The record-union., 1896-02-05
SHUN BOLqED FLOUR.
DR.. Ellis Tells Why Americans Lose
Their Teeth at an Early Age.
Though Over Eighty Years Old. He
Has More Than Half His Teeth
and Boys Appetite.

Sir: What DR.. v. C. Bell is reported
to have said in the Recorder" of No
yember 29th every careful observer
can see to be correct, and, further, it Is
not simply the teeth of the rising gen.
Grafton which suffer, but also the bones,
muscles. digestive organs and brain.
! Why is all this physical degeneration
of our young people? We have not to
look far for one of the chief causes.
Many of our children are half starved,
and some of them starved to death.
Starved! Why, she eats enough
exclaimed an astonished mother. when
I told her that her young daughter
was starving to death. There she lay
helpless upon the bed, not able to turn
| herself, and with some symptoms of
scurvy, but in good flesh. 1 quietly
asked the mother what she ate. She
replied: "She eats toast made from
the very best superfine white -four. If
she eats anything else she throws it
up" L directed her mother to mix
mashed potatoes with the -four from
which she made her bread. She did so,
and the child recovered rapidly.
Careful experiments made by
Magendie and others have demonstra-
ted that animals can only live for a few
weeks if fed only on superfine white
flour. whereas, they can live and thrive
on unbolted -four or meal without any
trouble. The Lord intended the grain
as a whole for human food, and He
manifestly knew what He was doing
when He created our cereals. The food
required TO nourish the teeth, bones,
muscles, stomach, to enable it to prop
erly digest our food, and the brain, is
found in excess in the dark portion of
the kernel which lies Immediately be-
meath the hun, and the miller. in bolt
ing, separates this portion as far as he
can, and most of it is fed to cattle,
horses, hogs, etc, and they have good
teeth, muscles, stomachs and bones
when thus fed
The white portion of the kernel from
which white flour is made contains an
excess of starch, principally a heat and
fat-producing material when taken as
food, so that the whittier the flour. the
poorer it is. One simple fact ought to
satisfy every intelligent man and
woman that superfine white flour is not
fit for human use, and that starvation
must inevitably follow to a greater or
less extent its use as food, viz, there is
very little difficulty in keeping superfine
white -four free from insects, must or
mold. whereas it requires care and
watchfulness to preserve unbolted flour
and meal from insects, must, etc. Do
we want to feed our children upon a
flour which will not sustain for any con-
siderable length of time animal, insect
or even vegetable life.
Dyspepsia is more prevalent in our
country than, l think I can say, in
any other. Superfine -four does net
contain the nourishment required by
the stomach to enable it to digest food
The prevalence of dyspepsia in our
country and England has led a number
of medical writer's in England and in
this country of late to condemn the use
of all cereals-wheat, rye, oats, ETC.
as food. claiming that the starch over
taxes the stomach, and that we should
use as food nothing but nuts and fruits.
and if we find them not sufficient we
should use a little meal or animal food
they think. But if we use the dark or
coarse portion of the grain as well as
the white, the stomach will be nourished
and the whole grain will be digested,
and it will not cause dyspepsia
In cases Of irritable or weak stomachs
from the use of superfine flour, it will be
well to sift out the coarsest of the bran
for time, until the stomach gains
strength. Cases Of dyspepsia have
been cured by simply boiling the wheat
for a few hours and then eating it,
chewing it carefully. Danish superfine
flour, and bread and cakes made from
it from our land, or from use in our
households, and there would be won
derful change for the better in the de-
velopment of the young, not only as to
their teeth, but also as to all the struc-
lures of the body. No parent who cares
fol the development, health and COM
fort of his or her children should, in my
estimation, ever allow a pound of super
fine flour, or bread or cakes made from
such flour, to enter his or her house.
Having constantly in view the devel-
opment and health of our race, have
Travelled over our own country from the
East to Alaska and California in the
West, and Florida in the South over
most of the countries Of Europe,
Egypt and Western Asia, and can say,
as a result of my observation, that
wherever the people eat instead of
superfine -four, the meal or flour Of the
whole grain, be it wheat, rye oats or
barley, they have good teeth, and are
well developed, and are rarely troubled
with dyspepsia. For more than forty
years I have carefully avoided the use
OF superfine flour, stimulants, narcotics
and condiments, excepting sugar and
salt, and although my eightieth birth
day passed two days ago, 1 rarely, if
ever, fail to have good appetite, and
my food tastes as well as it did when I
was boy, and have more than half
of my teeth left.-John Ellis, M. D., in
New York Recorder.