Please note further that patent flour loses nearly all of its salts.
Patent flour is the product that is left after all the bran and
practically all of the germ have been removed from the wheat. Whole
wheat flour, or entire wheat flour, is the name given to the flour that
has had a great part of the outer covering of the wheat kernel removed.
It is a misnomer. Graham flour, named after Dr. Graham, is the product
of the whole wheat kernel, and it will be noted that it is richer in
salts and protein than the white flour and the whole wheat flour. The
whole wheat flour and Graham flour we find on the market are often the
result of blending, which is also true of the patent flour.
As we would expect, the various breads are rich or poor in salts
according to the flours from which they are made.
All the cereals are good foods, but inasmuch as wheat and rice are used
most extensively, they will receive more attention than the rest.
Wheat is perhaps the best and most balanced of all our cereals. The
whole wheat with the addition of a little milk is sufficient to support
life indefinitely. It is one of the foods of which people never seem to
tire.
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