WHOLEMEAL AND OTHER BREAD [To the Editor of the SPECTATOR.]
Sin,—Having given close attention to the subject of dietetics during the whole of my professional life, and more especially with regard to the importance of stone-ground whole wheat meal bread as an article of diet, I therefore trust I may be permitted to state that I consider the letter of Mr. Stokes of April u th, which has been described as an " exaggera- tion " and " scaremongering," as unduly severe.
Surely helping the public to act wisely when selecting bread which contains the most food value can hardly be thought deserving of the severe and unjustifiable terms applied by Dr. Robert Hutchison in the caustic remarks he employs re Mr. Stokes, and also with reference to your efforts to inform your readers upon a vital subject. He describes these efforts as " not worth all the space you have lately been devoting to it." To me it is incomprehensible that anyone who knows or pre- tends to be cognisant of this outstanding subject, and more especially its bearing upon the health and stamina of growing children, would consent to undervalue the efforts of those whose object it is to point out the most reliable method, with regard to food, of establishing and maintaining the vital energy of young and old alike.
There is one fact which I can vouch for, which is that weight for weight stone-ground wheat meal contains more food units than the best beef steak in the market. Moreover, I am con- vinced that Mr. Stokes is quite correct when he affirms that the white loaf in general use is composed almost entirely of starch. Another curious circumstance which I have noticed is that tuberculous children have a craving for potatoes and
white bread.—I am, Sir, &c., ROBERT BELL. 10 Thorney Court, Palace Gale, 11'. 8.
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