seed; the germ, or embryo plant; and the endosperm, the centre, or storage, of food for the young plant. The last-named forms the greater part of the "rain and consists chiefly of starch, which forms the greater part of our white bread and makes good paperhanger’s paste. The outer layers contain the aleurone grains, composed of protein, fat, and other substances. These valuable constituents are separated in milling white bread and are fed to pigs. During the war white bread was unobtainable in some parts, and persons had recourse to whole meal, with the result that the general health improved. If it is worth while to try to get we , surely it is of greater value to keep well, and to keep well we must eat to attain that end. But, as a rule, we “ lock the stable door when the horse is stolen. Danish war diet consisted of bread made of whole grains, barley, potatoes, milk, butter, and greens. This diet contained all the vitamins and proteins; little or no meat wan to be had; the health of the people improved, the death rate decreased 30 per cent. —full proof of its efficiency.

Beriberi became common among Norwegian sailors when white bread was made a compulsory ration. Prior to tins', rye bread was their staple food, and they did not suffer from this complaint. Epidemics of beriberi, due to white flour, were common in Labrador and Newfoundland. In 1910 a ship laden with whole meal flour was wrecked off the coast, and a'considerable portion was carried ashore. • After some shorty period beriberi disappeared and it did not appear again till after all the whole meal had been eaten by the people. Numerous instances can be cited to prove the value of whole meal , flour, but not until we have suffered with dyspepsia and other kindred troubles will we stop eating white bread. —I am, etc, Dunedin, June 14. Student No. 2.