WAR BREAD AND ITS CONSTITUENTS 



35 



aim of the committee was primarily 

 to decide, not so much whether the 

 absolute digestibility of bread made 

 from one of the flours so extracted is 

 greater than bread made from the 

 other, but whether the gain in the 

 total amount of available human food, 

 which the inclusion of an extra 10 per 

 cent of the wheat must obviously in- 

 volve, would be more than counter- 

 balanced by inferior digestibility on 

 the part of the product of higher ex- 

 traction. 



In the first period of the experiment 

 twelve individuals took a dietary which 

 included a large proportion of the 80- 

 per-cent bread, and in the second 

 period eleven of these subjects con- 

 sumed a diet of similar kind but con- 

 taining a like proportion of the 90- 

 per-cent bread. The results do not 

 represent the absolute digestibility of 

 either bread, but (a more practical 

 issue) the effect of each type of bread 

 upon the digestibility of a mixed diet 

 as a whole. 



I quote the results of this investiga- 

 tion rather than those of any other, as 

 theobservations were made for a longer 

 time and upon a larger number of in- 

 dividuals than has been usual. The 

 following figures from the Royal So- 

 ciety's report give the percentage of 

 the whole energy contained in the food 

 of the subjects which was rendered 

 actually available for nutrition by the 



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