CORN BREAD | AdventAI

Pacific Press Publishing Company · Oakland, California · Apr 24, 1901

FromSigns of the Times, Vol. 27, No. 17.

CORN BREAD.

CORN bread contains more nutriment than wheat bread, and is a better diet for persons suffering from liver and kidney disease. It is likewise more stimulating to the bowels, and aids in controlling the constipation so common in these diseases. While the addition of sugar makes it more palatable, it does not agree so well with the digestive organs, as a rule, the sugar causing fermentation.

Except in the South, the use of corn bread in the form of dodgers and hoecake is almost unknown. In ante-bellum days corn bread was the staff of life with the Southern darkies, and their well-nourished bodies, white and regular teeth, general freedom from disorders of nutrition, spoke with silent eloquence of its nourishing qualities.

Doctors will do well to advocate a more extensive use of corn bread. It is cheaper than wheat bread, is readily prepared, and requires little knowledge or experience to cook it.

Good pastry cooks are rare, and badly-cooked wheat bread is a most prolific source of indigestion. Corn bread is not open to the faults so common with wheat bread. It is not soggy, heavy, or tough and prone to fermentation, nor does it require such quantities to satisfy the appetite. Those who suffer from acid indigestion, sour eructations, flatulence, etc., will be helped by substituting corn for wheat bread.—Medical Brief.