Omaha daily bee., 1908-10-18

chalk. From this white bread is made
by the baker.
1t is this Wilderness In bread that has
educated the consumer up to the false
idea that there is no gluten, no MUSCLE
making value in white flour and he flies
into the flame of the whole wheat flour
candle and burns his wings, for he fares
worse. a hundred times so.
The gluten is in the white flour, only
1t has been decolorized. Such white flour
Is not emasculated in the milling process
and is in a nutritive sense far superior
to the whole wheat flour made from the
same grain, for bran, so abundant in
whole wheat flour, is worthless-abso-
lutely worthless as a human food.
Despite the superlative bread making
qualities of durum flour, its richness and
muscle-making gluten, its natural sweet
ness and nutty flavor, it's large yield to
the barrel-from fifteen to twenty more
loaves than ordinary flour and other val
liable points, yet its creamy color has
been charged up against 1t, creamy be-
cause of the inherent yellow gold value
in it. But the waning of the white flour
and bread craze will now bring durum
flour into use as a natural, superlatively
rich product.
Heretofore the Minnesota spring wheat
has produced the best flour for bread
and is world famous. but tests made COM
paratively by the government Of the
United States and by bakers nave proved
durum flour to be the best of all. In a
recent bulletin issued by the United
States Department Of Agriculture it is
said:
THE durum wheats have proved them
selves particularly valuable as spring
ty-oao . . . opa Vv{I tItfp,afal., Ha,o,,o
the leading spring types"
Four hundred loaves Of bread, half from
Minnesota spring wheat flour and half
from durum wheat flour, were sent by the
Department of Agriculture to domestic
scientists, bakers and others, and OF the
replies "a per cent gave the palm TO the
durum loaf.
AS to bran. In the light OF advanced
physiology it will seem as incongruous
to eat whole wheat as il would be to
eat whole cocOanuts, husk and all. The
husk of the wheat, the overcoat. the
epidermis, the ligneous enclosure, called
bran, has no more use or value in the
human stomach than the husk of the
cOcoanut, one being just as digestible
and nutritious as the other. Chemically
bran is nothing more than phosphated
shavings and sawdust and no more d.
gestible in the human stomach.
From the same wheat white flour 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 digested and
better assimilated than the whole wheat
flour; that the hue and cry OF the whole
wheat flour faddists about the lack OF
phosphates in white flour is met by the
fact that the human system does not as
simulate the full amount present in wheat
flour, not requiring them, especially In
an ordinary mixed meal, where other sub
stances eaten contain phosphates also.
The whole wheat flour advocate says that
the miller robs each barrel Of flour Of forty
pounds of p~hosphates when he Sits the
worthless. appendicitis melting bran par
ticles from his flour. Bran is full Of phos-
pilates, put there by nature to supply the
tender growth OF the grain as II sprouts
in the ground. The bran IL therefore a nat
ural storehouse to be drawn on by the
wheat plant and for no other purpose. Ma
tuTe 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 ounce OF bran.
Bran enters the stomach as bran and 50
leaves the body. worthless, clogging' nue.
Gus lining, irritating, digestion disturbing
and retarding. appendicitis melting bran.
Wheat holds its own against all eereal'