In other words, we remove most of the essential salts
and a considerable part of the building material of the wheat, and then
we eat the inferior product. The finer and whiter the flour, the poorer
it is.
White flour has a very high starch content. The products made from it
are quite tasteless and lacking in flavor, unless flavoring is added.
Those who are used to whole wheat products find the white bread flat. It
is possible to consume large quantities of white bread, and yet not be
satisfied. There is something lacking. Whole wheat bread is more
satisfying and therefore the danger of overeating of it is not so great.
The advocates of white flour say that the bran is too irritating for the
bowels and for this reason it should be rejected. There is no danger in
eating the entire kernel, after it is ground up. The particles of bran
are so fine that they do no harm. The intestines were evidently intended
for a little roughage, and it might as well come partly from wheat as
from other sources. The gentle stimulation produced by the bran helps to
keep the intestines active. It is noticeable that consumption of very
refined foods leads to constipation.
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