The Dickinson press., 1908-11-14

types and they will ultimately become
the leading sprins types"
-Four hundred loaves of bread. hall
from Minnesota spring wheat -four and
half from durum wheat -four, were sen,
by the department of agriculture tc
domestic scientists, bakers and others,
and of the replies "a per cent gave palm
to the durum loaf.
Al to bran. In the light of advanced
physiology it will seem as incongruout
to al whole cocoanuts, husk and all.
The husk of the wheat. the o~vercoat,
the epidermis, the ligneous enclosure,
called bran. has nc more use or value
In the human stomach than the husk oi
the %cocoanut. n being just as digest
ible and nutritious as the other.
Chemically bran is nothing more than
phosphated shavings and sawdust and
M more digestible in the human
stomach.
From the same wheat white -four and
whole wheat flour have been made.
Food tests to men in perfect health have
been applied and it has been clearly
shown that the white flour was of
greater food value because it was better
dieested and better assimilated than the
whole wheat flour; that the hue and cry
of the whole wheat faddists about the
lack of phosphates in white flour is met
by the fact that the human system does
not assimilate the full amount present
in white -four, not requiring them,
especially in an ordinary mixed meal
where other substances eaten contain
phosphate also. !
The whole wheat -four advocate says
that the miller robs each barrel of -four
of forty pounds of phosphates when he
sits the worthless, appendicitis melting
bran PARTICLES from his -four. Bran is
full of phosphate. put there by nature
to supply the tender growth of the grain
as it sprouts in the ground. The bran
is therefore a natural storehouse to be
drawn on by the wheat plant and for no
other purpose. Nature never intended
that bran should give up it's phosphates
for human consumption.
There are ample phosphates in the
gluten, ETC., of the wheat berry without
calling on the bran. No human digestive
economy from the beginning of the
world to date ever dissolved or digested
an n of bran. Bran enters tile
stomach as bran and so leaves the body,
worthless. %clogging. mucous lining irri-
tating, digestion disturbing and retard-
ing. appendicitis melting bran.
Wheat holds it's own against all GER
eals because of it's muscle making
content gluten. Were this not so potato
flour would very likely be the bread flour
of the world. 1t is not, for the very
that it contains but a trace of
gluten and is worthless as a builder of
muscle, bone, flesh, brain. The starch
in the potato supplies heat and energy,
but does not rebuild or reconstruct or
resupply. The gluten does that.
White flour is valuable then not only
because of the free presence of gluten
but because of the starch as well. The
miller in removing the bran from his
simply goes through the cocoanut
huskine process that the West Indian
negro goes through with his machete in
preparing cocoanuts for market.
Wheat flour is king and wheat bread.
be the standard bread. the flour
scientifically milled to retain all the
good qualities of the flour and to reject
all the worthless particles-as represent
ed by the bran so much priced by the
of whole wheat flour. ;.