FOR HORSES - AND MEN

New Zealand Listener, Volume 13, Issue 330, 19 October 1945, Page 13

FOR HORSES - AND MEN

(Written for "The Listener’ by DR.

MURIEL

BELL

Nutritionist to

the Health Department)

VERYONE is familiar with the story of the Sassenach who twitted the Scotsman with the custom of using oats to feed men in Scotland, but to feed horses in England. "And where can you find better horses than in England, or better men than in Scotland?" was the Scotsman’s subtle reply. Since wheat is regarded as definitely suitable as a food for man, let us compare, in the table given below, oatmeal and wheatmeal as foods. There will be slight variations in the figures shown with the type of wheat or the type of oats-the figures are averages only, They reveal no essential differences. The nutritional value of their proteins is approximately the same; they are equally capable of supplying certain important building stones for growth, and they equally require the addition of milk to the diet to supplement their deficiencies. Comparing equal weights of the cereals, the mineral and vitamin content is much the same. We have to admit that the phytic acid of oatmeal as consumed exceeds that of bread. However, theoretically, there is little to choose between a breakfast of porridge and milk, or of wholemeal bread with coffee-and-milk, provided that the same amounts of cereal are taken in each case. For many of us, a plateful of oatmeal porridge is a healthful and easily prepared hot breakfast. It has the merit. that it is also cheap. Many people fail to distinguish between the term "preheated" and the term "really-to-eat" as applied to breakfast

cereals. All oatmeals are pre-heated-this facilitates the removal of the husk, Some of them are finely ground in order to make them easier to cook. Mere grinding does not diminish the nutritional value. Cereals that are "ready-to-eat" have two disadvantages; their greater cost, and the loss, during the processing, of an important contribution made by whole grain cereals, namely the vitamin Bl. Advertisements claiming that they are "whole-grain" are therefore misleading on one of the most important aspects of whole grain cereals. On the other hand, these cereals are usually popular. Moreover, those who suffer from allergies to cereal can usually take the ready-to-eat cereals because the allergenic factors have been destroyed by the processing. It is advisable, however, if they are taken frequently, or in such a quantity as to form a large part of the dietary, to make up for their lack of vitamin B1 by taking other foods that are rich in this constituent.

One oz. of Calories Protein Fat Carbohydrate Tron Vitamin B1 grams grams érams milligrams milligrams Wholemeal flour .... 106 3.7 0.6 19.S 1.08 0.120 Oatmeal es... es? © e 4.0 2.1 19.0 1.13 0.105