Abilene weekly reflector. [volume] (Abilene, Kan.) 1888-1935, 1910-09-29

appropriately treated, while the old
way crushed or ground everything
together and attempted to make the
separations afterwards. And, here,
a few words on white flour:
1t has been claimed that white
flour Is deficient in some of the most
valuable Ingredients. THIS is not
true. White flour contains all the
nutritive elements of wheat except
some phosphates, dextrine and sugar
which are contained in the germ and
immediate envelopes. These ele-
ments cannot be saved, either in
white flour or In graham flour or in
any of the various cereal foods for
the simple reason that they will not
keep" when exposed to the atmos-
phere after being crushed by the
grinding process. The best cereal
product on the market is a high
grade of white flour. The bread,
properly made from it, contains the
maximum amount of well balanced
nutritive material. 1t is nearly
balanced dietary for man. 1t is the
cheapest source of proteid material
that is known, and protein is the
most essential part Of mans diet,a
ordinarily 1t is the most expensive
part. The higher grade the flour
the more nutriment 1t yields to the
body per pound, as high grade flour
when made into light bread is most
completely digested and assimilated.
The popular dallacy that whole
! wheat flour contains more nutrlment
than white flour has caused many
victims to inflict upon themselves
disagreeable substance, thinking that
it was for their good health. By
chemists analysis whole wheat flour
contains more heterogeneous material,
but by human digestive analysis it
has been found that from the white
flour bread there is greater amount
of proteid material available. In
other words, the body is unable to
make use If the type of proteid that
is contained in whole wheat fl3ur,
to the same extent that 1t is Of the
proteid material contained in high
grade white flour. This is not to
condemn the Use Of whole wheat
flour by those who like it, but is is
merely to inform them that :: is not
worth more than high patent flour.
| Graham flour, or flour in which
the hulls of the wheat remain, is lax
alive in its effect, because the hulls
are foreign material and the diges-
tive organs, in order to rid them
selves of this foreign material, create
an increased secretion and peristal-
sis. This may be advantageous to
some, but for little children and
adults of weak or sentitive digestion
it is distinctly injurious, frequently
resulting in inflammation Of the mu-
cous membrane of the bowels.
Ideal bread is reared from high
grade flour by an accurate method.
and is when finally done the most es-
sential article of ordinary diet.
1t has been known, in general
sort of way and for some time, that
Kansas wheat is stronger" than that
of any other state and that because
of this fact it is in heavy demand by
millers for mixing with wheat from
other sections SO as to tone it up to
the requirements of the up-to-date
palate. We did not know, however,
in what this superior quality or
strength" consisted or why Kansas
wheat is SO highly valued.
The general statement that Kansas
wheat is of the best is true but there
are many varieties of Kansas wheat,
some Of which are better than others.
What the farmers Of this state need
to know is not SO much as to which
wheat will produce the heaviest yield
as to know which will produce the
heaviest yield Of the best quality.
And then there has always been
wrong impression as to the processes
Of manufacture and IS to the value
Of the coarser products of wheat for
human consumption. Most people
think that a considerable portion Of
the most valuable part Of the wheat
berry, is allowed to go into the bran
while least nutritive parts are sold
as flour. Many believe that brown
bread and certain breakfast foods
are highly valuable because they re-
tain this portion of the berry in their
composition.