Milford chronicle., 1889-09-27
Look to Your Health and to That
of Your Children.

not a suitable food for men, a0omeH and
children that woAia haze good health,
rigorous organizations and long lite
Upon this subject DIR. Stllman, in new
work just published, writes as follows
Bread made from Whole Wheat Flour
is the best single food for man known to
science; white -four and white bread is
an impoverished and unwholesome food.
Recently fresh impetus has been given
to this subject by flour made from the
whole wheat anddesignated Whole Wheat
Flour, and bread made from it is now
everywhere used by the most cultivated
and intelligent people. The Health Food
C0mbaRy of New York, has done excel
lent service to the people Of that city by
introducing the breadl made from WAole
Wheat Flour into the best hotels and the
most intelligent circles ofthat great city"
Wefndin Hon Crops Gy05O, an excellent
publication by The Orange Judd Com
pany, the following:
"In 1000 parts ofthe substance ofwheat
there is I7.7 parts of ash left after the
wheat is burned, while white flour has
only Al parts of ash; an impoverisb-
ment Of about 4 tbs of the wheat, leaving
only 18th of the substance of the wheat
Wheat has 50 parts of phosphoric acid,
white flour only FL parts,a loss of 18th OF
strength of the wheat
Wheat has 90 parts of lime, while
white flour has only part The same
is true also as to the soda.
Wheat has is parts of sulphur, while
white flour has absolutely nonel
A distinguished physician of Massa-
chusetts, in a lecture before the New
Hampshire State Medical Society states
how the foregoing facts were first brought
to his attention. He says
81 became alarmed at the decay of my
children's teeth-I queried de ntists and
others as to the cause, and settled down to
the conclusion that there was something
wrong in the bonv elements of their food.
Subsequently DR.. Nichols, editor Of the Bos-
ton Journal Of Chemistry, brought to my
notice some comparative chemical analyses
of wheat and -four, showing the great def
cheney Of the latter in mineral ash. l was
then using in my family celebrated brand
of -four called Peerless" I took the flour
to one State Assayer, Prof Sharples, of BOs-
ton, and had him analyze it. He reported
withdrawal of Is per cent. of the mineral
ash in wheat" And he further says 81 still
Thick that had not had this analysis made
and paid for it, I should not have been so
thoroughly convinced as I am now of the
terrible impoverishment in -four"
Dentists, whose addresses we have, report
as within their observation marked change
from the chalkv, soft, solid condition to the
firm, fbrous, tough texture of the dentine-
the arrest of the decay Of teeth, etc, by a
change in diet from white flour to that ofwhole
wheat-in some instances, the change has
been observed in the space of only three
months.
In the report of the Scientific Commission
OF the United States to the Vienna Exposi
ton, published by our government upor
Vienna Bread CP,gE Ho,gto,d), the follow
ing is stated
''rhe peasautry of Austria and Hungary
and indeed of Europe in general, prefer theii
bread made from the whole flour, because o
its nutritive value-because the laborer car
be sustained on such bread, and cannot OF
the white. The considerations of these con
ditions led the Late Baron Liebig to remarl
as follows
"rhe significance of the nutritive salts il
food is sufficiently well known to physiolo
gists; it is known that without their coop
Grafton the other constituents of food are in
capable of affording nourishment.
By simple washing of fresh or boiled mea
with water, which extracts the nutritiv,
salts, it would become incapable of serving
in the preservation of life; the nutritiye salt
of wheat are identical with the nutritiv,
salts of meat, and one understands what i
true for meat is also true for bread, and tina
the nutritive value offlour is less in the SAM
proportion as it contains less of the nutritivl
salts than the grain.
The nutritive salts of meat and wheat ar,
phosphate, and consist of compounds of phos
phoric aaid with potassa lime, magnesii
and iron: the simple relations ofthe quantit,
of these substances contained in wheat ant
flour, as shown by chemical analyses, will
be sufficient to make obvious the difference
in the nutritive value of the two" etc.
In the same report it is also stated as fol
/
not of Austria only, but of all Europe, and
large proportion of the middle classes, habit
ually eat, because of its nutritive value
brown bread that is, bread containing tn,
bran with its phosphates.
These phosphates are indispensable to tn,
nutrition Of all higher organizations. The
enter into and constitute part of,uot only tn,
bones, but every muscle, every nerve tissue
aud in each secretory organ there seems L
be special accumulation,t to be employed il
the elaboration of the products which ar,
secreted."
SOME OF THE REASONS WHY PEOPLE SHOULD
USE THIS FLOUR AS THEIR BREAD FOOD,
AND WHY ITS USE IS SO coNDUc-
I'VE TO vIGoR AND VITALITY.
Flour deprived of the gluten of the wheat
under which general name may be classeC
the phosphate and nitrogenousselements-
which are stored principally between the
outer wraps and the inner starch body of The
kernel-has lost the greater part of its blooC
making materials This gluten of whea
may be compared to the lean Of meat while
the whittier, starchy portions ofthe wheat may
be compared to the fat of meat. Starch j:
carbon and fat is carbon-while animal anC
vegetable albumen, OF gluten, are nearly iden
teal substances.
While this comparison is not wanting il
scieutihc accuracy, it is not wholly true il
its application to white flour; for milling
processes do not aud cannot entirely exclude
the heterogeneous elements from it, but thai
thew do exclude f1,a e-rsatar nav. &c ,yalf a,