WHOLEMEAL BREAD.
A great and beneficent movement is being advocated in England just now in favour of "standard" bread —■ bread, that is, composed of eighty per cent, of the whole grain, ground by old-fashioned stone, not china, rollers. Wholemeal bread made of this product is said to be wholesome, sweet, and nutritious, and to provide just those elements the body needs to produce and retain good teeth, health and digestion. The apostles of the new-old creed point to the almost toothless state of the rising generation in England, and in New Zealand, as waß stated the other day, the majority of the rejections for the local navy occur through defective teeth. Is there such an article as genuine wholemeal flour, produced in the Dominion? It is very doubtful whether the old-fashioned stone flour mills have survived the competition for a "white" flour, alluring and destructive as it is held by the reformers. There are a singularly large number of our young people with defective teeth, and if what the reformers say is true, we have a simple remedy for such ills as flesh is heir to in matters of this kind. Cynics, might argue that the dentists won't grumble if teeth do decay, but the enlightened members of that profession are just as alarmed as other thinking people at the evidences of deterioration so noticeable in the rising generation. It would be very interesting to know whether any old-fashioned flour mill has survived the stern competition for a pure white bread. If so, there is an opening for the provision of wholemeal flour constituted as the advocates of "standard" bread suggest. In the old days . such a mill was worked on the Wanganui river, near Taumarunui. Whether any other similar mills exist we are unable to say, but the matter is of such vital interest, physically, to the whole community that we welcome any information throwing light on the subject.
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King Country Chronicle, Volume V, Issue 367, 7 June 1911, Page 4
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320WHOLEMEAL BREAD. King Country Chronicle, Volume V, Issue 367, 7 June 1911, Page 4
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