The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1873-12-11
"THE MOST NUTRITIOUS
FOOD.
WHAT OUGHT AMERICANS TO EAT
THE FLOUR THAT TUPPLIEs ALL THE
DEMANDS OF THE SYSTEM he'
CHICAGO. Nov 26. 227:


e..a-..se..s-a.--s- ise,.
Chicago, Nov. 26. 1878
To the Editor of the Inter Ocean
SIR: In your issue this morning /
notice an article with the above title,
calling attention to the relative nu-
triticus value Of different kinds of
food, E. o.: "Oatmeal contains 81
per cent. of nutritive matter; wheat
851 per cent, potatoes % ptr cent. !,
the pest fresh meat % per cent" The
writer further calls attention to the
fact that oatmeal is largely used in
Great Britain for food. Its cheapness
and nutritiousness as compared with
meat certainly commends it to our
people at these times, and especially
to the poor. Oatmeal, however, has
never been in very great demand in
America, and it might be of interest
to inquire why. 1t is well known
that active people demand much
muscle (nitzates) making food. In
moist, quie tGreat Britain, where the
wear and tear is not 20 great, the de-
mand for this particular kind of food
is less. Oatmeal stands near to
milk in is nutritive qualities, and Is
found to meet the demand of the sys-
tenn In Great Britain. But in this
country there seems a craving for
meat in some foru. 1t may be
habit bat habit makes Law here as
elsewhere. | am ..ot the opinion how
ever. it is cisfy because oatmeal does
not supply the waste in an American
worker. They must have more f.
brane than the oatmeal contains. But
IS there no grain that would supply
all the demands upon the system?
Bread is said to be "the staff Of life"'
but wheat bread, made from super
fine -four, W Il alone sustain life only
a short time.
The writer truly says that 'whate
In It's natural condition would supply
all the needed elements Of the human
body" "Wheat contains of the car
Donates, or heat and fat producers
(starch), 62 per cent; of the phos-
pilates that supply the brain, bones,
and nerve force, p per cent; of tae
nitrates the muscle % per cent" In
the usual process of boiling it is la
inevitable fact thai nearly all the
phosphates and nitrates are removed,
and . starcny, white lifeIes product
remains. But why is ii bolted? To
get the outer silicious (Sran)' coating,
which Is as indigestlble as chaff or
broken glass, which it closely resem-
bles. Why is it ground so fine? 10
aid digest on. Many stomachs can
no more digest cracked wheat or
Graham -four than they can chips.
The attempt to produce fine article
of flour obtains that result at the
great danger Of heating. Heating
ruins flour, and is responsible for
much of the anthema that has been
heaped upon ''superfnc -four" We
are pleased to know that Chicago
has solved the problem of producing
a fine (notwhite) flour that retains all
the nutritious elements of the wheat,
and excludes the indigastible parts.
and that without heating or other
wise destroying the strength of the
wheat meal. This is accomplished
by attrition P ocess, which gives us
flour that supplies the American de-
mand for fosd rich in the heterogeneous
and phosphate elements. The best
authorities state, and experiments
demonstrate, that 'attrition flour
will supply all the needed, elements
OF the human system." yours very
respectfully,
T. G. DUNCAN, NJ. D.