The Jasper news. [volume] (Jasper, Missouri) 1898-1924, 1908-01-21

milk as food for adults, called at
tention to it's deficiency in iron, which
gives that sand" that Is necessary to
bring the moral qualities into play.
Now the standard analyses show that
the percentage Of iron in whole wheat
/ Is more than double that In SUI
perfine white flour. Sulphur and chlor-
ine, highly essential elements Of the
blood, are entirely eliminated from
| white flour. and only a trace of sodium
is left-which cannot be naturally
supplied In common salt.
The ordinary white flour contains
less than half as much fat as whole
| wheat, and only one fourth the min
eral matter.
OF course the deficiency of mineral
elements of nutrition in white bread
can be made up by eating potatoes
green vegetables, beans, eggs and
meat. Indeed, 1t is probable that the
general use of this broken staff of
life-white forr-is one of the causes
of the abnormal craving for variety"
Variety is the only salvation of him
who depends upon white bread for his
staple nourishment
But granting that variety is desir-
able-though for reasons already
given in the article on ''The Simple
Diet" l think 1t is MOTT does not
then follow that the substitution Of
white bread for whole wheat is ad-
| visable.
The greatest enemy the physician
has TO fight in some severe digestive
disorders is fermentation; and of all
the elements that favor continuous
destructive fermentation in the food
tube the worst is wheat starch-not
excepting the putrefying tendency Of
meat in the lower intestine. Anyone
who has made flour paste knows how
quickly 1t spoils and becomes a
source of contamination.
The condition most necessary to the
digestion of bread is that 1t be fully
exposed to the action of the digestive
fluids. White bread forms in pellets,
especially when eaten fresh; the
whole wheat is much more open to the
circulation of those fluids; it cannot
form dough pellets.
1t is urged by those who favor white
bread that tests show larger per-
centage of waste in the excreta from
whole wheat bread; in other words
the fine white bread is more complete.
ly assimilated. This is the truth, but
not the whole truth.
The whole wheat flour contains
| thof 6no xuhito Aopr
contains, and some very valuable ele
ments not in the white flour.
1t Is true that the elements of food
of which the largest percentages are
needed in the daily ration are carbon
and nitrogen, ard that white bread
contains these in larger percentage
because excluding some valuable ele
ments of nutrition found in the whole
wheat. But the exclusion of these
elements breaks the staff of life A
man might have a perfect stomach
perfect lungs, perfect kidneys, with
abundance of food, and yet his death
within GO days from starvation NIGH
be necessary conclusion from con
sideration of all the facts.
IGOl. MdBeuui6, ulSllu6ulSueC
French physician, fed two dogs, ap
parently in equal health, one OF
white bread and the other on entire
wheat bread, allowing both plenty o
water and keeping the conditions
otherwise as nearly equal as possible
The dog fed on fresh white bread wa!
dead in about 80 days, while the othe
remained in his usual health.
} The highest authority on health II
the world, the British Medical asso
citation, has declared itself in favor o
the coarser breads made from the full
grains. The London Lancet, the great
est medical journal in the world, re
Gently expressed the opinion that TIL,
great increase in appendicitis II
Britain is due to the increased use o
fine white bread.
Appendicitis results from the pu
trefaction in the large intestine o
masses of incompletely digested food
No one can doubt the tendency o
white bread to mass and putrefy.
, have said that peanuts should no
, be roasted because albumen, of whicl
the peanut largely consists, coagulate
at 100 degrees, and is then assimilate,
with difficulty. The same applies t