FIG. 1 SHOWS THE PROPORTION OF NUTRIENTS IN A TYPICAL CUT 

 OF MEAT AND IN A LOAF OF BREAD. 



The worth of the latter as our main source of carbohydrate food is well brought 

 out. Most people will probably be surprised at the amount of "gas" present in 

 a well-made loaf ; it certainly constitutes a good reason why indigestion is associated 

 with heavy, "soggy" bread. 



Bread is, in fact, one of the most nutritious among our daily foods, but it 

 cannot be regarded as a perfect food, for it contains about eight and one-half parts 

 of carbohydrates to one part of protein; whereas the right relation of these 

 nutrients is as 1 : 4.2; neither does it contain more than a trace of fat. 



The opinion of experts differs as to the actual 



WORTH OF HOME BAKING. 



In any case, the saving is rather in the cash cost than in enhanced food-value. 

 If the fuel used and the worker's time are added to the price of the flour, little 

 saving is effected; and the time could be better employed (where bakers bread 

 is available) in adding to the variety of the family diet. 



BREAD WILL KEEP QUITE WHOLESOME FOR A WEEK 



or more if stored under good conditions; so that an ample supply can be bought 

 at weekly intervals without risk of waste. No doubt one reason for the faith in 

 home-made bread lies in the popular idea that it is far more nutritious, because 

 it is believed that 



FLOUR OF A MORE NUTRITIOUS QUALITY 



is employed, and that the conditions of its preparation are superior. There is 

 considerable strength in this latter argument; for, 



UNLESS A CAREFUL LICENSING OF BAKE-HOUSES BE ENFORCED 



and a system of constant inspection be insisted upon, the conditions in ba*ke-houses 

 are too often insanitary, even shocking and disgusting. 



THE FOLLOWING QUOTATIONS, 



taken from Dr. J. M. Hamill's report to the Imperial Government on " The Nutritive 

 Value of Bread" made from different varieties of wheat-flour, will be welcomed 

 by many who are perplexed by the rival claims of different brands of flour. The 

 date of this report is 1911. 



"THE DIFFERENCES IN NATURE AND NUTRITIVE VALUE 



between breads made from different classes of flour ... do not appear to be 

 of much importance to the average adult, with whom bread is only one out of 

 many varied constituents of his dietary. The notion, for example, that ordinary 

 high-grade and naturally white ' patent ' flour is practically devoid of protein or 

 nitrogenous constituents, whereas the latter are abundantly present in bread made 

 from whole-meal and ' entire ' wheat-flours, is erroneous. The differences which 

 exist in this respect are not relatively of great magnitude, and they may, to a 

 large extent, be neutralized by imperfect absorption from the digestive tract. 

 . . . In other words, 



"A ' PATENT' FLOUR OBTAINED FROM ONE VARIETY OF WHEAT MAY 

 CONTAIN CONSIDERABLY MORE TOTAL PROTEIN 



and furnish more available energy than an ' entire ' wheat or whole-meal flour 

 from another kind of wheat. . . . Relatively marked differences exist between 

 different classes of flour even when derived from the same wheat. . . . To the 

 average adult 



10 



