Evening Republican, Volume 16, Number 142, Rensselaer, Jasper County, 13 June 1912 — LIFE VERSUS DEATH BREAD [ARTICLE]

LIFE VERSUS DEATH BREAD

Physician Claims Much for Preparation That Ho Asserts Has Re- - nowod His Life. The physician had once been a dyspeptic, sour and morose; but his color was now ruddy and clear, his spirits light, and his health excellent “Death bread," he said, "laid me low. Death bread kept me a dyspeptic for ten long, sad years. And life bread has made me my own buoyant healthy, happy self again. "What do I mean by death bread? I mean ordinary bread. Why do I call It death broad? Because It is alive with putrefactive germs—because, by more than one authority, the yeast’ cells In It are said to be identical with the diseased cells of pus—and, therefore, are a poison. "Yeast, in fact is as unhealthy as its sickly smell and musty, slimy consistency would lead you to believe. It Is a mass of living germs—and along with these are mingled putrefactive germs. Yeast Is a very harmful thing. It makes bread , a very harmful thing. All bread made with yeast Is death bread. “Life bread—that Is what I eat I make it myself. I take wheat of the finest quality, unground, and I roast it over a hot fire In a thick Iron saucepan. The grains, an inch deep 'in the pan, are stirred continually. They pop, like popcorn, and, when all have pepped—it is a matter of about ten minutes —my life bread Is done. "Each grain of this life bread Is A loaf, a miniature, delicious loaf, brown and crisp, that falls to powder on being bitten. Life bread must be kept in air-tight tins. It is the healthiest, the most nourishing, and the best-flavored bread In existence. But It must be confessed that the loaves are rather small."