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White Ribbon, Volume 6, Issue 66, 1 November 1900, Page 11

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The Relative Value of White and Brown Bread.

A prominent miller recently made the following remark: “ 1 wenty yens ago, in the process of cleansing the ground product, we endeavoured to preserve as much of the wheat kernel as possible ’, liow-a-days we are compelled to wash away all but the central, white, starchy portion, or our flour will not fetch a good price in the markets.’ White flour may look more genteel to those who have not been educated to appreciate the browm r product, hut is it as nourishing ? W e are certain that much of the so-called “ stall of life,” sold at the bakeries, is but a broken reed upon which to lean. The Component Parts oi a Kernel of Wheat. On the outside of a wheat kernel, as an encasing sack, there are from thr e to four layers of tough fibrous membrane. This is the husk. Just beneath the innermost layer the gluten granules are to he seen, while the hulk of the wheat is composed of tiny starch cells. Gluten an l starch are portions of the kernel used by the body as food, the former to supply matter for strength and the latter for the production in the system of heat and energy. When, for any reason, the wheat is deficient in gluten, which should exist in the proportion of one part to ten of starch, ihe body of the consumer suffers for the lack. The present-day system j

of refining the flour to make it white, as demanded by the bakers, b cause insisted upon by their customers, necessitates a removal of a large portion of the gluten, which is of darker hue. Thus white bread is far from being as nourishing as the brown variety. Moreover, Nature purposely surrounded the kernel of wheat with a tough and somewhat harsh membrane to serve as a mild stimulant to the digestive organs, inducing a free secretion of the natural juices, and so in active state of the stomach and intestines. White flour bread causes a tendency to constipation, hut the \vh )le meal is mildly laxative. If in bread making a less refined variety of flour were used, the consumers would get better value for their money and a food more conducive to health. —Herald of Health. The Effect of Exercise. In taking exercise ot any kind to strengthen the muscles of the arms, shoulders, and chest, commence moderately, using only the lightest of weights, in the open air, or if in a room with the doors and windows open. One can not expect to lie com ' a Samson in a day, a week, or a month. At first only exercise for fifteen minutes, then follow with the hath or rubbing with wet towels. You are then ready for your breakfast and daily occupation. If you have any suspicion of heart trouble, the same exercise will strengthen the great heart muscle, as well as the muscles of the body. Physical exercise controls the nervous system and even the temperament of person. According to the regularity of the nervous system, so are the moods. If both are kept in a normal condition, we are happy.— Dr. Hayes.