The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1905-05-29
DEMANDS FACTS
About What you Eat.

when is comes 70 food demand to
know the facts about what goes into
-FOUR s,omaoh.
Not only That It is oure but that yoi
~ not deceived in the description OF its
sontents and condition. some Fl kea
breakfast 70 IDS that have thus fir failed
are new 5eirg advertised in close imlta-
lon Of the Grape-Nuts Advertising
thinking Ia that way to finally make a
success Of TIE failure.
But false statements Of the msri s OF
lfauar f,od VIII never Oh earth build M
3 business These faked foode are not
-digested They pTe not fllly cooked
md the starch m them IS stare still AMI
las not been turnci 20 Igar as claiued
Chemical analysts tells TIE tr',h and
ha ANALYSIS OF the famous chemists OF
he ~c-!G sAe% Grape Nuts the oaly
prepared breakfast food in which the
starch part ~ the wheat and tarlcy ha ;
seen transformed Into suga- and there
ore ready for imneea'e iiestior
Why is this trueg All the thin rolled
lake foods re ade bv soalSlhr the
rainy o. wheat or oats IN water. tasp
oiline. drying and packing These operl-
ions do not cook or .pre-digesi the
ta.et
contrasted with this pretense, observe
he care. method and skin in making
irape- Nuts.
'rhu barley is aoqkcd aholt cne aun
lred hours then lt is slowl warned foe
iome DAYS and sprouted. ahe disease
se.ng developed ani part of ne starch
'urned 70 sugar, (.nc la e. on all of ID.
hen the glans are baked ard the
brou,s stripped on Then COMES g'ind
J tg. Sitting and mixirg with the creamy
tlored -four made from wk'te ard mac
hroni wheat. This mixture must be
kifuily made in right proportions. This
blended fop' contains Just the ingredt-
huts demanded by nature to rebuild the
ioft gray substance az the nerve ceniers
Ind brain. but how to make the food
asy 70 digest. that was the question.
II certainly would not do 20 mix in
irugs fos There Is certain failure sure
come 10 the person depending on
irugs TO .iisest fod Th,y lnaS Do Tor a
enspe'ary exEeheni. but pure fccd . d
ligestinle I'D is the on'. fnA is.o-t
lnd safe way. 50 20 chalFe the reaa'n-
hg starch part and pupare the other
slemenss in ihis blended flour u D. made
ID into maasive loaves like bread the
inside bfi lark cream oo'or aad quite
tueky 20 The touch. These ioives are
klced and again go through long cooking
Il certain temperature. Then ,nc 'C'A-
la,d slices ore each ore carofrly in-
becled and ground ready Tor packing
ma use having gone t.r,Lgh lq or D.
sours in e different orerauCus
when finished each lt'le yia1ula .'n
how srartliug sol stance on ts
! iiface a masnuylfg 3 glass Wi ng
oat ciearer sri CeYe'op ll' D. piece.
4 { pure ReNtrose sugu. not pat on 'oI
ao9red over Gas the head 81 lTee
animrum once stated 90 his uap.r
hus eNposing' bis appalling Ignorance
food processes) fdt sugar eXuecs
4 rom ihc Interior of each IS uie "a rCh
slowly turned % s1gaF in the process
c aanlfacturc This kind of sug1r is
xtcu. iAe what Is fomo 90 TIC aunlu
itesliaes provided 90 starch aC &c
rains. p0taues bread -ior clk ttc,
TO-. have been perfectly d,gosted. but
many are weak "a that form Of di.
estion and ye- need the stnrches. ID
4 rape-Nus supplies Dem p-e-diges' b,
nd rcads 10 Re QuieNly into Tie blood
Visitors are shown freely through ths
'orks and can follow the cps D. ak
Grape--Nuts from -ne grain 20 ths
nishing product The proportions Of
Z s.f a