Of these twelve mineral substances in organic form, a pound loaf of whole wheat bread contains 70 grains, whilst a pound loaf of white bread of the ordinary kind contains only 18 grains, which makes a difference of 52 grains. In order to regain these 52 grains by eating some kind of animal foodstuff especially rich in them, approximately two dozen eggs, or two pints of milk would have to be consumed.
There is nearly 50 per cent. more value for the money in a loaf of wholemeal bread than in loaf of white bread of the same weight. In view of these facts, any bakery which produces a full 100 per cent. wholemeal bread should be given all possible support by the consumers.
The best 100 per cent. wholemeal bread I have ever tasted is baked by William Beattie, 116 Paton Street, Glasgow, E. It is hoped that this firm will soon have a branch bakery in London, though the bread is so good and keeps so well that a weeks supply can be ordered without disadvantage from Glasgow. Wholemeal bread generally tastes best after being kept for three or four days, unwrapped, in an open, airy place.
A more recent 100 per cent. wholemeal product is “Nomolas Sunbred”, manufactured by Nomolas Limited, at 33 St. Jamess Street, London, S.W.I, which should appeal to all those who would like to eat wholemeal bread, but are afraid that the bran content might irritate their weakened digestion. The manufacturers of “Nomolas Sunbred” claim to have overcome this difficulty by introducing a new process which “bursts” the bran-cells and liberates their mineral content. This 100 per cent. wholemeal bread ought, therefore, to suit even the weakest digestion, and appeal to everybody, as its taste certainly is far superior to that of any white bread.
Many people will, however, prefer a coarser loaf made of 100 per cent. flour ground and baked in the old way, because of its greater appeal to the eye and the taste. The statement made by Nomolas Limited, that “the digestive juices of the bodies of animals are no more able than those of human beings to break up the cells of the bran and liberate their riches”, cannot be upheld in view of the experiments referred to above. Bran is certainly digestible to an extend of at least 64 per cent. by man, and to a far greater extend by ruminants.
If baked into wholemeal bread, its digestibility is undoubtedly increased, so that there is a loss of only 8 to 10 per cent. of dry substance, 16 per cent. or protein, and 6 to 7 per cent. of carbohydrates- a very low and almost negligible percentage of unused food constituents indeed.
However, any new methods which are able to further the digestibility of bran and produce a wholemeal loaf suitable for even the weakest digestion must be hailed by all who have the welfare of their people at heart, as a new means of combating the old “bran-bogey” of the past.
[ I eat wholemeal rye bread made by Zellers 26 Fitzroy Street, W.I. which I understand was favoured by the late King Edward VII and Dr. Allinsons wholemeal bread which is obtainable almost everywhere, which is guaranteed to contain 100 per cent. of the wheat. EDITOR “HEAL THYSELF”].
