WHITE AND BROWN BREAD.

New Zealander, Volume 3, Issue 161, 15 December 1847, Page 3

WHITE AND BROWN BREAD.

To the Editor of the" Sun." Sir — la your paper of the lit inst., there are some very excellent editorial remarks upon Profe.-sor John, son's essay " Oh the nutritive quality of the bread vow in use.*' i The information contained in that essay cannot be too widely disseminated, as it would tsnd to remove •uany very common and erroneous piejudices. A medical Gentleman of my acquaintance, who hai pawl great attention to this subject, informs me that he always ut.es household bread, made at a com factor's* in i St. Giles. That when he eats thisbvad for breakfast, he requires no luncheon ; but that when he eats ttie common white bread, he always, requires lOtne refreshi ment at noon. He thinks the vulgar prejudice in preferring the while bread, is one great cause of weakness and deformity in the limbs, so very common among the children of the labouring classes in this great metropolis, inducing the disorder called rickets. Brown bread is very much more nourishing than white, and contains a much larger quantity of phosphorate of lime, which is the principal constituent of bone. Children in the country, who usually eat browu bread, are less subject to this deformity of the limbu, though often residing in a malarious atmosphere. It i might be desirable to change the usual terms of bread, and call white the worst, and brown the best, BEST BROWN.