WHOLE-MEAL BREAD.
lii. an article in the British Medical Journal of 6th May, Dr Hill (lecturer on physiology at the London Hospital) makes a very interesting statement regarding the nutritive value of (the ,so-called standard or whole-meal .bread. He states that he took two lots of rats (25 in each lot), and fed each lot for three weeks, the one lot on standard flour and the other on ordinary whit© flour. The results were (surprising, f,or the white flour rats almost all lost weight and looked ill, while the standard flour rats almost all gained weight and looked well. Ten of the white flour rats and five of the standaird flour rats died during the course of the experiment. The total gain in tlie white flour rats was 114 grams, and in the standard flour ones 273 grams. Dr Hill says: "It seems clear tliat either our standard flours contained something essential to growth which was not in tlie white flours, or that the white flours contained something detrimental— for example, improvers.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/WAG19110701.2.14
Bibliographic details
Ngā taipitopito pukapuka
Wairarapa Age, Volume XXXII, Issue 10276, 1 July 1911, Page 4
Word count
Tapeke kupu
172WHOLE-MEAL BREAD. Wairarapa Age, Volume XXXII, Issue 10276, 1 July 1911, Page 4
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Wairarapa Age. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in