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Alfred F. Hess, M.D.
JAMA. 1917;LXVIII(17):1279-1280. doi:10.1001/jama.1917.04270040267031.
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To the Editor:  —There is danger of shortage in the food supply, particularly of wheat foodstuffs. Every effort, therefore, should be made to meet this contingency. Physicians should realize that they can help in this important form of preparedness.At the present time, the kind of flour which is employed most widely, the patent flour, contains only from 60 to 65 per cent of the wheat berry. The remainder is utilized mainly for cattle feed.Flour which is made of 75 per cent. of the wheat berry is only a little darker in color than the patent flour, and the bread made from it is only slightly less white. Its cost is less and its nutritional value is great, as it contains the bran and the embryo, which have particular virtues. From an economic point of view, it would seem desirable to substitute the coarser type of flour for one


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