A Physician's Handbook on Orthomolecular Medicine by Roger J. Williams, Dwight K. Kalita

By Roger J. Williams, Dwight K. Kalita

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Artful products, the bran and wheat germ were needed by farmers to nourish the livestock, and other foods would supply the nutrients lost in the refining of flour. In Denmark, when a combination of a severe drought and the Allied blockade threatened to cause massive starvation in 1917, essentially the same experiment was repeated on a very large scale. Dr. M. Hinhede, superintendent of the State Institute for Food Research in Copenhagen ordered 80 percent of the pigs and 66 percent of the cows slaughtered.

Ever since, we have been inclined to seek relief from our puzzling chronic diseases in pill bottles rather than in life styles. We drifted back into the luxurious assumption that it mattered very little what kind of food we ate. THE RENAISSANCE OF NATURAL FOOD As we have seen, intelligence and dedication have not been lacking over the last hundred and fifty years, in the attempt to settle the question of the apparent benefits of unrefined foods to the health of man — particularly whole grains with their full quota of vitamins, minerals, protein and fiber.

In the wheat kernel the lowest concentration of minerals is lowest in the middle, in the endosperm. This is the starchiest portion of the grain and is used for making white flour. The richest source of mineral is near the outer coating of the kernel in the bran and wheat germ portion. If one eats whole grain cereals or enriches the diet by the addition of bran then it is much more likely that minerals will be supplied in adequate quantities. 21 An advantage only now becoming apparent is that minerals available in foodstuff are bound as organic compounds from which they are released slowly in the body.

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