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Show Ill I ii.it intr.Ali M.i.iu n. 'i'iie que.tlun ol What klud of bread It heel f ir the nourlabmeul of I lit-human lit-human h illy la Important euougli In lecovc ai-ilolie cunalderatlon. llraail he. un l heeo called tha tlalt uf lite, it It onu uf the chief materlalt with allied that wondei.ulairucture It bulll up, that icrvea aa an atiiolo fur oterual heliii; Mint by which llulr ctutaclel litrKeiy la mo leled. t'A ai uud aoul li e-'Ulid body1' la tlU' lu Ilia Wldett ftp-t ftp-t licillon of the uh.etviitlon. It ha. ImiK been .uapei-leJ that llle nind-rii proceaiva of mi.klli- wheat II ur, while leudorli g mulla aatlelac-l aatlelac-l ry 1 1 the eye, n eMy h aien the va!u uf the gtniu at loud, fir tlie reaaun Unit eollle of ttie moat hulirl.lilnc euti-aiai.cet euti-aiai.cet are vta-teU. The .U",ol I,:.. recently heuti tii-atiil hy a wtiiertn the I'ilt euiilou of the p V 'ta Herald, whoairivee al the ooliclualuti that a campil. n agalunt limtlonal milling proceeaea la fully wirinled. In the article relerred to the author polnla out that tho wheat grain It d ull oaed oft 1. Au aati-rual wrai-nlng, wrai-nlng, or ei'ltpenn, oomululng only I Abere, latty and aronielio aubttauoea, attyaaaeaaantatiiMMtaaaaaaaaMtMt lerioaie tit poltloll, equal li BI 111 0' the Intel weight, ao J wboee rlcBne.a lu ttarch lurreaai-t Ir nn lha parlphery lotha renter, whereat the amount ol illuten and ibi ti hataa liicieeaea from the ce ler ti the i-erlphety. 3, 'I he germ, i r emnry whloh It only equal to I I'l ol the welehl of the grain, hut la ru n In i hoephalra and In nilrtigeiiuua and falty eulietanr-t. Tie mluiial aihalancea are mil poei d lnri-ly ol iMephatea and ara to lie louiid In -bn germ wblcb la utuall tnrowu away. I lie layer of alalcli fl at allcka lo the eutlace Of the epi-ifim epi-ifim ri-malna with Ine gray meal If. - a not m led Willi the white fl mr, 'or fier of ilarkeulog III bread, iu llilt way a fl .ur it produced that haa only eiz grama o.' uitliaral aubiitauoea, although al-though tb kilogram of Wbeal that furnlaned 11 had tan. It It further thown thtl theea niln eral aulaianoet arealMololely neceiaary for tha develuimebl ol liooe au I mu.cla. Tha led la that wa arethrow-lug arethrow-lug awefrtim our fond tubtlani ee what often later muat l aupplled the bndy tiy luoauaofelpenalve medical prepar ettonr. In order to remejy thtt, It It nacae-eeiy nacae-eeiy to u-a not only Ilia germa but aleo iba gr-y and red parte of Ilia grain that are ueareet the eilerual wrapping. I be coaree hran la of uo ute aa food, but tl.a ttan hy portion ueareet it very valuable. The t rohlem la therefore lo find a medium between lljur Ibat la tui white and lint Which conltli.t c -area breo and aa tuoli la uteful oaly In caeea of cerlalu diaordara lu the dl-geallv dl-geallv oriiati-. Thaaulcle cloiea by Haling Ibal Ma-Jrudle, Ma-Jrudle, the celebrated French phyal-clen, phyal-clen, deni'iiitlraied that dogt fed on whit breal eainuilvely died In Il ly dayet while olbera faj on ooaiae bread wi.uld live and apparently without lalllng olf. |
