fluids. Microscopic examination of the feces showed that often
entire starch grains were still inclosed in the woody coverings and
consequently had failed to undergo digestion.[62], [64], [67], [86]

190. Use of Graham and Entire Wheat in the Dietary.--Entire wheat and
graham flours should be included in the dietary of some persons, as they
are often valuable because of their physiological action, the branny
particles stimulating the process of digestion and encouraging
peristaltic action. In the diet of the overfed, they are valuable for
the smaller rather than the larger amount of nutrients they contain.
Also they supply bulk and give the digestive tract needed exercise. For
the laboring man, where it is necessary to obtain the largest amount of
available nutrients, bread from white flour should be supplied; in the
dietary of the sedentary, graham and entire wheat flours can, if found
beneficial, be made to form an essential part. The kind of bread that it
is best to use is largely a matter of personal choice founded upon
experience.

"When we pass on to consider the relative nutritive values of white
and whole-meal bread, we are on ground that has been the scene of
many a controversy. It is often contended that whole-meal is
preferable to white bread, because it is richer in proteid and
mineral matter, and so makes a better balanced diet. But our
examination of the chemical composition of whole-meal bread has
shown that as regards proteid at least, this is not always true,
and even were it the case, the lesser absorption of whole-meal
bread, which we have seen to occur, would tend to annul the
advantage.... On the whole, we may fairly regard the vexed question
of whole-meal _versus_ white bread as finally settled and settled
in favor of the latter."[28]

"The higher percentage of nitrogen in bran than in fine flour has
frequently led to the recommendation of the coarser breads as more
nutritious than the finer. We have already seen that the more
branny portions of the grain also contain a much larger percentage
of mineral matter. And, further, it is in the bran that the largest
proportion of fatty matter--the non-nitrogenous substance of higher
respiratory capacity which the wheat contains--is found. It is,
however, we think, very questionable whether upon such data alone
a valid opinion can be formed of the com