The silver state. [volume] (Winnemucca, Nev.) 1909-1925, 1911-04-04
TO OLD
"STAFF OF LIFE

For some time indications have
been accumulating that point to re-
turn to the old "staff Of life''-to
bread which contains elements Of the
| wheart grain that are most nutritious,
but give a brownish tinge to the flour
and the loaf.
These elements are the gluten cells,
the germ and the inner bran of the
kernel--the most nutritious and whole
some part of wheat. What remains
fafter they, and the outer bran, are ell
minated is perfectly white four, but
analyses nothing but starch.
| The recognized food value of the
germ, the gluten and the inner bran.
in combination with the starch has
caused a great and increasing demand
for what is called standard bread,''
which is dark in color, but is claimed
to be much more appetizing and i'm
mensely more nutritious that white
| bread.
| In England at the present moment
there is wide spread crusade on be-
half of what is called there "standard
bread,' which really means whole
wheat bread. The movement has made
such headway that the government is
seriously considering the adoption Of
standard bread as part of the regular
army ration.
| The popular revulsion in favor OF
more nutritious bread, even at the ex-
pense of whiteness, may well be op-
posed by those financially interested
| in the great up-to-date flour mills, in
which steel rolls have long since su-
perseded the old-fashioned mill stones.
in, inc NH NH
latter still serve every purpose, as
their prototype, the small, hard re-
volved millstones, did in the most an
cient times. This general abandon
ment of white flour in favor Of flour
containing gluten, germ and inner
bran would have a tendency to re-
store to usefulness many moribund,
old fashioned flour mills.
| Between whole wheat meal and the
English standard meal there seems to
be slight difference in favor of the
latter. Roughly speaking, the wheat
grain is analyzed thus:
White flour .........s...70 per cent
Middlings with the tiny
germ .......... 10 per cent
Bran, or husk ...... 20 per cent
/ Wholemeal bread retains the twenty
per cent of bran which most people
are better without. White bread re-
tains only the seventy per cent Of
white flour.
| Standard bread retains the middl-
ings and the germ, which are rich
in gluten and phosphates, digestible
and powerful bone and muscle build
ers.
A British scientific expert commits
stoned to report on the comparative
advantages Of standard and white
bread responded with the following
tables
Standard White
GINS. GINS.
Weight before testing 7.99 600
Weight when dried -. .4.54 $50
Loss of moisture ....... .3.45 $50
Percentage of mixture ..43 42h
cit is clear,' he says, "that bread
| one day old in a normal condition Is
more than twoffths water, and that
standard bread, in bulk, may contain
only a shade more water than white
bread.
Bulk for bulk, standard bread is
in almost all cases heavier than white
bread. That is to say, a two-pound
loaf of standard bread is usually per-
ceptibly smaller than a two-pound
loaf of white bread.
For standard bread is in general
much closer and does not rise so much
in the oven as white bread. But, as
everybody who has tried it knows, its
greater weight does not make it un-
palatable.
"The germ, which is visible to the
naked eye in the grain, is divided and
dissolved to such an extent before the
| loaf is ready to be eaten that it is in
distinguishable in the magnified
photograph of q portion of crumb.' -
There is also the question of effect
upon the teeth. DIR. Pascal Taylor, a
reputable English dental surgeon, re-
ported:
"White bread is the greatest enemy
known to teeth, and l trace the ills of
most of my patients directly to the
white starchy bread which has so long
been in general use.
"The amount of starch in this So
called bread sets up fermentation be-
tween the teeth. This fermentation
produces in the mouth an undeue sup
pply of lactic acid, which dissolves the
lime salts from the natural enamel Of
the teeth, and so makes the way easy
for the decaying work of bacteria.
"The coming of stardard bread
VIII change mucn or tnis ror stand-
ard bread, comparatively free from
the baneful working of starch, pro-
duces far less Tactic acid permenta-
tion between the teeth than does white
bread.
"Moreover, it requires more chew
ing than does white bread, which gives
the teeth but little desirable exercise,
and produces greater flow of
saliva.'