Evening Republican, Volume 19, Number 162, Rensselaer, Jasper County, 10 July 1915 — THREE VARIETIES OF BREAD [ARTICLE]

THREE VARIETIES OF BREAD

Each Has Its Distinct Value, and the Point Is One For Individual Consideration. It is well to know something of the differences of the three varieties of bread —white, wholemeal and brown—to aid the matter of choice in individual cases. White bread is made of the inside of the wheat; it is practically all starch, with a small amount of proteld, much of that contained in the grain being removed in the outer shell. White bread is, therefore, less valuable for building up the body and system, but at the same time is the most digestible of the three varieties. Wholemeal bread, in contradistinction, contains the whole grain, after the husk has been removed; it is therefore richer in proteid than the white variety, and where digestion need not be considered may be looked upon as the best kind for the ordinary diet of those in normal health. Brown bread completes the list, and contains not only the whole grain, but also the husk of bran; this has no nutritive value, but is very good in providing a sufficiency of bulk, a point apt to be overlooked by those who consider food from the scientific standpoint, and also of real importance where growing boys and girls are concerned. The bran or husk present also sets up a healthful qaechanical irritation of the bowels, and so is very useful in cases of chronic constipation, which are also helped by the bulkiness of the food.