Black Bread by Editor

Pacific Press Publishing Association · Mountain View, California · Mar 8, 1910

FromSigns of the Times, Vol. 37, No. 10.

Black Bread

By Editor

THERE has been very much said of late in Europe over the black or rye bread of Germany, and people have been told in England that they might be reduced to a famine diet of black bread. This set the people to studying the matter, and a large correspondence was carried on in the London Times, in which the merits and defects of this article of food were set forth. The Lancet, the great medical journal, printed a chemical analysis of black bread, showing its constituency in protein, gluten, and carbohydrates, and said:

"There is very little difference between the nutritive value of the wheat and the rye loaf. One distinct advantage of rye bread is that it keeps fresh longer than wheat bread. It is an interesting fact that when once the flavor of rye bread is appreciated, ordinary white bread seems monotonous because of its comparative tastelessness, and so it is common to find the rye bread eater demand black bread wherever he can get it and in whatever country he may happen to be. The large consumption of rye bread indicates indeed that in the event of a shortage in the wheat supply the breach could be supplied with rye without hardship. The bodily needs would be met and without any offense necessary to the gustatory susceptibilities."

We are glad that the nutritive eatable has come out of the political campaign in England so well. It will show to many poor people that there are other foods than white bread.