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starch is a strain upon the digestive powers of
many people.
From personal observation of the use of
Standard bread, I became convinced that there was
more benefit in it than the mere addition of the
essential elements contained in the germ and semolina,
because I found, quite unexpectedly, that
where the chief difficulty bad been the digestion of
starch foods and that ordinary bread could not be
tolerated, with Standard bread that difficulty was
largely removed, and that though the same
quantity of starch was there as before it could now
be better digested. The explanation of this was to
be found later on in the statement made by Dr.
Gowland Hopkins, F.R.S., who is Reader in
Chemical Physiology to the University of Cambridge,
and an investigator of European fame and
universally regarded as one of the greatest living
authorities with regard to human nutrition.
In a report on Standard bread he says:—
"After definitely proving that young animals grow
with very much greater rapidity on brown flour
than on white flour, I have been able to improve the
tissue-building rate of the white flour subjects by
adding to their white flour an extract made from
the brown flour. This suggests not so much that
the 80 per cent. flour contains more proteins, iron,
phosphorus, etc., used in building up tissues, but
that it contains more of certain as yet little studied
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