WHEATMEAL BREAD.

Wairarapa Age, Volume XXV, Issue 10713, 7 June 1913, Page 4

WHEATMEAL BREAD.

It is worth while noting the increased deference being paid to the food reformer when he argues in favour of wheatineal bread as against white bread. A hundred years'ago, when a good deal-of, English history was made, white bread (an English writer explains) was practically- unknown among the workers. Now, unfortunately, it i s used at every'meal by every member of the household, and the result is seen in a good many complaints affecting various parts of the internal economy and in poor teeth. and bones. A prominent French scientist, M. Monteunis, who has made ' a Special study of food values for the past twenty-five years, has just entered a strong plea in favour of bread made from gtone-ground flour. Steel rollers, says the scientist, eamse a triple injury to the wheat. They destroy its structural energy and make it a dead instead of a live food; they eliminate gluten, which is more necessary than meat as a renewer of tissues, and mineral matters, including phospßtero<u s products. Finally, they cause gastric fermentation and a spe-ciaj-kind of dyspepsia, white bread being more difficult, to assimilate than brown. To white bread the scientistascribes people's craving for too much meat and for alcoholic drinks. He also denounces it as one of the chief eause s of consumption, and appendicitis.