By H. M. Sinclair
Summary: An excerpt from a publication of England's Royal Society of Health that discusses the nutrient content of wheat flours produced by various processing methods. While the content is quite technical, more interesting is the Discussion following the main content, on pages 240–242, in which various health practitioners and authorities comment on the consumption of bread made with refined flours in Great Britain. The perils of bleaching, extracting, and "enriching" are all brought to attention, as summed poignantly by Lord Douglas of Barloch: "The composition of flour and bread [is] dictated by commercial and not by dietetic reasons." Sadly, the same can be said for most of the food supply in America today. Title of original source unknown. Reprint 38, 1957.
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