The decision makers
Sir: Dr Dixon expounds one side of the white versus brown bread argument with great clarity (July 15), but there is another side. A growing number of doctors and nutritionists have no doubt that wholemeal bread is nutritionally superior to white bread, largely be
cause the presence of those substances removed in modern milling provides a more balanced product. Bran, for example, has no nutritive value as such, but it adds bulk and this is important to digestion. For impressive scientific evidence to support this view I would refer Dr Dixon to the work of Campbell, Cleave, Painter et al, as described in their book Diabetes, Coronary Thrombosis and the Saccharine Disease, which implicates refined white flour along with refined sugar as a causal factor in a wide range of degcnerative diseases.
Pe haps a complaint about the evangelical fervour of the health food trade may be justified, but is there not something strange about a food industry which removes the germ and bran from its flour, sells the stripped flour as a product just as nutritious as it was before processing, but then offers the public the germ and bran separately, at a high price, as even more nutritious breakfast foods and dietary supplements?
Michael Allaby Editor Soil Association Ltd, Walnut Tree Manor, Haughley, Stowmarket. Suffolk.
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