The times. [volume] (Richmond, Va.) 1890-1903, 1899-05-14
NUTRITION OF
VARIOUS FOODS.
Some of the Diets and Their Effect on
the Stomach.
GRAHAM BREAD NOT SO GOOD.
White Bread Morc Nutritious, Weigh
for Wcight-Ncw England Pie and
southern Hoe Cake How Can
ned Food should be Treated

The stomachs of the present generation
are beslcged by a. number OF chehlc@
critics of food, who gauge everything oy
analysis. taking no account OF such vital
factors Of nutrition "a the predisposltloh
of the Individual system through mercury
or habit, the necessity OF Il certain nor
NAL stimulation Of appetite and .dlsesll9l
which varies widely among mdlFluud'''
the powerful influence Of pleasure III t4t-
ing, as determined by lndltluuM 60,
and so on. HeLce, NcselafLtAlsNi Hut~
diet. nut diet, Graham-Drcad dlet, Odt-
meal diet, and a dozen Other dlels' "niI"
each OF the inventors tnlhhs INC oHly 1-tI
able food for man. IL has long Deeh "e.u
levond disDute that Grahdm Dfedu, OF
whole-wheat bread. must be superior LOT
nutrition 10 bread made rom luc WIZ
part of wheat. But late analysis NAM
tain the contrary from a compaadson ~
the elements in each kind or Dredu. -
seems probable that one part Of the WhetS
Is richer than the other, WhIe az nldyyo
AT the same time Work ameuaDle 10 tHe
, chemical factors oi diBeslloh .h,.
Bur what Of that. Ia view or the otn-r
chemical factors OF digestion when vary
among i~ndivldualsy the only CONCLUSION
seems 20 be 10 eat what makes one tcei
the best. both IN the eating and after
Two %well-known physicians concluded
that the higher nutritive value Which
/ might on purely chemical srOuhdS DE as
, crlbed 10 brown bread, calhot De mann
talued from the physiological side. AS
"a chemical and even mineral cOnsutu-
ents. on the other hand, distinctly less q
! the nutrltive materials actually get INTO
the blood in the case OF brown, nan o.
white bread. 80 mat |nlle DIeau -;
Nveight for weight, more nutritious, every
vvav than brown. In the case OF people
. with irritable iutestines, white oredu i
10 be preferred to the brown. IN TIC
case. however, OF people W. brSad
I rFrraDfeh knryaIg- lFOMU UTEd1
NAV be preferred 10 the wnte, as II
! fonds 10 maintain peristalsis ana resuid,
evacuation. The physicians quVteu
I above. believe that II the dietary oentI-
wise be insufficient N iat' %. ro.dIiy IN
! son be unable 10 digest ldt Ieduns - =.
! other forms. brown bread may possibly
! he preferabie 10 white. They owen on
tho absurdity Of taking the nnsls Sss -
: cal compositlOn OF a good stun as an n
| dex OF its nutritiVe Nalus. s"N -, ,Isa
/ charcoal. the atmospheric ar; a l.tle
water and some sea SALT contain an VIZ
elements OF a typical uiet' anu III an,r
ouantitv." Hence says a contemporary
n is nor always a question of wha a food
stuN contains. but how IL contains II.
TESTS FOR BREAD,
Apropos OF the FOREGOING, preaG, a.
cording 10 the "Medico-Surgical bulletin.
IS one OF the most destructive articles 70
| civilized digestion, ! e., as o~rdlnarny
eaten, The sodden pie OF New England
! and the under-done hoe cake OF the Souln
4 are spoken or edltOrltllN III 'eiH"' 80
, Glow and burn as n they were fresh
coined rom the mint OF personal experi,
once. The editor suggests pulled bread
as a substitute for the doughty and pasty
article Of the average househoid inc
simnler plan is 10 cut good homemade
bread or Taters' bread into hin slices
and dry it thoroughly In the oven. y
need not be Drowned or toasted. DRYING
is an excellent test for bread. II, after
his nrooess. I hreaks nbe = Nle o. tastes
like a single nail. the inference is war,
,nfrht he In that case. buy vOur bread
Of a reliable baker. The idea that bakers,
; bread IS poisonous is one not warranrsg
By experience. Alum. II snou'u ss,.as,
substance. and probably no more m
wholesome in bread construction man ,n r
rentat,on. Good bakers bread Is mucn
better than poor or even average nome
made bread.
nnurtn4 The warm months canned WG8t1