New-York tribune., 1921-12-18

Three Specialized Products
Made From Wheat With Special
Thought to Health and Flavor

and grinders and separators and
blenders by which the apparently
clean wheat berry is cleaned and
prepared, ground and reassembled.
1t is typical of the miller to iden-
tify himself. with the mill. "Here
come through as Ralston, germ,
bran and middlings," said the
miller, proudly pointing to a certain
outlet of tho mixers. And presi-
dent and scientist, cook and con-
sunler fade away, leaving the
miller at one with his product.
They are nothing to him! This
sort of workmanship and pride in
it, is what the world needs. We all
might take course with millers in
pride in our product" with good
effect.
| President Danforth is an en-
thusiast on feeding folks--especially
children. Some of the st. Louis
hospitals have reported special re-
suits, that they themselves could
not explain, on feeding "Ralston"
to children on restricted diet.
With the coming of new theories
concerning the vitalizing, growth
promoting power of the germ of
the wheat, as we'll as the special
values of the minerals in the bran
(entirely apart from maximum nu-
trition) one begins to suspicion the
reason why.
10 answer accurately this "why"
new department of animal expert
mentation is being opened at this
progressive food factory, and the
mouse and the guinea pig and the
pigeon will be called on again to
make their contribution to our
definite knowledge of what happens
to what we eat. That we make
definite gain by using low heat, and
keeping the germ and the bran
seems certain, but they want to
know "why and how" So far has
this commercial concern gone in
the endeavor TO put out a real health
food and prove its case.
A ''Food Fad" Justified
Sometimes, as we have shown, the
uninitiated get a strong S'hunch''
that q certain food has special
merits. They can only prove it in
part; their convictions are based on
experience and observation, but
they keep on holding to their slogan
and science backs them up more
and more until some bright day
what was q fad, becomes an estab-
lished fact and the militant minor
ity fighting for an opinion becomes
a triumphant majority procIaiming
a truth! This has been the history
of the propaganda for the use of
more wheat as Nature serves it.
Wheat and milk are our two best
balanced foods. Every one, we be-
lieve, admits this, and now, besides
the wholesome values of the bran
and its minerals, we are told that
they offer the protective Vita
mine 3 and that the germ of the
grain with it's fat is a notable
source of the growth-promoting
vitamine A.
However, the scientists may differ
among themselves as to the name
and nature of vitamine, whethe-
it is associated With the 1ninera
salts or has other affinities, ali the
fousekeeper needs to know is how
to get the desired effect. And one
must remember that cooking in
home or factory and over-retine-
nent i'll manufacture tend to de-
stroy these values and so take extra
thought to assure to civilized man
his natural ration of vitalizing as
well as nourishing foods.
From any point of view, the min
eral salts Of the bran of the wheat
and the fat of the germ (both of
which we largely lose in the white
fiour) are valuable both for nutri-
tion and for their special values,
the problem remains to learn how
to use the whole of the wheat in
the most palatable and most avail
able ways.
Too often a distaste is created
for these darker breads because
they are heavy and unpalatable,
not being properly handled. Well
made. they are nutty, sweet and
distinctive and deserve at least q
place with white bread (admited-
| ly nutritious) because Of their
special healthfulness. Graham,
bran and "wllole wheat products
are not to be looked on as "duty"
but as a pleasureable addition to
the menu and the three typical
x,,.ov~ox,{,ore e&,xI;oI +11se