Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-12-18
Use Less white Floor. Not Bran.
WHAT MAINE IMPAIRMENT STATION
SAYS ABOUT GRAHAM.

Roughly speaking the wheat kernel 10
made up of about three-fourths doury
norton. The other fourth consists Of
the bran coatings, the chit or germ, and
the aleurone layer which lies between
the bran ooatings and the 6oury parts OF
tho berry. Two generations or 20 ago
reformer by the name OF Graham pro-
claimed without any experimental
evIdence) that the finely milled 6oars
were not furnishing proper nourishmens
and urged the use OF flour made BY
grinding the wheat berry without remov.
ing even the coarsest particles Of the
bran. And since his time, despite the
fact that Doctor Graham, like the major
lily Of radical food reformers, did not
live to round out even the average term
Of life, from time to time, others have
urged the use OF ground wheat In place
Of standard white -four for bread max
ing. And now that the pressure OF war
makes it imperative that We conserve
wheat for our allies certain writer's are
again urging the use OF wheat meal In
the place Of standard -four.
Fifteen years ago, Woods and Merrill
at the Maine Agricultural Experiment
Station and Snyder ct the University OF
Minnesota made jointly planned but
Independently carried out Investigations
upon the available nutrients obtained
from identical wheats differently milled.
1t was found that the so-called Graham
-four made from high quality wheats
had Q lower digestibility and carried
less available food nutrients than stand
ard -four made from the same wheats.
To one who would ''do bis bit" by
ecouomizing-as We all should-in the
use of wheat the proper way IL to use
the best white flour but In the smallest
amount possible. Do not lengthen -four
by the addition OF the bran, the germ,
the aleurone layer or other nom
floury parts Of the wheat berry unless
You are an invalid with sluggish intes-
tines and need something to increase
peristaltic action. The continued use
OF breads made from fours thus length
ened will prove injurious to persons 10
active employment, and In the worst
cases may result In chronic dysentery.
The Germans are extending their
wheat by the addition of these wheat
offals of low digestibility. But they are
also using powdered wood and other
indigestible material for the same pur-
pose. They do this because with the
exception Of limited amount Of potato
-four they have no other materials to
bulk the ration from the limited wheat
supply. Fortunately America has .
large supply Of two highly nutritious
graips-corn and oats-tbat are well
adapted to furnishing q part In bread
making.
Standard white -four can be proftably
and advantageously extended by the ad-
dition Of high grade corn meal and high
grade ost meal or rolled oats from which
the bran and germ have been separated.
A highly nutritious and digestible bread
can be made by the use of two parts oil
standard white -four and one part OF
corn meal or oat meal. If white corn be
used the resulting loaf will be IS white
"a that made from standard -four.
The results Of the nutrition studies
made years ago and referred to above
indicate that for people at ordinary
active occupations wheat bran, corn
bran and oat bulls are not economical
additions to human food and that they
may cause serious disorders. Corn and
oats are both abundant and should enter
largely into the diet of those remaining
at home from the war. Standard -four
Ia the best for the normal purpose OF oil
wheat products. 1t can be made to 60
one-third farther by the addition of bran.
less corn meal or oat meal. Use these
combinations on "wheatless days" Or
still better use them so far as may be
every day.
It is up to as to conserve wheat but
We waste 1t when We try to use bran and
the other wheat offals az food for man.
CHAs. D. WOODS, Director.