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August 2, 1919, Vol 73, No. 5 >
ARTICLE | August 2, 1919

HOW SHALL WHEAT BE USED AS FOOD?

JAMA. 1919;73(5):339-340. doi:10.1001/jama.1919.02610310033011.
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Whether or not our wheat supply is advantageously used depends on a variety of factors, some of which already have been considered. It is evident that wheat flour can be "stretched"; that is, the nutrients can be increased by raising the current extraction of from 70 to 75 per cent., represented by patent flours, to from 85 to 88 per cent. by simply including some of the wheat germ. From the producers' standpoint it must be acknowledged that, owing to the fact that the germ-containing portions spoil more quickly, losses in the trade would undoubtedly occur if all the wheat in America were milled either to a European war standard of from 85 to 88 per cent., or prepared as whole wheat flour and distributed through the American market as at present controlled. Furthermore, even the enthusiast must be forced to admit that breads made from flours of high degrees

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