West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1915-09-02
White Bread Unfit to Eat.

Stop eating white bread IL you wish
TO keep good health!
Deon John =. Sutherland of the Bos-
ton University School OF Medicine. the
eminent specialist in dietetics. thus
launches blow at the hitherto sacred
American institution-the loaf OF
white bread.
ANY form of cooked food made from
bolted (white -four dough is an un-
balanced ration and as such unfit TO
eat" says the physician.
True grain food. like wheat. from
which our -four is made contains ~
mineral constituents - sodium, sui
phur. silica, potassium. magnesium.
manganese. iron, phosphorus. flour
inc. chlorine. iodine and lime, each of
which plays an important part in body
building. Yet over 10 per cent OF
these combined valuable minerals and
protein are lost by the screening OF
wheat to remove the bran and tailings.
when we realize what a difference
fraction OF per cent OF fat or sugar
can make in infant feeding we can
readily believe that the large reduc-
ton in salts and protein brought about
in the milling OF white -four must be
capable OF seriously affecting the
health of those who habitualIy use
white flour in large quantaties as a
food.
white bread, biscuits. rolls, muf-
fins, crackers. cake. pastry. poes and
many gravy and soup thickenings are
comprised chiefly of white flour.
which enters to an unreasonable ex-
tent into the diet OF the average per-
son. These foods are more attractive
to the eye. whittier and fiakier, and are
considered more palatable than the
same foods made from whole wheat
-four.
But when ii is remembered that
three-fourths OF the nutriment I'm them
has been filched out II is surprising
why such large class OF intelligent
people persist in their use. AS I saw.
white -four is consumed to an unreas-
enable degree when 1t really should be
eliminated from the human diet.
How many persons know, or stop
to consider II they do know, that the
nitrogenous substances i'm a kernel OF
wheat are directly underneath the out
side husk or shell? Manufacturers by
screening away the outside, flch from
the grain the bulk of its mineral nut
riment. This is done purely for com
mercial purposes-that the residue
may look fiaky and white and bring a
better price.
How many persons know that by
peeling their potatoes before they eat
them they are depriving themselves of
the most valuable food substances in
the potato?
How many would consent TO eat
their potatoes skin and all. as / do?
Not until we all do will we really de-
prive valuable food nutriment from
potatoes.
"If every housewife would throw
away her sugar bowl and ban sugar in
every commercial form from her house
both she and all the members OF the
family would be better off in health.
Nature has indicated very positive
ly that we need sugar as a food. In
cows milk we get on an average OF
1910 per cent sugar. 1t should be
noted, however, that in these typical
articles of food there is no starch.
During digestion, however, starchy
foods are converted into sugar, thus
greatly minimizing the necessity of
sugar for those who use starchy foods.
Nature has also put into our fruits
and berries and into certain grains
and vegetables a percentage OF sugar,
thus indicating that grape sugar and
milk sugar form definite proportion
OF our diet"