Bread Facts

Jun 14, 2013 by

breadYUM! Who doesn’t love a nice warm piece of bread?  If you are a carbohydrate aficionado you may enjoy this interesting old book first published in 1920 – so these are Bread Facts from the early 1900’s – not from today!

Here are a a few charming notes from BREAD FACTS on the food value of bread:

“THE FOOD VALUE OF BREAD
Life is built up in steps; first from the soil, in the form of the plants; and then from the plant into the form of animal, and most animal life goes farther and feeds on other animals. Even in human nutrition the most economic way is to utilize, direct, larger quantities of grain, roots and plants for food. Take a bushel of wheat, for example: the human system converts over 90 per cent into nutritive value.

But, if the bushel of wheat or other grain is used in the production of animal foods, the cow converts eighteen per cent into milk food; the pig fifteen and one- half per cent into pork food ; poultry five and one-tenth per cent in the production of eggs, and four and two-tenths per cent in the production of dressed poultry; the lamb, three and two-tenths per cent, and no wool; the sheep two and six-tenths per cent, together with wool, while the steer turns only two and eight-tenths per cent of the grain into beef. So that if a nation has but a given quantity of grain foods with which to meet an abnormal demand, or if it has a high cost of living problem, the people are vitally concerned with that method of utilization which will furnish the maximum amount of nutrition for human consumption. In times of peace, as well as war, bread, with its proper balance with other needed food elements, constitutes the economic food answer.”  Whew!

This is a scanned reproduction of the original book so the quality is so-so.  But if you love bread, you may want to pick a copy up!

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