Enriched Bread

During World War II, when the detrimental effects of the white flour and the refined cereal products became evident, our baking industry under governmental pressure began baking bread enriched or fortified by the addition of certain minerals and vitamins. The idea was to put back into the bread some of the elements that modern milling practices remove.

Obviously, a practice that takes a complete product, removes most of its valuable elements, and then tries to improve what is left by putting some of them back, not only is more expensive but also yields a product inferior to the original.

In England the situation was handled much more efficiently. There the baking of white bread was prohibited by law and whole wheat bread and whole grain cereals were made available to the public.

It was this rigid control plus the reduction in the consumption of meat that kept the English people in good health during the war years, even though these years were among the most difficult in the nations history.

It is best that bread be eaten dry or toasted, since this will not permit one to swallow it before it is thoroughly chewed. Melba toast can be made at home by slicing the bread and toasting it slowly in the oven.

We recommend the use of potatoes, yams, com on the cob, root vegetables, and fruits as the best foods for fuel and energy. Those who cannot do without the use of bread or cereals should use only the whole grain products and should give preference to the toasted and dry varieties.

Enriched Bread Photo Gallery

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