The Emporia news. [volume] (Emporia, Kan.) 1859-1881, 1869-06-25
BREAD-WHlT TO MAKE 1T.OF.

We clip the following sensible re-
marks on the above important subject
from the Topeka Commonwealth:
In writing upon this subject, we may
be uttering some tIite things: they
ought, however, to be repeated till some
impression is made Oh the public ear.
Any teacher, minister, or other habitu-
al traveler-any one who has eaten the
daily bread of the American people
will tell US that it is n sour, sticky, indi-
gestible article, streaked with potash,
saturated with carbonic acid, trimming
over with sick headache and dyspepsia,
concerning which we should rather re-
verse the usualsprayer, and ask TO be de-
livered from it. For four thousand
years men have been at work endeavor-
ing to manufacture the finest possible
flour from grain; only to discover at
best that their labor was worse than
wasted.
What we are about to state is based
upon no less authority than that of
the great Liebig, the most eminent of all
living or dead chemists. 1t does not
come from Trail, Fowler, a. j. Davis,
or any other bran-chewing, long-haired,
water-soaked fanatic.
Food may be separated into two class
ses. First, nutrition matter, containing
nitrogen and such salts as are needed to
build up teeth, bones, and the various
tissues and secretions of the body.
Among these salts we may mention
phosphate of lime and fiouride of calci-
uIn. These aid i'll the process of diges-
ton, aud are important as material for
various tissues.
Second, fuel. This is the matter
which is burned in our lungs and veins,
for the purpose of supplying animal
heat. Starch, sugar and fat belong TO
this class. Fed upon this class of arti-
Giles alone, human life could not be sus-
tanned one month. The muscles and
various organs of the body can only be
built up out of of tissues, containing nit
rogen and the nutritive salts, the gluten
of grain, lean meat, gealin, and similar
substances.
The enamel of the teeth is largely
composed OF fiouride of calcium. This
salt is principally found III the coarser
part of wheat and other grains, III and
adjoining the bran.
The exclusion of this part of the grain
from our food is alleged as one reason
for the almost universal decay of teeth
prevalent in this country. Ii nature
does not find flourine in our food, she of
course has no material from which to
build up Il proper casing of enamel.
The people OF America live almost ex-
clusively upon bread made of fine
wheat flour, almost pure starch. 1t FUR
nishes fuel, but little nourishnent. The
American people are proverbial for a
want of muscularity. This flour is de-
ficient in the nutritive salts, necessary
for digestion. The American people
are nation of dyspeptics, almost uni
versally afflicted with constipation and
other forms of gastric disease. The
poorer elasses of Europe fed upon cab
bage, oats, rye, all Astounding in nitro
gen and the nutritive salts, are reIl.ark-
able for muscularity and soundness OF
teeth. 1t is easy to generalize from
such mass of facts. Unbolted flour
made from white winter wheat, is the
best human food. The other grains
may be placed next in order. TO throw
away the bran and coarse -four and eat
only the starch, is to reject the real nour-
ishment, the real material of life.