The woody fibre is not digested, but serves by its bulk and
stimulating action to facilitate digestion. It is therefore evident
that bread made of unbolted flour is more healthful than that made of
superfine flour. The process of bolting removes all the woody fibre;
the lime needed for the bones; the silica for hair, nails, and teeth;
the iron for the blood; and most of the nitrogen and phosphorus needed
for muscles, brain, and nerves.
Experiments on animals prove that fine flour alone, which is chiefly
carbon, will not sustain life more than a month, while unbolted flour
furnishes all that is needed for every part of the body. There are
cases where persons can not use such coarse bread, on account of its
irritating action on inflamed coats of the stomach. For such, a kind
of wheaten grit is provided, containing all the kernel of the wheat,
except the outside woody fibre.
When the body requires a given kind of diet, specially demanded by
brain, lungs, or muscles, the appetite will crave food for it until
the necessary amount of this article is secured. If, then, the food
in which the needed aliment abounds is not supplied, other food will
be taken in larger quantities than needed until that amount is gained.
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