The foundation of all reform; a guide to health, wealth and freedom; a popular treatise on the diet question . are avoided by making unleavenedbread from the entire wheat. Such bread, if carefullyprepared, possesses all of the nutritive constituents re- 29 quired by the human body, and is one of the very bestbalanced foods for man. It has protein for muscles, brainand nerves, fat and carbohydrates for animal heat, mineralmatter for the bones and tissues, and hence comes nearerto being the real staff of life than the weakeningwhite bread. To illustrate the fatal mistakes which are made inthe pr
The foundation of all reform; a guide to health, wealth and freedom; a popular treatise on the diet question . are avoided by making unleavenedbread from the entire wheat. Such bread, if carefullyprepared, possesses all of the nutritive constituents re- 29 quired by the human body, and is one of the very bestbalanced foods for man. It has protein for muscles, brainand nerves, fat and carbohydrates for animal heat, mineralmatter for the bones and tissues, and hence comes nearerto being the real staff of life than the weakeningwhite bread. To illustrate the fatal mistakes which are made inthe production of superfine flour, we give below adiagrammatic section of a wheat kernel, greatly enlarged;the same wasteful methods are employed also in thepreparation of other cereals, for instance in the peelingand polishing of rice, in the foolish attempt to give thekernel a better appearance. All these milling processescause a loss of organic salts of from 50 to 75 per cent.,making these valuable products of nature entirely unsuf-ficient for proper and adequate nutrition. Section of Wheat Kernel, The outer line 1 is the bran coat which furnishes but little nour-ishment, but is necessary in the digestive process as bulk; layers 2and 3 contain nitrogenous matter and the indispensable salts of phos-phorus and potassium which build bones and teeth; in 4 and 5 wefind a cerealine substance which gives color and flavor to the kernel;layer 6 consists mostly of gluten, while 7 contains principally starch;8 is the germ, containing the easily soluble organic salts which sup-ply vitality and the first nourishment to the embryo-plant. In whiteflour parts 1 to 6 and 8 are removed, leaving a product which is en-tirely insufficient as food. 30 Better care should also be taken in the preparationof vegetables which are at their best, however, in theirnatural and raw state. By excessive cooking they arerobbed of the most valuable food elements, especially theorganic salts, as these ingr
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectcbk, booksubjectdiet
