The Washington times., 1905-05-29
DEMAND FACTS
About What You Eat.

When II comes to food, demand to
know the facts about what goes into
your ST tomach.
Not only that II is pure but that you
are not deceived in the description OF its
contents and condition Some fiaked
breakfast foods that have thus far fail
ed are now being advertised in close
imitation of the Grape-Nuts advertising,
thinking in that way to finally make
success OF the failure.
But false statements of the merits Of
human food will never on earth build up
a business These faxed foods are not
pre-digested They are not fully cooked
and the starch In them is starch still and
has not been turned TO sugar as claimed.
Chemical analysis tells the truth and
the ANALYSIS of the famous chemists OF
the world show Grape-Nufs the only
prepared breakfast food in which the
starch part of the wheat and barley has
been transformed into sugar and there
fore ready for immediate digestion Why
is this true? All the thin rolled fake
foods are made by soaking the grains OF
wheat or oats in water, then rolling, dry
ing and packing. These operations do
not cook or pre-a;gest the starch.
Contrasted with this pretenSe. observe
the care method and skill IN making
Grape-Nuts.
Tie barley is soaked about one hun
dred hours, then II is slowly warmed
for some days and sprouted. the dlas-
tase being developed and part OF the
starch turned to sugar, tand later on all
OF it, then the gr<@ns are baked and the
ing sitting and mixing with the creamy
colored -four made from white and mac
caroni wheat. This mixture must be
sdllfulIy made in right proportions
This blended -four contains just the in
gradients demanded by nature To rebuild
the soft gray substance in the nerve CEN
tres and brain, but how to make the food
easy to digest, that was the question.
1t certainly would not do to mix in
drugs, for there is a certain failure sure
TO come to the person depending on
drugs TO digest food. They may DO i, Tor
and digestibIe food is the only final re-
sort and safe way. So TO change the re-
naming starch part and prepare the 9TH
er elements IN this blended flour IL is
made tIp into massive loaVes like bread,
the inside being dark cream color, and
quite sticky to the touch. These loaYes
are sliced and again go through long
cooking at certain temperatures Then
the rockhard slices are each one care
fully inspected and ground ready for
packing and use, having gone through
10 or IL hours III the different operations.
When finished, each little granuie viii
show a sparkling substance on its sur
face. 4 magnifylng glass VIII DrIng
il out clearer and develop little pieces
of pure dextrose sugar. not put on or
poured over {aS the head or q large
Sanitarium once stated III his paper,
thus exposing his appalling ignorance OF
! food processes1 but this sugar exudes
| from the interior OF each as the starch
! Is slowly turned 10 sugar in the process
| of manufacture. This kind of sugar
| is exactly like what is found in the hum
| an intestines. provided the starch of
| the grains. potatoes, bread. rice, cake
! etc, etc, has been perfectly digeSted
! But many are weak in that form of di-
gestion and yet need the starches, so
! Grape-Nuts supplies them pre-digested
| and ready to go quickly into the blood
| Visitors are shown freely through the
| works and can follow the steps of max
| ing Grape-Nuts from the grain to the
| finished product The proportions of diff
| ferent kinds of flour. and the tempera-
| lures are not disclosed and 1t seems i'm
| possible for others to steal these secrets
| of the makers But purity, cleanliness
| and skill are shown in every corner of
| the immense pure food factories. Peo-
| pie who care for results from ehoicely
| selected food those who want the food
| TO rebuild the soft gray substance in
| brain and nerves that give the go. the
| vigor the life, will understand Why the
| imitators who try to copy the announce
| ments about Grape-Nuts have failed In
| the past
There's reason for Grape-Nuts and
| a profound one.