Milford chronicle. [volume] (Milford, Del.) 1878-1974, 1889-10-04
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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 maine may be classed
the phosphate and nitrogenous elements
which are stored principally between the
outer wraps and the inner starch body OF the
kernel-has lost the greater part of its blood
making materials This gluten of wheat |
may be compared to the lean of meat while
the whittier, starchy portions of the wheat may |
be compared to the fat of meat. Starch is
carbon and fat is carbon-while animal and |
vegetable albumen, or gluten, are nearly iden-
teal substances
While this comparison is not wanting IN
scieuti6c accuracy, it is not wholly true in
it's application to white flour; for milling
processes do not and cannot entirely exclude |
the heterogeneous elements from it, but that
they do exclude the greater par, as well as
all but trace of the organized mineral con-
stituents is a simple chemical fact. Iftheh,
we should attempt to live upon the fat or
carbon, to the exclusion of the lean, or nj
| troeen. of meat we should soon discover by
our weakened bodily and mental vigor, that
we we're very imperfectly nourished. The
same lack of vital force would come from our
exclusive use of the vegetable carbons The
excessive use of the fat of grain-the starch
demands the most earnest consideration
of the Psychologist, because refined taste in
stinctively shrinks from the copieus use of
animal fats, while the education and custom
or habit the present generation have been
bred into, all tend to encourage instead of
counteract the unceasing and unlimited use
Of the starch form of carbon.
We know that starch contains 10 phos-
phorus, and that starch is all carefully pre-
served i'll flour, because of its Wilderness,
wilderness that is foreign to the gluten. We
know, also, that the starch in the interior of
the wheat berry is nearly barren of minerals
containing less than one-half ofone per cent,
while the gluten is found to contain over
eleven per cent These vital mineral ele-
ments contained in the gluten of wheat are
all demanded in the blood--laling processes,
and -four that does not supply them is an
imbozet7Shed food The brain and the
whole nervous structure make special de-
mand for phosphorus when actively at work.
1t is the great pabulum of nerve force the
flour, therefore, should contain this substance,
else all the nerve centers of the system are
not properly nourished and cannot perform
their best work and the brain itself becomes
incapable of great and long continued
achievement
These are all incontrovertible facts-they
, are not the discoveries of one man; they have
come out of the wonderful alembic of mod
ern chemistry.
Every man, woman and child should use
this Flour Of the entire Wheaf,
: TlRsr-For Economy.
SEcoND-For Health
THIRD-For Sound Tissues.
, Two.thirds Of the children under ten years
ofage in every civilized community are found
with diseased teeth (see reports and statistics
of Massachusetts Board of Education
Among the Indian children of tile same age,
in the Indian Territory, an unsound tooth is
the exception, not the rule. Moreover cases
have been furnished by dentists in which
disease in the teeth has been repeatedly ar
rested, the enamel thickened, and the den
tine under the enamel hardened, by simply
leaving OF the use of white -four and sub
shutting preparations of the entire grain.
Two years have thus effected remarkable
changes in teeth. Now, if strong tissues like
the teeth can be renovated by using articles
like -four of rhe entire wheat, why changes
for the better may not be made in the softer
tissues2 It is probable that our bodies en-
tirely change in less than seven years's time.
2 WHY then, have diseased teeth, when this
, pure and natural product ofthe entire wheat
will give the mineral food for sound teeth.
FoURrH-The White Part of the Wheat
Alone Very Poor Food.-Majendie fed
dogs on white -four and the animals died of
starvation in forty days. He fed other dogs
at tile same time on bread ofthe entire wheat
and these dogs thrived and grew strong.
Judge Abbot refers to a ship at sea on a long
voyage, when all provisions gave out except
white hour-the effect was disastrous in the
extreme. DR.. Hammond, of New York city,
tried to live on starch; lie tried it for ten
days and his friends stopped him for fear he
would be killed A man may walk from
San Francisco to Boston with nothing but
sound wheat for food, without impairment of
strength or vigor, but lie could not perform
one-fourth the journey on white bread alone.
; The old Roman soldier in the days of Julius
Cesar-the type Of The most vigorous man
hood the world ever saw-lived mainly on
wheat History has shown wheat to be the
royal grain. DR.. Nichols editor OF the Bos-
ton Journal Of CHEMISTRY says he ''eate1-
fains the brofowadesf respect for a grain
Of sYJicaf, as IL is most maraelous com6i-
nation ofsH6sfaRces, admirably adapted fer
The building up and sHstenaHee offhe lis
sues Of the human body"
FrFrH-white Flour has no Sulphur.
This Flour Of the Entire H,teaf has IS
parts of sulphur in 100 parts Of substance.
Hair has IS per cent. of sulphur. If food
contains no sulphur we should expect the
hair to suffer, and we should see premature
gray hair and badness. Hon. E. P Smith.
late commissioner of Indian affairs says that
he never saw bald-headed Indian It is
therefore probable that defective hair is in
part caused by the universal use of white
-four diet. Pigs fattened on the sweepings
of the flour mills, have been found TO have
the white bristles useless to the brush-mak-
ers. It is better to eat the -four, which con-
tains the normal amount Of sulphur
sIxrH-Nursing Women will find this
E7on, ofhte Entire Wteaf an invaluable
food, increasing the quantity and improving
the quality of the tactical secretion, it is nat
ural to expect this, as dairYmen feed their
cows upon the documentary portion of the