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ticular, whereby the coarser portions of the 

 wheat kernel are removed, leaving only the 

 soft, inner part. This makes the very de- 

 licious white bread that has become the most 

 staple article of the modern dietary. It has 

 been claimed by some, however, that this 

 white bread, appealing and appetizing as it 

 is, is in reality much less healthful and 

 nourishing than that containing a certain 

 percentage or made entirely of whole wheat 

 flour.' It has also been stated that the use 

 of white flour exclusively entails serious 

 waste. Practically all of the European na- 

 tions at war have discarded the baking of 

 white bread, and made it compulsory to use 

 only that made from coarser wheat flour, 

 or special combinations of cereals, potatoes, 

 etc. This question of the relative food 



1 "The increase in the price of labor as well as 

 the demand for flour or meal brought about the 

 invention of a device for the more economic 

 milling of these cereals, the roller mill system 

 which came into use in 1878. This process 

 made it possible to separate the several parts 

 of the grain: the germ, the bran and the endo- 

 sperm or starchy part. This allowed the latter 

 to be ground to a fine flour which because of its 

 whiteness appealed to the housewife as a purer 

 product. The germ and bran were largely dis- 

 carded as human food, and sold as fodder for 

 cattle, horses and hogs. This new flour has un- 

 doubtedly kept better than that made by the 

 old process: the new method employed in its 

 preparation, however, deprives it of valuable 

 constituents. Thus it contains less protein, fat 

 and ash, but what is even more important, 

 it is markedly deficient in certain so-called 

 accessory food substances. — the so-called vita- 

 mines which are contained in the intact kernel, 

 the outer layers ( aleuronlayer ) and probably 

 in the germ. In other words, wheat flour, corn 

 flour, hominy and grits, minus the bran and 

 germ, are lacking in vitamines, while whole 

 wheat flour and corn meal contain practically 

 all the vitamines of the whole grain." — Ameri- 

 can Medicine. November, 1916. 



