FOOD VALUE OF BREAD

Southland Times, Issue 24822, 14 August 1942, Page 3

FOOD VALUE OF BREAD

Sir, —With some concern I read an article in The Southland Times, August 5, entitled “Food Value of Bread, and am glad that it has given rise to some discussion. I therefore hasten to make some definite scientific statement to clear up the trouble in the minds of those interested. First of all let us consider the statement: “White bread at 3d per lb. supplies food calories at a lower price than any other foodstuff and all classes would be better oft nutritionally as well as economically if they ate more bread.” The present shortage of some foods is not so serious as to make the question of the amount of calories of greater importance. _ If some foods are in short supply it is a simple matter to replace them with other foods. The chief trouble with New Zealand food habits is now, as it always has been, that we obtain too many of our food calories from refined foods and sugar and not enough from the protective food group including vegetables and fruit and dairy products. A most useful source of information on this subject is a Health Department publication, “Good Nutrition,” now to be had in 1942 edition. In the League of Nations Problem of Nutrition Report, Vol 1. 1936, which is still a standard report, we find the following conclusion reached by the world’s nutrition authorities: ‘‘White flour in the process of milling is deprived of important nutritive elements. Its use should be decreased, and partial substitution by less refined cereals and especially potatoes is recommended. Bread should be made more protective by restoring to the flour as far as possible the special nutritive values contained in the husk and germ of the grain, particularly the vitamin B group. This recommendation, issued at a moment when the question of different kinds of bread is being discussed in every European country, is of great importance both for economic as well as hygenic reasons. Special attention is called to the value of the potato as a food rich in calories and in starch ■which is particularly suited to substitute sugar and cereals in the modern European diet. The introduction, of sugar and white flour to populations in remote districts has been followed by the occurrence of dental disease previously unknown. A large proportion of potatoes in the diet encourages no . such predisposition to dental disease as is the case with cereals. Potatoes are also a valuable source of iron and vitamin C, which is one of particular value since it retains its vitamin C on cooking.” Does this not show that instead of making up for decreased sugar—really a very good thing for New Zealanders—by eating more white bread, we would be much wiser to increase the proportion of potatoes in the diet? The new fixed price of £8 a ton for main crop potatoes makes them much cheaper per lb. than bread. The supply of potatoes this year is well known to be short. Let us hope the production of the 1943 crop will be greater. Now the vitamin B question: In white bread the proportion of this vitamin is small since it is present in the outer bran layers of the grain which are removed when the flour is made. Wholemeal bread on the other hand is a very valuable source of the vitamin. This, alone should be an important argument in favour of the greater use of wholemeal bread. Great Britain, under' her carefully planned food rationing scheme has adopted brown bread made of 85% extraction flour as the standard compulsory loaf. Such a measure as this would never have been taken, had white bread been cheaper to produce or more valuable to the consumer. HOME SCIENCE TEACHER.