THE ETHICS OF FOOD 293 



1 yeast foods ' and to determine what may be used as such and 

 within what proportions they may be used ; 



" (e) To consider under what designation or designations 

 flours may be sold for commercial purposes. 



11 (3) That the Board of Reference should from time to time 

 review its conclusions and make new or revised recommenda- 

 tions." 



The attempt has been made in the foregoing account to 

 give some idea of the complexity of the problem to be con- 

 sidered ; the arguments used may serve to show that there 

 can be little doubt that a Board of Reference such as is sug- 

 gested presents the only rational way of arriving at a solution 

 that will be satisfactory to the public. 



The Nutritive Value of Bread 



It is fortunate that Dr. Hamill's report on this question has 

 been issued at a time when mature reflection has shown the 

 absurdity of the sensational outcry against white bread. That 

 the standard-bread craze never reached the proportions its 

 advocates would have us believe is made evident by the state- 

 ment of our leading millers that the output of standard flour 

 never reached 5 per cent, of the total. The report must be a 

 disappointment to the advocates of reform, as the contentions 

 of the reformers are one by one shown to be either fallacious 

 or misleading and the claims advanced in favour of entire wheat 

 flour are finally narrowed down to a single possibility based 

 on experiments made by Dr. Hopkins with rats — and rats are 

 not human beings. 



In the main, the report follows the same lines as the 

 earlier article in Science Progress and it will suffice to lay 

 stress on those points which may now be considered as 

 authoritatively settled. 



Dr. Hamill realises that the problem of the nutritive value 

 of bread is essentially a wide one and that it cannot be eluci- 

 dated without taking into consideration a large number of 

 separate factors. 



In the first place an explanation is given of the various 

 grades of wheat flour and of the process of milling, care being 

 taken to define the technical terms used somewhat precisely. 

 All the information available — mostly from American sources — 



