98 BULLETIN OF THE UNIVER6ITT OP WISCONSIN. 



The too great proportion of carbohydrates and waste materials 

 in some of our students' bills of fare could be balanced in a 

 pleasing and economical manner by using more largely the pulse 

 foods, as beans, peas and lentils ; nut products, as nuttose, malted 

 nuts, and protose ; and substituting, at least in part, whole wheat 

 bread made from such flour as the Purina Health Flour for the 

 variety found so exclusively upon the tables in our community. 

 And it should be pointed out especially that whole wheat bread 

 and graham bread are not the same article, either in respect of 

 nutritive value or readiness and ease of digestion. The graham 

 bread with which we are all familiar contains the outer husk 

 of the wheat kernel, which cannot be assimilated, and which 

 seems to accomplish little else than to irritate the digestive tract. 

 Whole wheat flour, on the other hand, possesses the great ad- 

 vantage of having the fibrous covering removed while preserving 

 all of the albuminous part of the kernel. In the ordinary white 

 bread, however, a large fraction of the albuminous part of the 

 wheat is removed in milling. Church discusses this point so 

 satisfactorily that I may quote his words i 1 



"There are two parts of the wheat grain which, in various milling 

 processes, are often removed. One of these is the germ, the other is 

 the outermost coat of the grain. The germ is removed in roller-milling, 

 because its presence tends to discolor the flour, and gives it a marked 

 tendency, especially when kept under unfavorable conditions, to acquire 

 a rancid taste and odor. That the exclusion of the germ is to be re- 

 gretted on dietetic grounds is evident when its singular richness in 

 oil, in nitrogenous matters, and in phosphoric acid, is considered. The 

 following analysis was made on a pure sample of flattened germs from 

 a roller-mill: — 



In 100 parts. 



Water ■ 12 - 5 



Albuminoids, diastase, etc 35.7 



Starch, with some dextrin and maltose 31 .2 



Fat or oil 131 



Cellulose 1-8 



Mineral matter 5.7 



More than half this mineral matter was phosphoric acid; indeed, it 

 amounted to no less than 60.6 per cent, of the total ash, so that the 

 original embryos contained nearly 3*4 parts per hundred of this valua- 



J Op. cit., p. 70. 



