Belington progressive. [volume] (Belington, W. Va.) 1912-1927, 1927-01-13
HEALTH AND HAPPINESS
IN WHOLE WHEAT PRODUCTS

stair OF Ire, as the blDle has IL.
History shows that wherever
civilization flourished and survived
wheat was the basic food for the
many.
In the beginning, the whole grain
of the wheat was eaten after crude
kind Of hand milling. Later, as
manufacturing methods developed,
man began to rob the wheat of its
rugged vigor by refining" it more
and more, until he has produced what
is now known as white flour, almost
completely devitalized and demmer-
allied. 1t is a generally accepted fact
that those properties in the wheat
which were being thrown away, con-
tanned the most essential and the
most nourishing elements of the en-
tire wheat berry.
In Europe white bread on the table
was sign of aristocracy. The peas
antry only ate the wholesome dark
bread made of the whole grain. Every
one knows the physical strength of
the healthy, robust villagers of the
various European countries. In Amer
lea, too, we gradually acquired the
taste for white bread
Fortunately, science was alrea ~
beginning to study the problem Of
mans diet and its effect upon his
health. 1t did not take long to dis
cover the Importance of supplying
our bodies with the necessary nutri-
ment of the whole grain.
Immediately there began a drift
toward whole wheat flour and cereals
although some persons still persisted
in looking upon those who ate whole
wheat as somewhat Cranky" on the
subject. Many grocers couldn't see
enough demand" for whole wheat
50 that in some neighborhoods anu-
one who wanted a loaf Of whole
wheat bread or whole wheat cereal
often had to walk many blocks to
a store that carried them.
However, the Righteousness and
goodness Of whole Wheat as well as
its healthful qualities, began to take
hold. More and more families began
to eat whole grain regularly.
Recommendation for the use Of
whole wheat are appearing in books,
pamphlets and periodicals. Doctors
include it in their dietaries. Nurses
are taught how to prepare it for in
fants and convalescents. The big.
national woman's magazines are
printing articles on the value of
whole wheat for young people as
we'll as adults
Gradually there has grown gen.
eral understanding of whole wheat
and it's Importance in our daily diet.
People understand that whole wheat
contains in abundance certain nee
essary nutritive properties in de-
licious and digestible form-protein
for body building, carbohydrates for
tissue, vitamines B. and E. for vital
ity and bran, natures safe regulator.
Thousands of mothers have dis
covered that children take much
more readily to the darker cereals
such as whole wheat. Many mothers
who previously had to coax, cajole
and threaten their children into eat
ing a cereal, are now hearing them
ask for second helpings Of whole
wheat There's something about the
favor that entices appetites, young
or old.
OF course, the modern methods Of
packaging whole wheat has accel-
Grated the acceptance of it. Regard
less Of its value, any cereal today
whould have hard shedding if it were
sold only in bulk. The public's dis
taste for edibles dished out of bar
rels and boxes is an almost insur-
mountable barrier even to the most
worthy product.
Manufactures of whole wheat GER
eals have helped to make the nation
whole-wheat conscious by their ex-
tensive advertising. Many grocers
who not SO long ago sold little or
no whole wheat are today doing a
healthy business on these items.
The Unitel States is fast becoming
a nation of whole wheat eaters. This
means more land more cereal eaters
for each grocer-a new source of in
for each grocer-a new source of in
come that is growing steadily.
Those of us who are in the bust
ness Of supplying whole wheat cere-
ais to the nation are happy in the
thought that while we are adding to
the grocers' income and earning our
livelihood, we are also producing an
article of food which is helping build
q healthier and sturdier America.-Ex